French
Quiche Lorraine
A savory French tart consisting of a pastry crust filled with savory custard, cheese, meat, and bacon.
Watch it made750g · 1:57
Ingredients
- Shortcrust pastry1 sheet
- Bacon lardons200 g
- Eggs4
- Heavy Cream (Crème Fraîche)300 ml
- Gruyère Cheese100 g
- Nutmegpinch
Method
- Roll out the pastry dough and line a tart pan. Blind bake the crust using pie weights for 15 minutes.
- Fry the bacon lardons in a pan until crisp. Drain on paper towels.
- Whisk together eggs, heavy cream, salt, pepper, and a pinch of nutmeg in a bowl.
- Scatter the cooked bacon and shredded Gruyère cheese over the bottom of the baked crust.
- Pour the egg mixture over the fillings. Bake at 190°C (375°F) for 25-30 minutes until golden and set.
Common questions
Can I substitute the Gruyère cheese in Quiche Lorraine?
Yes. Emmental, Comté, or Swiss cheese are the closest substitutes because they melt well and have a nutty flavor. Avoid very watery cheeses like fresh mozzarella, which can make the filling loose and bland.
How do I know when the quiche is done baking?
The center should be just set with a slight wobble when you gently shake the pan. The top should look lightly golden. If it sloshes, bake a few minutes longer; it will firm up as it cools.
What are the most common mistakes when making Quiche Lorraine?
Skipping blind baking can leave you with a soggy bottom. Overfilling the tart shell can cause spills. Also, don’t overbake the custard or it will turn rubbery and may crack around the edges.
How should I store leftover Quiche Lorraine?
Cool it completely, then cover and refrigerate for up to 3 days. Reheat slices in a 160°C/325°F oven until warmed through, about 10–15 minutes. The microwave works, but the crust will soften.
What should I serve with Quiche Lorraine?
Serve it warm or at room temperature with a simple green salad and a sharp vinaigrette to balance the richness. It also works well with lightly dressed tomatoes, roasted asparagus, or a bowl of soup.