Quiche lorraine
A simple and basic recipe to master.
A simple and basic recipe to master.
Time
45 min. =
5 min. +
40 min.
Utensils
1 mixing bowl 1 oven 1 pie dish
Ingredients for 8 parts
- 3 eggs allergen !
- 200 g. lardons
- 250 g. crème fraîche allergen !
- 1 puff pastry allergen !
- 150 g. gruyère allergen !
Instructions
- Preheat the oven to 180°C.
- Roll out the shortcrust pastry in a previously buttered tart tin and prick the bottom with a fork to prevent it from swelling during cooking.
- In a frying pan over medium heat, brown the smoked bacon until lightly browned. Drain to remove excess fat.
- In a bowl, beat the eggs, then add the crème fraîche. Season with salt and pepper.
- Spread the smoked bacon over the tart base and sprinkle with grated Gruyère cheese.
- Carefully pour the egg and cream mixture over the bacon and cheese.
- Bake the quiche in the preheated oven and cook for about 35 minutes, until golden brown and the filling has set.