Proper quiche lorraine - recipe

Proper quiche lorraine

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  1. 1

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6).

  2. 2

    Brush the inside of the cooked pastry case with one of the eggs, lightly beaten. Bake in the oven for 8–10 minutes, or until golden (this is to seal the tart). Leave to cool. Reduce the oven temperature to 180°C (160°C fan, 350°C, gas mark 4).

    For this step you'll need:

    • 1 Shortcrust pastry pre-prepared pastry case
    • 1 Egg(s) (free range)
  3. 3

    Heat the butter and olive oil in a frying pan over a low heat. Add the shallots and cook gently until golden, stirring occasionally. Remove from the pan and put to one side.

    For this step you'll need:

    • 25g Butter (unsalted)
    • 1tsp Olive oil
    • 2 Shallot(s) finely chopped
  4. 4

    Add the lardons to the same pan with any juices left behind from the shallots, and fry until golden. Remove the lardons from the pan, add to the shallots and leave to cool.

    For this step you'll need:

    • 150g Lardons thick slices of bacon
  5. 5

    Beat the remaining eggs in a bowl and stir in the cream, cheese and nutmeg, and add salt and pepper to taste. Remember that the lardons and cheese are already naturally salty.

    For this step you'll need:

    • 3 Egg(s) (free range)
    • 250ml Double cream
    • 125g Gruyère finely grated
    • 1tsp Nutmeg freshly grated
    • 1 Salt
    • Black pepper freshly ground
  6. 6

    Scatter the cooked lardons and shallots across the base of the pastry case and transfer the cream mixture to a jug. Place the tin on the oven shelf, then pour the cream filling over the lardons, filling the case right to the top.

  7. 7

    Bake in the oven for 25–30 minutes, or until the filling has set and the top of the quiche is lovely and golden.

  8. 8

    Serve warm accompanied by a leafy salad with a walnut oil dressing.

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