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Loading...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.
