Quiche Lorraine

Ingredients

• 250 g All-purpose flour (Sift)
• 125 g Cold butter (Cut into small cubes)
• 60 ml Ice water (Very cold)
• 1 pinch Salt
• 150 g Smoked bacon lardons (Pre‑cut)
• 3 Eggs (At room temperature)
• 200 ml Thick crème fraîche (Minimum 30% fat)
• 100 g Grated cheese (Gruyère or Emmental) (Finely grated)
• ½ tsp Freshly ground black pepper (To taste)
• ¼ tsp Grated nutmeg (Optional, to flavor the filling)

Instructions

1. Prepare the shortcrust pastry

   In the mixer bowl, combine the flour, salt, and cold butter pieces until a sandy texture forms. Add the ice water gradually until the dough comes together into a ball.

   Time: PT10M

2. Dough resting

   Wrap the dough ball in plastic wrap and place it in the refrigerator for 30 minutes.

   Time: PT30M

   Temperature: 4°C

3. Preheat the oven

   Preheat the oven to 190°C (thermostat 6‑7).

   Time: PT5M

   Temperature: 190°C

4. Line the tart pan

   On a lightly floured surface, roll out the dough to a disc about 3 mm thick. Place it in the tart pan, gently press the edges, and prick the base with a fork.

   Time: PT5M

5. Blind bake

   Cover the dough with parchment paper, add baking weights and bake for 12 minutes. Remove the paper and weights, then bake an additional 5 minutes to lightly brown the base.

   Time: PT17M

   Temperature: 190°C

6. Cook the bacon

   In a non‑stick skillet, cook the bacon over medium heat until golden and slightly crisp. Drain on paper towels.

   Time: PT5M

7. Prepare the quiche custard

   In a large bowl, whisk the eggs, crème fraîche, grated cheese, pepper, nutmeg, and a pinch of salt. Fold in the cooled bacon.

   Time: PT5M

8. Assemble and bake the quiche

   Pour the custard over the pre‑baked crust. Bake for 30 minutes, or until the center is set and the surface is golden.

   Time: PT30M

   Temperature: 190°C

9. Rest and serve

   Let the quiche rest for 10 minutes at room temperature before cutting into 6 equal slices.

   Time: PT10M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

30 g

Fat

28 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Cold butter: Margarine, Olive oil (for a lighter crust)
• Instead of Smoked bacon lardons: Diced bacon, Raw ham
• Instead of Eggs: Organic chicken eggs, Duck eggs (for richer flavor)
• Instead of Thick crème fraîche: Double cream, Whole milk + melted butter (3:1 ratio)
• Instead of Grated cheese (Gruyère or Emmental): Comté, Mild cheddar

Equipment Needed

• Stand mixer or mixing bowl
• Rolling pin
• Baking sheet
• 24 cm removable-bottom tart pan
• Non‑stick skillet
• Oven
• Silicone spatula (optional)
• Parchment paper (baking paper) (optional)

Critical Steps — Do Not Skip

• Achieve a sandy dough without over‑mixing (step 1).
• Blind bake the crust to prevent it from becoming soggy (step 5).
• Final bake until the center is just set (step 8).

Chef Tips from the Video

• Using semi‑salted butter for the crust adds a subtle depth of flavor.
• Add a small handful of chopped chives to the custard for an herbal note.
• Serve the quiche warm with a vinaigrette green salad to balance the richness.

Troubleshooting

Storage

Refrigerator: Store the quiche in an airtight container for 3‑4 days.

Freezer: Wrap each slice in plastic wrap then place in a freezer bag, up to 2 months.

Room temperature: Do not leave out for more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the dough and keep it chilled for up to 24 hours before use.
• The quiche freezes very well after baking; reheat in the oven at 160°C for 15 minutes.