A traditional Quiche Lorraine is a rich, savory French tart made with a buttery pastry crust, crispy bacon, eggs, cream, and cheese. It’s perfect for breakfast, brunch, lunch, or a light dinner.
Ingredients
For the Pastry
- 1¾ cups (220 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- 4–5 tablespoons ice water
For the Filling
- 6 oz (170 g) bacon, diced
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) whole milk
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 cup (100 g) grated Gruyère cheese
Instructions
1. Make the Pastry
Mix the flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together.
Shape into a disk, wrap, and refrigerate for 30 minutes.
2. Prepare the Crust
Preheat the oven to 375°F (190°C).
Roll the dough out and place it into a 9-inch tart or pie pan. Press it gently into the sides and trim the edges.
Prick the bottom with a fork. Line with parchment paper and add pie weights or dried beans.
Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes.
3. Cook the Bacon
Cook the diced bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain excess fat.
4. Make the Custard
Whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
5. Assemble the Quiche
Scatter the cooked bacon and grated Gruyère over the baked crust. Pour the egg-and-cream mixture evenly over the top.
6. Bake
Bake for 30–40 minutes, until the center is just set and the top is lightly golden.
Let the quiche rest for 10–15 minutes before slicing.
Serving
Serve Classic Quiche Lorraine warm or at room temperature with a simple green salad. For the best texture, avoid overbaking—the center should have a slight jiggle when the quiche comes out of the oven.
