Traditional Quiche Lorraine

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Ingredients

Yield: 1 quiche

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

Preparation

Prepare the Crust:

• Set pâte brisée into a buttered pie plate
• Brush crust in pie plate with egg yolk and prick all over with a fork
• Place crust in oven preheated to 400°F (200°C) to seal the crust

Prepare the Garnish:

• Cut pork breast into lardoons, taking care to remove rind and cartilege.
• Blanch lardoons in boiling water for 3 minutes
• Drain lardoons
• Place pork rind in frying pan over very high heat
• Render the fat from the rind
• Add lardoons to frying pan and fry 2-3 minutes, taking care not to colour

Prepare the Quiche Filling:

• Beat egg with cream
• Add freshly grated nutmeg
• Mix until thoroughly blended and slightly foamy
• Add salt and pepper to taste

Cooking:

• Arrange lardoons in precooked crust
• Cover to 2/3 from the bottom with egg mixture
• Place in oven and bake at 400°F (200°C) for 20 to 30 minutes
• Serve warm with a small wheat salad with honey vinaigrette, for example

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