Quiche Lorraine
A savoury custard tart with bacon, eggs, cream and cheese in a flaky pastry crust. Rich and classic from the Lorraine region.
10 ingredients
6 steps
Ingredients
- 11 shortcrust pastry case (23cm/9 inch, pre-baked blind)
- 2200g lardons or thick-cut streaky bacon, diced
- 34 large eggs
- 4300ml double cream
- 5100ml whole milk
- 680g Gruyère cheese, grated
- 7Pinch of freshly grated nutmeg
- 8Salt and freshly ground black pepper
- 91 tbsp unsalted butter
- 10Fresh thyme leaves (optional garnish)
Instructions
- 1Preheat oven to 180°C (fan 160°C). If not using a pre-made case, line a 23cm tart tin with shortcrust pastry, prick the base, and blind bake for 15 minutes. Remove weights and bake a further 5 minutes.
- 2Fry the lardons in butter over medium heat until lightly golden (about 5 minutes). Drain on kitchen paper.
- 3In a bowl, whisk together the eggs, cream, and milk until well combined. Season with nutmeg, salt, and pepper.
- 4Scatter the lardons evenly over the base of the pastry case. Sprinkle Gruyère over the lardons.
- 5Pour the custard mixture slowly and evenly over the filling.
- 6Bake for 30–35 minutes until the custard is just set with a slight wobble in the centre. Serve warm or at room temperature, garnished with fresh thyme if desired.