Ritzy Quiche Lorraine
This is a world famous Quiche Lorraine. It doesn't get any better than this!
- 8
Ingredients
- Garnish for Large Quiche:
- Ingredients for a large quiche (8 servings) or 30 miniature quiches
- 7 oz Salt Pork (belly), cut into lardoons, placed in cold water and parboiled 2 or 3 minutes;
- Oil (for the lardoons
- 1 cup Gruyere, grated
- 2 whole Eggs,
- 2 Egg Yolks
- Salt
- Pepper
- Nutmeg
- 2/3 cup Milk
- 7/8 cup Creme Fraiche or Heavy Cream
- Garnish for 30 Miniature Quiches:
- 2 oz salt pork (belly). cut into lardoons, placed in cold water and parboiled 2 or 3 minutes
- Oil (for the lardoons)
- scant 1/2 cup Gruyere, grated (Swiss cheese)
- 1 Egg
- Salt
- Pepper
- Nutmeg
- 5 tbsp Milk
- 5 tbsp Creme Fraiche or Heavy Cream
Preparation
Step 1
Preheat oven to 400 degrees
Saute the lardoons in a little oil but don't let them dry out. Remove from the pan and reserve.
Roll out the dough and line an 8-inch tart ring, or 30 miniature tartlet pans 1-1/2 inches wide, and bake blind 10 to 15 minutes for a large quiche, 5 minutes for small ones.
Beat the eggs with a little salt, pepper and nutmeg. Whisk in the milk little by little and then the cream. Strain and reserve. Spread the lardoons and cheese over the dough, pour in the egg mixture and bake for approximately 20 minutes for a large quiche, 10 to 12 for small ones.
To serve:
Slide the quiche onto a serving platter, remove the ring or turn out the miniature quiches, and serve.
Chef's Comments:
The salt pork may be replaced with a mixture of half bacon and half cooked ham, cut into lardoons (it is not necessary to par boil them).
The cooked lardoons may be added to the egg/cream mixture up to 24 hours before making the quiche(s)--their taste will flavor the eggs. If this is done, drain the lardoons, sprinkle them on the pastry, and proceed as described above.
If preferred, the cheese may be sprinkled over the quiche just before baking rather than over the dough with the lardoons in the beginning.