Ingredients for a Classic Quiche Lorraine
For the Pastry Crust
1¼ cups (160 g) all-purpose flour
½ cup (115 g) cold unsalted butter, cubed
¼ tsp salt
3–4 tbsp ice-cold water
(You may also use high-quality store-bought shortcrust pastry.)
For the Filling
200 g (7 oz) smoked bacon or lardons
3 large eggs
1¼ cups (300 ml) heavy cream
Freshly ground black pepper
Pinch of nutmeg (optional)
No cheese. No onions. No garlic.
That’s the traditional version.
Step 1: Make the Pastry Dough
In a bowl, combine flour and salt. Add cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Add ice water a tablespoon at a time, mixing just until the dough comes together. Do not overwork it.
Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
This resting time relaxes the gluten and ensures a tender crust.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F (190°C).
Roll out the chilled dough and line a 9-inch tart pan. Trim the edges and prick the base with a fork.
Line with parchment paper and fill with pie weights or dried beans. Bake for:
15 minutes with weights
Remove weights and bake another 5–7 minutes
The crust should be lightly golden and dry. This step prevents a soggy bottom.
Step 3: Prepare the Bacon
Cut bacon into small pieces or use pre-cut lardons.
Cook in a skillet over medium heat until just crisp. Do not overcook—it will continue cooking in the oven.
Drain on paper towels and let cool slightly.
Step 4: Make the Custard
In a bowl, whisk together:
Eggs
Heavy cream
Black pepper
Nutmeg (if using)
Do not add salt—the bacon provides enough.
The texture should be smooth and pourable, not foamy.
Step 5: Assemble the Quiche
Spread the bacon evenly over the baked crust.
Pour the custard gently over the bacon, filling the crust nearly to the top.
Tap the pan lightly to release air bubbles.
Step 6: Bake to Perfection
Bake at 350°F (175°C) for 30–35 minutes, or until:
The center is just set
The top is lightly golden
The custard jiggles slightly but is not liquid
Overbaking leads to a rubbery texture, so watch closely.
Let the quiche rest for 15 minutes before slicing.
How to Serve Quiche Lorraine
Quiche Lorraine is incredibly versatile.
Serve it:
Warm for brunch
At room temperature for lunch
Cold for picnics or packed meals
Classic accompaniments include:
Simple green salad with vinaigrette
Crusty French bread
Light soup
Common Mistakes to Avoid
Overworking the dough
Skipping blind baking
Using low-fat cream
Overbaking the custard
Adding too many extras
Quiche is about balance, not overload.
Is Cheese Allowed?
Traditionally, no.
However, modern variations often include:
Gruyère
Emmental
Comté
If you choose to add cheese, limit it to about ½ cup, grated finely, and reduce cream slightly to maintain balance.
Popular Variations (Non-Traditional but Loved)
Cheese Quiche Lorraine
Adds nutty richness, especially with Gruyère.
Onion Quiche
Caramelized onions add sweetness and depth.
Mushroom Quiche
Earthy and satisfying, perfect for autumn.
Vegetarian Quiche
Replace bacon with spinach, leeks, or roasted vegetables.
Make-Ahead and Storage Tips
Quiche keeps well refrigerated for 3–4 days
Reheat gently at 300°F (150°C)
Can be frozen, tightly wrapped, for up to 2 months
Reheat frozen quiche in the oven for best texture.
Why This Recipe Works
The success of Quiche Lorraine lies in restraint:
Few ingredients
Proper ratios
Gentle baking
When made correctly, the custard is silky, the crust is crisp, and the bacon flavors every bite.
Quiche Lorraine for Entertaining
This dish is a host’s secret weapon:
It looks impressive
Feeds many
Can be made ahead
Pleases nearly everyone
Serve it once, and people will ask for the recipe.
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