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.

65 min✻6 servings✻450 kcal
Quiche Lorraine

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

  1. 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.
  2. 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.
  3. 3Cook diced bacon or ham in a skillet until crispy. Drain on paper towels. Sprinkle bacon and grated cheese over the pre-baked crust.
  4. 4Whisk together eggs, heavy cream, and milk. Season with salt, pepper, and nutmeg. Pour over the bacon and cheese.
  5. 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.