The original: buttery crust, silky custard, lardons, gruyère (a later, welcome amendment). The custard ratio — 1 egg per 125 ml dairy — unlocks every quiche thereafter.
200 g
🥓 Bacon ›
lardons, crisped
Mise en place
Before you start
Blind-bake the crust at 190°C with weights 15 minutes, then naked 8 more until sandy gold. A soggy bottom is a moral failure.
Whisk eggs, cream, milk, nutmeg, and white pepper. Scatter lardons and cheese in the shell; pour the custard over.
Bake at 170°C until set at the edges with a tremble at the center, 30–35 minutes. Rest 15 — quiche is best warm, not hot.
💡
Pull it wobbling: carryover sets the center. A fully-set oven quiche is scrambled by the table.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Nothing else — Lorraine says so
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
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