Quiche Lorraine
A classic French savory tart consisting of a buttery shortcrust pastry filled with a rich, silky custard of eggs and cream, studded with smoky bacon lardons.
Origin & history
Originating in the Lorraine region of northeastern France, the dish dates back to the 16th century. Originally, it was a rustic preparation made with bread dough and a simple egg-and-cream mixture called 'migaine'. The addition of smoked bacon lardons became a standard feature in the 19th century, while the inclusion of cheese is a modern, non-traditional variation.
Ingredients
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For the Pastry
For the Filling
The method
Step by step
- 01
Prepare the Pastry
40 minRub the chilled butter into the flour and salt until the mixture resembles coarse breadcrumbs. Add the beaten egg and mix until the dough just comes together. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Do not overwork the dough to ensure a flaky crust.
- 02
Blind Bake
20 minRoll out the dough and line a 22cm tart tin. Prick the base with a fork, line with parchment paper and baking weights, and bake at 180°C for 15 minutes. Remove weights and bake for another 5 minutes to dry the base.
Blind baking prevents a soggy bottom.
- 03
Prepare Filling
10 minSauté the bacon lardons in a pan until cooked but not crispy. Drain on paper towels. In a bowl, whisk the eggs, crème fraîche, nutmeg, and pepper until smooth.
Season sparingly as the bacon is already salty.
- 04
Assemble and Bake
40 minScatter the bacon evenly over the pre-baked pastry base. Pour the egg and cream mixture over the bacon. Bake at 180°C for 30-40 minutes until the center is set but still has a slight quiver.
Let the quiche rest for 10 minutes before slicing.
Chef tips
- — Serve warm with a crisp green salad.
- — Use a metal tin for better heat conduction.
Common mistakes
- — Overbaking the custard until it curdles.
- — Adding cheese to a traditional recipe.
Substitutions
- Crème fraîche → Heavy creamHeavy cream is a suitable alternative if crème fraîche is unavailable.
Storage & serving
Refrigerate for up to 2 days; reheat gently in a low oven.
Serve warm or at room temperature.
Food safety
Ensure eggs are cooked until the center is set (internal temp 74°C). Keep raw eggs away from other ingredients to prevent cross-contamination.
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