A classic quiche lorraine, golden and slightly jiggly in the center, filled with smoked lardons and a creamy egg custard. Simple, generous, and true to the family bistro spirit.
Ingredients
- 1 piece ready-to-roll all-butter pie dough
- 200 g smoked pork lardons
- 3 pieces fresh eggs
- 25 cl full-fat crème fraîche
- 10 cl whole milk
- 1 pinch ground nutmeg
- to taste ground black pepper
- to taste fine salt
- 10 g unsalted butter for the pan
Method
- Preheat the oven to conventional heat, hot enough to set the dough as soon as it goes in.
- Butter a tart pan, line it with the shortcrust pastry, press the edges firmly, then prick the bottom with a fork; the dough should be cold and tight.
- Cover the pastry base and blind bake it until it loses its raw appearance and begins to dry slightly.
- Meanwhile, sauté the lardons in a dry skillet over medium heat until they render their fat and smell distinctly smoky.
- Drain the lardons on paper towels; they should remain tender, not hard or brittle.
- In a bowl, whisk the eggs with the crème fraîche and milk until smooth, then season with nutmeg, pepper, and very little salt.
- Distribute the lardons over the pre-baked tart shell, carefully pour the custard over them, and tap the pan gently to level the surface.
- Bake until the quiche is deep golden, puffed around the edges, and still very slightly jiggly in the center.
- Let rest out of the oven before slicing, so the filling finishes setting without losing its soft texture.
Nutrition
Per serving
- Energy
- 499.1 kcal
- Protein
- 21.51 g
- Carbohydrate
- 15.61 g
- Fat
- 38.35 g
- Fibre
- 2.53 g
- Calcium
- 77.44 mg
- Iron
- 0.18 mg
- Magnesium
- 9.35 mg
