Traditional Quiche Lorraine Recipe

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Servings: 1


Cost per recipe $0.76 view details


  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


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 388g
Calories 601  
Calories from Fat 303 50%
Total Fat 33.92g 42%
Saturated Fat 14.3g 57%
Trans Fat 0.05g  
Cholesterol 792mg 264%
Sodium 411mg 17%
Potassium 1059mg 30%
Total Carbs 1.15g 0%
Dietary Fiber 0.0g 0%
Sugars 1.15g 1%
Protein 69.84g 112%
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