Quiche Lorraine is the quintessential French tart, hailing from the Lorraine region. It offers a deliciously rich blend of creamy eggs, cheese, and smoked bacon, all nestled in a buttery pastry crust. This classic dish is perfect for any meal of the day and is known for its versatility and crowd-pleasing qualities. Whether you’re hosting a brunch, enjoying a leisurely lunch, or looking for a light dinner option, Quiche Lorraine brings a touch of French elegance to your table.
Embrace the charm of French cuisine by creating this timeless, savory tart, which is bound to become a favorite in your recipe collection.
AuthorJulia ForesekCategoryAppetizers & Starters, Baking & Pastries, FrenchDifficultyIntermediatePrepare the Pastry:
In a large bowl, mix the flour and salt. Add the butter, using a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Pre-bake the Crust:
Preheat your oven to 375°F (190°C).
Roll out the dough to fit a 9-inch (23 cm) pie or tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake for 20 minutes, remove the weights and parchment, and bake for another 5-10 minutes until lightly golden. Remove from the oven and let cool.
Prepare the Filling:
In a skillet, cook the bacon until crisp. Remove and drain on paper towels. If using onions, sauté them in the bacon fat until soft and translucent.
In a bowl, whisk together the eggs, cream, salt, pepper, and a pinch of nutmeg. Stir in the grated cheese, cooked bacon, and onions (if using).
Assemble and Bake:
Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 30-35 minutes, or until the custard is set and the top is golden brown.
Serve:
Let the quiche cool slightly before cutting into wedges. Serve warm or at room temperature.
Ingredients
Directions
Prepare the Pastry:
In a large bowl, mix the flour and salt. Add the butter, using a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Pre-bake the Crust:
Preheat your oven to 375°F (190°C).
Roll out the dough to fit a 9-inch (23 cm) pie or tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake for 20 minutes, remove the weights and parchment, and bake for another 5-10 minutes until lightly golden. Remove from the oven and let cool.
Prepare the Filling:
In a skillet, cook the bacon until crisp. Remove and drain on paper towels. If using onions, sauté them in the bacon fat until soft and translucent.
In a bowl, whisk together the eggs, cream, salt, pepper, and a pinch of nutmeg. Stir in the grated cheese, cooked bacon, and onions (if using).
Assemble and Bake:
Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 30-35 minutes, or until the custard is set and the top is golden brown.
Serve:
Let the quiche cool slightly before cutting into wedges. Serve warm or at room temperature.
Notes
Perfect Wine Pairing:
- Chardonnay: A buttery, oaky Chardonnay complements the rich, creamy texture of Quiche Lorraine, wonderfully balancing the flavors.
- Alternative: A crisp Pinot Blanc or a light-bodied Pinot Noir can complement the dish nicely, contrasting its richness.
