An airy custard of egg and cream, generously filled with crisp fried bacon, baked in a crisp pastry case. The light, everyday dish of Lorraine that has conquered the whole world.
Quiche Lorraine
Region: Lorraine
Quiche Lorraine
Region: Lorraine
Method
01
Make the pastry
Mix the flour and salt. Rub in the cold butter to a crumbly mixture. Add the egg and, little by little, the water and knead briefly to a cohesive dough. Shape into a disc, cover and rest in the fridge for 30 minutes.
02
Line the tin
Preheat the oven to 200 °C. Roll out the pastry and line a greased tart tin. Prick the base with a fork.
03
Blind bake
Cover the base with baking parchment and baking beans (dried beans or rice). Bake for 15 minutes, remove the beans and paper and bake for another 5 minutes until light gold. Lower the oven to 180 °C.
04
Fry the bacon
Fry the bacon lardons crisp in a dry pan. Drain on kitchen paper and scatter over the pre-baked base.
05
Make the custard
Beat the eggs loose with the cream, milk, nutmeg, salt and pepper.
06
Fill and bake
If you like, sprinkle the cheese over the bacon. Carefully pour the custard over the top. Bake for 25–30 minutes until the filling has set but still wobbles slightly in the middle.
07
Rest and serve
Leave to rest for 10 minutes before slicing. Delicious warm or at room temperature.
Tips & notes
Blind baking isn't an unnecessary step: without a pre-baked base, the bottom of the tart turns soggy from the moist custard. The traditional Lorraine version contains no cheese, just bacon and custard; add it if you like a creamier, more savoury quiche. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add sweated leek for a quiche Lorraine with leek, a popular modern variant.
- Replace the bacon with smoked salmon and dill for a fresher, festive version.
Contains:
Gluten
Eggs
Milk
Serve with
| Calories | 3972 kcal |
|---|---|
| Protein | 117 g |
| Carbohydrates | 171 g |
| Fat | 310 g |
| Fibre | 6 g |
Estimated values, calculated from standard nutritional values per ingredient.
