This is the real McCoy quiche lorraine recipe. Only homemade shortcrust pastry, lardons, eggs, cream and seasoning are allowed. Nothing more and nothing less. The beauty of quiche lorraine is in its simplicity, which is why the addition of cheese or onions is just not acceptable.
Quiche Lorraine is meant to be shared and perfect for an informal party. It can be made ahead of time and delicious hot or cold and perfectly acceptable eaten as a finger snack.
You will need
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* 1 1/2 cup of plain flour
* 5 oz. unsalted cold diced butter
* 200 g lardons (or diced bacon)
* 3 eggs
* 1 cup crème fraîche
* 3/4 cup double cream
* Salt & pepper for seasoning
Step 1
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Make the pastry. In a large bowl, add a pinch of salt and the butter to the flour. Work the flour into the butter between your fingertips until the mixture resembles breadcrumbs. Add enough cold water to bind, knead briefly then form into a ball. Wrap in cling film then chill for 20 min.
Preheat the oven to 200°C/ fan 180°C/ gas 6.
Roll out the pastry to line fluted tart tin. Chill again for 10 min, then line with foil, add baking beans and bake blind for 15 min. Remove the foil and beans and return to the oven for 5 min.
Step 2
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While the pastry is in the oven, heat up a non-stick frying pan and dry-fry the lardons for a few minutes. They should colour slightly, but make sure they don’t get crisp and drain on kitchen paper.
In a large jug, slightly beat the egg, then mix with the creams. Season, being careful not to add too much salt, as the lardons will be quite salty already.
Step 3
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Scatter the lardons over the pastry base, pull the oven shelf partially out of the oven and place the tin on it. Carefully pour the filling, stopping just below the edge of the pastry. Push the shelf in gently and bake for about 20 min until golden on top and soft in the middle.
Serving Suggestion
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The quiche lorraine is delicious served with a green salad as a meal.
Hayman Sullivan
