French
Beurre Blanc
A silky French butter sauce made with shallots, white wine, vinegar and cold butter, perfect for…
Quiche Lorraine
A buttery pastry filled with a silky custard, smoky bacon and Gruyère — France's most beloved savoury tart.
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20 minPrep🔥
45 minCook🍽️
6Serves📊
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Ingredients
- 1 shortcrust pastry case (homemade or bought)
- 200g smoked bacon lardons
- 3 eggs
- 250ml double cream
- 100ml milk
- 100g Gruyère, grated
- Pinch of nutmeg
- Salt and pepper
Instructions
- Heat the oven to 190C and blind-bake the pastry case for 15 minutes.
- Fry the bacon until golden and drain on paper.
- Whisk the eggs with cream, milk, nutmeg and pepper.
- Scatter the bacon and cheese into the pastry case.
- Pour over the custard and bake for 30-35 minutes until just set and lightly golden.
- Cool for 10 minutes before slicing.
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Tara’s tips
- Blind-bake the pastry first or the base goes soggy.
- The filling should still wobble slightly in the centre — it firms as it cools.
Serving suggestions
- Lovely warm or cold with a crisp green salad.
Storage & reheating
Keeps 3 days in the fridge; great cold.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Replace the bacon with sautéed leeks or mushrooms.
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