Quiche Lorraine with Emmental
A savoury tart filled with lardons, eggs and cream on a crisp pastry base, with Emmental.
Active time30 min
Cooking40 min
Total1 h 15 min
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Ingredients
- 200 ml pouring cream
- 80 g Emmental
- 3 eggs
- 200 g smoked bacon
- 1 pinch of ground nutmeg
- 1 shortcrust pastry
Preparation
Preheat the oven to 180 degrees Celsius. Unroll the pastry into a tart tin, keeping its baking paper underneath, and prick the base.
1 shortcrust pastry- oven
- tart tin
- fork
Cut the bacon into lardons and fry them for 5 minutes in a frying pan. Drain off the fat.
200 g smoked bacon- knife
- frying pan
- colander
Beat the eggs with the cream and nutmeg. Spread the lardons over the pastry and pour over the mixture. Prepare 80 g Emmental. Grate the cheese. Add everything to the dish.
200 ml pouring cream80 g Emmental3 eggs1 pinch of ground nutmeg- mixing bowl
- whisk
- grater
Bake for 35 minutes: the filling should be set and the pastry golden. Leave to cool slightly for 5 minutes before cutting.
- oven
- knife
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration