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Quiche Lorraine

Name: Quiche Lorraine
Prep time: 40 min
Cook time: 60 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 250 g Plain flour; 125 g Butter (cold, in cubes); 1 piece Egg for the pastry; 2 tbsp Iced water; 250 g Smoked bacon (in lardons); 3 pieces Eggs; 200 ml Double cream; 100 ml Milk; 1 pinch Nutmeg; To taste Salt and pepper

Quiche Lorraine is a classic French main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Plain flour, Butter (cold, in cubes), Egg for the pastry, Iced water, Smoked bacon (in lardons), Eggs, Double cream, Milk, Nutmeg and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional French cooking, the dish focuses on grounded in classic reduction techniques, aromatic butter, and layered herbal seasoning.

In authentic French tradition, Quiche Lorraine is best presented alongside warm baguette slices and roasted vegetables.

If you enjoy authentic French cooking, be sure to also explore our recipe for Coq Au Vin.

Difficulty: mediumPrep: 40 minCook: 60 minServes 6

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Ingredients

Plain flour250 g
Butter (cold, in cubes)125 g
Egg for the pastry1 piece
Iced water2 tbsp
Smoked bacon (in lardons)250 g
Eggs3 pieces
Double cream200 ml
Milk100 ml
Nutmeg1 pinch
Salt and pepperTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Cut the cold butter into the flour with a pinch of salt to a crumb, add the egg and iced water and bring the dough together without kneading. Chill it an hour.

Step 2

Roll the pastry out, line the tin, prick it and chill it again for twenty minutes: that is what stops it shrinking.

Step 3🥧 Bake

Line it with paper and weights and blind-bake at 190 °C for fifteen minutes, then remove the weights and give it five minutes more, to a dry base.

Step 4

Render the bacon until browned and drain it on paper: spare fat splits the custard.

Step 5🥄 Mix

Whisk the eggs with the cream and milk without foaming, and season with nutmeg and pepper. It barely needs salt: the bacon is salty.

Step 6🥧 Bake

Scatter the bacon over the base, pour the custard in and bake at 170 °C for thirty-five minutes. The centre should still wobble slightly when it comes out.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Quiche Lorraine reflects the timeless heritage of traditional French home cooking, grounded in classic reduction techniques, aromatic butter, and layered herbal seasoning. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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