Quiche Lorraine (French Bacon and Custard Tart)
Local name: Quiche lorraine
In short: A buttery shortcrust tart filled with smoked bacon and a soft set cream and egg custard, the classic quiche of Lorraine. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 55 min
- Resting
- 1 h 15 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 590 kcal
Quiche Lorraine comes from the Lorraine region of northeastern France, and the traditional filling has only three parts: bacon, eggs and cream. Cheese is not part of the strictest version, though many home cooks add a little Gruyère. A good quiche has a crisp base and a custard that just sets and wobbles slightly in the center. Eat it warm or at room temperature with a green salad.
Instructions
- Rub the butter into the flour and salt with your fingertips until the mixture looks like coarse crumbs. Stir in the egg yolk and enough cold water to bring the dough together, then pat it into a disk.
- Wrap the dough and chill for 1 hour. Heat the oven to 200°C (400°F).
- Roll the dough out to about 3 mm thick and fit it into a 24 cm (9.5 in) tart pan with a removable base. Prick the base with a fork and chill for 15 minutes.
- Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes, remove the paper and weights, and bake for 8 minutes more until pale golden.
- Meanwhile, cook the bacon in a dry skillet for 5 minutes until the fat runs and the edges brown. Drain on paper towels.
- Whisk the eggs, yolk, cream, milk, salt, pepper and nutmeg until smooth, without making the mixture frothy.
- Lower the oven to 180°C (350°F). Scatter the bacon and cheese, if using, over the pastry. Pull the oven rack halfway out, set the tart on it and pour in the custard almost to the rim.
- Bake for 30 to 35 minutes, until the filling is set at the edges and just wobbles in the center. Cool for 15 minutes before slicing.
Tips
- Blind baking keeps the base crisp. Brush the hot pastry with a little beaten egg after the second bake to seal it against the custard.
- Short on time? Use ready-made shortcrust pastry and blind bake it the same way.
Questions and answers
Does quiche Lorraine have cheese?
The traditional recipe has no cheese, just bacon, eggs and cream. Many home and bakery versions add Gruyère, which makes a tasty variation.
Why is my quiche watery or soggy?
Usually the pastry was not baked enough before filling, or the bacon was not drained. Bake the base until pale golden, drain the bacon well and do not overfill the shell.
Can I freeze quiche Lorraine?
Yes. Cool it completely, wrap it and freeze for up to 2 months. Thaw in the fridge overnight and reheat at 160°C (325°F) for 20 minutes.
How long does it take to make Quiche Lorraine (French Bacon and Custard Tart)?
About 1 h 30 min in total: 35 min of preparation and 55 min of cooking.
How many calories are in Quiche Lorraine (French Bacon and Custard Tart)?
About 590 kcal per serving, with 18 g of protein, 24 g of carbohydrates and 46 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 24 g |
| Fat | 46 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
