Name: Traditional Quiche Lorraine
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.25 cups All-purpose flour; 0.5 cup Unsalted butter, chilled and cubed; 6 oz Thick-cut bacon, diced; 1.5 cups Gruyère cheese, shredded; 4 units Large eggs; 1.25 cups Heavy cream; 0.25 tsp Nutmeg, freshly grated; 0.5 tsp Kosher salt; 0.25 tsp Black pepper

"Indulge in the quintessential French bistro classic, featuring a rich, velvety custard spiked with smoky slab bacon and nutty Gruyère cheese. Encased in a crisp, golden shortcrust pastry, this elegant tart is the ultimate centerpiece for any brunch or light dinner."

Ingredients

Qty	Item
1.25 cups 155 g	All-purpose flour
0.5 cup 113 g	Unsalted butter, chilled and cubed
6 oz 170 g	Thick-cut bacon, diced
1.5 cups 150 g	Gruyère cheese, shredded
4 units 4 units	Large eggs
1.25 cups 300 ml	Heavy cream
0.25 tsp 1 g	Nutmeg, freshly grated
0.5 tsp 3 g	Kosher salt
0.25 tsp 1 g	Black pepper

How to Make Traditional Quiche Lorraine

Prepare the crust: Pulse flour, salt, and chilled butter in a food processor until it resembles coarse meal. Add ice water 1 tablespoon at a time until the dough just comes together. Wrap in plastic and chill for 1 hour.

Roll out the dough and fit it into a 9-inch tart pan. Prick the bottom with a fork, line with parchment paper and pie weights, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5 minutes. Let cool.

Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels.

In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until smooth and slightly aerated.

Scatter the cooked bacon and shredded Gruyère evenly across the bottom of the pre-baked crust.

Pour the egg mixture over the bacon and cheese, filling the crust nearly to the top.

Bake at 375°F (190°C) for 25-30 minutes, or until the custard is set but still slightly jiggly in the very center and the top is golden brown.

Allow the quiche to rest for at least 15 minutes before slicing to ensure the custard sets properly.

·
Use high-quality slab bacon and cut it into lardons for a more authentic texture.
·
Ensure your butter and water are ice-cold to create the flakiest shortcrust pastry.
·
Don't overbake; the carryover heat will finish setting the custard while it rests.
·
Freshly grated nutmeg provides a depth of flavor that pre-ground nutmeg cannot match.

Frequently Asked Questions

Can I use store-bought pie crust?

Yes, you can use a high-quality store-bought refrigerated pie dough to save time, though a homemade buttery shortcrust is traditional.

Why did my quiche turn out watery?

Wateriness is usually caused by using milk instead of heavy cream or overcooking the eggs, which causes them to weep moisture.

Can I add onions or leeks to a Quiche Lorraine?

Traditionally, Quiche Lorraine only contains bacon. Adding onions makes it a 'Quiche Alsacienne', which is also delicious!

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a 325°F oven for 10-15 minutes to maintain the crispness of the crust.

Video Tutorials

How to make classic quiche Lorraine

Delicious Quiche Lorraine Recipe

Jacques Pépin Makes Quiche Lorraine | American Masters: At Home with Jacques Pépin | PBS

How to Make a Quiche | Get Cookin’ | Allrecipes

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