Quiche Lorraine

Name: Quiche Lorraine
Cook time: 123 min
Total time: 123 min
Yield: 6 servings
Cuisine: French
Ingredients: 200g All-purpose Flour; 100g Unsalted Butter, cold, diced; 1 Egg Yolks; 40ml Water, cold; 1/2 tsp Salt, fine; 200g Lardon, bacon, cut into small strips; 3 large Eggs; 250ml Crème Fraîche, thick; 100ml Milk, whole; 1/2 tsp Salt, fine; 1/4 tsp Pepper (Black), freshly ground; 1 pinches of Nutmeg, freshly grated

Quiche Lorraine is a classic French tart with a crisp, buttery crust filled with smoky lardons and a rich, creamy egg custard. It’s comforting, elegantly simple, and perfect warm or at room temperature for brunch, lunch, or a light dinner. A sprinkle of nutmeg and freshly ground pepper lifts the flavor into something memorable.

Quiche Lorraine is a classic French tart with a crisp, buttery crust filled with smoky lardons and a rich, creamy egg custard. It’... Show more

Traditional French Recipe

Health Grade

C- · Balanced

Rating

4.6

Time

2 hrs

Price

0,94 €

Calories

489 kcal

meal prep

low sugar

comfort food

potluck

Method

Make the dough

In a bowl, mix the All-purpose flour and fine salt. Add the cold unsalted butter and rub it in with your fingertips, or cut it in with a pastry cutter, until the mixture looks like coarse crumbs with a few pea-size pieces still visible. Stir in the egg yolk, then drizzle in the cold water a little at a time, mixing just until the dough starts to come together. Press it into a flat disk and stop as soon as it holds together — don't overwork the dough or the crust can turn tough.

Chill the dough

Wrap the dough well and chill it for 30 minutes so the butter firms up and the gluten can relax. This makes the crust much easier to roll and helps prevent shrinking in the oven.

Heat the oven

Heat the oven to 375° F. Set a rack in the lower-middle position so the bottom crust bakes through nicely.

Line the pan

On a lightly floured surface, roll the dough into a circle about 11 inches wide. Ease it into a 9-inch tart pan or pie dish, press it gently into the corners without stretching it, and trim any large overhang, leaving a small border for shrinkage. Prick the base all over with a fork so steam can escape as it bakes.

Blind-bake the crust

Line the pastry shell with parchment and fill it with pie weights or dried beans. Bake for 15 minutes, then lift out the parchment and weights and return the crust to the oven for 8 to 10 minutes more, until it looks dry and lightly golden. Set it aside while you prepare the filling.

Cut the bacon

If your bacon is still in larger pieces, slice it into small strips, about 1/4 inch wide. Small pieces spread more evenly through the quiche, so you get bacon in every bite instead of a few heavy clumps.

Cook the bacon

Put the bacon into a cold skillet, then set it over medium heat. Cook, stirring often, for 6 to 8 minutes until the fat has rendered and the bacon is lightly golden but not fully crisp, since it will cook a little more in the quiche. Transfer it to a paper towel-lined plate and pour off any excess fat.

Whisk the custard

In a bowl, whisk the eggs until smooth. Whisk in the thick crème fraîche, whole milk, salt, freshly ground black pepper, and freshly grated nutmeg until the mixture is fully combined and pourable, with no streaks of egg left behind.

Fill and bake

Scatter the cooked bacon evenly over the blind-baked crust. Give the custard a final stir, then pour it in slowly, stopping just below the rim so it does not spill when you move the pan. Bake for 30 to 35 minutes, until the top is lightly golden and the center is just set with a slight wobble when you gently nudge the pan.

Rest and serve

Let the quiche rest for 10 minutes before slicing so the custard can finish setting and the pieces hold their shape. Serve it warm or at room temperature.