Quiche Lorraine
Quiche Lorraine originates from the historic Lorraine region of northeastern France and traditionally contained no cheese at all — just eggs, cream and lardons.
A classic French savoury tart from Lorraine — buttery pastry filled with smoky lardons, eggs and cream, baked until just set with a golden top.
Ingredients
Method
Fry lardons until golden, then scatter over the blind-baked pastry case.
Whisk eggs, cream and nutmeg together.
Pour custard over the lardons and top with Gruyère.
Bake at 180C for 35-40 minutes until just set with a gentle wobble in the centre.
Pull the quiche from the oven while the centre still has a slight wobble — it will continue setting as it cools.
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