French recipe: Quiche Lorraine
You will find this French classic on the menu of practically every single bistro or brasserie in France. The majority of, if not all, French people will know how to make one and most certainly have their own take on which ingredients to use and how to make this quiche! As a national staple, why don’t you try it out too? This super simple recipe will have you making quiche in abundance. Here we present you with the ingredients and method for a traditional Quiche Lorraine but once you have learnt the basics for making a quiche you can experiment with all different types of fillings.
- 200g of pâte brisée (puff pastry)
- 200g lardons (small bacon bits)
- 50g Gruyère cheese
- 30g of butter
- 3 eggs
- 20 cl of crème fraîche
- 20 cl of milk
- Salt and pepper
Preheat the oven to 180 degrees.
Spread out the pastry and carefully place it into a quiche dish, pressing into the base and the sides. Trim any extra edges so that it fits perfectly into the dish.
Lightly prick the base of the pastry with a fork.
Blind bake, by weighing down the pastry with beans or rice, for about 15 minutes. Once cooked, leave to cool.
While the pastry is baking, fry the lardons (bacon) in a frying pan for about 5 minutes until cooked but not too crisp. Once cooked, drain any excess liquid from the bacon and leave to cool for a few minutes.
Add in the bacon and the cheese to the cooled pastry, spreading it around the base.
Beat the eggs, creme fraiche and milk together. Make sure to season with salt, pepper and nutmeg.
Carefully pour the mixture into the pastry case.
Put in the oven and cook for 40 to 45 minutes or until the filling has set and the top begins to turn golden in colour.
And … that’s it!
This rich quiche is best served with a crisp and fresh green salad. Enjoy!