Quiche Lorraine - European Recipe

Quiche Lorraine

🌍 European, Lorraine, France Difficulty: ●●●○○

Named for the Lorraine region, once part of the Holy Roman Empire, where Germanic custard pie traditions merged with French pastry craft.

Ingredients

• 1 shortcrust pastry shell (23 cm), blind baked
• 200 g lardons (smoked bacon), sautéed
• 3 eggs
• 200 ml heavy cream
• 100 ml whole milk
• 100 g Gruyère cheese, grated
• Pinch of nutmeg
• Salt and black pepper

Method

1. Preheating — Preheat oven to 180°C (350°F).
2. Step 2 — Scatter cooked lardons over base of pastry shell.
3. Whisking — Whisk together eggs, cream, and milk; season with nutmeg, salt, and pepper.
4. Pouring — Pour custard over lardons; top with Gruyère.
5. Baking — Bake 30–35 minutes until custard is just set with a slight wobble in the centre.
6. Cooling — Cool 10 minutes before slicing. Serve warm or at room temperature.

Tags: shortcrust pastry shell, lardons, eggs, heavy cream, whole milk · Source: Observatory Recipe Research Kitchen