Quiche Loraine with lardons Maison Fayard
The Quiche Lorraine is a French specialty from East of France, born in Nancy in the 16th century. This variation of a tart garnished with beaten eggs and bacon creams is very easy to make and will please the whole family as a starter, during brunch or accompanied by a salad as a main course.
Ingredients :
- 1 shortcut pastry
- 200 g of lardons Maison Fayard
- 20 cl of heavy cream
- 4 large eggs
- Pepper
Option : for a homemade shortcut pastry
- 200g of flour
- 100g cold butter
- 2g of salt
For the homemade shortcrust pastry...
- Mix the flour, the cold butter cut into cubes and the salt with your fingertips.
- Add a little bit of water to form a ball.
- Let stand in the fridge for at least 30 minutes
- Spread the dough in the quiche mold and refrigerate for at least 30 minutes
- Pre-cook the dough blank for about 10-15 minutes at 200 ° C or 390 ° F
For the preparation...
- Mix the eggs, cream and pepper in a bowl
- Put the lardons on the bottom of the tart
- Pour the egg and cream preparation over
Bake for 30 minutes ... you're done!