Quiche lorraine
70 min600 kcal each
The Lorraine original: a buttery shortcrust filled with lardons and a cream and egg custard, no cheese.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 6 servings- Plain flour200 g
- Butter, cold100 g
- Bacon200 g
- Eggs4 piece
- Heavy cream300 ml
- Whole milk100 ml
- Water50 ml
- Ground nutmeg1 pinch
- Salt½ tsp
- Black pepper¼ tsp
Method
Prep 25 min · cook 45 min- Rub the diced cold butter into the flour and a pinch of salt, add the cold water and bring it together. Chill for 30 minutes.
- Roll out the pastry, line a 26 cm tart tin and chill again for 15 minutes.
- Line with baking paper and beans and bake blind at 200 °C for 15 minutes; remove the paper and bake 5 minutes more.
- Cut the bacon into lardons and brown them in a dry pan. Spread them over the pastry.
- Beat the eggs with the cream, milk, nutmeg and pepper and pour over the lardons.
- Bake at 180 °C for 25–30 minutes, until just set and golden. Serve warm with a green salad.
Nutrition
per servingCal
600
Protein
14g
Carbs
28g
Fat
48g
Of 48g of fat per serving, 26g is saturated.
