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.
Ingredients
- all-purpose flour180 g
- cold unsalted butter90 g
- salt0.5 tsp
- egg yolk1
- ice-cold water2-3 tbsp
- bacon or ham150 g
- Gruyère cheese100 g
- large eggs3
- heavy cream200 ml
- whole milk100 ml
- freshly grated nutmegpinch
- salt and pepper to taste
Method
- 1Combine 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.
- 2Preheat 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.
- 3Cook diced bacon or ham in a skillet until crispy. Drain on paper towels. Sprinkle bacon and grated cheese over the pre-baked crust.
- 4Whisk together eggs, heavy cream, and milk. Season with salt, pepper, and nutmeg. Pour over the bacon and cheese.
- 5Bake 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.