Quiche Lorraine is a quiche (a quiche is like a little savory pie) made with cream, cheese, and ham. It’s a simple and delicious meal to prepare and to share with friends or family!
Ingredients:
For the pastry:
175 g of plain flour
100 g of cold butter, cut into pieces
1 egg yolk
For the filling:
200 g of lardons
50 g of gruyere cheese
3 eggs (beaten)
200 ml of crème fraîche
200 ml of double cream
A pinch of ground nutmeg
Preparation:
For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk, and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
Put it in a fluted flan tin
Trim the pastry edges with scissors so it sits slightly above the tin. Press the pastry into the flutes, lightly pricking the base with a fork. Then, chill for 10 mins.
Put a baking sheet in the oven and heat the oven to 200°C. Line the pastry case with foil and bake on the hot sheet for 15 mins.
Remove foil and bake for 4-5 mins more until the pastry is pale golden.
While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to color, but aren’t crisp. Remove and drain on paper towels.
Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.
Using a spoon, beat 200 ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.
Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
Lower the oven to 190°C. Bake for about 25 mins, or until golden and softly set (the center should not feel too firm).
Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.
- Ines Latrille - France (near Paris)