Billington’s

Eric Lanlard's Proper Quiche Lorraine

Recipe Submitted By: bakingmad

This recipe is from Eric Lanlard's new "Tart It Up" book, but originates from eastern France. Eric says "I think it is probably the most popular savoury tart in the world, but so often it is done badly. It’s a really simple recipe – it doesn’t require many ingredients, and it’s so good eaten hot from the oven."

Preparation Time 15 minutes
Baking Time 45 minutes
Portions Serves 8
Skill Level Medium
Average Rating 5 stars
 

Eric Lanlard's Proper Quiche Lorraine Ingredients

1 Shortcrust Pastry see recipe below
4 Free Range Eggs Free Range Eggs
25 grams Butter
1 tsp Olive Oil
2 Shallots finely chopped
150 grams Lardons
250 ml Double Cream
125 grams Gruyere Cheese finely grated
1 tsp Nutmeg freshly grated
Salt
Black Pepper freshly ground
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This recipe uses

  • Free Range Eggs

How to make Eric Lanlard's Proper Quiche Lorraine

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  1. Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. method tip
  2. Brush the inside of the cooked pastry case with one of the eggs, lightly beaten. Bake in the oven for 8–10 minutes, or until golden (this is to seal the tart). Leave to cool. Reduce the oven temperature to 180°C (fan 160°C)/350°C/gas mark 4.
  3. Heat the butter and olive oil in a frying pan over a low heat. Add the shallots and cook gently until golden, stirring occasionally. Remove from the pan and put to one side.
  4. Add the lardons to the same pan with any juices left behind from the shallots, and fry until golden. Remove the lardons from the pan, add to the shallots and leave to cool.
  5. Beat the remaining eggs in a bowl and stir in the cream, cheese and nutmeg, and add salt and pepper to taste. Remember that the lardons and cheese are already naturally salty.
  6. Scatter the cooked lardons and shallots across the base of the pastry case and transfer the cream mixture to a jug. Place the tin on the oven shelf, then pour the cream filling over the lardons, filling the case right to the top.
  7. Bake in the oven for 25–30 minutes, or until the filling has set and the top of the quiche is lovely and golden.
  8. Serve warm accompanied by a leafy salad with a walnut oil dressing.
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Reviews

Read all reviews (1) | Average rating: 5 stars

"With this recipe I create a delicious quiche every time. Really delicious and very easy to make"

01-09-2012 | Author: nik.french | 5 stars

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