The Only Quiche Lorraine Recipe You'll Ever Need (Authentic French Method)

Ingredients

• 250 g All-Purpose Flour (sifted)
• 125 g Unsalted Butter (cold, cut into cubes)
• 1 piece Whole Egg (room temperature, for dough)
• 80 ml Water (cold)
• 1 tsp Salt (for dough)
• 1 tsp Granulated Sugar (optional, balances flavor)
• 300 ml Heavy Cream (35% fat, chilled)
• 3 pieces Whole Egg (beaten for filling)
• 180 g Smoked Bacon (cut into 1 cm lardons)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Select the right kish pan

   Use a 26–28 cm low‑profile metal tart pan. Metal conducts heat evenly and avoids a soggy bottom, eliminating the need for blind‑baking later.

   Time: PT5M

2. Make the short‑crust dough

   Sift the flour into a bowl. Add the cold butter cubes and rub with fingertips until the mixture resembles coarse sand. In a separate cup whisk the egg, water, salt and sugar, then add to the flour‑butter mixture and stir with a wooden spoon until a shaggy dough forms. Gather the dough, flatten slightly, wrap in plastic, and refrigerate.

   Time: PT15M

3. Rest the dough

   Place the wrapped dough in the refrigerator for at least 1 hour (up to 2 hours) to relax the gluten and firm the butter.

   Time: PT1H30M

4. Blind‑bake the crust

   Preheat the oven to 200 °C. Roll the chilled dough to about 3 mm thickness, line the pan, trim excess, and dock the base with a fork. Lay parchment paper over the crust, fill with baking beads, and bake for 10–12 minutes until the edges are lightly golden.

   Time: PT12M

   Temperature: 200°C

5. Prepare the bacon lardons

   Cut the smoked bacon into 1 cm sticks (lardons). Heat a carbon steel pan over medium‑high heat and fry the lardons 2–3 minutes until the fat renders and the pieces are just crisp. Remove and set aside on paper towels.

   Time: PT5M

6. Mix the mig (filling)

   In a bowl whisk together 3 eggs, 300 ml heavy cream, a pinch of salt and freshly ground pepper until smooth.

   Time: PT5M

7. Assemble the quiche

   Remove the blind‑baked crust from the oven. Evenly scatter the fried bacon lardons over the base, then pour the egg‑cream mixture over them, filling just below the rim.

   Time: PT5M

8. Bake the Kish Lauren

   Reduce oven temperature to 180 °C (fan). Bake for 25–30 minutes, watching for a light golden top and a set centre. The quiche should be slightly wobbly in the middle when you jiggle the pan.

   Time: PT30M

   Temperature: 180°C

9. Cool and serve

   Allow the quiche to rest on a cooling rack for 20 minutes at room temperature before slicing. Serve warm or at room temperature with a simple green salad.

   Time: PT20M

   Temperature: roomTemp

Nutrition Facts

Calories

610

Protein

20 g

Carbohydrates

40 g

Fat

45 g

Fiber

2 g