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There’s something deeply comforting about a slice of warm, golden Quiche Lorraine. With its buttery pastry, creamy filling and savoury lardons, this French classic is perfect for brunch, lunch or even a light supper. Today, we’re sharing an easy recipe to make your own Quiche Lorraine using authentic French ingredients from Mon Panier Latin – your go-to shop for gourmet French products in the UK.
Ingredients (Serves 6)
For the pastry:
• 250g Farine de blé T45 Francine (plain flour)
• 125g Beurre doux Président (unsalted butter), diced and cold
• 1 egg yolk
• 2 tbsp cold water
• A pinch of salt
For the filling:
• 200g Lardons fumés Herta (smoked bacon lardons)
• 3 Œufs frais Label Rouge (free-range eggs)
• 200ml Crème fraîche épaisse Isigny
• 100ml Lait entier Candia (whole milk)
• 100g Fromage râpé Entremont (grated Emmental or Gruyère)
• Salt, pepper, and a pinch of nutmeg
Instructions
1. Prepare the pastry:
• In a mixing bowl, combine the flour and salt. Add the diced butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
• Mix in the egg yolk and water. Bring the dough together, wrap in cling film, and chill for 30 minutes.
• Roll out the pastry on a floured surface and line a tart tin (approx. 24cm diameter). Prick the base with a fork and chill for 15 minutes more.
• Preheat the oven to 180°C (fan 160°C). Blind bake the pastry case for 15 minutes using baking beans, then remove them and bake for 5 more minutes until lightly golden.
2. Cook the filling:
• Fry the lardons in a dry pan until crisp. Drain on kitchen paper.
• In a bowl, whisk together the eggs, crème fraîche, milk, grated cheese, nutmeg, salt and pepper.
3. Assemble and bake:
• Scatter the lardons over the pastry case.
• Pour over the egg and cream mixture.
• Bake for 30–35 minutes until golden and set.
• Allow to cool slightly before slicing.
Bon appétit!
