Quiche Lorraine
A savory tart from Lorraine with a crisp buttery crust, smoky bacon, and a rich egg-and-cream custard. Served warm or just cooled, it is simple, elegant, and unmistakably French.
Prep
35m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Crust
- 220gAll-Purpose Flour
- 120gUnsalted Butter (cold and cubed)
- 4gSalt
- 60mlWater (cold)
Filling
- 200gBacon (chopped)
Custard
- 4pcsEgg
- 250mlHeavy Cream
- 150mlWhole Milk
- 1gNutmeg Powder
- 2gBlack Pepper (freshly ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour and salt in a bowl. Rub in the cold unsalted butter until the mixture looks sandy with a few small butter pieces still visible.
- 02
Add the cold water and mix just until the dough comes together. Flatten into a disk, chill until firm, then roll out and line a 23 cm (9-inch) tart pan. Prick the base with a fork.
- 03
Bake the crust at 190°C (375°F) until it is just starting to set and dry out. Remove it from the oven and let it cool slightly.
- 04
Cook the bacon in a pan over medium heat until lightly crisp and the fat has rendered. Drain it well.
- 05
Whisk together the eggs, heavy cream, and whole milk. Season with the nutmeg powder and black pepper.
- 06
Scatter the bacon over the crust, then pour in the custard.
- 07
Bake at 180°C (350°F) until the filling is just set and reaches 71°C (160°F) in the center. Rest before slicing.
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