I make - Quiche Lorraine 2.0

It's been a long time since I made Quiche Lorraine. After trying a few times, here I have to admit Hubby is right on the use of lardons. Bacon slices just don't cut it. It's the texture thing, it's too thin. Lardons are smoked bacon meat cut into big cubes. In quiche lorraine, biting into juicy bacon cubes is so much more satisfying than the flabby bacon strips.

Here is a revised version.

Quiche Lorraine 2.0

Cheddar pie crust
- 1 1/2 cups of plain flour
- 1/2 tsp salt + 2 tsp sugar
- 1/4 cup of grated cheddar
- 1/4 cup of oil + 1 yolk
- 4-6 tablespoons of water
- 1 egg white (optional)

Quiche filling
- 125 g of lardons
- 1 small onion, skinned and diced
- 1 tbsp of olive oil
- 1/2 tsp garlic powder
- pinch of salt
- 3 large eggs
- 200 ml whipping cream (37.5% fat or use double cream)
- 1/4 tsp of grated nutmeg
- 1/2 cup of grated cheese (Gruyère, Cheddar, Comté or Emmental)

Lightly oil the inside of a 25-cm round pie dish (mine is 3-cm deep).

First, make the cheddar quiche crust by following the instructions here.

Heat a frying pan on the stove with one tablespoon of oil and fry the lardons. Fry the lardons until their outer edges become lightly golden brown. Drain the excess oil if needed. Scoop the lardons out of the pan and cool.

In the same pan, put in onion dices. On the medium heat, fry the onions until they are lightly golden brown. Add in the garlic powder in the end for another minute. Mix with grilled lardons and set aside.

In another bowl, mix eggs, cream and nutmeg. Add a few turns of salt grinder. This is your savory custard.

When everything has cooled to room temperature, fill the quiche crust with half of the grated cheese and the lardon-onion mixture. I find it easier to evenly distribute the solids this way. Pour in the savory custard. Finally, scatter the remaining cheese on top of the quiche. Bake the quiche at 190C for 30-35 minutes.

Like stews, quiches taste better the next day, if you have the will power to wait.

Enjoy.