Classic French Quiche Lorraine

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Quiche Lorraine is the signature savory tart of the Lorraine region in northeastern France, built on a buttery shortcrust filled with crisp bacon lardons and a silky egg-and-cream custard. Despite its fancy reputation, it uses humble pantry ingredients and is naturally perfect for brunch, lunch, or a light dinner with a green salad.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 42 gFat
• 22 gSaturated Fat
• 21 gCarbs
• 1 gFiber
• 2 gSugar
• 15 gProtein
• 560 mgSodium
• 210 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 0.5 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the shortcrust pastry

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 tsp fine sea salt
• 8 tbsp (115 g) cold unsalted butter, cubed
• 3 to 4 tbsp ice water

For the filling

• 8 oz (225 g) thick-cut bacon, cut into 1/2-inch lardons
• 4 large eggs
• 1 1/2 cups (360 ml) heavy cream
• 1/4 cup (60 ml) whole milk
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Pinch of freshly grated nutmeg

Directions

1. Make the dough: In a bowl, whisk the flour and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs with pea-sized pieces. Drizzle in 3 tablespoons of ice water and toss with a fork; add the remaining water a teaspoon at a time just until the dough comes together.
2. Shape into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes. On a lightly floured surface, roll the dough into a 12-inch round and fit it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the base all over with a fork, and chill for 15 minutes.
3. Preheat the oven to 375°F (190°C). Line the chilled shell with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and parchment and bake 5 minutes more until the base looks dry and pale gold.
4. While the crust bakes, cook the lardons in a cold skillet over medium heat, stirring occasionally, until the fat renders and the bacon turns deep golden and crisp, 8 to 10 minutes. Transfer to paper towels to drain.
5. In a large bowl, whisk the eggs, cream, milk, salt, pepper, and nutmeg until completely smooth. Scatter the crisp bacon evenly over the par-baked shell, then carefully pour the custard over it.
6. Bake on the middle rack for 30 to 35 minutes, until the top is lightly golden and the center is just set with a slight jiggle. If the crust edges brown too quickly, tent them with strips of foil.
7. Let the quiche rest at room temperature for at least 10 minutes to finish setting, then slice and serve warm or at room temperature.

Cook’s Notes

• Keep the butter, water, and even the flour very cold for the flakiest shortcrust; avoid overworking the dough or it will turn tough.
• Traditional Quiche Lorraine contains no cheese. If you like a modern bistro version, sprinkle 3/4 cup grated Gruyère over the bacon before pouring in the custard.
• Do not pre-cook the bacon in a hot pan; starting it cold lets the fat render slowly for evenly crisp lardons without burning.
• The quiche is ready when the edges are set but the center still wobbles slightly—it will firm up as it cools, so do not overbake.
• Serve with a crisp green salad tossed in a sharp Dijon vinaigrette for a classic French bistro meal.

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