The definitive savory tart from the Lorraine region of northeastern France. The classic preparation strictly omits cheese, relying instead on the richness of a heavily fatted egg and cream custard called the migaine. The custard is suspended over a base of lardons in a blind-baked shortcrust shell. The chemistry of the dish centers on egg protein coagulation: the high fat content of the cream inhibits coagulation, keeping the set silky rather than rubbery. The quiche is correctly served warm or at room temperature, never hot.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Preheat the oven to 190C (375F). Line a 23cm tart tin with the chilled shortcrust pastry, pressing it into the base and sides without stretching. Trim the excess. Line with parchment paper, fill with ceramic beans or dried rice, and blind for 15 minutes . Remove the weights and parchment and for a further 8 to 10 minutes until the base is dry and faintly golden. Let cool slightly.
Blanch the lardons in water for 1 minute to reduce harsh smokiness, then drain thoroughly. In a dry skillet, the blanched lardons over medium heat until the fat has rendered and they are just beginning to crisp, about 5 to 6 minutes . Remove with a slotted spoon and drain on paper towels.
Prepare the migaine custard. In a large bowl, whisk together the whole eggs, egg yolks, creme fraiche, and whole milk until just combined. Do not whisk vigorously, as incorporated air bubbles will cause an uneven texture. Season with the salt, white pepper, and freshly grated nutmeg.
Scatter the cooked lardons evenly over the base of the warm blind- pastry shell. Set the tart tin on the oven rack, then carefully pour the migaine custard over the lardons until it reaches just below the top of the pastry rim. This in-oven pouring method prevents spillage.
at 180C (350F) for 28 to 35 minutes . The quiche is correctly done when the outer edge is fully puffed and set but the center still has a distinct wobble when the tin is gently shaken. It will continue to set as it cools. Rest on a wire rack for at least 20 minutes before unmolding and slicing. Serve warm or at room temperature.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
