France / Main
Quiche lorraine
A shortcrust base with bacon and a cream and egg custard. No cheese and no onion — the classical recipe has neither.
Ingredients
- Plain flour250 g
- Butter, cold, in cubes125 g
- Egg for the pastry1
- Iced water2 tbsp
- Smoked bacon, in lardons250 g
- Eggs3
- Double cream200 ml
- Milk100 ml
- Nutmeg1 pinch
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cut the cold butter into the flour with a pinch of salt to a crumb, add the egg and iced water and bring the dough together without kneading. Chill it an hour.
Roll the pastry out, line the tin, prick it and chill it again for twenty minutes: that is what stops it shrinking.
Line it with paper and weights and blind-bake at 190 °C for fifteen minutes, then remove the weights and give it five minutes more, to a dry base.
Render the bacon until browned and drain it on paper: spare fat splits the custard.
Whisk the eggs with the cream and milk without foaming, and season with nutmeg and pepper. It barely needs salt: the bacon is salty.
Scatter the bacon over the base, pour the custard in and bake at 170 °C for thirty-five minutes. The centre should still wobble slightly when it comes out.
