Classic Quiche Lorraine
A savory French tart featuring a buttery blind-baked crust filled with a rich custard of eggs, cream, and smoky cured pork. The result is a silky, golden slice that is comforting, elegant, and deeply satisfying.
A little context
Originating in the Lorraine region of eastern France, this dish dates back to the 16th century when the area was part of the Holy Roman Empire. Traditionally, authentic Quiche Lorraine contains only eggs, cream, and lardons (smoked pork belly), with no cheese added; the cheese was a later French adaptation. It is a staple of French brunches, picnics, and light lunches, often served simply with a green salad dressed in vinaigrette to cut through the richness.
Method
- 01
Make the dough
In a food processor, pulse the flour, salt, and cold butter cubes until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in the ice water, 1 tablespoon at a time, pulsing just until the dough holds together when pinched. Do not overwork. Form into a disk, wrap in plastic, and chill for at least 1 hour.
- 02
Roll and blind bake
Preheat oven to 200°C (400°F). On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Carefully transfer to the tart pan, pressing gently into the corners. Trim excess dough. Prick the base with a fork. Line with parchment paper and fill with weights. Bake for 15 minutes. Remove weights and paper, then bake for another 5-7 minutes until the crust is pale gold. Reduce oven to 180°C (350°F).
- 03
Prepare the bacon
While the crust bakes, place the bacon lardons in a cold skillet. Cook over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy but not burnt, about 8-10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat if desired for extra flavor, or discard.
- 04
Make the custard
In a medium bowl, whisk the whole eggs, egg yolk, cream, salt, pepper, and nutmeg until fully combined and slightly frothy. Do not whip in too much air. Strain the mixture through a fine-mesh sieve into a measuring jug to remove any chalaza or bubbles for a silky texture.
- 05
Assemble the quiche
Scatter the crispy bacon evenly over the pre-baked crust. Pour the custard mixture over the bacon. Gently tap the pan on the counter to release any trapped air bubbles.
- 06
Bake to perfection
Bake at 180°C (350°F) for 35-40 minutes. The quiche is done when the edges are puffed and golden, and the center still has a slight jiggle (it will set as it cools). Avoid overbaking, which causes cracking.
- 07
Cool and serve
Let the quiche cool in the pan on a wire rack for at least 15 minutes before removing the rim. Serve warm or at room temperature with a sharp green salad.
Pro tips
- ✦Keep all ingredients, especially butter and water, ice-cold to ensure a flaky, tender crust.
- ✦Use a fine-mesh sieve for the custard; this removes egg chalaza and bubbles, guaranteeing a glass-smooth surface.
- ✦Do not add cheese; authentic Quiche Lorraine relies on the richness of the cream and bacon, not melted cheese.
- ✦If the crust edges brown too quickly, cover them loosely with a strip of aluminum foil.
- ✦Let the quiche rest before slicing; this allows the custard to fully set and prevents a runny center.
Substitutions
- smoked bacon → smoked duck breast or ham (adjust salt levels as ham is saltier)
- heavy cream → half-and-half or whole milk (custard will be lighter and less rich; bake time may vary slightly)
- all-purpose flour → gluten-free all-purpose blend (1:1 ratio) (ensure blend contains xanthan gum for structure)
Storage
Refrigerate covered for up to 3 days. Reheat gently in an oven at 160°C (325°F) for 10 minutes to restore texture. Freezing is not recommended as the custard may separate upon thawing.
What to serve with it
- Arugula salad with lemon vinaigrette
- French green beans with almonds
- Crisp dry white wine (Chablis or Sancerre)
- Sparkling water with lemon
FAQ
Why does my quiche have a soggy bottom?+
This usually happens if the crust wasn't blind baked enough or if the custard was poured in while the crust was still hot. Ensure the crust is pale gold before filling.
Can I add vegetables?+
Traditionally no, but if adding spinach or onions, sauté them first to remove excess moisture and pat them dry thoroughly before assembling.
How do I know when it's done?+
The edges should be set and golden, while the center should still wobble slightly like Jell-O. It will firm up as it cools.
