Lorraine quiche

Chef Philippe’s selected quiche Lorraine sets smoked lardons in an egg, milk and liquid-cream filling inside its own shortcrust shell. Emmental is optional in this version, while Espelette pepper and grated nutmeg season the custard.

Flour, fine salt and softened butter are mixed to a sandy texture before an egg yolk and a little cold water bring the pastry together. The dough is pressed with the palm, chilled and rolled over a floured surface to line the ring.

Smoked lardons cook in a pan without added fat, then drain to remove excess rendered fat. Separately, two whole eggs and two additional yolks mix with whole milk, liquid cream, salt, the selected Espelette pepper and grated nutmeg.

The chilled pastry shell receives any selected Emmental, the cooled lardons and the egg mixture. In the selected written preparation, the filled shell bakes until the custard is set with a slight tremble.

The quiche cools before the ring is lifted away while it is still slightly warm. Philippe offers the complete dish cold or warm, accompanied by a separately prepared green salad.