Tarts
Free recipe
Classic Quiche Lorraine
The original and still the finest -- crispy lardons and nutmeg-scented custard in a golden pastry case, as made in the bistros of Lorraine.
in the kitchen
Ingredients
- 320g shortcrust pastry
- 200g smoked lardons or thick-cut bacon
- 4 large eggs
- 250ml double cream
- 100ml whole milk
- Pinch of freshly grated nutmeg
- 1 tsp Dijon mustard
- Salt and white pepper
Method
- Preheat oven to 190C. Line a 23cm tart tin with pastry and blind bake for 15 minutes.
- Fry lardons in a dry pan until golden and crispy. Drain on paper towel and scatter over the pastry base. Brush base with Dijon mustard.
- Whisk eggs, cream, milk, and nutmeg together. Season generously and pour over the lardons.
- Bake at 180C for 30-35 minutes until the custard is just set and a deep golden colour. Rest 15 minutes before cutting.