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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.
Traditional Quiche Lorraine
PREP 1h
COOK 30min
RESTING 30min
READY IN 2h
This traditional recipe for quiche Lorraine shows how to make the shortcrust pastry from scratch. Although pepper is a must, seasoning the filling with nutmeg is optional.
Ingredients
Traditional Quiche Lorraine
SHORTCRUST PASTRY
200g (7 oz) flour
100g (3.5 oz) butter
1 pinch of salt
cold water, as needed
FILLING
4 eggs
200 ml (3/4 cup + 4 tsp) crème fraîche
200g (7 oz) smoked bacon
pepper, as desired
nutmeg, as desired (optional)
Preparation
1
Traditional Quiche Lorraine
Step 1/10
Place flour and salt into a large bowl, add the cubes of butter, and work the butter into the flour with your fingers until the mixture becomes breadcrumb-like.
Step 2/10
Knead, adding cold water tablespoon by tablespoon to the flour and butter mixture just until it comes together into a smooth dough.
Step 3/10
Wrap the ball of dough in cling film and refrigerate for 30 minutes.
Step 4/10
Set the oven to preheat to 200°C/400°F.
Step 5/10
Lightly flour your working surface, then place the ball of dough on the flour and roll it out to fit a 23 cm (9-inch) quiche pan, making sure you roll it out enough to cover the bottom and the sides of the pan.
Step 6/10
Place the dough into a quiche pan, taking care it covers the bottom and the sides. Cut off any excess dough.
Step 7/10
Arrange the slices of smoked bacon on the bottom of the quiche pan.
Step 8/10
Next, whisk the crème fraîche and the eggs in a separate bowl — add pepper and nutmeg if desired.
Step 9/10
Then, pour the mixture into the pan over the bacon.
Step 10/10
Bake for 30 minutes.
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.
Other authentic recipes
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