Best Quiche Lorraine Recipe
This classic Quiche Lorraine features a buttery, flaky homemade shortcrust pastry filled with a silky, rich custard made from eggs and heavy cream, studded with golden smoky bacon and nutty Gruyère cheese. Originating from the Lorraine region of northeastern France, this timeless tart strikes the perfect balance between elegance and comfort — equally at home on a brunch table or served as a simple weeknight dinner alongside a crisp green salad.
Equipment
- 9-inch fluted tart pan with removable bottom Essential for clean unmolding and an attractive crust edge
- Rolling Pin For rolling out the pastry dough evenly
- Large mixing bowls One for the pastry, one for the custard
- Whisk For beating the custard mixture until smooth
- Skillet or frying pan For rendering the bacon
- Baking sheet Place under the tart pan in the oven to catch any drips
- Pie weights or ceramic baking beans For blind baking the crust
- Parchment paper To line the pastry before adding the pie weights
- Pastry brush For egg washing the crust
- Fine-mesh strainer To strain the custard for an extra-smooth result
- Oven thermometer To verify accurate oven temperature — critical for a smooth custard
- Slotted spoon For transferring cooked bacon to paper towels
- Wire cooling rack For resting the quiche after baking
- Sharp knife For slicing the quiche into clean wedges
- Wide spatula (optional) For transferring the unmolded quiche to a serving plate
Ingredients
For the Shortcrust Pastry
- 1 1/4 cups all-purpose flour 155g, plus extra for dusting
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter 115g, cold, cut into small cubes
- 2-3 tbsp ice cold water Add one tablespoon at a time until dough just comes together
For the Filling
- 6 oz thick-cut bacon 170g, cut into small ½-inch lardons or chunks
- 1 cup Gruyère cheese 100g, freshly grated
- 3 large eggs
- 1 egg yolk For extra richness
- 1 1/4 cups heavy whipping cream 300ml
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp unsalted butter For cooking the bacon if it is lean; optional if bacon is well-marbled
Instructions
- Whisk together 1 ¼ cups flour and ½ tsp salt in a large bowl. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible.Add ice cold water one tablespoon at a time, mixing lightly with a fork after each addition, until the dough just comes together. Shape into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C) with a baking sheet on the middle rack. Roll the chilled dough out on a floured surface to a 12-inch circle, then fit it into a 9-inch fluted tart pan with a removable bottom, pressing it into the edges without stretching.Trim the overhang, dock the base with a fork, line with parchment and fill with pie weights, then bake for 15 minutes. Remove weights and parchment and bake 8–10 minutes more until the base looks dry and barely colored. Optionally, brush immediately with a thin layer of beaten egg white to seal.
- Cook the bacon pieces in a skillet over medium heat for 7–9 minutes, stirring occasionally, until golden brown and the fat has rendered — cooked through but not crispy. Transfer to a paper towel-lined plate with a slotted spoon and discard the excess fat.
- Reduce oven temperature to 325°F (165°C). In a large bowl or measuring jug, whisk together the 3 eggs and 1 egg yolk until smooth, then whisk in the heavy cream, salt, pepper, and nutmeg until fully combined and uniform.For an ultra-silky custard, pour the mixture through a fine mesh strainer into a clean bowl or jug.
- With the blind-baked pastry shell still in its tart pan on the baking sheet, scatter the cooked bacon evenly over the base, then sprinkle the grated Gruyère evenly on top. Slowly pour the custard mixture over the filling until it reaches just below the top edge of the pastry — do not overfill.
- Bake at 325°F (165°C) for 35–45 minutes, until the edges are set and the center still has a gentle jiggle when the pan is gently shaken. If the pastry edges brown too quickly, tent them loosely with strips of foil.
- Transfer the quiche to a wire rack and let it rest for at least 15–20 minutes — the custard will continue to set as it cools. Remove the outer tart ring, slice into 8 wedges with a sharp knife, and serve warm or at room temperature.
Notes
- Keep butter cold: Cold butter is the key to a flaky crust. If your kitchen is warm, return the cubed butter to the freezer for 5 minutes before using and work quickly with your hands.
- Don't skip blind baking: Skipping or rushing this step is the leading cause of a soggy bottom crust. Give it the full time in the oven before adding the filling.
- Low and slow baking: Baking the filled quiche at 325°F (165°C) rather than a higher temperature ensures a silky, smooth custard. Too much heat causes the eggs to overcook and the custard to crack or become rubbery.
- The wobble test: Pull the quiche from the oven when the center still has a slight jiggle — like a set cheesecake. Carryover heat will finish cooking it as it cools on the rack.
- Always freshly grate your cheese: Pre-shredded cheese is coated in starches that prevent smooth melting. Grating Gruyère fresh from the block makes a noticeable difference in texture.
- Strain the custard: Pouring the custard through a fine mesh strainer takes 30 extra seconds and delivers a noticeably silkier result by removing any unincorporated egg white bits.
- Make ahead: The blind-baked crust keeps at room temperature (loosely covered) for up to 2 days. Cooked bacon can be refrigerated for 1–2 days. The completed quiche can be baked up to 24 hours ahead and reheated at 325°F (165°C) until warmed through.
- Storage: Refrigerate cooled leftover quiche, tightly covered, for up to 3–4 days. Reheat slices in a 325°F (165°C) oven for 15–20 minutes for the best texture — the microwave works in a pinch on medium power.
- Freezing: Wrap cooled quiche tightly in plastic wrap then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Cream substitution: For a lighter custard, replace up to half the heavy cream with whole milk. Avoid low-fat milk — the custard may not set as cleanly or taste as rich.
Nutrition
Serving: 1SliceCalories: 410kcalCarbohydrates: 18gProtein: 15gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 185mgSodium: 520mgPotassium: 160mgFiber: 0.5gSugar: 1gVitamin A: 20IUCalcium: 22mgIron: 8mg
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