France · Flour and Confectionery Products
Quiche 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.
65 min 450 kcal 6 serves Advanced🇫🇷France★★★★☆4.4· 5 reviews
Ingredients
ServingsMetric
- 180 gall-purpose flour
- 90 gcold unsalted butter
- ½ tspsalt
- 1 egg yolk
- 2 tbspice-cold water
- 150 gbacon or ham
- 100 gGruyère cheese
- 3 large eggs
- 200 mlheavy cream
- 100 mlwhole milk
- pinchfreshly grated nutmeg
- salt and pepper to taste
Method
- 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.
- 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.
- Cook diced bacon or ham in a skillet until crispy. Drain on paper towels. Sprinkle bacon and grated cheese over the pre-baked crust.
- Whisk together eggs, heavy cream, and milk. Season with salt, pepper, and nutmeg. Pour over the bacon and cheese.
- Bake for 25-35 minutes until the custard is set and the top is golden brown (center should have a slight wobble). Rest 10 minutes before slicing. Serve warm or at room temperature.
FAQ
Yes, smoked bacon cut into small pieces works perfectly. You can also use ham or pancetta for a slightly different flavor.
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Comments (2)
La pâte brisée maison change tout. Celle du supermarché c'est pas pareil du tout. Et les lardons doivent etre bien grillés pas juste réchauffés
Chill the bowl and whisk before whipping cream for quiche lorraine. Cold equipment makes the cream whip faster and hold its structure better. In a warm kitchen, this step is the difference between stiff peaks and soup.