Recipe: Quiche lorraine

Name: Quiche lorraine
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Ingredients: 250 g (8.75 oz) of good shortcrust pastry; https://www.aftouch-cuisine.com/recette/pate-brisee-245.htm; 6 egg yolks; 4 dl of thick cream (so-called double cream); 170 g (6 oz) of smoked bacon lardons from a good source; 120 g (4.25 oz) of slices of farmhouse Gruyère*; salt and freshly ground pepper; a grating of nutmeg (or powder)

By chef patrick Asfaux 4.8/5 (76 reviews) · 🍳 54 made it

Prep 20 min

Cook 50 min

Total 1h10

Servings 6 serv.

Quiche lorraine is 250g shortcrust pastry, 6 egg yolks, 4dl heavy cream, 170g smoked lardons and 120g farmhouse Gruyère. Mix the filling in 15 seconds. Bake 40 minutes total: 20 min at 220°C, then 20 min at 180°C. Serve warm with green salad.

Ingredients for 6 servings

Adjust for

servings

250 g (8.75 oz) of good shortcrust pastry
https://www.aftouch-cuisine.com/recette/pate-brisee-245.htm
6 egg yolks
4 dl of thick cream (so-called double cream)
170 g (6 oz) of smoked bacon lardons from a good source
120 g (4.25 oz) of slices of farmhouse Gruyère*
salt and freshly ground pepper
a grating of nutmeg (or powder)

Step-by-step directions

1 Roll out the pastry and adjust it to your tart mold, then using a fork prick the bottom (to prevent the pastry from rising during cooking) and reserve in the refrigerator for one hour.

2 During this time, plunge your lardons for 1 minute in boiling water, rinse them with cold water and drain them, then brown them (without fat) and set them aside on absorbent paper.

3 Preheat the oven to 220°C (430°F) (gas mark 7).

4 In a bowl, put the yolks, the cream, salt lightly, pepper and add the nutmeg grating then mix for 15 seconds.

5 On the tart bottom, spread your Gruyère slices and the smoked lardons, then pour your mixture and put in the oven for 20 minutes, then lower the temperature to 180°C (355°F) (gas mark 6) and continue cooking for another 20 minutes.

6 Wait a few minutes before cutting your quiche lorraine and serve for example with a nice green salad
*Cheese slices, even in the 17th century, were already present in my cookbooks of the time, only the pastry changed since at first, it was

Chef Patrick's Comment

Hello, you can make variations, for example do not put lardons and put at the bottom of your quiche small slices of goat cheese and crushed tuna.

Frequently asked questions

Can I replace smoked lardons with something else?

Absolutely. Try smoked duck breast, smoked salmon, smoked turkey or even sautéed scallops. What matters is smoke or salt to contrast with the cream. Keep the egg-cream filling unchanged.

Why prick the pastry base with a fork?

To prevent the pastry from puffing up during baking. Without those small holes, steam gets trapped and the base rises unevenly. You'll end up with a domed, uneven base.

How long does quiche keep in the fridge?

3 to 4 days maximum in an airtight container. You can also freeze it raw after assembly (before baking) for up to 1 month, then bake directly without thawing, adding 10 extra minutes.