Quiche Lorraine
The real one: eggs, cream, lardons. No cheese, no vegetables.
A quiche lorraine is pastry, eggs, cream and lardons. That is the whole list: no cheese, no onion, no vegetables — those belong to other quiches that borrowed the name. Keeping the filling that plain is what gives it the loose, barely-set texture it is supposed to have.
Ingredients
- 1 shortcrust pastry base
- 200g lardons
- 3 eggs
- 300ml cream
- Nutmeg, pepper
- Pinch of salt
Method
- 1
Blind-bake the pastry case 15 minutes at 190C.
- 2
Fry the lardons until just coloured and drain.
- 3
Beat eggs with cream, nutmeg and pepper.
- 4
Scatter lardons in the case and pour over the custard.
- 5
Bake 30 minutes at 170C until barely set with a slight wobble.
One quiche is lunch for three days and travels well.
The rest of the bistro plate
- Salade Lyonnaise — The salad that turns a slice of quiche into lunch.
- Gratin Dauphinois — The other French dish people wrongly add cheese to.
The Bistro Ledger
The free recipes are the cooking. The guide is everything around it: what the menu is telling you, what the bill must show, and what the labels on the cheese counter legally mean.
The language, law and labels of the French table — with six bistro recipes to cook at home.
- Six French recipes with metric and US measures
- Regional food context across France
- Menu and ordering language
- Dining and consumer guidance — what service compris means, when a bill must be issued, how prices must be displayed
Travelling more widely? The Complete European Table holds all seven expanded guides — 495 pages across 7 guides, one-time purchase.
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