Quiche Lorraine
A savory pastry tart with a silky egg-and-cream custard and smoky bacon, no cheese required.
- prep
- 30 min
- cook
- 45 min
- total
- 1 h 15 min
- serves
- 6
- level
- medium
Quiche Lorraine is the original version, before spinach, mushrooms or anything else got added: just pastry, a silky egg-and-cream custard, and smoky bacon.
Traditionally there's no cheese in it at all in Lorraine itself, though it's become common nearly everywhere else the dish traveled.
Part of our 20 best egg recipes list.
method
Roll out the pastry and line a 23cm tart tin, pressing it into the edges and trimming any overhang. Chill for 20 minutes.
Preheat the oven to 190°C (375°F). Line the pastry with parchment and baking beans, and blind bake for 15 minutes. Remove the beans and parchment and bake another 5 minutes until just dry.
Reduce the oven to 160°C (325°F). Fry the bacon lardons in a dry pan until lightly golden but not crisp, then drain on paper towels.
Whisk the eggs, egg yolks, cream and milk together with the nutmeg, salt and pepper until smooth.
Scatter the bacon, and the cheese if using, over the base of the pastry case, then pour the custard over the top, filling just to the rim.
Bake for 30 to 35 minutes, until the filling is set with a slight wobble in the very center. Let cool for at least 15 minutes before slicing.
chef's tips
- Blind baking the pastry first keeps the base from turning soggy once the wet custard goes in; don't skip it.
- A slight wobble in the center when it comes out of the oven is correct; the quiche firms up fully as it cools.