This classic French tart features a buttery, golden pastry crust filled with crispy bacon, creamy eggs, and rich cream that bakes into a luxurious, custard-like filling. A timeless dish that's equally perfect for brunch, lunch, or a light dinner, Quiche Lorraine is an elegant yet surprisingly simple way to impress your guests.
⏱️65 min
📊Medium
👥6 servings
🍽️Main
familyfestive
Ingredients
200 gall-purpose flour
100 gcold butter
5 gsalt
60 mlice water
200 gbacon lardons or thick-cut bacon
4 pieceseggs
250 mlheavy cream
100 mlwhole milk
2 gnutmeg
2 gblack pepper
Instructions
1MAKE THE PASTRY DOUGH: In a large mixing bowl, combine 200g of all-purpose flour with 5g of salt. Cut 100g of cold butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. This texture is crucial for achieving a flaky crust. Gradually add 60ml of ice water, mixing gently with a fork until the dough just comes together. Avoid overworking the dough as this develops gluten and makes the pastry tough. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2PREPARE THE BACON: While the dough chills, cut 200g of bacon lardons or thick-cut bacon into small, bite-sized pieces (about 1cm long). Place the bacon pieces in a large skillet over medium heat and cook, stirring occasionally, until they are crispy and golden brown, approximately 8-10 minutes. The bacon should render its fat and become slightly curled at the edges. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain excess fat, reserving about 1 tablespoon of bacon fat in the pan for flavor.
3PREHEAT THE OVEN AND PREPARE THE TART PAN: Preheat your oven to 200°C (400°F). Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to make it slightly more pliable. Roll out the dough on a floured surface to a thickness of about 3-4mm, creating a circle slightly larger than your 9-inch (23cm) tart pan with a removable bottom. Carefully transfer the rolled dough to the tart pan, pressing it gently into the corners and sides. Trim any excess dough hanging over the edge by rolling your rolling pin across the top of the pan. Prick the bottom of the crust with a fork to prevent excessive puffing during baking.
4BLIND BAKE THE CRUST: Line the pastry crust with parchment paper and fill with dried beans or pie weights to prevent the crust from puffing up during this initial bake. Blind bake in the preheated oven for 10 minutes until the crust is set but still pale. Remove the parchment paper and weights carefully, then bake for an additional 2-3 minutes until the base is just beginning to turn lightly golden. The crust should be partially cooked but not fully baked, as it will continue cooking when filled with the custard mixture.
5MAKE THE CUSTARD FILLING: In a large bowl, crack 4 eggs and whisk them together with a fork until well combined. Add 250ml of heavy cream and 100ml of whole milk, whisking continuously until fully incorporated. Season the mixture with freshly grated nutmeg (approximately 2g), black pepper (2g), and a small pinch of additional salt to taste. The nutmeg is a signature flavor in traditional Quiche Lorraine and should be subtle but noticeable. Whisk the mixture until smooth and homogeneous, ensuring no lumps remain.
6ASSEMBLE AND BAKE THE QUICHE: Distribute the cooked bacon pieces evenly over the partially baked pastry crust. Carefully pour the egg and cream mixture over the bacon, filling the crust until it reaches about 1cm below the rim of the tart pan. Place the quiche on a baking sheet (this catches any drips) and bake in the 200°C oven for 25-35 minutes. The quiche is done when the custard is set around the edges but still has a slight jiggle in the center (about a 5cm diameter circle in the middle), as carryover cooking will continue to set it. The top should be golden brown and slightly puffy. A knife inserted near (but not in) the center should come out clean or with just a tiny bit of custard clinging to it.
7REST AND SERVE: Remove the quiche from the oven and let it cool in the tart pan for 10-15 minutes. This resting time allows the custard to set completely and makes slicing much easier. Gently run a thin knife around the edges to loosen it from the pan, then carefully remove the tart pan's outer ring. Slide the quiche onto a serving plate or cut directly in the pan. Serve warm or at room temperature with a simple green salad dressed with vinaigrette on the side. The quiche can be made several hours ahead and reheated gently in a 160°C oven for 10 minutes if desired.