What is a Quiche Lorraine?
While there are many variants of quiche, the classic quiche Lorraine derives from the Lorraine region of France. An open pie made with eggs, cream or milk and lardons. Originally made using a bread dough, it has evolved to a shortcrust pastry. Neighbouring region, Alsace make their own version by adding cheese and onion.
Modern variants include cheese, vegetables or seafood. Often the lardons are replaced with ham. We have our own traditional quiche Lorraine using French emmental cheese and Jack mcCarthys free ranged ham .
Recipe for 6 people
- 300g shortcrust pastry
- 300g unsmoked bacon lardons
- 30cl cream/ creme fraiche
- 30cl milk
- 5 eggs
- salt and pepper
- Preheat oven @180 / gas mark 6
- Roll dough to fill the pastry tin
- Prick the base with a fork
- Fry off lardons ,place on a piece of kitchen paper to remove excess oil
- Beat the eggs,cream and milk
- Season with salt ,pepper and a pinch of ground nutmeg
- Add lardons to egg mix and pour over the dough
- Bake for 45-50 minutes
Just in case....Shortcrust Pastry
- 225g plain flour
- 100g butter
- 3-4 tbsp cold water
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