Quiche Lorraine

125 min · Medium · Serves 6

480 kcal per serving · 18g protein

Buttery shortcrust pastry filled with smoky bacon, gruyère and a silky egg custard. Brunch icon.

Ingredients

• 360 g Shortcrust pastry
• Eggs × 3
• 300 ml Double cream
• 150 ml Whole milk
• 240 g Smoked bacon lardons
• 180 g Gruyère (grated)
• 6 pinch Ground nutmeg
• 6 pinch Black pepper
• 30 g Butter (for tin)

Method

1. Preheat the oven

   

   Preheat the oven to 190°C.

2. Roll the pastry out

   

   Roll the pastry out to 3mm thick and lay it into a buttered 23cm tart tin, pressing it gently into the edges.

3. Trim the overhang

   

   Trim the overhang, prick the base all over with a fork, and chill for 15min.

4. Line the pastry with parchment

   

   Line the pastry with parchment and fill it with baking beans (dried beans or rice work too) — this pre-bakes the base so it stays crisp under the wet filling.

5. Bake 15min

   

   Bake 15min, lift out the parchment and beans, and bake 5min more until the base is pale gold and dry.

6. Cook the Lardons

   

   Put the bacon lardons in a dry pan over medium heat and cook for 5min until the fat runs out and they turn crisp. Drain on paper towels.

7. Mix the Custard

   

   In a bowl, whisk the eggs, cream, milk, a grating of nutmeg and a generous crack of pepper until smooth. No salt — the bacon and cheese carry it.

8. Scatter lardons

   

   Scatter lardons over the pastry base. Sprinkle gruyère on top.

9. Pour the custard

   

   Pour the custard in.

10. Bake

    

    Reduce the oven to 170°C. Bake 25-30min until the filling is set but still has a slight wobble in the middle.

11. Cool & Slice

    

    Cool the quiche 15min before slicing. Serve warm or at room temperature with a green salad.