French 50 min

Quiche Lorraine

Name: Quiche Lorraine
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 pre-baked 9-inch shortcrust tart shell; 6 oz lardons or thick-cut bacon, cut into ½-inch pieces; 1 cup Gruyère cheese, grated; 4 large eggs; 1½ cups heavy cream; ¼ teaspoon nutmeg, freshly grated; ½ teaspoon white pepper; 1 teaspoon Dijon mustard; Salt to taste

breakfast

Ingredientsfor 2

420

Cal

16g

Protein

22g

Carbs

30g

Fat

11 pre-baked 9-inch shortcrust tart shell
26 oz lardons or thick-cut bacon, cut into ½-inch pieces
31 cup Gruyère cheese, grated
44 large eggs
51½ cups heavy cream
6¼ teaspoon nutmeg, freshly grated
7½ teaspoon white pepper
81 teaspoon Dijon mustard
9Salt to taste

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Instructions

1
Cook the lardons in a skillet over medium heat until golden and the fat is rendered, about 6 minutes. Drain on paper towels.
2
Brush the inside of the pre-baked tart shell with a thin layer of Dijon mustard — this creates a moisture barrier and adds subtle depth. Scatter the lardons evenly over the bottom, then cover with grated Gruyère.
3
Whisk together eggs, heavy cream, nutmeg, and white pepper. Season lightly with salt (the lardons and cheese provide significant salt). Pour the custard mixture gently over the filling — do not overfill, as the custard will puff during baking.
4
Bake at 325°F for 35–40 minutes until the custard is just set — it should wobble like gelatin when gently shaken but not slosh. Remove from oven while still with a slight jiggle in the center; it will firm up as it rests. Cool at least 15 minutes before cutting. Serve warm or at room temperature.