So I have got a new challenge on my hands, prepare healthy, yummy and easy to transport lunches for my boyfriend who just started a new job!

Here is what he requested, a Quiche Lorraine, lovely and simple French dish, and very cheap too!

My cupboard ingredients

  • 1 roll of puff pastry dough
  • 3 whole eggs
  • 30 cl of fresh cream
  • 25 cl of milk (if you don’t have both fresh cream and milk, use 55cl of just cooking cream)
  • 300 grams of smoked lardoons or pancetta
  • 150 grated emmental cheese
  • Salt, Pepper, Nutmeg

Equipment needed

  • 1 whip
  • 1 round pie dish
  • 1 salad bowl
  • 1 knife or fork

Pre-heat your oven at 250°C for 10 minutes

In the pie dish, spread the puff pastry and with a sharp knife or fork make little holes at the bottom. Set aside.

Cook your lardoons or pancetta cubes in a hot pan.  Once golden and crunchy, drain to take away melted fat. Set aside.

In the bowl break the 3 eggs and top with fresh cream.  Mix well with the whip.

Add the milk progressively whilst still whipping.

Add the salt, pepper and nutmeg.  A pinch of each.

Spread evenly the lardoons on the puff pastry dough.

Pour the mix on top gently and top with the emmental cheese.

Cook the Quiche Lorraine for 25 to 40 minutes at 250°C depending on your oven’s strength.  I recommend that after 25 minutes you check with a knife if it is cooked.  If it is liquid, put back for 5-10 more minutes.  If the knife comes out clean, it is ready.  If the quiche is not golden you can grill it for 3-5 minutes but stay close by to make sure it does not burn.

Serve along side a nice arugula salad with an olive oil and balsamic dressing with a few walnuts.