Classic French savory tart with bacon and cream — buttery crust, custardy filling, simple perfection.
Quiche Lorraine is the iconic French savory tart from Lorraine region — a buttery shortcrust pastry filled with a silky custard of eggs, cream, and lardons (small bacon pieces). The original 16th-century recipe didn't include cheese — that's a modern addition. When done right, the custard is just barely set, the crust is crisp, and each bite is luxuriously rich.
Serves 8
Pulse flour, butter, and salt in food processor until pea-sized crumbs. Add egg yolk and ice water. Pulse just until dough forms. Wrap and chill 1 hour.
Roll pastry to 5mm thick. Line a 24cm fluted tart pan, pressing into corners. Trim excess. Chill 30 minutes.
Line pastry with parchment, fill with pie weights. Bake at 200°C for 15 minutes. Remove weights, bake 5 more minutes until pale golden.
While crust bakes, sauté bacon over medium heat until crisp. If using shallots, add and cook 2 more minutes. Drain off fat.
Whisk eggs, yolks, cream, nutmeg, salt, and pepper until smooth. Don't over-whip — you don't want bubbles.
Scatter lardons (and Gruyère if using) over crust. Pour custard slowly over.
Reduce oven to 175°C. Bake 35-40 minutes until custard is just set with slight wobble in center.
Cool 15 minutes before slicing. Serve warm or at room temperature with green salad.
Chill pastry before baking to prevent shrinkage.
Don't overcook custard — it should be jiggly when pulled from oven.
Add Gruyère for modern version.
Use ham instead of bacon (quiche au jambon).
Mix in caramelized onions or sautéed mushrooms.
Refrigerate up to 3 days. Reheat at 150°C for 15 minutes.
Quiche Lorraine dates to 16th century Lorraine, originally made with bread dough. The buttery shortcrust version became standard later.
Traditionally no, but Gruyère is now common. Purists insist on no cheese; most home cooks add it. Both are valid.
Per serving (180g / 6.3 oz) · 8 servings total
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