This is a print preview of "Traditional Quiche Lorraine" recipe.

Traditional Quiche Lorraine Recipe
by CookEatShare Cookbook

Traditional Quiche Lorraine
Rating: 4/5
Avg. 4/5 1 vote
 
  Servings: 1

Ingredients

  • 1/2 lb (250 g) smoked pork breast
  • 1 pâte brisée
  • 3 whole Large eggs
  • 2 egg yolks
  • 1 c. (25 cl) double cream
  • 1 tbsp (20 g) butter
  • nutmeg
  • Salt, black pepper

Directions

  1. Set pâte brisée into a buttered pie plate
  2. Brush crust in pie plate with egg yolk and prick all over with a fork
  3. Place crust in oven preheated to 400°F (200°C) to seal the crust
  4. Cut pork breast into lardoons, taking care to remove rind and cartilege.
  5. Blanch lardoons in boiling water for 3 min
  6. Drain lardoons
  7. Place pork rind in frying pan over very high heat
  8. Render the fat from the rind
  9. Add in lardoons to frying pan and fry 2-3 min, taking care not to colour
  10. Beat egg with cream
  11. Add in freshly grated nutmeg
  12. Mix till thoroughly blended and slightly foamy
  13. Add in salt and pepper to taste
  14. Arrange lardoons in precooked crust
  15. Cover to 2/3 from the bottom with egg mix
  16. Place in oven and bake at 400°F (200°C) for 20 to 30 min
  17. Serve hot with a small wheat salad with honey vinaigrette, for example