France · Western Europe
Quiche Lorraine
The real one: eggs, cream, lardons. No cheese, no vegetables.
60 min Serves 6 easybakingpicnicclassic
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.
Budget note
One quiche is lunch for three days and travels well.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Bistro Ledger
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook