Quiche Lorraine
The real quiche Lorraine, with homemade shortcrust pastry and a silky, wobbly egg-and-cream filling — and no cheese.
classicpicnicoven
- Prep25 min
- Cook40 min
- Rest30 min
- DifficultyMedium
- Budget€
We’ve all had the dry, rubbery version. The secret to a good quiche Lorraine is the balance between cream and milk, and above all taking it out of the oven while the center still has a little wobble.
Ingredients
Makes 6 slices
For the shortcrust pastry
For the filling
To serve
Method
- In a bowl, rub the flour, salt and diced butter together with your fingertips until it looks like coarse sand.
- Add the egg yolk and water, then bring the dough together into a ball without kneading it. Wrap it in cling film and chill for 30 minutes.
- Preheat the oven to 180 °C. Roll the pastry out to 3 mm thick and line a 24 cm tart tin. Prick the base with a fork.
- Blind-bake the pastry for 10 minutes, covered with baking paper and dried beans.
- Meanwhile, brown the lardons in a dry frying pan, then drain them on paper towels.
- Beat the eggs with the crème fraîche, milk, nutmeg and pepper. Don't add salt — the lardons are salty enough.
- Scatter the lardons over the pastry, pour in the filling and bake for 30 minutes, until the quiche is golden but still slightly wobbly in the center.
- Serve with a green salad, lifted with a thinly sliced white onion or snipped chives.
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