Quiche Lorraine is the most famous quiche in the world. THE classic quiche recipe. Every variation on quiche follows this standard… 1/2 lb (200g) meat, 1 small onion and 1 1/2 cups (200g) cheese. Smothered in this amazing egg, cream, milk and nutmeg mixture.
One flaky ready-made pie crust
TRADITIONAL LORRAINE FILLING
1/2lb (200g) lard (bacon or lardons)
1 1/2 cups (200g) compté cheese (emmental or swiss)
BASIC QUICHE MIXTURE
3/4 cup (20 cl) heavy whipping cream
1/4 cup (10 cl) milk
2 shavings of fresh nut of nutmeg
Preheat your oven to 365°F (200°C).
Start with one flat bottomed quiche or tart pan (you can substitue a 9 in round cake pan, but you won’t get the best results with a pie pan). Cover your quiche / tarte pan with parchment paper. Lay out the ready-made pie crust on top of the parchment paper.
Whisk your eggs, cream, and milk. Rub the nutmeg with the edge of a sharp knife to create nutmeg powder over the mixing bowl. Whisk, Whisk, Whisk.
In the unbaked crust toss your solid ingredients. In this case : crispy bacon, onion and swiss cheese. Then whisk your quiche mixture and pour it over the solid ingredients and pop it into the oven on the middle rack. Remove it from the oven when it’s golden on top and solid in the middle.
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