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Proper Quiche Lorraine by Eric Lanlard

5 Reviews

About the bake

An all time favourite, this Proper Quiche Lorraine recipe is ideal for summer evening al fresco dining and those last minute Sunday picnics. Taken from Eric's 'Tart It Up' book.    

1Total Time
15Prep Time
45Bake Time
8Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6).

  2. Step 2:

    Brush the inside of the cooked pastry case with one of the eggs, lightly beaten. Bake in the oven for 8–10 minutes, or until golden (this is to seal the tart). Leave to cool. Reduce the oven temperature to 180°C (160°C fan, 350°C, gas mark 4).

  3. Step 3:

    Heat the butter and olive oil in a frying pan over a low heat. Add the shallots and cook gently until golden, stirring occasionally. Remove from the pan and put to one side.

  4. Step 4:

    Add the lardons to the same pan with any juices left behind from the shallots, and fry until golden. Remove the lardons from the pan, add to the shallots and leave to cool.

  5. Step 5:

    Beat the remaining eggs in a bowl and stir in the cream, cheese and nutmeg, and add salt and pepper to taste. Remember that the lardons and cheese are already naturally salty.

  6. Step 6:

    Scatter the cooked lardons and shallots across the base of the pastry case and transfer the cream mixture to a jug. Place the tin on the oven shelf, then pour the cream filling over the lardons, filling the case right to the top.

  7. Step 7:

    Bake in the oven for 25–30 minutes, or until the filling has set and the top of the quiche is lovely and golden.

  8. Step 8:

    Serve warm accompanied by a leafy salad with a walnut oil dressing.

Ingredients

    • 1 Shortcrust pastry (pre-prepared pastry case)
    • 4 Egg(s) (free range)
    • 25g Butter (unsalted)
    • 1 tsp Olive oil
    • 2 Shallot(s) (finely chopped)
    • 150g Lardons (thick slices of bacon)
    • 250ml Double cream
    • 125g Gruyère (finely grated)
    • 1 tsp Nutmeg (freshly grated)
    • 1 Salt
    •  Black pepper (freshly ground)

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