Tastybop All recipes

France

Quiche Lorraine

Quiche Lorraine takes its name from the Lorraine region of northeastern France, and its filling is short: smoked bacon, eggs and cream. Cheese is a popular addition, but the strict regional version leaves it out, so it stays optional here. Blind baking the pastry matters more than anything else, because a raw base turns soggy under the custard.

Prep
1 hr 35 min
Cook
1 hr 20 min
Total
2 hr 55 min
Serves
6

Jump to recipe

An illustration of Quiche Lorraine
Quiche Lorraine, illustrated for Tastybop

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour, plus more for rolling
  • 3/4 tsp fine salt, divided
  • 6 tbsp (85 g) cold unsalted butter, cubed
  • 3 to 4 tbsp (45 to 60 ml) ice water
  • 6 oz (170 g) thick-cut smoked bacon, cut into short strips
  • 3 large eggs plus 1 egg yolk
  • 1 1/2 cups (360 ml) heavy cream, or half cream and half crème fraîche
  • 1/4 tsp black pepper
  • 1/8 tsp freshly grated nutmeg
  • 3 oz (85 g) Gruyère, grated (optional)

Instructions

  1. Mix the flour and 1/4 tsp of the salt in a bowl. Rub in the butter until the largest pieces are the size of peas. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough holds together when squeezed. Flatten it into a disk, wrap it and chill for 1 hour.
  2. Roll the dough on a floured surface into a 12-inch (30 cm) circle. Fit it into a 9-inch (23 cm) metal tart pan or pie pan (glass can crack going from freezer to hot oven), trim the edge and prick the base with a fork. Freeze for 15 minutes so the pastry holds its shape.
  3. Heat the oven to 400°F (200°C). Line the frozen shell with parchment, fill it with pie weights or dried beans and bake for 15 minutes. Lift out the parchment and weights, then bake 6 to 8 minutes more, until the base looks dry and pale gold. Lower the oven to 350°F (175°C).
  4. While the shell bakes, put the bacon in a cold skillet over medium heat. Cook for 8 minutes, stirring now and then, until the fat has rendered and the edges are crisp. Drain on paper towels.
  5. Whisk the eggs, yolk, cream, remaining 1/2 tsp salt, pepper and nutmeg just until smooth. Whisking in a lot of air makes the custard foamy instead of silky.
  6. Scatter the bacon and the Gruyère, if using, over the warm shell. Set it on a baking sheet, pull out the oven rack and pour in the custard there, so it doesn't spill on the way.
  7. Bake for 30 to 35 minutes, until the edges are set, the top is lightly browned and the center has only a slight wobble. The center should read 160°F (71°C). Cool for at least 20 minutes before slicing.

Tips

  • If the custard leaks through a crack in the shell, patch it before filling. Press a scrap of raw dough over the crack and bake for 1 minute to seal it.
  • If the top browns before the center sets, lay a sheet of foil loosely over the quiche for the remaining time.
  • Thick-cut smoked bacon is the closest easy match for French lardons. If you can find slab bacon, cut it into small batons instead.

Did you know?

  • Quiche Lorraine comes from the Lorraine region in northeastern France.
  • The word quiche may come from Kuchen, the German word for cake.
  • The first quiche Lorraine had no cheese: just eggs, cream and bacon.

Questions

Does quiche Lorraine have cheese?

Traditionally, no. The classic filling is bacon, eggs and cream. Gruyère is a common addition outside the region and it tastes good, so include it if you like.

Can I make quiche Lorraine ahead?

Yes. Refrigerate it within 2 hours of baking and eat it within 3 to 4 days. Reheat slices at 325°F (165°C) for about 15 minutes, until they reach 165°F (74°C). Freshly baked quiche can also be served at room temperature, as long as it's out for no more than 2 hours.

Can I use a store-bought crust?

Yes. A refrigerated pie crust works, and you should still blind bake it. Follow steps 2 and 3, and shorten the time if the edges brown quickly.

More from France