European
France - Starters
Quiche Lorraine
Chef's Menu Description
Authentic Alsatian Quiche Lorraine: crisp butter pastry shell filled with thick smoked pork lardons, rich crème fraîche, and egg custard, baked until puffed and golden.
Ingredients
- • 1 sheet all-butter shortcrust pastry (pâte brisée), blind-baked in a 24cm fluted tart tin
- • 200g thick smoked pork lardons (or pancetta), cooked until lightly crisp
- • 3 large eggs plus 1 egg yolk
- • 250ml thick French crème fraîche and 100ml whole milk
- • Pinch of freshly grated nutmeg, sea salt, and white pepper
- • 50g grated Gruyère cheese (traditional Lorraine is custard-only, but bistro version includes cheese)
Preparation Steps
1
Phase 1
Line tart tin with pastry and blind bake at 200°C for 15 minutes with baking beans, then 5 minutes without beans until dry.
2
Phase 2
Sauté lardons in a dry pan for 5 minutes until fat renders and edges are crisp. Drain on paper towels and scatter across pastry base.
3
Phase 3
Whisk eggs, egg yolk, crème fraîche, milk, nutmeg, salt, and white pepper until smoothly blended.
4
Phase 4
Pour custard over lardons. Scatter grated Gruyère on top. Bake at 180°C for 30-35 minutes until puffed, golden, and gently set in the center.