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Authentic Quiche Lorraine

Quiche Lorraine is a classic French dish that celebrates the simplicity of flavors with its rich, creamy custard and smoky bacon. This recipe stays true to its roots by omitting cheese, allowing the savory notes of the bacon to shine through. Traditionally served warm or at room temperature, it is an ideal choice for festive gatherings, brunches, or a light dinner. The delicate nutmeg adds a subtle warmth that enhances the overall flavor profile, making it a beloved staple in French cuisine. With its flaky pastry crust and luscious filling, this quiche is a perfect representation of French culinary elegance.

Breakfast | Light Lunch | Main | French | Nut-Free | Quiche | Frying Pan | Mixing Bowl | Oven | Tart Pan | Wire Rack | All-Purpose Flour | Bacon | Egg | Heavy Cream | Baking | Mixing | Pan-Frying | Casual Gathering | Festive | Make-Ahead
Time to complete

Prep

30min

Cook

40min

Wait

30min

Total

1h 40min

Ingredients (Makes 8 portions)

For the Pastry

  • 200 g all-purpose flour (1 ⅔ cups)
  • 100 g unsalted butter, at room temperature (½ cup)
  • 1 egg yolk
  • a pinch of salt
  • 3 tablespoons cold water

For the Filling

  • 200 g smoked bacon, diced (7 oz)
  • 3 large eggs
  • 375 ml heavy cream (1 ½ cups)
  • 125 ml milk (½ cup)
  • ½ teaspoon freshly grated nutmeg
  • salt and freshly ground pepper to taste
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 20
  • Protein: 8
  • Carbohydrates: 15
  • Fiber: 0
Directions

Making the Pastry

  • 1. In a mixing bowl or using a stand mixer fitted with a paddle attachment, combine the all-purpose flour, unsalted butter, egg yolk, salt, and cold water. Mix until a cohesive dough forms, adding more water if necessary.

Chilling the Pastry

  • 2. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Pre-baking the Pastry

  • 3. Preheat the oven to 190°C (375°F). Roll out the chilled pastry between two sheets of parchment paper into a circle slightly larger than your tart pan. Fit the pastry into the tart pan, trimming any excess.

Blind Baking

  • 4. Line the pastry with parchment paper and fill it with raw rice or dried beans to prevent puffing. Bake on the lower rack for about 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until lightly golden.

Preparing the Filling

  • 5. In a frying pan over medium-high heat, cook the diced bacon until crispy and the fat is rendered. Transfer the bacon to a paper towel-lined plate to drain.

Assembling the Quiche

  • 6. Spread the crispy bacon evenly over the partially baked pastry shell. In a mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth.

Baking the Quiche

  • 7. Pour the egg mixture over the bacon in the tart shell. Bake on the lower rack for about 25 minutes, or until the filling is set and lightly browned on top. To check for doneness, insert a knife into the quiche; it should come out clean.

Serving

  • 8. Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
Cookix's Secrets

Bacon Alternatives

  • Feel free to substitute the bacon with pancetta or a vegetarian alternative for a different flavor.

Dough Consistency

  • Ensure the dough is not overworked to maintain its flaky texture.

Herb Infusion

  • Add fresh herbs like thyme or chives to the egg mixture for additional flavor.

Vegetarian Twist

  • Replace bacon with sautéed mushrooms and spinach for a vegetarian version.