A classic French egg and bacon tart with a silky, golden custard filling in a crisp shortcrust pastry case, the original and definitive quiche that has been made in Lorraine for centuries and never improved upon.
About This Recipe
Quiche Lorraine is the original quiche, the preparation from which all other quiches descend and against which all others are measured. Made from eggs, cream, and bacon lardons in a crisp shortcrust pastry case, it contains no cheese in its traditional form, despite the widespread addition of Gruyere in modern versions. The filling is a pure egg and cream custard enriched by the fat and flavour of good quality bacon, and it is one of the finest things that can be produced from four ingredients and a pastry case.
The quality of the bacon is everything in this recipe. Good quality smoked lardons or streaky bacon, cut thick and cooked until the fat is rendered and the edges are beginning to colour, produce a filling with genuine depth. Thin, pale, watery bacon produces a filling that tastes of little. The rendered bacon fat, if it is good quality, can be left in the pan and adds flavour to the custard. Poor quality fat should be drained.
The custard ratio for Quiche Lorraine is higher in cream than many other quiche recipes, reflecting the richness of the original Lorraine preparation. The combination of whole eggs and cream, without the dilution of excessive milk or the complication of additional cheese, produces a custard with a silky, trembling set that is the standard against which all other quiche fillings should be judged.
History and Origins
Quiche Lorraine originates in the Lorraine region of northeastern France, historically a borderland region that was alternately French and German through various periods of European history. The dish reflects the influence of both culinary traditions. The word quiche derives from the German Kuchen, meaning cake. The dish was largely unknown outside France until the mid-20th century when it was introduced to Britain and America through French cookbooks and the post-war interest in French cuisine.
Why It Is Good For You
Eggs provide complete protein with all essential amino acids, choline for brain and liver health, and vitamins B12, D, and A. The cream provides fat-soluble vitamins. Bacon provides B vitamins including niacin and B12, as well as zinc and selenium. This is a nutritionally dense savoury tart.
Quiche Lorraine
Course: Pie u0026amp; Tart8
servings20
minutes45
minutes3040
kcalIngredients
•tFor pastry: 200g plain flour, 100g cold butter, pinch of salt, 2 to 3 tbsp ice water
•tFor filling: 200g smoked lardons or diced streaky bacon, 4 large eggs, 300ml double cream, 100ml whole milk, salt, black pepper, nutmeg
Directions
- Make pastry, line a 23cm tart tin, blind bake at 190C for 15 minutes weighted then 5 minutes without. Cool.
- Fry lardons in a dry pan over medium heat until fat is rendered and edges begin to colour. Drain on paper towel.
- Whisk eggs, cream, milk, a pinch of salt, black pepper and freshly grated nutmeg together.
- Preheat oven to 170C.
- Scatter lardons over the pastry case.
- Pour cream mixture carefully over the bacon.
- Bake for 30 to 35 minutes until the edges are set and the centre has a gentle wobble.
- Cool for 10 minutes before serving.
Notes
- 170C is the correct temperature for a smooth custard. Higher temperatures produce a pitted, bubbled surface.
Grate nutmeg freshly over the custard before it goes in the oven. Pre-ground nutmeg produces a flat, less fragrant result.
The custard is done when it wobbles as one unit when the tin is gently shaken. Sloshing means more time.
This quiche is excellent at room temperature and does not need to be served hot from the oven.
Make Ahead Tips
The pastry case can be blind baked 24 hours ahead. The baked quiche keeps refrigerated for 3 days. Serve at room temperature or reheat in a 160C oven for 10 minutes.
Storage and Serving
Refrigerate for up to 3 days. The custard firms in the fridge and produces a cleaner slice when cold. Allow to come to room temperature for 20 minutes before serving. Freeze for up to 2 months. Serve with a green salad and a glass of dry white wine or dry cider.
Variations and Substitutions
Add 100g of grated Gruyere to the custard for the Gruyere version most popular outside France. Add caramelised onions alongside the bacon. Replace bacon with smoked salmon and add dill for a smoked salmon quiche. Add a tablespoon of Dijon mustard brushed over the pastry base before adding the filling.
