Hi, today I made quiche Lorraine. It’s a signature French tart from Lorraine region of France. It’s a simple dish made with lardon (smoked porc) and egg filling. Traditionally it’s baked without cheese but with emmental cheese quiche Lorraine is much more delicious.
By the way, do you remember my Madeleines? Madeleines are also from Lorraine. :)
For 4 persons
Prep time: 25 min
Baking time: 35 min
- 2 eggs, medium-sized
- 2 egg yolks
- 1 cup heavy cream
- 1 cup whole milk
- Pinch salt
- Dash black pepper, freshly ground
- Pinch ground nutmeg
- 5 oz bacon, or lardon (142g)
- 3.5 oz Emmental cheese, grated (100g)
Preheat the oven to 360 degrees F (180 C). Prepare shortcrust pastry for tart. Bake only for 20 minutes with weights. Set aside.
Make egg filling
In a mixing bowl, break in the eggs and beat rigorously for one minute.
Then whisk in heavy cream and milk. And stir in salt, pepper, and ground nutmeg; set aside.
Cook the bacon
In a skillet, cook the bacon until lightly crisp without oil. When cooked, drain on paper towels; set aside.
Assemble the tart
In the tart shell, spread evenly grated cheese. Then place the bacon. And pour the egg filling on top.
Bake for 30 to 35 minutes, or until golden and puffed. Just out of oven the center should be wiggly. Let cool on a wire rack for about 20 minutes.
Serve with green salad when hot.
Check out my shortcrust pastry (tart shell) recipe. You don’t need a machine with this recipe of mine.
Also watch Shortcrust pastry (tart shell) recipe video:
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