Tartes
Free Recipe
Quiche Lorraine Classique
The authentic version: smoky lardons, Gruyere, and a barely-set cream custard in buttery pastry.
In the Kitchen
Ingredients
- 230g plain flour
- 115g cold butter cubed
- 3-4 tbsp ice water
- 200g smoked lardons
- 150g Gruyere grated
- 4 eggs
- 300ml double cream
- Pinch of nutmeg
- Salt and white pepper
Method
1
Make pastry: rub butter into flour; add ice water to form dough. Rest 30 minutes then blind bake.
2
Fry lardons until golden; cool and scatter over pastry base with Gruyere.
3
Whisk eggs, cream, nutmeg, salt, and pepper; pour over.
4
Bake at 180C for 35-40 minutes until set with a slight wobble. Cool before slicing.