Quiche Lorraine

Name: Quiche Lorraine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: France
Ingredients: 200 g of pie dough; 200 g of lardons; 200 ml of crème fraîche; 3 eggs; 100 g of gruyère (grated); salt; black pepper; nutmeg; butter

5,01 review

This savory tart is made of a set cream custard and smoked lardons. 🥧 The traditional recipe contains no cheese. It is enjoyed warm.

Total time: 1 h
Prep: 20 min
Cook: 40 min
Difficulty: Easy
Per person: €1.67

By the CookinBreak team

Instructions

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Preheat your oven to 350 °F.

Roll out the pie crust in a pie dish that has been buttered beforehand.
Sauté the lardons in a skillet until they turn lightly golden. Drain them on paper towels.
In a large bowl, beat the eggs and add the crème fraîche. Season with salt, pepper, and optionally grated nutmeg.
Spread the lardons over the bottom of the pie crust, then pour the egg and cream mixture over them.
Sprinkle with grated Gruyère.
Place the quiche in the preheated oven and bake for about , or until it is well browned and the filling is set.
Let cool slightly before cutting into slices and serving.

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Goes well with

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For dessert

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To drink

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Christmas Cinnamon Hot Chocolate

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Nutrition facts

per serving · estimate

320kcal

Protein12 g15%
Carbs12 g15%
Fat25 g70%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🧀🍴 Add a little fresh chives or thyme to the egg mixture for a touch of freshness. For an even crispier crust, partially prebake the dough before adding the filling. And for an indulgent touch, fold in a few pieces of grilled bacon or ham in addition to the lardons. 🌿🥓

Freezing : Can you freeze this recipe?

Yes

Very good after baking, up to 2-3 months vacuum-sealed or wrapped in plastic wrap.

Storage : How long does it keep?

Keeps 3-4 days max in an airtight container in the refrigerator.

Making ahead : Can you make it the day before?

Yes

You can assemble the quiche the day before without baking. Bake before serving.

Reheating : How do you reheat it?

Oven: 15-20 min at 150°C to get the crispiness back. Microwave: 2-3 min, but softens the crust.

Variations

Leave out the Gruyère for the traditional version, with just lardons, eggs and cream.
Add softened leeks or sautéed mushrooms.
Replace the lardons with smoked salmon for a fish quiche.

Mistakes to avoid

Not draining the lardons: the fat makes the crust soggy. Drain them on paper towels.
Pouring the filling onto a raw, damp crust: the bottom stays soft. Prebake the crust for a few minutes if needed.
Baking too long: the filling gets dry. Take the quiche out as soon as it is golden and well set.

Frequently asked questions

Is there cheese in a real quiche Lorraine?

The traditional recipe contains none: just lardons, eggs and cream. This version adds grated Gruyère for more flavor and a browned top. You can leave it out to get back to the original quiche.

How do you avoid a soggy crust?

Prick the bottom with a fork, drain the lardons well and, if needed, prebake the crust for a few minutes before pouring in the custard. A baking sheet or dish placed directly on the oven floor also helps the bottom cook.

Can you use a store-bought pie crust?

Yes, a store-bought or homemade pie crust works. Roll it out in a buttered pie dish, prick the bottom and spread the browned lardons over it. It bakes about 40 minutes at 180 °C with the filling.

Which lardons should you choose for a quiche Lorraine?

Smoked or plain lardons of good quality, which you sauté in a skillet until lightly golden. They give the quiche its salty flavor. Avoid adding too much salt to the custard.