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Quiche Lorraine & variations
| Preparation : 10 min | Resting : - |
| Cooking : 25 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| For the base |
|
| shortcrust pastry |
|
| 250 | ml crème fraîche |
| salt & pepper |
|
| For the filling |
|
| 100 | g smoked lardons |
| nutmeg |
| 2 | eggs + 2 yolks |
| 250 | ml milk |
| 100 | g grated Emmenthal cheese |
| 1 | Preheat your oven to 180 °C (gas mark 4) |
| 2 | Line a quiche tin with the pastry, prick the base all over with a fork and blind bake for 10 minutes. |
| 3 | Put the eggs, milk, cream, salt and pepper in the blender jug, turn the selector to 3 and blend for 20 seconds. |
| 4 | Briefly fry the lardons in a hot frying pan. |
| 5 | Add the filling (lardons, Emmenthal and grated nutmeg) to the egg mixture, turn the selector to 0.5 and blend for 5-10 seconds. |
| 6 | Pour the mixture into the pastry case and bake for 25 minutes. The top should be a light golden colour. Switch the oven off, wait for 5 minutes before taking the quiche out, then serve immediately. |
Chef’s tip
Filling variations:
• Fresh spinach leaves, blue cheese and walnuts
• Reblochon cheese, cured country ham and onion
• Fresh goat’s cheese or feta, courgette, mint, pine nuts and garlic
• Grilled peppers and aubergines, chorizo sausage and turmeric
• Chicken, onion, mushrooms and curry
• Salmon and dill
• Fresh spinach leaves, blue cheese and walnuts
• Reblochon cheese, cured country ham and onion
• Fresh goat’s cheese or feta, courgette, mint, pine nuts and garlic
• Grilled peppers and aubergines, chorizo sausage and turmeric
• Chicken, onion, mushrooms and curry
• Salmon and dill
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