Quiche Lorraine

Name: Quiche Lorraine
Total time: 1 h 35 min
Yield: 8
Cuisine: French
Ingredients: 300 g Shortcrust pastry; 250 g Smoked bacon lardons; 3 Eggs; 2 Egg yolks; 300 ml Double cream; 150 ml Whole milk; 1/4 tsp Nutmeg, freshly grated; 1/2 tsp / 1/2 tsp Salt and black pepper

A pastry case filled with cream, eggs and smoked bacon, baked until it barely sets — the original has no cheese and no onion, and the whole point is a custard that trembles.

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สูตรโดย French home kitchens · 🏺 ดั้งเดิม · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine

Lorraine · bacon and cream tart — An ownerless traditional dish, so no cook is credited. The cited article confirms quiche Lorraine as an open pie of pastry filled with a custard of eggs, cream and smoked bacon, and that cheese is a later addition rather than part of the original. The blind-bake rule, the cream-to-milk ratio, the do-not-whip warning and the wobble test are this book's own.

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Line a 24 cm tin with the pastry, prick the base, chill 30 minutes, then blind-bake at 190°C for 20 minutes with beans and 8 minutes without.
💡 The blind bake is not optional. A wet custard poured into raw pastry steams it from above, and the base stays pale and sodden however long you bake it.
Fry the lardons in a dry pan until the fat runs and the edges crisp, then drain them on paper.
Whisk the eggs, yolks, cream, milk, nutmeg, salt and pepper — just until combined, not frothy.
💡 Do not whip air in. Bubbles in the custard puff up in the oven and collapse into a pitted, spongy surface as it cools.
Scatter the bacon over the warm pastry case and pour the custard in, stopping 5 mm below the rim.
Bake at 160°C for 35–40 minutes. Take it out while the centre still wobbles like a set jelly — it firms as it cools.
💡 A quiche baked until the middle is firm in the oven is a quiche that will be rubbery on the plate. Trust the wobble.
Rest 20 minutes and serve warm, not hot.

💡 เคล็ดลับ

Lorraine is the region, and the classic version really has no cheese. Add Gruyère and it becomes a quiche vosgienne; add onion and it is a quiche alsacienne. All three are fine; only one is Lorraine.
Cream and milk together, not cream alone. All cream sets heavy and greasy; the milk is what keeps it a custard rather than a baked ganache.