After extensive research and testing, here is what I believe to be the best Quiche Lorraine recipe — creamy, silky and perfectly balanced. The true quiche Lorraine contains no cheese in the custard (that’s a modern addition). The magic is in the ratio of eggs to cream and the quality of the lardons.
Ingredients (serves 6)
- 1 shortcrust pastry case (blind baked)
- 200 g smoked lardons (or smoked bacon, diced)
- 4 eggs
- 300 ml double cream
- 100 ml crème fraîche
- Salt, pepper, freshly grated nutmeg
Instructions
- Preheat the oven to 180°C (350°F). Blind bake the pastry case for 15 minutes (line with paper and fill with baking beans), then remove the beans and bake for 5 more minutes.
- Fry the lardons in a dry pan until lightly golden. Drain on kitchen paper.
- Beat together the eggs, cream, crème fraîche, salt, pepper and nutmeg.
- Scatter the lardons over the base of the pastry case. Pour the egg mixture over the top.
- Bake for 30–35 minutes until just set with a very slight wobble in the centre.
- Leave to cool for 10 minutes before slicing. Serve warm or at room temperature with a green salad.
Bon appétit! 🥚🧀🇫🇷