Classic Quiche Lorrainewith shortcrust pastry and bacon
A French savoury tart with crisp shortcrust pastry and a delicate filling of eggs, fresh cream and browned bacon.
Classic Quiche Lorraine pairs a thin shortcrust shell with migaine, the traditional mixture of eggs and cream, plus browned bacon lardons. Blind baking keeps the base crisp, while moderate heat sets the custard gently without drying it out.
Ingredients
Shortcrust pastry
Filling
Preparation
Make the pastry
Mix flour and 2 g salt. Rub in cold butter, add the yolk and work only until the dough comes together.
10 minutesChill and line
Shape a disc, chill 30 minutes, roll and line a 24 cm loose-bottomed tin.
35 minutesBlind-bake
Heat to 190°C. Bake with weights 15 minutes, remove them, brush with egg white and bake 5 minutes.
20 minutesBrown the bacon
Cook bacon in its own fat until browned, drain and spread in the shell.
8 minutesMix the custard
Whisk four eggs with cream, 1 g salt and pepper without adding excess air; pour over bacon.
5 minutesBake and rest
Bake at 180°C for 30–35 minutes to 71°C in the centre; rest 10 minutes.
45 minutes
Substitutions
Use cream with similar fat content; replacing bacon changes the Lorraine identity.
Storage
Cool within two hours, cover and refrigerate in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
