Quiche Lorraine is a classic French savory tart from the Lorraine. It’s rich, creamy, and built around a flaky pastry crust filled with eggs, cream, and bacon.
🥧 Ingredients
- 1 pie crust (store-bought or homemade)
- 200g bacon (lardons or chopped)
- 4 large eggs
- 1 cup heavy cream
- ½ cup milk
- 1 cup grated cheese (traditionally Gruyère cheese)
- Salt and black pepper
- Optional: nutmeg, sautéed onions
👨🍳 Instructions
- Preheat oven to 180°C (350°F).
- Prepare crust: Fit into a tart pan and pre-bake for 10 minutes.
- Cook bacon until crispy; drain excess fat.
- Mix filling: Whisk eggs, cream, milk, salt, pepper, and a pinch of nutmeg.
- Assemble: Spread bacon (and cheese) over crust, pour egg mixture on top.
- Bake for 30–35 minutes, until set and lightly golden.
- Cool slightly, then slice and serve.
🍽️ Tips
- Traditional Quiche Lorraine actually doesn’t include cheese, but many modern versions do.
- Serve warm or at room temperature with a simple salad.
- You can customize with mushrooms, spinach, or onions—but then it becomes a different style of quiche.
If you want, I can give you a quick 15-minute version or a crustless (low-carb) variation.
