Ingredients
Quiche
Method
- Heat the oven to 210°C / 410°F. Line the 26 cm tart tin with pastry, keeping its baking paper.
- Whisk eggs, yolks and crème fraîche together; season with salt, pepper and a little nutmeg.
- Brown lardons over high heat. Drain on kitchen paper, then spread in the pastry case.
- Pour over the egg mixture. Bake 5 minutes; reduce the oven to 180°C / 356°F and bake another 25 minutes, until golden.
- Serve hot or warm.
Equipment
26 cm / approximately 10.24 in tart tin; Mixing bowl and whisk; Frying pan; Kitchen paper; Oven
Notes
- Pastry: keep the ready-rolled pastry’s baking paper when lining the 26 cm tin.
- Lardons: brown them over high heat and drain on kitchen paper before spreading them in the pastry case.
- Oven: start at 210°C for 5 minutes, then lower the temperature to 180°C for 25 minutes. The source does not specify a fan setting.
- Serving: serve hot or warm. A crisp green salad is a useful accompaniment to the rich filling.
Photos
1 photo
About this dish
The earliest forms of Lorraine’s quiche were thinner than the familiar tart of today, with a base of bread dough covered in eggs and cream. As shortcrust pastry came into use, the filling grew more generous and bacon became an established part of the dish. The egg and cream mixture is known locally as migaine, the link between those older preparations and the rich savoury tart served today.
Larousse’s version follows the familiar Lorraine combination of eggs, cream and smoked lardons, without cheese. Two extra yolks enrich the custard and a little grated nutmeg adds warmth. Browning the lardons develops their savoury flavour; draining them before filling the tart keeps the rendered fat separate from the cream mixture.
The ready-rolled pastry makes this a straightforward lunch or supper. The oven starts hot, then drops for the remainder of the bake, until the top is golden. A crisp green salad is the traditional accompaniment suggested by the regional tourism office.
Recipe and cooking notes adapted from Éditions Larousse.