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Quiche Lorraine & variations

Quiche lorraine

Preparation : 10 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
Rating :
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Serves 6 :
For the base
shortcrust pastry
250 ml crème fraîche
salt & pepper
For the filling
100 g smoked lardons
2 eggs + 2 yolks
250 ml milk
100 g grated Emmenthal cheese
1Preheat your oven to 180 °C (gas mark 4)
2Line a quiche tin with the pastry, prick the base all over with a fork and blind bake for 10 minutes.
3Put the eggs, milk, cream, salt and pepper in the blender jug, turn the selector to 3 and blend for 20 seconds.
4Briefly fry the lardons in a hot frying pan.
5Add the filling (lardons, Emmenthal and grated nutmeg) to the egg mixture, turn the selector to 0.5 and blend for
5-10 seconds.
6Pour the mixture into the pastry case and bake for 25 minutes. The top should be a light golden colour. Switch the oven off, wait for 5 minutes before taking the quiche out, then serve immediately.
Chef’s tip

Filling variations:
• Fresh spinach leaves, blue cheese and walnuts
• Reblochon cheese, cured country ham and onion
• Fresh goat’s cheese or feta, courgette, mint, pine nuts and garlic
• Grilled peppers and aubergines, chorizo sausage and turmeric
• Chicken, onion, mushrooms and curry
• Salmon and dill


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