France Quiche Lorraine
A perfect morning or afternoon meal, Quiche Lorraine is a savory egg tart named after France’s northeastern province, known for its smoky cured pork. An authentic Quiche Lorraine consists of heavy cream, eggs, and bacon baked in a bready dough crust. French preferences have evolved so that the recipe now commonly includes cheese and is made in a buttery puff pastry shell. Quiche Lorraine can be easily personalized with favorite fillings, but the original is still a perfectly composed salty, savory, and buttery French classic.
Recipe Servings: 4
Prep Time
25 minutes
+ 45 minutes resting
+ 45 minutes resting
Cook Time
1 hour
Total Time
2 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- for the pastry
- ½ cup (120 ml) flour
- ¼ cup (60 ml) cold butter, cubed
- 1 egg yolk
- 4 Tbsp (60 ml) cold water
- for the filling
- ½ cup (120 ml) lardons
- ½ cup (50 ml) Gruyère cheese, grated
- 1 cup (240 ml) heavy cream
- 3 eggs
- Ground nutmeg, to taste
- Salt, to taste
Directions
For the Pastry
- Preheat oven to 450º F (230º C).
- Blend the flour, butter, egg yolk, and cold water in a food processor.
- Roll out the pastry on a floured surface, ensuring that it is as thin as possible.
- Use the pastry to line the bottom of a 9-inch (23-cm) tart pan. Trim any excess dough from the edges ensuring that it rises around 1 inch (10 mm) above the rim.
- Cover the crust with cling wrap and freeze for 30 minutes.
- Line the pastry with aluminum foil or parchment paper and dock with a fork all over.
- Fill the pan with pastry weights, such as uncooked rice or dry beans, and bake for 15 minutes.
- Remove the weights and lining and bake the pastry for another 5–10 minutes or until pale golden brown.
For the Filling
- Reduce the oven temperature to 325° F (165° C).
- Fry the lardons in a skillet for a few minutes until the pieces start to color but remain soft. Drain the pieces on a paper towel.
- Combine ¼ cup (25 g) of the grated Gruyère cheese with the lardons. Spread the mixture evenly across the baked pastry shell.
- Beat the heavy cream and eggs together and season with ground nutmeg and salt to taste.
- Pour the filling into the baked pastry shell. Sprinkle the remaining cheese over the top.
- Bake the Quiche Lorraine for 25 minutes or until the egg is lightly set.
- After removing the tart pan from the oven, let the quiche sit for 5–10 minutes before serving.
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