Quiche Lorraine: A Classic French Tart with a Savory Custard Filling

Quiche Lorraine: A Classic French Tart with a Savory Custard Filling

Quiche Lorraine is a traditional French dish that is both elegant and comforting. The dish features a buttery, flaky crust filled with a rich custard made from eggs, cream, and an assortment of savory ingredients like bacon and cheese. It’s perfect for a brunch, lunch, or a light dinner. This version of the classic Quiche Lorraine will walk you through the process of making both the crust and the filling from scratch.


For the Pie Crust:
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small cubes
– 3 to 4 tablespoons ice water

For the Custard Filling:
– 6 ounces bacon, chopped
– 1 medium onion, finely chopped
– 3 large eggs
– 1 1/2 cups heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon ground nutmeg
– 1 cup shredded Gruyère cheese


Preheat the oven:
1. Preheat your oven to 375°F (190°C).

Make the pie crust:
2. In a large bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add the ice water a tablespoon at a time, stirring with a fork, until the dough begins to come together. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the filling:
4. In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
5. In the same skillet, add the chopped onion and cook until translucent, about 5 minutes. Remove from heat and set aside.

Assemble the quiche:
6. On a lightly floured surface, roll out the pie crust to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and press it into the bottom and sides. Trim any excess dough from the edges.
7. Spread the cooked bacon and onions evenly over the bottom of the crust. Sprinkle the shredded Gruyère cheese on top.
8. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined. Pour the custard mixture over the bacon, onions, and cheese in the pie crust.

9. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. If the edges of the crust start to brown too quickly, cover them with aluminum foil.

10. Allow the quiche to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Quiche Lorraine is a versatile dish that can be enjoyed at any meal. Its creamy texture and savory flavors make it a favorite among many, and it pairs wonderfully with a fresh green salad and a glass of white wine.