5-Minute Quiche Lorraine
Whenever the fiancé and I want a quick, simple yet tasty dinner, our go-to is always Quiche Lorraine.
This ham and cheese quiche is a traditional French dish that can be made with simple ingredients that are easily found/substituted in most countries. We have made and enjoyed other quiche variants, like courgette, goat’s cheese or leek quiche, but nothing quite tops the familiar and delicious taste of quiche lorraine. We’ve mastered this quick and easy recipe over time, and it now only takes us 5 minutes!
Super Easy Meal Idea: Quiche Lorraine!
- Shortcrust pastry (making it from scratch takes way more than five minutes!)
- 3 eggs
- 200g smoked lardon / cut-up bacon strips
- 60g grated cheese (gruyère, cheddar or emmental)
- 200ml crème fraîche (or milk for a lighter version)
- Salt, pepper and ground nutmeg
1. Preheat your oven to 200°C/180°C fan and take your shortcrust pastry out of the fridge. Remove it from its packaging but don’t unroll it yet, let it sit on the counter while you prepare the rest (this is to avoid ripping it while it’s still cold).
2. In a frying pan, fry your lardons or bacon until just cooked or crispy, whatever you prefer. No need to add any cooking oil! When they’re finished, set them aside for the time being (tip: I often lay them on top of kitchen roll to soak up some of the fat).
3. In a bowl, mix your eggs, your cream or milk and your grated cheese. Season with a pinch of salt, pepper and nutmeg. Be careful not to add too much salt, as the lardons already have quite a bit. If you have time, add in cubes of your chosen cheese or another flavor you want to add (I usually add cubes of comté cheese).
4. Roll out your pastry in a circular/rectangular pie tin depending on its shape and cut off the excess of greaseproof paper. Using a fork, poke the pastry at least 6-8 times (this is to prevent it swelling up too much in the oven).
5. Lay out your lardons evenly on the pastry, then pour your egg mix on top. Cook in the oven for 25-30 minutes and voilà!