Quiche Lorraine is a classic French tart with a buttery, flaky pastry shell filled with a silky, savory custard of eggs and cream, studded with smoky bacon and finished with a hint of nutmeg. This version stays true to the traditional Lorraine filling—no cheese in the custard—so the delicate egg and bacon flavors shine through. The method is straightforward and reliable, yielding a perfectly set, golden quiche that works for brunch, lunch, or a light dinner.
Ingredients
- 1 ¼ cups (150 g) all-purpose flour, plus more for rolling
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- ¼ teaspoon salt
- 3–4 tablespoons (45–60 ml) ice water
- 6 oz (170 g) thick-cut bacon, diced
- 3 large eggs
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) whole milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Make the pastry: In a food processor, pulse the flour, salt, and cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, pulsing until the dough just comes together. Turn out onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll and blind-bake: Preheat the oven to 375°F (190°C). On a floured surface, roll the dough into a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) tart pan with a removable bottom, pressing into the edges. Trim excess dough. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes until lightly golden. Set aside to cool slightly.
- Cook the bacon: In a skillet over medium heat, cook the diced bacon until crisp, about 6–8 minutes. Drain on paper towels and set aside.
- Make the custard: In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until fully combined.
- Assemble: Scatter the cooked bacon evenly over the bottom of the pre-baked pastry shell. Pour the custard over the bacon.
- Bake: Place the quiche on a baking sheet and bake at 375°F (190°C) for 30–35 minutes, until the center is just set but still slightly jiggly. The internal temperature should read 160°F (71°C) on a food thermometer, which is the USDA FSIS safe minimum for egg dishes. If the edges brown too quickly, tent loosely with foil.
- Rest and serve: Let the quiche cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
Tips
- Use cold ingredients: Keep the butter and water ice-cold for a flaky crust. If the dough becomes soft while rolling, chill it again for 10 minutes.
- Don’t overbake: The quiche is done when the center is just set with a slight wobble. Overbaking makes the custard rubbery.
- Substitute bacon: If you prefer, use lardons or pancetta. For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach.
- No tart pan? Use a 9-inch pie dish, but adjust the pastry quantity slightly (you may have a bit extra) and extend blind-baking time by a few minutes.
Serving Suggestions
Quiche Lorraine is wonderfully versatile. Serve it with a simple green salad dressed with vinaigrette for lunch, or pair it with roasted tomatoes and crusty bread for a light dinner. It also makes a lovely brunch centerpiece alongside fresh fruit and mimosas. For a heartier meal, add steamed asparagus or a bowl of soup.
Variations
- Classic with cheese: Sprinkle ½ cup (50 g) of grated Gruyère or Swiss cheese over the bacon before adding the custard. This adds a nutty flavor and richer texture.
- Add vegetables: Sautéed leeks, caramelized onions, or roasted red peppers make excellent additions. Cook them first to remove excess moisture.
- Herb twist: Add 1 tablespoon of fresh chopped chives or thyme to the custard for a fresh, aromatic note.
- Gluten-free: Use a gluten-free pastry blend or a simple crust made from almond flour and butter.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, wrapped in plastic or in an airtight container. It will keep for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also microwave individual slices for 30–60 seconds, though the crust will soften. Quiche can be frozen for up to 2 months; wrap tightly in plastic and foil, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why is my quiche watery? A watery quiche usually comes from undercooking or from adding vegetables without cooking them first. Always pre-cook watery ingredients like mushrooms or spinach, and bake until the center is just set. Also, be sure to drain the bacon well.
Can I make quiche Lorraine ahead of time? Yes, you can prepare the pastry and bacon a day ahead. Blind-bake the crust and cook the bacon, then store them separately in the refrigerator. Assemble and bake the quiche the next day, adding 5–10 minutes to the baking time if starting from cold.
Do I have to blind-bake the crust? Yes, blind-baking is essential for a crisp bottom crust. If you skip it, the pastry will become soggy from the custard. The two-stage blind bake (with weights, then without) ensures the crust is fully cooked and golden.
Can I use half-and-half instead of heavy cream? Yes, you can substitute half-and-half for the heavy cream, but the custard will be lighter and less rich. For a similar texture, use a combination of half-and-half and a little extra butter or cream cheese.
What is the difference between Quiche Lorraine and regular quiche? Traditional Quiche Lorraine does not include cheese. It is only bacon, eggs, and cream. Many modern versions add cheese, but the classic is simpler. If you add cheese, you are making a variation, not the original.
Can I use a store-bought pie crust? Absolutely, a high-quality store-bought crust can save time. Just be sure to blind-bake it according to the package instructions, and reduce the salt in the custard slightly if the crust is pre-seasoned.
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- Healthy Egg and Chips: A Lighter Take on a Classic
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More recipes to cook
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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