Quiche Lorraine is a savory tart from the Lorraine region of northeastern France, traditionally made with a crisp pastry shell, smoked bacon and a simple egg-and-cream custard. This classic version keeps the filling straightforward and lets the bacon’s savory flavor and the tender, gently set custard shine.
Ingredients
- 1 unbaked 9-inch (23 cm) pie crust, homemade or store-bought, about 9 oz (255 g)
- 6 oz (170 g) thick-cut smoked bacon or lardons, cut into ¼-inch (6 mm) pieces
- 3 large eggs (about 150 g without shells), at room temperature
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) whole milk
- ¼ teaspoon (1 g) fine salt, plus more for the crust water if making pastry from scratch
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- ⅛ teaspoon freshly grated nutmeg (about 0.25 g)
- 1 tablespoon (15 ml) unsalted butter, for the pan if needed
Instructions
- Chill the pastry. If using homemade pastry, roll it into a round about ⅛ inch (3 mm) thick and line a 9-inch (23 cm) tart pan or pie plate. Press it gently into the edges without stretching. Trim the overhang, prick the base a few times with a fork, and chill for 20 minutes. If using a ready-rolled crust, follow its package directions and chill it in the pan for 20 minutes. Set a rack in the center of the oven and heat to 375°F (190°C).
- Blind-bake the crust. Line the chilled pastry with parchment and fill it with pie weights or dry beans. Bake for 15 minutes, then carefully remove the parchment and weights. Bake uncovered for 5–7 minutes, until the base looks dry and is just beginning to turn pale gold. Set the crust aside while you prepare the filling. Keep the oven at 375°F (190°C).
- Cook the bacon. While the crust bakes, place the bacon in a cold skillet and set it over medium heat. Cook for 6–8 minutes, stirring occasionally, until the pieces are browned and the fat has rendered. Transfer the bacon to a paper-towel-lined plate. If the pan has a large amount of fat, pour off most of it, leaving a thin film. Let the bacon cool slightly.
- Make the custard. In a medium bowl, whisk the eggs just until blended. Whisk in the cream, milk, salt, pepper and nutmeg. Avoid beating in lots of air, which can make the surface puff and crack. Scatter the bacon evenly over the partly baked pastry, then pour in the egg mixture.
- Bake until just set. Bake for 30–38 minutes, rotating the pan once if your oven cooks unevenly. The center should still have a slight wobble, but should not look liquid; the edges will be puffed and lightly golden. For the required food-safety check, insert a food thermometer into the center without touching the pan: the egg custard must reach the USDA FSIS safe minimum of 160°F (71°C). If it has not reached that temperature, continue baking and check again after a few minutes.
- Rest and serve. Cool the quiche on a rack for at least 15 minutes before slicing. This lets the custard finish setting and gives cleaner wedges. Serve warm or at room temperature.
Tips
- Keep the crust crisp. Blind-baking is especially useful when using a deep pan or a thick filling. If the crust begins to brown too quickly during the main bake, loosely cover its rim with foil.
- Choose the bacon thoughtfully. French lardons are traditional, but thick-cut smoked bacon is a practical substitute. Pancetta works too, though it is often less smoky; avoid very thin bacon, which can turn crisp and dry before the quiche is done.
- Season conservatively. Bacon can be quite salty, so use the stated small amount of salt and taste a cooked piece before adding more. Freshly grated nutmeg is subtle; a pinch of ground nutmeg is an acceptable substitute.
- Do not overbake. The filling can puff as it cooks and settle as it cools. Take it out once the center reaches 160°F (71°C) and is barely wobbly, rather than waiting for the whole surface to become firm.
Serving Suggestions
Serve a warm or room-temperature wedge with a lightly dressed green salad, such as lettuce with a sharp vinaigrette, to balance the rich pastry and custard. It also pairs well with steamed green beans, roasted asparagus or a simple tomato salad. For brunch, add fresh fruit and bread; for a light lunch, one wedge with salad is usually satisfying. Quiche Lorraine is often served without a heavy sauce, since its bacon and cream filling is already rich.
Variations
There are regional and family versions of quiche Lorraine, and recipes differ over details such as whether cheese belongs in the filling. This version follows a traditional cheese-free approach: bacon, eggs and cream in pastry. If you prefer a richer, cheesier tart, add ½ cup (50 g) grated Gruyère or Emmental over the bacon; it will be delicious but is a variation rather than the defining classic filling.
For a less smoky result, use unsmoked lardons or pancetta. You can replace up to half the heavy cream with whole milk, though the custard will be lighter and less rich. If you need a vegetarian tart, omit the bacon and use sautéed mushrooms or leeks instead; cook them until their moisture has evaporated, or the filling may turn watery. These changes alter the flavor, but work well in the same pastry-and-custard format.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered or in an airtight container. Keep it refrigerated for 3–4 days. For longer storage, wrap individual cooled slices tightly and freeze for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat refrigerated or thawed slices in a 325°F (165°C) oven until hot throughout, checking that leftovers reach 165°F (74°C). A microwave works for a quick portion, but softens the crust. Do not leave quiche at room temperature for more than 2 hours.
Frequently Asked Questions
Does original Quiche Lorraine contain cheese?
Traditional versions are commonly made without cheese, using bacon and an egg-and-cream custard. Cheese appears in many modern recipes and household versions, but it is an optional variation here.
Can I make the quiche ahead?
Yes. Bake it, cool it, then refrigerate it promptly. Reheat slices in a 325°F (165°C) oven until they reach 165°F (74°C). You can also prepare and blind-bake the pastry a day ahead; keep it covered at room temperature and make the filling shortly before baking.
Can I use half-and-half instead of cream and milk?
Yes. Use 1½ cups (360 ml) half-and-half in place of the cream and milk. The filling will be somewhat less rich, but should still set; check the center with a thermometer and bake until it reaches 160°F (71°C).
Why is my quiche watery?
Common causes include underbaking, a custard that has not reached 160°F (71°C), or adding wet vegetables without cooking off their moisture. Blind-bake the shell, drain the cooked bacon, and sauté any vegetables until their pan is nearly dry.
Can I bake it without blind-baking the crust?
Blind-baking is strongly recommended because the liquid custard needs time to set and can leave raw pastry underneath. If you skip it, expect a softer base and watch the crust closely; baking in a preheated metal pan may help it brown, but does not guarantee a crisp bottom.
How can I tell when it is done without cutting it?
The edges should look set and lightly puffed, while the center has only a slight wobble. For food safety, confirm the center is 160°F (71°C) with a food thermometer; visual appearance alone is not a reliable temperature check.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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