Quiche Lorraine without pastry
An egg-and-cream filling baked directly in the tin, without a pastry base.
Active time25 min
Cooking40 min
Total1 h 15 min
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Ingredients
- 200 ml pouring cream
- 3 eggs
- 200 g smoked bacon
- 1 pinch of ground nutmeg
Preparation
Preheat the oven to 180 °C. Line the tin with baking parchment.
- oven
- tart tin
- baking parchment
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 browned, drained bacon pieces in the tin, then pour over the mixture.
200 ml pouring cream3 eggs1 pinch of ground nutmeg- mixing bowl
- whisk
- tart tin
Bake at 180 °C for about 35 minutes, until the filling is set in the centre. Leave to cool for 5 minutes before cutting.
- oven
- knife
Allergens
- Eggs
- 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