Name: Classic Quiche Lorraine
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp fine sea salt; 7 tbsp cold unsalted butter, cubed; 2 tbsp ice water; 8 oz smoked bacon lardons (thick-cut); 4 large eggs; 1 cup heavy cream; 1/2 cup whole milk; 3/4 cup grated Gruyu00e8re cheese; 1/4 tsp freshly grated nutmeg; 1/2 tsp black pepper; pinch of salt

Quiche Lorraine is the iconic savory tart of northeastern France, born in the Lorraine region around Nancy. Its soul is simple: a buttery shortcrust cradling smoked pork, eggs, and cream, baked until the custard is just set with a hint of wobble in the center.

Prep Time25 mins

Cook Time45 mins

Total Time70 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
36 gFat
19 gSaturated Fat
22 gCarbs
1 gFiber
3 gSugar
18 gProtein
620 mgSodium
240 mgPotassium
160 mgCalcium
2 mgIron
0 mgVitamin C
280 mcgVitamin A

Ingredients

For the crust

1 1/4 cups all-purpose flour
1/2 tsp fine sea salt
7 tbsp cold unsalted butter, cubed
2 tbsp ice water

For the filling

8 oz smoked bacon lardons (thick-cut)
4 large eggs
1 cup heavy cream
1/2 cup whole milk
3/4 cup grated Gruyère cheese
1/4 tsp freshly grated nutmeg
1/2 tsp black pepper
pinch of salt

Directions

Make the crust: pulse flour, salt, and butter until pebbly, drizzle in ice water, and bring the dough together just until it holds. Flatten into a disk, wrap, and chill 1 hour.
Roll the dough into a 12-inch round and line a 9-inch tart pan with a removable bottom, pressing it into the edges. Trim and prick the base all over with a fork, then chill 20 minutes.
Preheat the oven to 375°F. Line the chilled shell with parchment and fill with pie weights, then blind bake for 15 minutes. Remove the parchment and weights and bake 5 more minutes until the base looks dry and pale gold.
Meanwhile, set the lardons in a cold skillet over medium heat and cook gently until the fat renders and the pieces turn crisp and deeply browned, about 7 minutes. Drain on paper towels.
In a large bowl, whisk the eggs with cream, milk, nutmeg, black pepper, and a light pinch of salt. Scatter the lardons and Gruyère across the warm crust, then pour the custard over the top.
Bake at 350°F for 30 to 35 minutes, until the filling is puffed around the edges and just barely set in the center. A slight jiggle in the middle is fine; it will finish setting as it cools.
Let the quiche rest at room temperature for at least 15 minutes before slicing. Serve warm or at room temperature with a green salad dressed in a sharp vinaigrette.

Cook’s Notes

Use thick-cut smoked lardons if you can find them; they hold their bite and deliver the signature Lorraine smokiness better than thin bacon strips.
True Quiche Lorraine contains no cheese, but a modest layer of Gruyère adds nutty depth and helps the custard set cleanly; skip it if you prefer the original.
Bake the crust a shade underdone before adding the filling to prevent a soggy bottom once the wet custard goes in.
Rest the quiche before slicing or the creamy filling will slump and the slices will not hold their shape.
Serve with a bitter-leaf salad tossed in Dijon vinaigrette to balance the rich custard.