Quiche Lorraine and variations
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6 rates
Preparation : 10 min
Cooking : 25 min
Total time : 35 min Rest : 0 min
6 people
250 ml milk
1 shortcrust pastry
250 ml of crème fraîche
1 tsp salt
1 tsp pepper
3 egg
100 g smoked lardons
1 pinch nutmeg
100 g grated Emmenthal cheese
Associated products
Tips
Ideas for delicious variations for the quiche filling: - 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 powder - Salmon and dill
RECIPE STEPS
1
Preheat your oven to 180 °C (gas mark 4).
Bake the pastry for 10 minutes (pricked beforehand with a fork).
- 1 shortcrust pastry
2
Add the eggs, milk, crème fraiche, salt and pepper into the Blender.
Run the programme:
speed 1/5 seconds then speed 3/15 seconds.
- 250 ml milk
- 250 ml of crème fraîche
- 1 tsp salt
- 1 tsp pepper
- 3 egg
3
Briefly fry the lardons in a hot frying pan.
- 100 g smoked lardons
4
Add the fillings (lardons, Emmental cheese and nutmeg) into the Blender.
Run the programme:
speed 1/10 seconds.
- 100 g smoked lardons
- 100 g grated Emmenthal cheese
- 1 pinch nutmeg
5
Pour the mixture onto the pastry and bake for 25 minutes.
The top should be a light golden colour.
6
Switch the oven off and wait for 5 minutes before taking the quiche out. Serve immediately.
