Quiche Lorraine
Lorraine Bacon and Cream Tart
The original is plainer than the versions it has spawned. A shortcrust case, smoked bacon, and a custard of eggs and thick cream that Lorrainers call the migaine. No cheese, no onion. It should be eaten hot, while the filling still trembles.
The French recipe read gives 200 g of flour and 100 g of butter for the pastry, and for the filling 200 g of smoked bacon cut from the piece, four eggs and 20 cl of thick crème fraîche, seasoned with pepper and nutmeg and baked at 200°C for about half an hour. It quotes a Lorraine specialist to the effect that a true quiche lorraine is served creamy and hot, and above all without cheese, and advises against salting the filling because the bacon is salty enough.
Ingredients
For the pastry
- 200 g plain flour, plus extra for rolling
- 100 g cold unsalted butter, diced
- A pinch of fine sea salt
- 3 to 4 tbsp cold water
For the filling
- 200 g smoked streaky bacon in one piece, cut into lardons
- 4 medium eggs
- 200 ml full-fat crème fraîche
- Black pepper
- A grating of nutmeg
Method
- Make the pastry Rub the butter into the flour and salt until it looks like breadcrumbs. Add just enough cold water to bring it together, shape into a disc, wrap and chill for 30 minutes.
- Line and bake blind Heat the oven to 200°C (180°C fan). Roll the pastry to about 3 mm and line the tin. Prick the base, line with baking paper and baking beans and bake for 12 minutes. Remove the paper and beans and bake for 5 minutes more.
- Cook the bacon Fry the lardons in a dry pan over a medium heat for 4 to 5 minutes until they have given up some fat and are just starting to colour. Drain and scatter over the pastry base.
- Fill Beat the eggs with the crème fraîche, pepper and nutmeg. Do not add salt. Pour over the bacon.
- Bake Bake for 25 to 30 minutes, until the filling is puffed and golden and just set, with a slight wobble in the middle. Rest for 5 minutes and serve hot.
Taste a lardon before deciding against salt. British bacon varies.