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Traditional Quiche Lorraine
A classic Quiche Lorraine, with homemade or store‑bought shortcrust pastry, smoked bacon lardons, Comté cheese and a silky custard made from eggs, cream and milk. Ideal for lunch, dinner or brunch, this simple and economical recipe follows the culinary rules taught by Philippe Etchebest.
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Cost Breakdown
Critical Success Points
- • Dock the crust before blind‑baking
- • Blind‑bake the crust (15 min + 5 min drying)
- • Brown the lardons to develop flavor
- • Final bake until golden and custard set
Safety Warnings
- • Handle the hot oven; use kitchen gloves.
- • Watch out for grease splatters when cooking the lardons.
- • Raw eggs may contain salmonella; consume the quiche well‑cooked.
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