Entree: France – Lorraine – Quiche Lorraine (Classic savory egg-and-cream tart from Lorraine traditionally made with lardons)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 17 min

Total 57 min

Ingredients

- 8 oz (225 g) slab smoked bacon, cut into 1/2-inch (1.25 cm) lardons
- 1 tbsp (14 g) unsalted butter, for sautéing and greasing the dish
- 4 large eggs (about 200 g total)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/2 tsp (2.5 ml) fine sea salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1/8 tsp (0.6 ml) ground nutmeg
- 1 tbsp (15 g) finely chopped shallot
- 1 tbsp (15 ml) dry white wine or water (to deglaze pan)
- 1/3 cup (35 g) grated Gruyère cheese (optional)
- 1 tbsp (3 g) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (160°C). Butter a 9-inch (23 cm) shallow tart or pie dish; set a kettle of hot water nearby for a bain-marie.
2. In a medium skillet over medium heat, melt 1 tbsp (14 g) butter. Add the lardons and cook, stirring occasionally, until browned and crisp at the edges, about 6–8 minutes. Add the shallot in the last 1–2 minutes and cook until softened. Deglaze the pan with 1 tbsp (15 ml) white wine or water, scrape up any browned bits, then remove from heat and let cool slightly.
3. In a large bowl, whisk together 4 large eggs (about 200 g total), 1 cup (240 ml) heavy cream, and 1/2 cup (120 ml) whole milk until smooth. Whisk in 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) black pepper, and 1/8 tsp (0.6 ml) ground nutmeg.
4. Scatter the cooled lardons and shallots evenly in the buttered tart dish. If using, sprinkle 1/3 cup (35 g) grated Gruyère evenly over the lardons.
5. Pour the egg-and-cream mixture over the lardons (and cheese) in the dish. Gently tap the dish on the counter to release any large air bubbles and level the surface.
6. Place the tart dish inside a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the side of the tart dish (bain-marie). This gentle water bath helps the crustless quiche set evenly without cracking.
7. Bake in the preheated oven for 35–45 minutes, or until the custard is set at the edges and slightly wobbly in the center; a knife inserted near the center should come out mostly clean. Rotate the pan once halfway through baking for even browning.
8. Remove the tart dish from the water bath and cool on a rack for 15–20 minutes; the quiche will continue to firm as it cools. Garnish with 1 tbsp (3 g) chopped fresh parsley if desired, slice, and serve warm or at room temperature.