Recipe
Nothing says home to me like a quiche and salad with a glass or six of vin rouge. Bon app!
If you have the time, make a big batch of shortcrust pastry and freeze what you don’t need.
Still very good, you can buy the premade stuff. Frozen is fine, just factor in a good couple hours for defrosting.
Still very good, you can buy the premade stuff. Frozen is fine, just factor in a good couple hours for defrosting.
Ingredients
1 sheet shortcrust pastry
1 pack smoked lardons
60g (approx) of grated emmental/gruyere/comte. I’ve even used mozzarella on occasion.
1 yellow onion
4 eggs + 1 for brushing
1 pot creme fraiche
1 tbsp dijon mustard
1 tsp nutmeg
1 pack smoked lardons
60g (approx) of grated emmental/gruyere/comte. I’ve even used mozzarella on occasion.
1 yellow onion
4 eggs + 1 for brushing
1 pot creme fraiche
1 tbsp dijon mustard
1 tsp nutmeg
Method
Preheat your oven at 180C
Run some butter on the inside of your dish (unless the sheet of pastry is on a sheet paper. In that case you can lay it down as is)
Lay a sheet of pastry down over the dish
If it’s too a bit too big, you can fold back the edges into the dish for extra thickness, or just trim the edges with a knife or your thumb
Spike the bottom of the pasty with a fork
Lay a sheet of baking paper on trop and some ceramic beads or dried rice/beans…
Put in the oven for approx 10-15 mins
Once the pastry is cooked but not coloured at all, take the dish out
Take the beads and paper out
Whisk up an egg and brush on top of the pastry
Put the dish back in for about 5 mins, until the crusts takes on a light golden colour
Let it cool a bit while you’re doing the rest
Fry up the lardons in mid-high heat until they’re nice and crispy
Reserve in a bowl
Empty any excess fat out of the pan
Fry up the sliced onion until it takes on a little colour
Reserve with the lardons
In a bowl, whisk the 4 eggs
Add the mustard, creme fraiche, nutmeg and season well with salt and pepper
Mix well
Lay the onions and lardons down onto the crust
Sprinkle generously with the grated cheese
Pour the mix over
Slide it in the oven at 190C-200C for about 50 minutes
What you’re aiming for a lot of colour on the top, but without burning the pastry.
Run some butter on the inside of your dish (unless the sheet of pastry is on a sheet paper. In that case you can lay it down as is)
Lay a sheet of pastry down over the dish
If it’s too a bit too big, you can fold back the edges into the dish for extra thickness, or just trim the edges with a knife or your thumb
Spike the bottom of the pasty with a fork
Lay a sheet of baking paper on trop and some ceramic beads or dried rice/beans…
Put in the oven for approx 10-15 mins
Once the pastry is cooked but not coloured at all, take the dish out
Take the beads and paper out
Whisk up an egg and brush on top of the pastry
Put the dish back in for about 5 mins, until the crusts takes on a light golden colour
Let it cool a bit while you’re doing the rest
Fry up the lardons in mid-high heat until they’re nice and crispy
Reserve in a bowl
Empty any excess fat out of the pan
Fry up the sliced onion until it takes on a little colour
Reserve with the lardons
In a bowl, whisk the 4 eggs
Add the mustard, creme fraiche, nutmeg and season well with salt and pepper
Mix well
Lay the onions and lardons down onto the crust
Sprinkle generously with the grated cheese
Pour the mix over
Slide it in the oven at 190C-200C for about 50 minutes
What you’re aiming for a lot of colour on the top, but without burning the pastry.
