Quiche Lorraine: A Classic French Savory Tart Made Simple
Quiche Lorraine is one of the most iconic dishes in French cuisine. It comes from the Lorraine region in northeastern France and is known for its rich, creamy custard filling combined with smoky bacon and a buttery pastry crust. Despite its elegant reputation, it is surprisingly simple to prepare at home once you understand the basic method.
Below is a clear, step-by-step guide to making an authentic Quiche Lorraine from scratch.
Ingredients You Will Need
For the crust (or use store-bought shortcrust pastry)
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) cold butter, cubed
- 1 egg yolk
- 2–3 tbsp cold water
- Pinch of salt
For the filling
- 6–8 slices bacon (or lardons), chopped
- 3 large eggs
- 1 cup (240ml) heavy cream
- ½ cup (120ml) whole milk
- ¾ cup grated Gruyère cheese (optional in traditional versions but widely used today)
- Salt and black pepper
- A pinch of nutmeg (optional but classic)
Step-by-Step Method
Step 1: Make the pastry dough
In a bowl, mix flour and salt. Add cold butter and rub it into the flour using your fingers until the mixture looks like breadcrumbs. Add the egg yolk and cold water gradually, mixing until the dough comes together.
Form a ball, wrap it in cling film, and chill for at least 30 minutes. This helps the crust stay crisp and flaky.
Step 2: Roll and prepare the crust
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface until it is large enough to fit your tart pan.
Transfer it into a tart pan, gently pressing it into the edges. Trim excess dough and prick the base with a fork to prevent puffing.
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