Authentic Quiche Lorraine

A classic French savory tart from the Lorraine region, featuring a rich custard filling with smoky bacon, all encased in a buttery shortcrust pastry.

80 min total Base: 4 servings 450 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Shortcrust pastry, Smoked bacon lardons, Eggs, Heavy cream, Whole milk, Salt, Freshly ground black pepper, Freshly grated nutmeg — quantities stay the same regardless of serving count.

Shortcrust pastry

1 pie crust(fixed)

Smoked bacon lardons

200 grams(fixed)

Eggs

3 large(fixed)

Heavy cream

200 ml(fixed)

Whole milk

100 ml(fixed)

Salt

1 teaspoon(fixed)

Freshly ground black pepper

0.5 teaspoon(fixed)

Freshly grated nutmeg

0.25 teaspoon(fixed)

Instructions

Preheat your oven to 180°C (350°F).

Line a 23 cm (9-inch) tart pan with the shortcrust pastry, pressing it into the edges and trimming any excess. Prick the base with a fork to prevent bubbling.

Place parchment paper over the pastry and fill with baking beans or rice. Bake blind for 15 minutes, then remove the paper and beans, and bake for an additional 5 minutes until lightly golden.

While the crust is baking, heat a pan over medium heat. Add the bacon lardons and cook until they release their fat and become slightly crispy. Remove from the pan and set aside to drain on paper towels.

In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.

Spread the cooked bacon evenly over the baked pastry crust.

Pour the egg mixture over the bacon, ensuring an even distribution.

Bake in the preheated oven for 30-35 minutes, or until the filling is set and lightly browned on top.

Remove from the oven and let it cool for a few minutes before slicing and serving.

Serve warm or at room temperature, accompanied by a light salad if desired.

💡 Chef's Tip

For a flakier crust, ensure the butter is cold when making the pastry and avoid overworking the dough.

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