Ingredients :

• Full-fat crème fraîche — This is what gives that velvety texture to the inside. No light cream, no reduced-fat liquid cream — that would result in something watery. Full-fat, thick, with at least 30% fat. If you have a good quality one in a jar with a foil lid, use that one.
• Smoked turkey lardons — We replace pork lardons with smoked turkey lardons or smoked poultry strips. Same role in the recipe: the smokiness that flavors the filling, and small pieces that provide texture. Sauté them for a few minutes beforehand to brown them — it’s not optional, it really changes the flavor.
• Eggs — Three eggs for a standard pan. Use room temperature eggs if you can; they blend better with the cream. The color of the yolk directly influences the final hue of your quiche — vibrant orange eggs give a more golden interior.
• Nutmeg — Optional according to some sources, but really shouldn’t be neglected. A pinch is enough. Freshly grated if you have it, otherwise powder is fine. It brings that warm, slightly spicy background flavor that you might not be able to name but would certainly miss.