Classic Quiche Lorraine
The secret to a proper quiche is restraint. It is not a vessel for every vegetable in your drawer, but a simple balance of fats and proteins set into a crisp, buttery shell.
Mind the temperature of the dairy.
Ensure your cream is at room temperature before whisking it with the eggs to prevent the mixture from breaking during the bake.
- 9-inch fluted tart pan
- pie weights or dried beans
- whisk
- mixing bowl
What goes in.
- 1 discchilled savory pie dough
- 6 slicesthick-cut bacon, diced
- 1 cupGruyère cheese, grated
- 3 largeeggs
- 1.5 cupsheavy cream
- 1 pinchnutmeg, freshly grated
- to tasteblack pepper
Avoid the high-heat trap
Bake the quiche at a moderate temperature until the edges are firm but the center retains a slight, barely visible wobble. It will finish setting as it rests outside the oven.
The method.
Prepare the crust
Roll the dough and press it into the tart pan. Trim the edges, prick the base with a fork, and freeze for 20 minutes.
Blind bake
Line the chilled crust with parchment paper and pie weights. Bake at 375°F for 15 minutes, remove weights, then bake 5-8 minutes more until golden.
Cook the bacon
Render the bacon in a skillet over medium heat until crisp. Drain on paper towels and distribute evenly over the bottom of the baked crust, followed by the Gruyère.
Mix the custard
Whisk the eggs, cream, nutmeg, and pepper in a bowl until just combined. Do not whip air into the eggs.
Bake
Pour the custard over the bacon and cheese. Transfer to the oven and bake at 350°F for 30-35 minutes until the center is set.
Rest
Let the quiche rest on a wire rack for at least 20 minutes before slicing to ensure clean edges.
Other turns to take.
Leek and Herb
Replace bacon with two leeks, white and light green parts only, sautéed in butter until meltingly soft.
Mushroom and Thyme
Sauté cremini mushrooms until deeply browned before layering with the cheese.
When it doesn't go to plan.
Always place your tart pan on a preheated baking sheet; this ensures the bottom crust cooks through before the custard sets.
If the edges of the crust darken too quickly, use a ring of foil to cover them for the remainder of the bake.
Avoid adding salt to the custard; the bacon and cheese provide sufficient salinity.
The ones that keep coming up.
Why did my quiche turn out watery?
Usually, this happens if the filling ingredients (like raw vegetables) release moisture during baking. Always cook your aromatics completely before adding them to the crust.
Can I make this in advance?
Yes, quiche holds well in the refrigerator for two days. Reheat individual slices in a 300°F oven to restore the crust's texture.