Traditional Quiche Lorraine

Ingredients

• 1 roll Shortcrust pastry (ready‑to‑use or homemade, 0.5 cm thick)
• 3 pieces Eggs (fresh chicken eggs)
• 200 ml Thick crème fraîche (15 % fat)
• 100 ml Whole milk (whole milk for richer flavor)
• 150 g Lardons (smoked pork belly) (diced, without rind)
• 100 g Grated cheese (Comté) (coarsely grated)
• 1 pinch Salt (fine salt)
• 1 pinch Ground black pepper (to taste)
• 1 pinch Nutmeg (optional, to flavor the custard)
• 200 g Dry beans (or white beans) (used for blind‑baking the crust)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 200°C. Let it heat for about 5 minutes before putting anything in.

   Time: PT5M

   Temperature: 200°C

2. Roll out the pastry

   On a lightly floured work surface, roll the shortcrust pastry to about 0.5 cm thickness. Transfer it to the pan, gently press the edges and fold the excess to form a rim of about 2 cm. Prick the base with a fork and spread the dry beans to prevent it from puffing up.

   Time: PT10M

3. Blind‑bake the crust

   Bake the pan lined with beans for 15 minutes at 200°C. After this time, remove the beans and the parchment sheet, then return the crust to the oven for an additional 5 minutes to dry slightly.

   Time: PT20M

   Temperature: 200°C

4. Cook the lardons

   In a hot pan, cook the lardons for 5 minutes until golden and slightly crisp. Drain on paper towels.

   Time: PT5M

   Temperature: 200°C

5. Prepare the custard

   Break the eggs into a bowl, add the crème fraîche, milk, salt, pepper and nutmeg. Whisk vigorously until you obtain a homogeneous mixture.

   Time: PT5M

6. Assemble the quiche

   Spread the golden lardons over the pre‑baked crust, sprinkle the grated cheese, then pour the custard evenly. Smooth the surface with the back of a spoon.

   Time: PT5M

7. Final bake

   Bake the quiche for 20 minutes at 200°C, or until the top is golden and the custard is set in the centre.

   Time: PT20M

   Temperature: 200°C

8. Rest before serving

   Remove the quiche from the oven and let it rest for 10 minutes before cutting. This allows the filling to stabilise.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Shortcrust pastry: puff pastry
• Instead of Eggs: quail eggs (3)
• Instead of Thick crème fraîche: liquid cream, Greek yogurt
• Instead of Whole milk: semi‑skimmed milk
• Instead of Lardons (smoked pork belly): bacon
• Instead of Grated cheese (Comté): Gruyère, Emmental
• Instead of Dry beans (or white beans): rice, ceramic beads

Equipment Needed

• Oven
• Tart pan (30 cm)
• Rolling pin
• Parchment paper (optional)
• Fork (for docking the crust)
• Chef's knife
• Mixing bowl
• Whisk
• Baking rack
• Cheese grater

Critical Steps — Do Not Skip

• Dock the crust before blind‑baking
• Blind‑bake the crust (15 min + 5 min drying)
• Brown the lardons to develop flavor
• Final bake until golden and custard set

Chef Tips from the Video

• Use very cold butter for the shortcrust pastry to achieve a light, flaky texture.
• Add a small pinch of nutmeg to brighten the custard without masking the bacon flavor.
• Let the quiche rest before cutting: the slices will be cleaner.

Troubleshooting

Storage

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

Freezer: Wrap individually and freeze up to 1 month.

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

Make-Ahead Tips

• Pre‑bake the crust and keep it refrigerated for 24 hours before adding the filling.
• Prepare the custard and keep it chilled; pour into the pan just before the final bake.