Traditional Quiche Lorraine Recipe

Traditional Quiche Lorraine – A French Classic You’ll Fall in Love With

Few dishes capture the heart of French comfort food quite like the Traditional Quiche Lorraine. Originating from the Lorraine region of France, this iconic savory tart is a masterpiece of simplicity — a golden, flaky crust filled with a rich, creamy custard of eggs, cream, and smoky bacon. It’s elegant yet unpretentious, perfect for brunch, lunch, or even a light dinner with a crisp green salad.

The Quiche Lorraine is a timeless recipe that never goes out of style. Served warm from the oven or at room temperature, its flavor deepens beautifully with every bite — the silky custard, the crisp pastry shell, and the smoky, salty lardons coming together in perfect harmony.

Ingredients and Their Roles

For the Shortcrust Pastry (Pâte Brisée):

1 ¼ cups (150 g) all-purpose flour: Provides structure and crisp texture.
½ teaspoon salt: Enhances flavor and balances richness.
½ cup (115 g) cold unsalted butter, cubed: Creates a flaky, buttery crust.
3–4 tablespoons ice-cold water: Brings the dough together without making it sticky.

For the Filling:

6 oz (170 g) lardons or thick-cut bacon, diced: Provides smoky, salty depth and savory punch.
3 large eggs: The foundation of the custard, thickens the filling.
1 ¼ cups (300 ml) heavy cream: Creates a luxurious, silky texture.
¼ teaspoon ground nutmeg (optional): Adds subtle warmth.
Salt and freshly ground black pepper: Season to taste.
½ cup (60 g) grated Gruyère cheese (optional): Adds nutty, creamy flavor.

Step-by-Step Instructions

Step 1: Prepare the Pastry

In a large bowl, whisk together flour and salt.
Add cold butter cubes and rub into the flour until mixture resembles coarse crumbs.
Gradually add ice water, mixing until dough comes together. Shape into a disc and wrap in plastic. Chill for at least 30 minutes.

Step 2: Blind Bake the Crust

Preheat oven to 375°F (190°C).
Roll dough to fit a 9-inch tart pan. Press into edges and prick the base with a fork.
Line with parchment and fill with weights. Bake 15 minutes, remove weights, bake 10 more minutes until lightly golden. Set aside.

Step 3: Cook the Bacon

In a skillet, cook lardons until golden and slightly crisp. Drain excess fat.

Step 4: Make the Custard

Whisk eggs, cream, salt, pepper, and nutmeg in a bowl until smooth.

Step 5: Assemble the Quiche

Scatter cooked bacon over crust, add cheese if desired.
Pour custard mixture carefully over the bacon and cheese.

Step 6: Bake

Bake at 375°F (190°C) for 30–35 minutes until custard is set but slightly wobbly.
Top should be lightly golden. Cool 10–15 minutes before slicing.

Pro Tips for Perfect Quiche Lorraine

Use cold ingredients for a flaky crust.
Blind bake the crust to prevent sogginess.
Drain bacon to avoid oily filling.
Bake custard until just set; avoid overbaking.
Let quiche rest before slicing for cleaner cuts.
Optional: brush crust with a little bacon fat for extra flavor.

Serving Suggestions

Fresh green salad with lemon vinaigrette balances richness.
Tomato salad with basil and balsamic glaze adds color.
Roasted asparagus or green beans complement the quiche.
Crusty French bread for mopping up custard.
Pair with a crisp Chardonnay or Rosé for an elegant touch.

History of Quiche Lorraine

The Quiche Lorraine dates back to 16th-century France in the Lorraine region. Its name comes from the German word “Kuchen,” meaning cake. Originally made with bread dough, eggs, and cream, it evolved to use pâte brisée and bacon, becoming the beloved classic known today.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat slices in a 350°F (175°C) oven for 10 minutes. Avoid microwaving to keep crust crisp.
Freeze baked quiche for up to 2 months. Thaw overnight in the fridge before reheating.

Final Thoughts

The beauty of Traditional Quiche Lorraine lies in its simplicity. With a few high-quality ingredients and proper technique, you can create a dish that is elegant, comforting, and unforgettable. Perfect for brunch, lunch, or dinner, this quiche showcases French culinary mastery in every bite. Enjoy it warm or at room temperature, and savor the rich, smoky, buttery flavors that make it a classic favorite worldwide.

Quiche Lorraine Traditionnelle