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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!

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