Quiche Lorraine Delight: A Savory Symphony of Summer Flavors for Al Fresco Dining and Sunday Picnics
A timeless favorite, this Quiche Lorraine recipe is perfect for summer evenings of al fresco dining and impromptu Sunday picnics. Adapted from Eric Lanlard's Tart It Up book, this delightful dish promises a burst of flavors that will elevate your culinary experience.
Ingredients:
1 Shortcrust pastry (pre-prepared pastry case)
4 Free-range eggs
25g Unsalted butter
1 tsp Olive oil
2 Finely chopped shallots
150g Thick slices of bacon (Lardons)
250ml Double cream
125g Finely grated Gruyère
1 tsp Freshly grated nutmeg
Salt, to taste
Freshly ground black pepper
Instructions:
Step 1: Preheat and Seal
Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Brush the interior of the pre-prepared pastry case with one beaten egg, then bake for 8–10 minutes until golden to seal the tart. Allow it to cool and then reduce the oven temperature to 180°C (160°C fan, 350°C, gas mark 4).
Step 2: Sauté Shallots
In a frying pan, heat the butter and olive oil over low heat. Add finely chopped shallots and cook gently until they turn golden, stirring occasionally. Set aside.
Step 3: Cook Lardons
In the same pan, add lardons with any remaining juices from the shallots. Fry until golden, then remove the lardons and combine them with the shallots. Let the mixture cool.
Step 4: Prepare Cream Mixture
In a bowl, beat the remaining eggs. Stir in the cream, grated Gruyère, freshly grated nutmeg, and season with salt and freshly ground black pepper. Keep in mind that the lardons and cheese contribute saltiness.
Step 5: Assemble and Bake
Spread the cooked lardons and shallots over the base of the pastry case. Transfer the cream mixture to a jug. Place the tin on the oven shelf and pour the cream filling over the lardons, ensuring it fills the case to the top. Bake for 25–30 minutes until the filling sets, and the quiche's top achieves a delightful golden hue.
Step 6: Serve and Enjoy
Serve the quiche warm, accompanied by a leafy salad drizzled with a walnut oil dressing for a delightful and satisfying meal.
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