Quiche Lorraine
A full quiche wants blind baking and a long, slow set. This is the skillet version: same smoky bacon custard, finished under the grill while your oven stays cold and smug.
- Total time
- 19 min
- Serves
- 4
- Effort
- Medium
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Heat the grill to high. Press the pastry into a 20cm ovenproof skillet, trim the edge and prick the base all over with a fork.
Grill the pastry about 12cm from the element for 4 to 5 minutes until dry and pale gold, pressing down any bubbles with a spoon.
Meanwhile fry the lardons in the butter over medium heat for 4 minutes until crisp, then drain off all but a spoonful of fat.
Whisk the eggs, cream, nutmeg and salt until completely smooth, then stir in half the cheese.
Scatter the lardons over the pastry, pour in the custard and top with the rest of the cheese.
Grill 15cm from the element for 6 to 8 minutes until puffed, browned in patches and set with only the faintest wobble in the middle; the eggs must be firm, not runny. Rest 2 minutes before cutting.
Read all that and thought “absolutely not”?
Completely fair. Quiche Lorraine is sitting in the French kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the French kitchen
Butter, patience, and a slightly smug finish.