Quiche Lorraine

March 20, 2021
0 Ratings
  • Prep time 20 minutes
  • Cook time 35 minutes
  • serves 4
Author Notes

There are a million recipes out there that are very similar but this is a mixture of three. Two French: Papilles et Pupilles and Journal des Femmes, plus Gabrielle Hamilton's from the NYTimes Cooking. Some are purists and will tell you cheese and onions do not belong here but I prefer them. —Melissa P

What You'll Need
  • 1 pâte brisée (Herta brand is best)
  • 200 grams lardons
  • 4 eggs
  • 200 milliliters crème liquide
  • 200 milliliters milk
  • 1/2 onion, thinly sliced
  • 100 grams grated emmenntal cheese
  • a pinches nutmeg
  • salt and pepper to taste
  1. Cook lardons and onion in a pan over medium heat
  2. Meanwhile mix the eggs, milk, crème liquide, nutmeg, salt, and pepper in a bowl.
  3. When the lardons and onion are done, take out your tarte dough, place in pan, prick rigorously the bottom of the shell. Then pour onion and lardons onto the dough. Top with cheese.
  4. Pour in egg mixture.
  5. Bake at 220°C for 20 minutes then reduce to 200°C and bake for another 15 minutes. Wait at least 5 minutes before serving.

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