[{"data":1,"prerenderedAt":198},["ShallowReactive",2],{"guide-en-quiche-lorraine":3},{"id":4,"title":5,"body":6,"description":141,"extension":142,"meta":143,"navigation":193,"path":194,"seo":195,"stem":196,"__hash__":197},"guides\u002Fen\u002Fguides\u002Fquiche-lorraine.md","Quiche Lorraine",{"type":7,"value":8,"toc":132},"minimark",[9,14,39,43,55,65,75,85,94,111,120],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36],"ul",{},[18,19,20],"li",{},"250 g ready-made shortcrust pastry",[18,22,23],{},"150 g bacon lardons",[18,25,26],{},"3 large eggs",[18,28,29],{},"200 ml double cream",[18,31,32],{},"100 ml milk",[18,34,35],{},"A pinch of nutmeg and black pepper",[18,37,38],{},"Flour, for rolling",[10,40,42],{"id":41},"method","Method",[44,45,51],"cook-step",{"cue":46,"diagram":47,"number":48,"title":49,"scene":50},"The pastry reaches all corners without thin gaps.","roll","1","Line and chill","oven\u002Froll-pastry",[52,53,54],"p",{},"Heat the oven to 190°C \u002F 375°F. Roll pastry to about 3 mm on a floured surface. Line the tart tin without stretching, trim, and chill while the oven heats.",[44,56,62],{"cue":57,"diagram":58,"number":59,"title":60,"scene":61},"The base looks dry and lightly golden.","bake","2","Blind-bake","oven\u002Fblind-bake",[52,63,64],{},"Line with baking paper and baking beans. Bake 15 minutes, remove paper and beans, then bake 5–8 minutes more.",[44,66,72],{"cue":67,"diagram":68,"number":69,"title":70,"scene":71},"No raw bacon remains.","fry","3","Cook the bacon","oven\u002Flardons",[52,73,74],{},"Fry lardons over moderate heat until cooked and lightly browned, about 5–7 minutes. Drain off excess fat. Lower the oven to 170°C \u002F 340°F.",[44,76,82],{"cue":77,"diagram":78,"number":79,"title":80,"scene":81},"The filling sits just below the pastry rim.","pour","4","Fill the shell","oven\u002Ffill-tart",[52,83,84],{},"Beat eggs, cream, milk, nutmeg and pepper. Set the case on a baking tray, scatter the bacon over the base, and pour in the custard. Filling it on the tray saves carrying a brimming tart to the oven.",[44,86,91],{"cue":87,"diagram":88,"number":89,"title":90},"A cut slice holds its custard.","cut","5","Bake and rest",[52,92,93],{},"Bake 30–35 minutes, until the centre reaches 71°C \u002F 160°F and barely trembles without liquid waves. Cool 10 minutes before removing from the tin.",[95,96,98,101,104],"guide-notes",{"title":97},"Equipment & heat",[10,99,97],{"id":100},"equipment-heat",[52,102,103],{},"Temperatures below are for a conventional oven; reduce by 20°C \u002F 35°F for fan cooking. Preheat first. Hob type only matters when heating the filling or water: induction needs a compatible pot, gas flames must stay under the base, and electric rings retain heat after switching off.",[52,105,106,110],{},[107,108,109],"strong",{},"Nonstick:"," A nonstick pan suits the bacon. Follow the tart tin’s temperature rating.",[95,112,114,117],{"title":113},"Troubleshooting",[10,115,113],{"id":116},"troubleshooting",[52,118,119],{},"A soggy base needs a thorough blind bake. A cracked or grainy filling has baked too hot or too long.",[95,121,123,126,129],{"title":122},"About this version",[10,124,122],{"id":125},"about-this-version",[52,127,128],{},"This version uses cream, milk and bacon without cheese. Cheese and onion appear in many household variants.",[52,130,131],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":133,"searchDepth":134,"depth":134,"links":135},"",2,[136,137,138,139,140],{"id":12,"depth":134,"text":13},{"id":41,"depth":134,"text":42},{"id":100,"depth":134,"text":97},{"id":116,"depth":134,"text":113},{"id":125,"depth":134,"text":122},"A blind-baked pastry case filled with bacon and egg custard.","md",{"slug":144,"family":145,"region":146,"aliases":147,"texture":148,"difficulty":151,"prep":152,"cook":153,"wait":154,"servings":155,"tools":156,"equipment":164,"nonstick":179,"related":180,"art":184,"photo":133,"status":185,"sources":186},"quiche-lorraine","Steam & oven","Lorraine, France",[],[149,150],"Firm","Creamy","A project",20,55,"10 minutes cooling","6",[157,158,159,160,161,162,163],"23 cm loose-bottomed tart tin","Baking paper and baking beans","Frying pan","Mixing jug","Baking tray","Oven gloves","Food thermometer",[165,171,173,175,176,178],[166,167,168,169,170],"induction","nonstick","oven","tarttin","thermometer",[166,172,168,169,170],"steel",[174,167,168,169,170],"gas",[174,172,168,169,170],[177,167,168,169,170],"electric",[177,172,168,169,170],"A nonstick pan suits the bacon. Follow the tart tin’s temperature rating.",[181,182,183],"frittata","egg-muffins","savoury-souffle","quiche","Researched",[187,190],{"title":188,"url":189},"Angela Nilsen — quiche Lorraine","https:\u002F\u002Ftollbit.bbcgoodfood.com\u002Frecipes\u002F2868\u002Fultimate-quiche-lorraine",{"title":191,"url":192},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",true,"\u002Fen\u002Fguides\u002Fquiche-lorraine",{"title":5,"description":141},"en\u002Fguides\u002Fquiche-lorraine","N2Q81nLZJu9loLanic1wxzvRC7-rSnwim8kdJhQf_pM",1791403724020]