Ingredients: (for a 28 cm – 11 inch round pan)
1 or 1 ½ sheets of shortcrust pastry (or puff pastry), thawed (not in the picture)
3 eggs
300 ml – 1 ¼ cups thickened cream (or heavy cream)
250 ml – 1 cup milk
230 gms – 8 oz. streaky bacon, cut into lardons (5 x 15 mm – ¼ x ½ inch sticks)
150 gms – 5.3 oz. Emmental, shredded
1 pinch nutmeg
Salt & Pepper to taste

Press the puff pastry into the pan and prick it all over with a fork.  Place a piece of baking paper on the top of the pastry and either fill it with some rice/beans or place another pan on the inside.  This will ensure that the pastry does not puff up when baked.

Bake it in a pre heated oven at 250°C – 480°F for about 10 minutes or until golden.  When ready, let it cool down.

In the meantime, prepare the filling.  Put the bacon in a non stick pan and sauté it for a few minutes on a high flame, so that the fat comes out and the lardons become crispy.  Remove them with a slotted spoon and keep them aside.

In a big bowl, whisk the eggs together with the cream.  Add the milk little by little and keep whisking until well incorporated.  Add a pinch of nutmeg and salt and pepper to taste.

Spread the lardons on top of the baked pastry.  Pour in the egg mixture and evenly distribute the shredded Emmental on the top.

Bake in a pre heated oven at 250°C – 480°F for about 30 minutes or until the top is golden brown and the quiche is cooked through (it is ready when a toothpick inserted in the centre of the quiche comes out clean).

Serve warm or at room temperature.

Print

Quiche Lorraine

A scrumptious version of Quiche Lorraine made with bacon and Emmental cheese.

Course Main

Cuisine French

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Author Recipe adapted from Quiche-Lorraine.com

Ingredients

• 1 or 1 ½ sheets of shortcrust pastry or puff pastry, thawed (not in the picture)
• 3 eggs
• 300 ml – 1 ¼ cups thickened cream or heavy cream
• 250 ml – 1 cup milk
• 230 gms – 8 oz. streaky bacon cut into lardons (5 x 15 mm – ¼ x ½ inch sticks)
• 150 gms – 5.3 oz. Emmental shredded
• 1 pinch nutmeg
• Salt & Pepper to taste

Instructions

1. Press the puff pastry into the pan and prick it all over with a fork. Place a piece of baking paper on the top of the pastry and either fill it with some rice/beans or place another pan on the inside. This will ensure that the pastry does not puff up when baked.

2. Bake it in a pre heated oven at 250°C – 480°F for about 10 minutes or until golden. When ready, let it cool down.

3. In the meantime, prepare the filling. Put the bacon in a non stick pan and sauté it for a few minutes on a high flame, so that the fat comes out and the lardons become crispy. Remove them with a slotted spoon and keep them aside.

4. In a big bowl, whisk the eggs together with the cream. Add the milk little by little and keep whisking until well incorporated. Add a pinch of nutmeg and salt and pepper to taste.

5. Spread the lardons on top of the baked pastry. Pour in the egg mixture and evenly distribute the shredded Emmental on the top.

6. Bake in a pre heated oven at 250°C – 480°F for about 30 minutes or until the top is golden brown and the quiche is cooked through (it is ready when a toothpick inserted in the centre of the quiche comes out clean).

7. Serve warm or at room temperature.