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Classic Quiche Lorraine: A Detailed Step-by-Step Recipe for a Rich French Savory Tart

Classic Quiche Lorraine is one of the most famous savory tarts in French cooking. It is made with a buttery pastry crust, crisp bacon, a smooth egg-and-cream custard, and a golden baked top. The filling is simple, but the flavor is rich, creamy, smoky, and elegant.

This dish is perfect for brunch, lunch, dinner, holidays, picnics, or family gatherings. It can be served warm, at room temperature, or even chilled. A good Quiche Lorraine should have a flaky crust, a soft creamy center, and a balanced savory flavor.

What Is Quiche Lorraine?

Quiche Lorraine comes from the Lorraine region of France. The traditional version was made with pastry, eggs, cream, and bacon or lardons. Many modern versions also include cheese, usually Gruyère or Swiss cheese, which gives the quiche a deeper flavor and a slightly melted texture.

The beauty of this recipe is its simplicity. It does not need many ingredients, but each ingredient matters. The crust must be crisp, the bacon should be flavorful, and the custard should be smooth, not rubbery.

Ingredients

For the Pastry Crust

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice-cold water

For the Filling

6 to 8 slices bacon, chopped
1 cup shredded Gruyère cheese or Swiss cheese
4 large eggs
1 cup heavy cream
½ cup whole milk
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
1 small onion or shallot, finely chopped, optional

Step 1: Make the Pastry Dough

Start with the crust because it needs time to chill.

In a large bowl, mix the flour and salt. Add the cold butter cubes. Use your fingers, a pastry cutter, or a fork to rub the butter into the flour until the mixture looks like coarse crumbs.

Some small butter pieces should still be visible. These bits of butter help create a flaky crust when baked.

Add the ice-cold water one tablespoon at a time. Mix gently until the dough just comes together. Do not add too much water, and do not knead the dough too much. Overworking the dough can make the crust tough.

Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Step 2: Roll Out the Crust

Lightly flour your work surface. Roll the chilled dough into a circle large enough to fit a 9-inch tart pan or pie dish.

Carefully transfer the dough into the pan. Press it gently into the bottom and sides. Trim any extra dough from the edges.

Prick the bottom of the crust with a fork. This helps prevent the crust from puffing up during baking.

Place the crust in the refrigerator for another 15 minutes while you preheat the oven.

Step 3: Blind Bake the Crust

Preheat the oven to 375°F / 190°C.

Line the crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice. This keeps the crust flat while it bakes.

Bake for 15 minutes. Then remove the parchment and weights, and bake for another 8 to 10 minutes until the crust looks lightly golden.

This step is important because the filling is wet. Blind baking helps keep the bottom crust crisp instead of soggy.

Remove the crust from the oven and let it cool slightly.

Step 4: Cook the Bacon

While the crust cools, place the chopped bacon in a skillet over medium heat.

Cook until the bacon becomes crisp and golden. Stir occasionally so it cooks evenly.

Remove the bacon from the pan and place it on a paper towel-lined plate to drain excess fat.

If you are using onion or shallot, cook it in a small amount of the bacon fat for 2 to 3 minutes until soft. This adds sweetness and extra flavor, but it is optional.