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Authentic Quiche Lorraine Recipe
Lorraine, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
It is not surprising that quiche became one of those iconic dishes prepared worldwide: it is simple, versatile, and easy to make, and can be served both as an appetizer, a side dish, or a light brunch or dinner. The first step in preparing quiche Lorraine is deciding which type of pastry to use — available options are either shortcrust or puff pastry. Most modern recipes suggest using pre-made pastry, but you can also do it yourself if you have time. The pastry is rolled evenly with a rolling pin and then placed in a round baking tin with ruffled edges: it needs to cover both the bottom and the sides of the rolling tin, rising slightly above its edges. The pastry is then pierced with a fork, after which it can be pre-baked or filled and baked all together. Keeping it simple is a general rule for making the filling for quiche Lorraine: cream and eggs are whisked together and seasoned with salt, pepper, and, optionally, nutmeg. Diced and fried bacon is also an important part of ... Read more
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Cooking tips
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pastry
The base for quiche Lorraine can be done with two types of pastry — shortcrust or puff pastry, and each one has its own advantages. The shortcrust tends to soak in less liquid, making the quiche slightly easier to eat with a hand, even when it is still warm, while the puff pastry contributes to the general airiness of this dish. Most modern recipes suggest preparing quiche Lorraine with pre-made pastry,... Read more -
baking
The baking tin for quiche Lorraine can either be greased or lined with baking paper or parchment. A round tin with ruffled edges, 20 to 26 centimeters (8-10 inches) in diameter, is most commonly used. Before placing the shortcrust or puff pastry in it, roll out the pastry and place it in the tin so the edges of the pastry rise 2 to 3 centimeters (1 inch) higher than the edges of the tin. This is done ... Read more -
filling
The classic quiche Lorraine is filled with a custard made of cream and eggs, enhanced with some diced fried bacon, and, often, seasoned with salt, pepper, and nutmeg. Some recipes add milk to the custard, and some even suggest enriching the filling with some French Gruyére cheese or sprinkling the top with some grated Emmental, but keep in mind that this does not comply with the original quiche Lorraine ... Read more
Recipe variations
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Authentic Quiche Lorraine with Store-Bought Pastry
Ready in 45minAdapted from the Tourism Lorraine website, the official tourist site of the Lorraine region, this recipe suggests preparing the quiche Lorraine with pre-made shortcrust pastry. As the bacon is already salty enough, no additional salt is added to the filling mixture.
Quiche Lorraine with Puff Pastry
PREP 15min
COOK 30min
READY IN 45min
In this variant, two things stand out. First, the quiche Lorraine is prepared with pre-made puff pastry; and second, the recipe suggests straining the bacon after frying to prevent the quiche from being too greasy.
Ingredients
Quiche Lorraine with Puff Pastry
1 sheet puff pastry
3 eggs
300 ml (1 1/4 cups) fresh cream
250 ml (1 cup + 2 tsp) milk
300g (10.5 oz) smoked bacon
150g (5.3 oz) grated Emmental cheese
salt, to taste
pepper, to taste
nutmeg, to taste
Preparation
1
Quiche Lorraine with Puff Pastry
Step 1/5
First, take the puff pastry out of the refrigerator at least half an hour before preparing the quiche Lorraine. Preheat the oven to 250°C/480°F for 10 minutes.
Step 2/5
Line 26 cm (10-inch) baking tin with parchment or baking paper. Gently roll out the puff pastry and spread it over the tin. Poke the pastry with a fork so the hot air released during baking can come out. Now, put it in a hot oven and bake for 10 minutes, until it starts changing color slightly.
Step 3/5
Meanwhile, prepare the filling. Fry the bacon in a pan over high heat, and then drain it in a strainer to remove the melted fat. Mix the eggs and cream in the salad bowl, and gradually add the milk, whisking constantly. Season with salt, pepper, and nutmeg.
Step 4/5
Spread the fried bacon over the pre-baked puff pastry evenly. Pour in the eggs and the cream and milk mixture, and sprinkle with grated Emmental cheese.
Step 5/5
Bake the quiche Lorraine at 250°C/480°F for 25 minutes. Then, poke it with a knife: if it comes out clean, your quiche is ready. If you wish to make it crunchier, bake for another 5 minutes, but make sure not to burn the surface.
Other Variations
-
Authentic Quiche Lorraine with Store-Bought Pastry
Ready in 45minAdapted from the Tourism Lorraine website, the official tourist site of the Lorraine region, this recipe suggests preparing the quiche Lorraine with pre-made shortcrust pastry. As the bacon is already salty enough, no additional salt is added to the filling mixture.
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