Quiche sans pâte façon Tartiflette — Recette Gourmande & Conviviale

Ingredients

• 0.5 piece Reblochon (half a wheel (approx. 250 g), sliced 1/5 cm thick)
• 200 g Smoked Lardons (cut into small pieces if not pre‑diced)
• 500 g Potatoes (peeled and diced into 1 cm cubes)
• 100 g All-Purpose Flour (sifted)
• 500 ml Whole Milk (cold)
• 3 large Eggs (room temperature)
• 1 medium Onion (finely chopped)
• 50 g Emmental Cheese (grated)
• 0.5 tsp Ground Nutmeg (about half a teaspoon)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 tbsp Olive Oil (for greasing the pan)

Instructions

1. Boil the Potatoes

   Place the peeled, diced potatoes in a large pot of cold water, add a generous pinch of salt, bring to a boil and simmer gently for about 30 minutes until just tender.

   Time: PT30M

   Temperature: 100°C

2. Cook Lardons and Onion

   Heat a frying pan over medium heat, add the smoked lardons and cook until they release their fat and turn golden, about 4 minutes. Add the finely chopped onion and sauté until the mixture is soft and lightly caramelised, another 3 minutes.

   Time: PT7M

3. Prepare the Batter

   In a mixing bowl, whisk the three eggs until fully blended. Add the flour in one go and whisk until just incorporated (it will look lumpy). Pour the cold milk in two batches, whisking vigorously each time until the mixture resembles a thin crepe batter. Season with salt, pepper and the half‑teaspoon of nutmeg, then fold in the grated Emmental.

   Time: PT5M

4. Assemble the Quiche

   Lightly grease the metal square pan with olive oil. Evenly spread the boiled potatoes across the bottom, then distribute the lardon‑onion mixture over them. Pour the batter over the whole surface, ensuring it covers everything. Arrange the reblochon slices on top, overlapping slightly, and finish with a few turns of pepper and a pinch of nutmeg.

   Time: PT5M

5. Bake

   Preheat the oven to 180°C. Place the pan in the middle rack and bake for about 35 minutes, or until the top is golden brown and the centre is set.

   Time: PT35M

   Temperature: 180°C

6. Rest and Serve

   Remove the quiche from the oven and let it rest for 5 minutes before slicing. This allows the custard to set and makes cutting cleaner.

   Time: PT5M

Nutrition Facts

Calories

487

Protein

15 g

Carbohydrates

31 g

Fat

24 g

Fiber

1 g

Ingredient Substitutions

• Instead of Reblochon: Brie, Camembert, Raclette cheese
• Instead of Smoked Lardons: Diced bacon, Pancetta
• Instead of Potatoes: Yukon Gold potatoes, Russet potatoes
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Whole Milk: Unsweetened almond milk, Oat milk (may alter flavor)
• Instead of Eggs: Egg replacer (for veg)
• Instead of Onion: Shallot
• Instead of Emmental Cheese: Gruyère, Comté
• Instead of Ground Nutmeg: Ground mace
• Instead of Olive Oil: Butter

Equipment Needed

• Metal Square Baking Pan (≈20 cm)
• Large Pot
• Frying Pan
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Oven

Critical Steps — Do Not Skip

• Boil potatoes until just tender (not mushy).
• Render lardons fully and caramelise the onion without burning.
• Whisk batter to a smooth, pourable consistency.
• Bake until the top is golden and the centre is set.

Chef Tips from the Video

• For extra flavor, add a splash of dry white wine to the lardon‑onion mixture before removing from heat.
• Use a light hand when slicing the reblochon; thin slices melt evenly and create a beautiful crust.
• A pinch of smoked paprika in the batter adds a subtle depth that echoes the lardons.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover and store for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat gently.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Boil and dice the potatoes a day ahead; store in water in the fridge.
• Prepare the batter and keep it refrigerated; give it a quick whisk before assembling.
• The assembled but unbaked quiche can be refrigerated for up to 12 hours before baking.

Frequently Asked Questions