Comment: No cheese or onions in real quiche Lorraine, but of course these are interesting variations. Preferably use a slightly deeper than normal pie dish if you have one, mine is 26 cm in diameter and 35 mm deep - adjust quantities accordingly. The liquid filling of the quiche is called migaine. It is preferable to blind cook the dough beforehand (see dough for quiches). As with all dishes with eggs, the cooking temperature is limited to 180C, otherwise they become rubbery. Do not knead the dough, handle it as little as possible. To spread the dough, see: Abaisser et foncer des cercles.
1 shortcrust pastry
200 g of lardons (preferably smoked)
3 large eggs (or 4 smaller ones)
40 cl of cream (35% MFG)
Espelette pepper or a pinch of cayenne (opt)
S + P
Line a buttered and floured baking sheet with the dough. Make a few holes with a fork, cover with a sheet of parchment paper, fill with ballast (pits, baking balls) and cook for 20 minutes at 180C rotating heat. Then take the dough out of the oven, remove the ballast, brush the bottom of the dough with a little beaten egg or egg white, return to the oven for a few minutes.
Brown the lardons in a pan, remove the fat by letting them rest on absorbent paper.
In a salad bowl, prepare the migaine by beating the eggs, cream, nutmeg (enough), pepper, Espelette pepper or cayenne (opt) and a little salt (because the bacon is already salted), mix well. Add the lardons to the mixture.
Spread the mixture in the pie, and cook at 180C convection heat for 30 to 40 minutes.