Classic French Quiche Lorraine
With a buttery crust, cheese-filled custard and bits of smoky bacon, the Quiche Lorraine is classic French at its best. This recipe is a home cooks’ favorite, as it’s an all-in-one-meal that’s a welcome addition to any table – be it lunch, dinner or brunch. Extra points if you make the pie crust from scratch! The origin of the Quiche Lorraine Born in the historical Alsace-Lorraine region in North Eastern France, the Quiche Lorraine is today one of the most highly-sought after French recipes. But like many popular European dishes,…
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the pie crust :
- 2 cups (260g) all purpose flour
- 1 tsp salt
- 2/3 cup (150g) cold unsalted butter, cut into small cubes
- 4 tbsp (60ml) ice cold water
- For the filling:
- 4 large eggs
- ½ cup (120g) crème fraiche
- ½ cup (120ml) whole milk
- 6 ounces bacon (6 strips/ 175g) cut into ¼" thick sticks
- 1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)¼ tsp salt
- 1 tsp freshly ground black pepper
- 1 pinch of grated nutmeg
Instructions
- 1
Step 1: make the crust – Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- 2
Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork, to prevent it from “puffing” up when baking. Place the tart pan in the fridge while you prepare the bacon (next step).
- 3
Pre-heat your oven to 350°F (180°C) with a rack in the middle.
- 4
Step 2: make the filling – In a frying pan, fry the bacon strips for 3 minutes, until just cooked (but not too brown). Drain on paper towel. Take tart pan out of the fridge and scatter a third of the bacon and a third of the shredded cheese evenly onto the pastry crust.
- 5
In a separate mixing bowl, whisk together the eggs, the crème fraiche, whole milk, 1/4 tsp salt, 1/2 tsp black pepper and nutmeg. Add another third of the bacon and another third of the shredded cheese into the mixture. Pour the prepared liquid over the crust. Sprinkle evenly with the rest of the bacon and the rest of the cheese (the last thirds). Sprinkle with the remaining 1/2 tsp black pepper.
- 6
Bake for about 45-55 minutes. Remove from the oven when the crust is starting to get golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature.