morsels45

morsels45 said

Quiche lorraine

Custard, bacon and pastry. Best eaten barely warm, never hot.

Quiche lorraine
Photo: Donna Alvita, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make quiche lorraine

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Blind-baked, properly set

90 minutes · serves 6 · Medium

What you need

  • 250g shortcrust pastry
  • 200g bacon lardons
  • 3 eggs and 2 yolks
  • 300ml double cream
  • 100ml milk
  • Nutmeg
  • Black pepper

What you do

  1. 1Line the tin, prick the base, chill 30 minutes, then blind bake at 190C for 20 minutes with beans and 8 more without. A soggy bottom starts here.
  2. 2Brush the hot case with a little beaten egg and give it 2 minutes more — it seals the pastry.
  3. 3Render the lardons until crisp and scatter them over the base.
  4. 4Beat the eggs, cream, milk, nutmeg and plenty of pepper. No salt; the bacon is doing that.
  5. 5Bake at 160C for 35 minutes. Pull it out when the middle still wobbles — it sets as it cools, and an overcooked quiche is scrambled.

With cheese, shop pastry

60 minutes · serves 6 · Easy

What you need

  • 1 sheet shortcrust pastry
  • 150g lardons
  • 100g gruyère
  • 3 eggs
  • 300ml cream
  • Nutmeg

What you do

  1. 1Blind bake the case 20 minutes at 190C.
  2. 2Lardons and cheese in, custard poured over.
  3. 335 minutes at 160C, still wobbling in the middle.