[{"data":1,"prerenderedAt":193},["ShallowReactive",2],{"guide-quiche-lorraine":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":139,"description":140,"difficulty":141,"equipment":142,"extension":157,"family":158,"meta":159,"navigation":160,"nonstick":161,"path":162,"photo":131,"prep":163,"region":164,"related":165,"seo":169,"servings":170,"slug":171,"sources":172,"status":179,"stem":180,"texture":181,"tools":184,"wait":191,"__hash__":192},"guides\u002Fguides\u002Fquiche-lorraine.md","Quiche Lorraine",[],"quiche",{"type":9,"value":10,"toc":130},"minimark",[11,16,41,45,56,65,74,83,92,109,118],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29,32,35,38],"ul",{},[20,21,22],"li",{},"250 g ready-made shortcrust pastry",[20,24,25],{},"150 g bacon lardons",[20,27,28],{},"3 large eggs",[20,30,31],{},"200 ml double cream",[20,33,34],{},"100 ml milk",[20,36,37],{},"A pinch of nutmeg and black pepper",[20,39,40],{},"Flour, for rolling",[12,42,44],{"id":43},"method","Method",[46,47,52],"cook-step",{"cue":48,"diagram":49,"number":50,"title":51},"The pastry reaches all corners without thin gaps.","roll","1","Line and chill",[53,54,55],"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.",[46,57,62],{"cue":58,"diagram":59,"number":60,"title":61},"The base looks dry and lightly golden.","bake","2","Blind-bake",[53,63,64],{},"Line with baking paper and baking beans. Bake 15 minutes, remove paper and beans, then bake 5–8 minutes more.",[46,66,71],{"cue":67,"diagram":68,"number":69,"title":70},"No raw bacon remains.","fry","3","Cook the bacon",[53,72,73],{},"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.",[46,75,80],{"cue":76,"diagram":77,"number":78,"title":79},"The filling sits just below the pastry rim.","pour","4","Fill the shell",[53,81,82],{},"Beat eggs, cream, milk, nutmeg and pepper. Scatter bacon in the case and pour in custard. Place on a baking tray.",[46,84,89],{"cue":85,"diagram":86,"number":87,"title":88},"A cut slice holds its custard.","cut","5","Bake and rest",[53,90,91],{},"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.",[93,94,96,99,102],"guide-notes",{"title":95},"Equipment & heat",[12,97,95],{"id":98},"equipment-heat",[53,100,101],{},"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.",[53,103,104,108],{},[105,106,107],"strong",{},"Nonstick:"," A nonstick pan suits the bacon. Follow the tart tin’s temperature rating.",[93,110,112,115],{"title":111},"Troubleshooting",[12,113,111],{"id":114},"troubleshooting",[53,116,117],{},"A soggy base needs a thorough blind bake. A cracked or grainy filling has baked too hot or too long.",[93,119,121,124,127],{"title":120},"About this version",[12,122,120],{"id":123},"about-this-version",[53,125,126],{},"This version uses cream, milk and bacon without cheese. Cheese and onion appear in many household variants.",[53,128,129],{},"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":131,"searchDepth":132,"depth":132,"links":133},"",2,[134,135,136,137,138],{"id":14,"depth":132,"text":15},{"id":43,"depth":132,"text":44},{"id":98,"depth":132,"text":95},{"id":114,"depth":132,"text":111},{"id":123,"depth":132,"text":120},55,"A blind-baked pastry case filled with bacon and egg custard.","A project",[143,149,151,153,154,156],[144,145,146,147,148],"induction","nonstick","oven","tarttin","thermometer",[144,150,146,147,148],"steel",[152,145,146,147,148],"gas",[152,150,146,147,148],[155,145,146,147,148],"electric",[155,150,146,147,148],"md","Steam & oven",{},true,"A nonstick pan suits the bacon. Follow the tart tin’s temperature rating.","\u002Fguides\u002Fquiche-lorraine",20,"Lorraine, France",[166,167,168],"frittata","egg-muffins","savoury-souffle",{"title":5,"description":140},"6","quiche-lorraine",[173,176],{"title":174,"url":175},"Angela Nilsen — quiche Lorraine","https:\u002F\u002Ftollbit.bbcgoodfood.com\u002Frecipes\u002F2868\u002Fultimate-quiche-lorraine",{"title":177,"url":178},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fquiche-lorraine",[182,183],"Firm","Creamy",[185,186,187,188,189,190],"23 cm loose-bottomed tart tin","Baking paper and baking beans","Frying pan","Mixing jug","Oven gloves","Food thermometer","10 minutes cooling","aExd0oCb62IwhtwlAYSew2yAIJDzrCUqyVzk761yz4M",1791339490641]