Quiche Lorraine

Prep time: 20 minutes (plus 1 hour dough chilling)

Cook time: 45 minutes

Total time: ~1 hour 5 minutes (excluding chilling)

Servings: 6–8 servings

Country of Origin

France (Lorraine region, northeastern border)

Description

Quiche Lorraine is the ancestor of all savory egg tarts. Authentic, traditional French Quiche Lorraine is exceedingly simple and contains no cheese (contrary to modern global variations). It features a crisp, buttery pastry shell filled with a silky, delicate egg custard made with heavy cream and studded with smoky, salty sautéed pork lardons.

Presentation & How It's Eaten

The quiche is served warm or at room temperature, sliced into neat wedges. The custard should be barely set—trembling slightly in the center—with a golden, blistered top and a flaky, dry crust. It is eaten as a light lunch or brunch, perfectly paired with a simple green salad tossed in a sharp French vinaigrette.

Ingredients

• For the Pâte Brisée (Pastry Crust):

  • 200g all-purpose flour

  • 100g unsalted butter, cold and cubed

  • 1 pinch of salt

  • 50-60ml ice-cold water

• For the Filling:

  • 200g (7 oz) thick-cut bacon, cut into 1/4-inch lardons (sticks)

  • 3 large eggs plus 2 egg yolks

  • 250ml (1 cup) heavy cream (crème fraîche is best)

  • 250ml (1 cup) whole milk

  • A generous pinch of ground nutmeg

  • Salt and freshly cracked black pepper

Step-by-Step Directions

1. Make the Pastry: In a bowl, rub the cold, cubed butter into the flour and salt with your fingertips until the mixture resembles coarse breadcrumbs. Add the ice water a tablespoon at a time, mixing until the dough just comes together. Shape into a flat disk, wrap in plastic, and chill in the fridge for 1 hour.

2. Blind Bake the Crust: Preheat your oven to 190°C (375°F). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Prick the bottom with a fork. Line with baking parchment and fill with pie weights (or dry beans). Bake for 15 minutes, remove the weights and paper, and bake for another 5 minutes until the bottom is dry and pale golden. Let cool.

3. Sauté the Lardons: In a dry skillet over medium heat, fry the bacon lardons until they are crispy and golden (about 8 minutes). Drain them thoroughly on paper towels to remove excess grease. Scatter the lardons evenly across the bottom of the par-baked pastry shell.

4. Whisk the Custard: In a medium bowl, whisk together the eggs, egg yolks, heavy cream, and whole milk until smooth. Season with nutmeg, black pepper, and a very light pinch of salt (the bacon is already salty).

5. Assemble and Bake: Lower the oven temperature to 175°C (350°F). Place the pastry shell (still in its pan) on a baking sheet. Pour the egg-cream mixture over the lardons until it reaches just below the rim of the crust.

6. Bake and Rest: Bake for 35 to 40 minutes, or until the edges of the filling are puffed and golden, and the center still has a slight, gelatinous wobble when the pan is shaken. Let the quiche rest for 15 minutes to firm up before slicing.

Optional

• Cheese Variation: While traditionalists protest, you can sprinkle 100g of grated Gruyère or Comté cheese over the bacon before pouring the custard for a Quiche Vosgienne.

• Leek Addition: Sauté 1 thinly sliced leek in the bacon fat and scatter it in the crust along with the bacon to add a sweet, aromatic element.

• Prevent Sticking: Ensure your tart pan is thoroughly greased with butter before fitting the pastry dough, allowing the cooked quiche to slide out easily.

Cooking Tips

• The Jiggly Custard Rule: Do not overbake. If you bake the quiche until the center is completely stiff and domed, the eggs will curdle, releasing water and turning the filling spongy and dry. The custard should retain a slight wobble in the center when removed; it will finish setting as it rests.

• Dry Crust is Key: Blind baking is non-negotiable. If you pour a wet egg custard directly into an unbaked raw pastry shell, the moisture will soak into the dough, resulting in a soggy, gummy bottom crust.

Nutrition Facts

(Estimated per serving)

• Calories: ~380 kcal

• Total Fat: 28g

• Saturated Fat: 15g

• Cholesterol: 180mg

• Sodium: ~480mg

• Total Carbohydrates: 20g

• Dietary Fiber: 1g

• Sugars: ~1.5g

• Protein: 12g