Whether you’re prepping for a picnic or family buffet, a quiche Lorraine is the perfect addition to your spread. A tasty favourite that everyone will be wanting a second slice of.
For the filling
For the pastry
Pre-heat the oven to 160C/fan 140C/gas 3 and prep the pastry. In a bowl, you’ll need to combine the plain flour and butter using your hands, rubbing together to form a breadcrumb texture. Then, add 2 tbsp of water and start to form a ball of dough from the mixture.
On a lightly floured surface, roll out the dough until it’s thin enough to drape over the tin. Ease the pastry into a lined quiche tin, and press it into the edges. Prick the pastry base with a fork and chill in the fridge for around 10 minutes.
While the pastry is chilling, grab a frying pan, and over a medium heat, use a drop of oil to lightly brown the lardons.
In a large bowl, beat the eggs, Emmental and crème fraiche together. Stir the lardons into the mixture, and then season with salt, pepper and a pinch of nutmeg.
Pour the mixture into the pastry and bake in the oven for 20 to 25 minutes.
When you take the quiche out, it should be golden and the centre should be set. Leave it to settle for a few minutes and then serve.