FranceQuiche Lorraine
Quiche Lorraine is a timeless French classic — a savory open-faced tart from the Lorraine region, filled with a rich custard of eggs, cream, smoky bacon, and Gruyère cheese. Perfect for brunch, lunch, or light dinner.
What you'll need
Ingredients
- 180 gSee recipes with all-purpose flour
all-purpose flour (pastry)
i - 90 gSee recipes with cold unsalted butter
cold unsalted butter, cubed
i - 0.5 teaspoon
- 1See recipes with egg yolk
egg yolk
i - 2-3 tablespoonsSee recipes with ice-cold water
ice-cold water
i - 150 gSee recipes with bacon or ham
bacon or ham, diced
i - 100 gSee recipes with gruyère cheese
Gruyère cheese (or similar), grated
i - 3See recipes with large eggs
large eggs
i - 200 mlSee recipes with heavy cream
heavy cream
i - 100 mlSee recipes with whole milk
whole milk
i - pinchSee recipes with freshly grated nutmeg
freshly grated nutmeg
i - See recipes with salt and pepper to taste
salt and pepper to taste
i
How to make it
Instructions
- 1
Combine flour and salt. Cut in cold butter until crumbly. Add egg yolk whisked with 2 tbsp ice water. Mix until dough comes together. Form into a disk, wrap and refrigerate 30 minutes.
- 2
Preheat oven to 190°C. Roll out dough and line a 23-cm tart pan. Prick the base with a fork, line with parchment and fill with pie weights. Blind bake for 15 minutes. Remove weights and bake another 5-7 minutes until pale golden.
- 3
Cook diced bacon or ham in a skillet until crispy. Drain on paper towels. Sprinkle bacon and grated cheese over the pre-baked crust.
- 4
Whisk together eggs, heavy cream, and milk. Season with salt, pepper, and nutmeg. Pour over the bacon and cheese.
- 5
Bake for 25-35 minutes until the custard is set and the top is golden brown (centre should have a slight wobble). Rest 10 minutes before slicing. Serve warm or at room temperature.
Frequently Asked Questions
Can I replace lardons with regular bacon in quiche Lorraine?
Yes, smoked bacon cut into small pieces works perfectly. You can also use ham or pancetta for a slightly different flavour.
What goes well with quiche Lorraine?
A crisp green salad with vinaigrette is the classic pairing. It also works well alongside a cup of soup or some roasted vegetables.
How do I store leftover quiche Lorraine?
Wrap it tightly and refrigerate for up to 3 days. Reheat slices in the oven at 160°C for 10–15 minutes — the microwave makes the pastry soggy.
Can I make quiche Lorraine without the pastry crust?
Yes, pour the filling into a buttered dish for a crustless version that is closer to a baked egg custard. It is also lower in carbs.
Why is my quiche filling watery?
The most common cause is too much liquid or skipping blind-baking the crust. Pre-bake the shell for 10 minutes before adding the filling to keep the base crisp.
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