Eggs, cream, smoked bacon: quiche lorraine rests on very little, and that is precisely its strength. Pastry chefs like to add one quiet gesture, a thin layer of mustard spread over the pastry before the filling goes in. The base stays crisp and the custard gains a touch of acidity that lightens it nicely. Moutarde de Meaux® Pommery® suits it well: its seeds hold up to a long bake and make themselves felt beneath the cream.
Serves: 6 • Prep: 20 minutes • Cooking: 45 minutes • Difficulty: easy
Ingredients
1 tablespoon Moutarde de Meaux® Pommery®
1 shortcrust pastry base
200 g smoked bacon lardons
3 whole eggs and 1 yolk
200 ml thick crème fraîche
200 ml whole milk
Nutmeg
Salt and freshly ground pepper
Method
Blind bake. Preheat the oven to 200°C. Line a tin with the pastry, prick the base with a fork, cover with baking paper and beans, then bake for 12 minutes. Remove the beans.
The layer of mustard. Spread the Moutarde de Meaux® Pommery® in a thin, even layer over the still-warm base. That one gesture is enough to keep the pastry crisp.
The lardons. Dry-fry them for 5 minutes, then drain on kitchen paper so the custard stays light. Scatter them over the mustard.
The custard. Beat the eggs and yolk with the crème fraîche and milk. Salt sparingly, since the bacon is already salty, then pepper and grate over some nutmeg.
Fill. Pour the custard over the lardons, leaving 5 mm below the edge of the pastry to allow for the rise.
Bake. Lower the oven to 180°C and bake for 30 to 35 minutes. The custard should be set, with a centre still faintly wobbly.
Serve. Rest for ten minutes or so before unmoulding: the quiche holds together better and cuts cleanly.
💡 Perfect pairing: A green salad with a vinaigrette made from Pommery® Dijon mustard goes beautifully here, with just enough sharpness against the richness of the custard.
Our tips for a perfect quiche lorraine
Mustard rather than breadcrumbs. Cooks often dust the base with breadcrumbs or semolina to absorb moisture. Mustard does the same job and brings flavour with it.
The original recipe has no cheese. Eggs, cream and bacon are enough; Gruyère belongs to the quiche vosgienne.
Well-rendered lardons. A few minutes in the pan release their fat, for a finer custard.
Take it out at the right moment. A centre still faintly wobbly finishes setting as it cools, and the texture stays creamy.
Our quiche lorraine with Moutarde de Meaux® Pommery®
This quiche lorraine recipe follows the historic version, without cheese, with one small gesture added: a layer of wholegrain mustard beneath the filling. The pastry stays crisp and the custard gains relief. Made at the gates of Meaux by the Chamois family, Moutarde de Meaux® Pommery® brings this homemade quiche lorraine its whole seeds and gentle heat. Explore our Pommery® old-fashioned mustards.
