• Quiche Lorraine

    January 29, 2009

    Posted in: The Recipes

    Ingredients:

    • 180 g smoked slab bacon, sliced into small lardons
    • 100 g Gruyère, grated
    • 2 T olive oil
    • 3 eggs
    • 250 ml cream
    • salt, pepper
    • nutmeg

    Procedure:

    1. Refrigerate the bacon prior to cutting, in order to firm it and facilitate slicing. Cut the bacon into thick strips, and then cut the strips into thin lardons, or rectangles.
    2. Place the lardons in a small pot of cold water, and bring to a boil. This process removed the excess curing salt from the meat. Drain thoroughly, and then pat dry. Heat 2 T oil in a cast iron pan over medium heat, and then brown the lardons lightly. The idea isn’t at all to caramelize them deeply, just to color them, as the French say.
    3. Drain the cooked lardons.
    4. Beat the eggs, cream, salt, pepper, and nutmeg to form a flan filling.
    5. Blind bake quiche crust at 180 degrees Celsius, until the edges are colored but the bottom is still white. Remove the beans and then cook at a little more.
      Beat one egg and brush the interior of the tart with the egg wash. Bake a little more, so that the egg will harden as a sealant, keeping the crust firm under the pressure of the filling.
    6. Lay the lardons on the bottom of the quiche, and sprinkle generously with shredded Gruyère.
    7. Pour in a very little amount of flan, and sprinkle a small amount of cheese over this.
    8. Place the quiche on a baking sheet, to facilitate clean up if it ruptures, and bake for about 20-25 minutes in an 180 Celsius oven.

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