How to Make a Traditional French Quiche Lorraine

Quiche Lorraine is a classic French dish that blends a flaky pastry crust with a rich, creamy filling of eggs, cream, cheese, and crispy bacon or lardons. It’s a versatile and delicious dish, perfect for breakfast, brunch, or even dinner. Here’s a step-by-step guide on how to make a traditional Quiche Lorraine.

Ingredients:

For the Pastry:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cut into cubes
• 2-3 tablespoons ice water

For the Filling:

• 6 large eggs
• 1 ¼ cups heavy cream
• 1 ¼ cups whole milk
• 1 teaspoon Dijon mustard
• 1/8 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 6 oz. lardons or bacon, diced
• 1 cup grated Gruyère cheese (or Swiss cheese)

Instructions:

Step 1: Prepare the Pastry Crust

1. Make the Dough: In a large bowl, combine the flour and salt. Add the chilled butter cubes and use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, stirring with a fork until the dough just begins to come together.

2. Form the Dough: Turn the dough out onto a lightly floured surface and knead it a few times until it forms a ball. Flatten the ball into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

3. Roll Out the Dough: After chilling, remove the dough from the fridge. Roll it out on a floured surface to fit a 9-inch tart or pie pan. Press the dough into the bottom and sides of the pan, trimming any excess around the edges.

4. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes. Then, remove the paper and weights, and bake for an additional 5 minutes to fully cook the bottom. Remove from the oven and set aside.

Step 2: Prepare the Filling

1. Cook the Bacon: While the crust is baking, place the diced bacon or lardons in a skillet over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the bacon becomes crispy. Transfer the bacon to a paper towel-lined plate to drain excess grease.

2. Mix the Egg Custard: In a large bowl, whisk together the eggs, heavy cream, whole milk, Dijon mustard, ground nutmeg, salt, and pepper until smooth and well combined.

3. Add the Bacon and Cheese: Once the bacon has cooled slightly, scatter it evenly over the pre-baked crust. Pour the egg mixture over the bacon. Sprinkle the grated Gruyère cheese evenly over the top.

Step 3: Bake the Quiche

1. Bake the Quiche: Place the filled quiche in the preheated oven and bake for 35-45 minutes, or until the filling is set and lightly golden on top. The center should be firm to the touch, and a knife inserted into the center should come out clean.

2. Cool and Serve: Allow the quiche to cool for about 10-15 minutes before slicing and serving. Quiche Lorraine can be enjoyed warm, at room temperature, or even chilled.

Tips:

• Make Ahead: You can make the pastry dough and even the quiche filling ahead of time. Assemble the quiche and refrigerate it before baking. Just be sure to add a few extra minutes to the baking time if the quiche is cold from the fridge.
• Variations: While the traditional Quiche Lorraine includes bacon, you can experiment by adding other ingredients like sautéed onions, spinach, or mushrooms for a personalized twist.
• Crustless Version: If you prefer a lower-carb option, you can skip the crust entirely and bake the filling in a greased pie dish for a crustless quiche.

Enjoy your homemade Quiche Lorraine with a simple salad or as a hearty brunch dish. Its rich flavor and satisfying texture make it a timeless favorite in French cuisine.