Classic Quiche Lorraine
This is a dish of restraint. Do not crowd the crust with excessive fillings, as the integrity of the silky custard is what defines the experience. Use a high-quality Gruyère if you choose to add cheese, though the original preparation focuses entirely on the interplay between the smoky bacon and the egg base.
Cold butter is your best friend.
The crust requires chilled ingredients to ensure the dough remains flaky rather than tough. Handle it as little as possible to keep the fats from melting into the flour before it hits the oven.
- 9-inch fluted tart pan
- Pie weights or dried beans
- Rolling pin
- Whisk
- Large skillet
What goes in.
- 1 1/4 cupsall-purpose flour
- 1/2 cupunsalted butter, chilled and cubed
- 1/4 tspkosher salt
- 3 tbspice water
- 6 ozthick-cut bacon, cut into 1/2-inch strips
- 3large eggs
- 1 1/4 cupsheavy cream
- 1/8 tspfreshly grated nutmeg
- 1/2 cupGruyère cheese, grated
Setting the Shell
By baking the pastry shell empty with weights until pale gold, you prevent the bottom from becoming sodden when the custard is poured in. Ensure the edges are crimped high, as the custard will puff slightly during the bake.
The method.
Prepare the crust
Pulse flour, salt, and butter in a bowl until the mixture resembles coarse meal. Add ice water one tablespoon at a time until the dough just clumps. Flatten into a disc, wrap, and chill for 30 minutes.
Roll and chill
Roll the dough out on a floured surface to 1/8-inch thickness. Drape it into the tart pan, trim the edges, and freeze the shell for 15 minutes before baking.
Blind bake
Line the shell with parchment and fill with weights. Bake at 375°F for 20 minutes. Remove weights and parchment, then bake for another 8 minutes until the bottom looks dry and lightly toasted.
Render the bacon
Cook the bacon in a skillet over medium heat until it is rendered and crisp but not burnt. Drain on paper towels.
Assemble
Scatter the bacon and grated cheese across the bottom of the baked crust. Whisk eggs, cream, nutmeg, and a pinch of black pepper together, then pour carefully over the bacon.
Final bake
Bake at 350°F for 30 to 35 minutes. It is done when the edges are set and puffed, but the center retains a slight, uniform jiggle.
Other turns to take.
Leek and Herb
Sauté one sliced leek in the bacon fat until soft before adding it to the base for a mild, onion-like sweetness.
Swiss-style
Double the amount of Gruyère for a more robust, cheesier pull.
When it doesn't go to plan.
Always let the quiche rest for at least 15 minutes after pulling it from the oven; this allows the custard to firm up so it slices cleanly.
If the crust edges brown too quickly, shield them with small strips of foil for the duration of the final bake.
Do not over-whisk the eggs and cream, as incorporating too much air will cause the quiche to puff excessively and then collapse.
The ones that keep coming up.
Why is my custard watery?
Usually this happens if the oven temperature was too high, causing the eggs to scramble rather than set, or if the quiche was not allowed to rest properly after baking.