Individual Quiches Lorraine
A salad of frisée with some garlic flavoured croûtons is the perfect accompaniment to these delicate little quiches.
Overview
Classic French quiches featuring a silky, custardy filling enriched with cream and Gruyère cheese, studded with crispy lardons, set in individual pastry cases. The balance of salty pork, rich cheese, and delicate egg custard creates an iconic tart that works beautifully warm or at room temperature. Perfect as a light lunch or elegant starter.
Ingredients
Pastry
- 375 g shortcrust pastry
Filling
- 140 g lardons
- 140 g Gruyère cheese (or Comté, freshly grated)
- 1 egg
- 3 egg yolks
- 300 ml double cream
- Pinch freshly grated nutmeg
- salt
- pepper
Method
Making the flan cases
- Roll out the pastry to a 2 mm thickness.
- Using a 16 cm cutter or plate as a guide, cut out 6 rounds.
- Use these to line 6 individual loose-bottomed quiche tins, 10 cm in diameter and 3 cm deep.
- Chill for 20 minutes.
Baking blind
- Preheat the oven to 190°C.
- Prick the pastry bases with a fork.
- Line the pastry cases with greaseproof paper, and fill with a layer of baking beans.
- Bake the cases blind in the oven for 15 minutes.
- Lower the oven temperature to 170°C.
- Remove the paper and the beans and return the pastry cases to the oven for 5 minutes.
- Leave the pastry cases in the tins to cool.
Making the filling
- Put the whole egg and yolks in a bowl, mix in the cream with a whisk and season with the nutmeg, salt and pepper.
- Divide the lardons and grated cheese between the pastry cases, then fill to the brim with the egg mixture.
Baking the quiches
- Put the pastry cases, still in their tins into the oven and bake for 15 minutes.
- Leave to cool slightly then unmould the quiches onto a wire rack, then transfer to individual plates and serve.
Notes
- Lardon quality: Thick-cut French lardons provide better texture than thin bacon; they should crisp when roasted.
- Egg custard: Do not overbake; the filling should be just set but still slightly creamy in the centre.
- Cheese selection: Gruyère and Comté are traditional; both melt beautifully and add nutty complexity.
- Blind baking: Essential to prevent soggy pastry; paper and beans ensure even cooking.
Serving
Serve warm or at room temperature with a frisée salad tossed with garlic croûtons and vinaigrette. Pairs well with crisp white wine.
Storage
- Keeps refrigerated for 2 days in an airtight container; reheat gently in a warm oven.
- Best eaten warm; flavour and texture degrade significantly when cold from the fridge.
- Do not freeze; custard-based fillings do not refreeze well.
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