Quiche Lorraine

A buttery shortcrust tart filled with a custard of eggs, cream, and smoked lardons, baked until just set.

Ingredients

• 1 kg pork lardons
• 300g egg noodles
• a handful of sliced leeks
• 1 1/2 tsp herbes de Provence
• 2 tbsp extra-virgin olive oil
• a generous handful of pearl onions
• a handful of fresh parsley, chopped
• a drizzle of Dijon mustard
• 400ml beef stock

Instructions

1. 1

   Pat the sea bass fillets dry, season generously with salt, pepper, and grated nutmeg, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the sea bass fillets until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the herbes de Provence and leeks, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the sea bass fillets to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the sea bass fillets is tender and cooked through, roughly 40 mins.

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