Quiche lorraine
Quiche Lorraine
Born in Lorraine, in northeastern France, this is the mother of all quiches: just smoky bacon and a silky custard. Simple, and impossible to beat.
Equipment: 9-inch tart pan with removable bottom
Contains: milk, eggs, wheat. Always check the labels of store-bought crusts.
Ingredients
- 1 recipe Pâte Brisée, or 1 store-bought crust (refrigerated pie crust or 1 sheet of frozen puff pastry)
- 8 oz (225 g) thick-cut bacon (about 6 slices)
- 3 large eggs
- 1 cup heavy cream
- 1/3 cup whole milk
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 1 pinch ground nutmeg
Instructions
- Line the tart pan with the crust and blind-bake it (see How to Blind-Bake a Crust). Lower the oven to 350°F (180°C).
- Cut the bacon crosswise into 1/4-inch strips. Cook in a dry skillet over medium heat until lightly browned but not crisp, about 5 minutes. Drain on paper towels.
- In a bowl, whisk the eggs, cream, milk, salt, pepper and nutmeg.
- Scatter the bacon over the baked crust and gently pour in the custard.
- Bake at 350°F (180°C) for 35 to 40 minutes, until the top is golden and the center is just set: it should jiggle slightly, like gelatin, when you gently shake the pan (160°F / 70°C on an instant-read thermometer).
- Let the quiche rest in the pan for 15 minutes before unmolding and slicing.
Olivier's tip
Bacon is already salty, so go easy on the salt. Cutting it into small strips gives you the texture of French “lardons”.
A word from Paris
Ask anyone from Lorraine and they will tell you: a real Quiche Lorraine has no cheese. In Paris, though, many cooks quietly add a handful of Gruyère. Whether you do is between you and your conscience.
French word of the day
lardons
lar-DOHN
small strips of bacon
