Quiche Lorraine

The most famous quiche in the world? It must be the Quiche Lorraine! Originally from the Lorraine region just next to Luxembourg, this delicious quiche only needs 5 ingredients (ok 6 if you count nutmeg as one!). Surprisingly, the quiche lorraine is not made with any cheese – all you need is smoked bacon, eggs and crème fraîche. So simple yet such an amazing classic to have up your sleeve!

This recipe was made for Tonicités as part of a series of recipes celebrating the inter-regional town network between Luxembourg City, Esch-sur-Alzette, Longwy, Arlon, Metz and Thionville.

Ingredients

For the shortcrust pastry:
200g flour
¾ tsp salt
100g cold butter
1 egg

For the topping:
200g smoked bacon lardons
250g crème fraîche épaisse
3 eggs
nutmeg
¼ tsp salt
pepper

Method

For a 23cm tart tin – Oven 50 min

Start by making the pastry: put the flour and salt into a food processor. Cut the butter into small cubes and add to the flour. Turn on the food processor on a medium speed until the butter is broken up and the flour looks like coarse breadcrumbs. Add the egg and and whizz on a medium speed until it forms a dough. Shape the dough into a disc, wrap in cling film and chill in the fridge for at least 1 hour.

Meanwhile, fry the bacon lardons in a dry frying pan for 4 minutes until lightly browned. Set aside to cool.

In a jug, beat the eggs one at a time, then add the crème fraîche épaisse with a grating of nutmeg, salt and pepper. Mix well and set aside.

After 1 hour, take the pastry out of the fridge and preheat the oven to 180°C.

Unwrap the pastry and place it onto a surface dusted with flour. Roll into a thin disc, slightly bigger than the quiche tin. Lift the pastry into the greased tin and press it firmly against the rim to make it stick. Cut off any excess pastry. Prick the bottom of the pastry with a fork.

Dristribute the bacon lardons over the base and top with the custard.

Bake in the preheated oven for 50 minutes. Serve hot or cold.