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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":433,"serveWith":441,"variations":443,"ingredients":453,"instructions":503,"pronunciation":538,"substitutions":539,"slug":552,"title":553,"shortTitle":554,"nativeName":555,"countrySlug":556,"region":557,"baseServings":558,"prepMinutes":559,"cookMinutes":560,"restMinutes":561,"difficulty":562,"course":563,"diet":565,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":552,"alternates":588},[394,397,400,403,406,409],{"answer":395,"question":396},"No. The traditional Lorraine recipe is eggs, cream and smoked lardons in a pastry case — nothing more. Adding grated Gruyère or Emmental makes a tart the French call quiche vosgienne, and while it is widespread and perfectly good, it is technically a different recipe. This version gives the original; the cheese is listed as an optional addition if you want it.","Does a real quiche lorraine have cheese in it?",{"answer":398,"question":399},"Almost always an under-blind-baked shell. The case must be baked until the base is dry, sandy and pale gold before any filling goes near it, then sealed with a brush of beaten egg and given two more minutes in the oven so the egg cooks into a waterproof film. Wet filling ingredients make it worse, so drain the lardons and cook off any vegetable liquid completely.","Why is the bottom of my quiche soggy?",{"answer":401,"question":402},"Too much heat, too much time, or both. Egg custard sets around 80°C and starts to squeeze out its liquid above that, which shows as puffing, cracking and a pool of water under the slice. Bake at a moderate 170–180°C and take the quiche out while the centre still trembles. An oven running hot is a common hidden cause — check it with a thermometer if this keeps happening.","Why did my custard curdle or weep liquid?",{"answer":404,"question":405},"Yes. It can be baked a day in advance and served at room temperature or gently reheated, and many people think it tastes better on day two once the flavours have settled. You can also blind bake the shell up to two days ahead and keep it in the tin, then fill and bake on the day for the crispest possible base.","Can I make quiche lorraine ahead of time?",{"answer":407,"question":408},"You can, but expect a different tart. Cream carries fat, which keeps the custard tender and helps it stay smooth; all-milk custard sets firmer, tastes leaner and is much more likely to weep. If you want to lighten it, half cream and half whole milk is the sensible compromise and still gives a silky set.","Can I use milk instead of cream?",{"answer":410,"question":411},"These quantities are for a 24 cm loose-bottomed tart tin about 3 cm deep, serving six. A 20 cm tin will be too full — hold back about a quarter of the custard. A 28 cm tin will give a shallow quiche that bakes 8–10 minutes faster, so start checking early.","What size tin should I use?",[413,414,415,416,417,418],"Keep the butter and water genuinely cold and stop mixing while the dough still looks shaggy. Overworked pastry develops gluten and shrinks down the sides of the tin as it bakes.","Rest the dough twice: once after mixing and once after lining the tin. The second chill is the one that prevents slumping, and most people skip it.","Blind bake fully, then brush the hot shell with a little beaten egg and return it for 2 minutes. That seals every crack against the wet custard.","Cook the lardons until they are properly browned and drain them well. Wet bacon releases water into the custard and dilutes the set.","Pull the quiche out when the centre still wobbles like set jelly if you nudge the tin. It carries on cooking for several minutes and a firm centre in the oven means a dry slice on the plate.","Let it rest at least 20 minutes before cutting. Hot custard has not finished setting, and the first slice will slump onto the plate.","🥧","Quiche lorraine is a savoury tart: a crisp shortcrust case holding smoked bacon suspended in a custard of eggs, cream and a scrape of nutmeg, baked until it puffs slightly and settles with a faint wobble at the centre. The flavour is plain in the best sense — salt and smoke from the lardons, sweetness from the cream, and a rich, softly set texture that is closer to a baked custard than to scrambled eggs. It works warm from the oven, at room temperature two hours later, and cold from the fridge the next morning, which is most of the reason it has stayed in constant rotation in French kitchens for a century.","The word quiche comes from Alsatian German Kuchen, meaning cake, which tells you where Lorraine sits: on the frontier between French and German cooking, with a language and a larder shaped by both. The early tart was rustic and made with bread dough rather than pastry, spread with a mixture of eggs and cream — a migaine, in local dialect — and baked in a bread oven after the loaves came out. Bacon came in because smoked pork was the everyday preserved meat of the region. Cheese did not, and this is the one point on which people from Lorraine are genuinely firm: the classic quiche lorraine has eggs, cream and lardons, and nothing else.\n\nThe version most of the world eats has cheese in it, usually Gruyère or Emmental, and the French have a name for that too — quiche vosgienne, or simply quiche au fromage. It is a perfectly good tart and nobody will stop you making it, but it is a different recipe wearing the same name, which happened as quiche spread outward through the twentieth century and picked up additions at every stop. By the time it reached English-speaking countries the name had loosened to mean almost any egg tart, and quiche acquired a reputation as either sophisticated or faintly ridiculous depending on the decade, neither of which had much to do with what people actually eat in Nancy or Metz.\n\nWhat has not changed is its place at the table. Quiche in France is not a special-occasion bake; it is what you buy by the slice from a boulangerie for lunch, what you make when guests come and you need something that does not need timing, what turns up with a green salad and a glass of wine on a Sunday evening. The technique that matters is the same as it was in the bread ovens: a case that stays crisp under a wet filling, and a custard cooked gently enough to set rather than curdle.","Keeps 3 days covered in the fridge and is genuinely good cold, which is how a lot of French households eat the leftovers. To restore the crust, reheat slices in a 160°C oven for 12–15 minutes rather than a microwave, which steams the pastry soft. The baked quiche freezes for 2 months: cool completely, wrap whole or in slices, and reheat from frozen at 160°C for 25–30 minutes. Raw pastry also freezes well, so it is worth making a double batch and lining a spare tin.",[424,425,426,427],"Blind-baked and egg-washed shell, so the base stays crisp under the custard instead of going pale and damp.","Custard ratio calibrated to set softly and stay silky — enough cream for richness, enough egg for structure, no rubbery slice.","Straight about the cheese question: what the Lorraine original contains, and what to call it if you add Gruyère anyway.","A pastry method that works in a warm kitchen, with the resting steps that actually stop shrinkage.",[429,430,431,432],"24 cm loose-bottomed tart tin","Rolling pin","Baking beans or dried pulses","Whisk",{"fat":434,"carbs":435,"fiber":436,"sugar":437,"sodium":438,"protein":439,"calories":440,"estimated":8},40,28,1,3,690,17,545,[442],"A sharply dressed green salad — frisée or lamb's lettuce with a mustard vinaigrette cuts the richness exactly.",[444,447,450],{"name":445,"description":446},"Quiche vosgienne","The cheese version: 100 g of grated Gruyère or Comté scattered over the lardons before the custard goes in. Common everywhere, just not the Lorraine original.",{"name":448,"description":449},"Quiche aux poireaux","Leeks cooked slowly in butter until sweet and completely soft, used instead of or alongside the bacon. Cook them dry — any residual water thins the custard.",{"name":451,"description":452},"Individual tartlets","The same quantities in six 10 cm tins. Blind bake for 12 minutes and bake filled for 18–20; useful for a buffet, and the pastry-to-custard ratio is higher.",[454,460,464,468,472,477,482,484,487,491,494,499],{"qty":455,"ref":456,"name":457,"unit":458,"group":459},250,"flour","plain flour","g","For the pastry",{"qty":461,"ref":462,"name":463,"unit":458,"group":459},125,"butter","cold unsalted butter, in small cubes",{"qty":465,"name":466,"unit":467,"group":459},0.5,"fine salt","tsp",{"qty":436,"ref":469,"name":470,"unit":471,"group":459},"eggs","egg yolk","piece",{"qty":473,"name":474,"note":475,"unit":476,"group":459},50,"ice-cold water","add gradually — you may need slightly less","ml",{"qty":478,"ref":479,"name":480,"unit":458,"group":481},200,"bacon","smoked bacon, in short thick lardons","For the filling",{"qty":437,"ref":469,"name":483,"unit":471,"group":481},"large eggs, plus 1 extra yolk",{"qty":455,"ref":485,"name":486,"unit":476,"group":481},"heavy-cream","double cream",{"qty":488,"ref":489,"name":490,"unit":476,"group":481},100,"milk","whole milk",{"qty":436,"name":492,"unit":493,"group":481},"freshly grated nutmeg","pinch",{"qty":495,"name":496,"note":497,"unit":498,"group":481},null,"salt and plenty of black pepper","go easy on the salt — the bacon brings most of it","to taste",{"qty":488,"ref":500,"name":501,"note":502,"unit":458,"group":481,"optional":8},"gruyere","Gruyère, coarsely grated","not in the Lorraine original — adding it makes a quiche vosgienne",[504,508,512,517,520,523,527,530,535],{"tip":505,"text":506,"title":507},"Stop the moment it holds together. Kneading it smooth turns the pastry tough and makes it shrink in the tin.","Rub the cold butter into the flour and salt with your fingertips until the mixture looks like coarse breadcrumbs with a few flatter flakes still visible. Stir in the egg yolk, then add the cold water a spoonful at a time until the crumbs just clump when squeezed in your palm.","Rub the pastry together",{"text":509,"title":510,"timerSeconds":511},"Press the dough into a flat disc, wrap it, and refrigerate for at least 30 minutes so the butter firms and the flour hydrates evenly. It should feel solid but still dent under a firm thumb before you roll it.","Chill the dough",1800,{"tip":513,"text":514,"title":515,"timerSeconds":516},"Leaving the overhang lets the pastry shrink a little without pulling below the rim; trim it flush after baking.","Roll the dough out to about 3 mm on a lightly floured surface and lift it into a 24 cm tart tin, pushing it gently into the corner without stretching it. Trim the edge leaving 1 cm overhanging, prick the base all over with a fork, and freeze for 20 minutes until hard to the touch.","Line the tin and chill again",1200,{"text":518,"title":519,"timerSeconds":516},"Line the chilled case with baking paper, fill to the top with baking beans, and bake at 190°C for 20 minutes. Lift out the paper and beans and bake for a further 8–10 minutes, until the base looks dry and sandy and the rim is light gold.","Blind bake the shell",{"text":521,"title":522},"Brush the hot shell all over with a little beaten egg taken from the filling eggs and return it to the oven for 2 minutes, until the egg film sets to a dull sheen. Turn the oven down to 175°C. Trim the overhanging pastry level with the rim using a small knife.","Seal the base",{"text":524,"title":525,"timerSeconds":526},"Fry the lardons in a dry pan over medium heat for 6–8 minutes until the fat runs and the edges are crisp and deep brown. Tip them onto kitchen paper and blot well — any clinging fat or moisture will muddy the custard.","Brown the lardons",420,{"text":528,"title":529},"Whisk the remaining eggs and extra yolk with the cream and milk until completely smooth but not foamy, then season with nutmeg, black pepper and just a little salt. Whisking in air makes the quiche puff up dramatically and collapse into a crater.","Mix the custard",{"tip":531,"text":532,"title":533,"timerSeconds":534},"Fill the tart on a pulled-out oven shelf. Carrying a brimming quiche across the kitchen never ends well.","Scatter the lardons evenly over the pastry base, add the Gruyère if using, then pour the custard in slowly, stopping a few millimetres below the rim. Bake at 175°C for 30–35 minutes, until the surface is set and lightly freckled but the centre still shivers when you tap the tin.","Fill and bake",2000,{"text":536,"title":537,"timerSeconds":516},"Leave the quiche in its tin for at least 20 minutes before unmoulding — the custard finishes setting as it cools and slices cleanly only once it has. Serve warm or at room temperature with a sharp green salad.","Rest before slicing","keesh loh-REN",[540,544,548],{"note":541,"swap":542,"original":543},"Aim for pieces with some fat. Very lean ham gives salt but none of the richness that makes the filling work.","Diced pancetta, smoked ham, or thick-cut streaky bacon in batons","Smoked bacon lardons",{"note":545,"swap":546,"original":547},"The custard sets slightly firmer and tastes lighter. Going all milk makes it noticeably watery and more prone to weeping.","Half cream and half whole milk, or crème fraîche thinned with milk","Heavy cream",{"note":549,"swap":550,"original":551},"A genuinely reasonable shortcut. Buy all-butter rather than vegetable-fat pastry — the difference in the finished tart is obvious.","A 300 g block or sheet of ready-made all-butter shortcrust","Homemade shortcrust","quiche-lorraine","Quiche Lorraine (Smoked Bacon and Cream Tart)","Quiche Lorraine","Quiche lorraine","france","Lorraine",6,30,55,80,"easy",[564],"main",[],[469,485,479,456,462],[568,571,573,575],{"alt":569,"src":570},"Slice cut from a golden quiche lorraine showing bacon lardons set in pale creamy custard and a crisp pastry base","\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-4x3.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-1x1.jpg",[578,579,580,581,582,583,584],"quiche lorraine","savoury tart","bacon tart","shortcrust pastry","egg custard","lorraine","french baking","2026-08-19","dishroute-kitchen","A shortcrust shell filled with smoked lardons and a barely-set custard of eggs and cream — the Lorraine original, with no cheese and no vegetables in sight.",{"en":589},"\u002Frecipe\u002Fquiche-lorraine",{"items":591,"total":718,"page":436,"limit":867,"hasMore":868},[592,626,658,684,714,739,769,798,808,836],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":556,"baseServings":558,"prepMinutes":597,"cookMinutes":598,"restMinutes":599,"difficulty":600,"course":601,"diet":603,"mainIngredients":607,"images":609,"keywords":619,"publishedAt":585,"updatedAt":585,"authorSlug":586},"baguette","Baguette (French Crusty Loaf with an Overnight Poolish)","Baguette","Baguette de tradition française",45,25,1020,"hard",[602],"bread",[604,605,606],"vegetarian","vegan","dairy-free",[456,608],"yeast",[610,613,615,617],{"alt":611,"src":612},"Three long French baguettes on a rack with deeply browned crusts and open scored ears along the top","\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-1x1.jpg",[593,620,621,622,623,624,625],"french bread","poolish","preferment","crusty loaf","steam baking","pain de tradition",{"slug":627,"title":628,"shortTitle":629,"nativeName":630,"countrySlug":556,"region":631,"baseServings":558,"prepMinutes":434,"cookMinutes":478,"difficulty":632,"course":633,"diet":634,"mainIngredients":635,"images":640,"keywords":650,"publishedAt":585,"updatedAt":585,"authorSlug":586},"boeuf-bourguignon","Bœuf Bourguignon (Burgundy Beef Braised in Red Wine)","Bœuf Bourguignon","Bœuf bourguignon","Burgundy","medium",[564],[],[636,637,479,638,639],"beef-chuck","mushrooms","carrot","onion",[641,644,646,648],{"alt":642,"src":643},"Cast-iron pot of beef bourguignon with dark glossy wine sauce, glazed pearl onions and browned mushrooms","\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-1x1.jpg",[651,652,653,654,655,656,657],"boeuf bourguignon","beef stew","red wine braise","burgundy","french classic","dutch oven","slow braise",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":556,"region":631,"baseServings":663,"prepMinutes":559,"cookMinutes":561,"difficulty":632,"course":664,"diet":665,"mainIngredients":666,"images":668,"keywords":678,"publishedAt":585,"updatedAt":585,"authorSlug":586},"coq-au-vin","Coq au Vin (French Chicken Braised in Red Wine)","Coq au Vin","Coq au vin",4,[564],[],[667,637,479,639,462],"chicken",[669,672,674,676],{"alt":670,"src":671},"Chicken thighs braised in dark red wine sauce with lardons, glazed pearl onions and mushrooms in a casserole","\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-1x1.jpg",[679,680,681,654,682,683],"coq au vin","chicken in red wine","french braise","beurre manie","one pot chicken",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":556,"baseServings":558,"prepMinutes":689,"cookMinutes":434,"restMinutes":690,"difficulty":632,"course":691,"diet":693,"mainIngredients":695,"images":696,"keywords":706,"publishedAt":585,"updatedAt":585,"authorSlug":586},"creme-brulee","Crème Brûlée (Vanilla Custard Under Burnt Sugar)","Crème Brûlée","Crème brûlée",20,240,[692],"dessert",[604,694],"gluten-free",[485,469],[697,700,702,704],{"alt":698,"src":699},"Ramekin of crème brûlée with a cracked amber caramel top revealing pale vanilla-flecked custard beneath","\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-1x1.jpg",[707,708,709,710,711,712,713],"creme brulee","burnt cream","vanilla custard","french dessert","baked custard","caramel","blowtorch",{"slug":715,"title":716,"shortTitle":716,"nativeName":717,"countrySlug":556,"baseServings":663,"prepMinutes":718,"cookMinutes":598,"restMinutes":559,"difficulty":562,"course":719,"diet":721,"mainIngredients":722,"images":723,"keywords":733,"publishedAt":738,"updatedAt":738,"authorSlug":586},"crepes","French Crêpes","Crêpes",10,[692,720],"breakfast",[604],[456,469,462],[724,727,729,731],{"alt":725,"src":726},"A stack of thin golden French crêpes with lacy browned edges, one folded into quarters","\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-1x1.jpg",[715,734,735,736,737,720,692],"french pancakes","brittany","galette","chandeleur","2026-08-18",{"slug":740,"title":741,"shortTitle":741,"nativeName":742,"countrySlug":556,"region":743,"baseServings":663,"prepMinutes":744,"cookMinutes":745,"difficulty":632,"course":746,"diet":748,"mainIngredients":750,"images":752,"keywords":762,"publishedAt":738,"updatedAt":738,"authorSlug":586},"french-onion-soup","French Onion Soup Gratinée","Soupe à l'oignon gratinée","Paris \u002F Lyon",15,90,[747],"soup",[749],"nut-free",[639,462,751],"thyme",[753,756,758,760],{"alt":754,"src":755},"Bowl of French onion soup with a browned, bubbling gruyère crust over a baguette crouton","\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-1x1.jpg",[763,764,765,766,767,768,747],"onion soup","gratinée","french bistro","caramelized onions","gruyère","paris",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":556,"region":774,"baseServings":558,"prepMinutes":689,"cookMinutes":745,"restMinutes":744,"difficulty":562,"course":775,"diet":777,"mainIngredients":778,"images":781,"keywords":791,"publishedAt":585,"updatedAt":585,"authorSlug":586},"gratin-dauphinois","Gratin Dauphinois (Creamy Baked Potato Gratin)","Gratin Dauphinois","Gratin dauphinois","Dauphiné",[776],"side",[604,694],[779,485,489,780,462],"potato","garlic",[782,785,787,789],{"alt":783,"src":784},"Baking dish of gratin dauphinois with browned bubbling top and a portion lifted to show thin creamy potato layers","\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-1x1.jpg",[792,793,794,795,796,797],"gratin dauphinois","potato gratin","scalloped potatoes","cream","dauphine","french side 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