Quiche Lorraine
Ingredients
- 320 g ready-made shortcrust pastry
- 150 g smoked lardons
- 3 free-range eggs
- 200 ml double cream
- 100 ml whole milk
- 80 g Gruyère cheese
- 1 tsp ground nutmeg
Nutrition (per serving)
- Calories
- 840 kcal
- Protein
- 23.6 g
- Carbohydrate
- 40.1 g
- of which sugars
- 4.1 g
- Fat
- 64.2 g
- of which saturates
- 33.3 g
- Fibre
- 1.7 g
- Salt
- 2.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190 °C / 170 °C fan. Roll out the pastry and line a 23 cm loose-bottomed tart tin. Chill for 10 minutes, then blind-bake with baking beans for 15 minutes. Remove the beans and bake for a further 5 minutes.
- 2
Fry the lardons in a dry pan until golden, then scatter over the pastry base.
- 3
Whisk together the eggs, cream, milk, and nutmeg. Season well and pour over the lardons. Scatter the grated Gruyère on top.
- 4
Bake for 25–30 minutes until just set with a slight wobble in the centre. Cool for 5 minutes before slicing.
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