Quiche Lorraine
Quick answer
Quiche Lorraine is a French savory tart that fills a buttery pastry shell with crisp-cooked bacon, grated Gruyere cheese, and a smooth custard made from eggs, heavy cream, and milk.
What makes this special
- Quiche Lorraine features a savory bacon custard baked in a crisp, blind-baked pastry shell.
- Blind baking the crust first prevents the base from turning soggy
- Center still jiggly when removed; residual heat finishes the custard fully
Key ingredients
Core cooking flow
- 1 Preheat the oven to 190C. Fit the pie crust firmly into the tart pan, pressi...
- 2 Blind-bake the crust for 10 minutes to set the base before adding the custard.
- 3 Cook the 140g bacon in a skillet over medium heat until the fat renders and the pieces turn crisp.
Quiche Lorraine is a French savory tart that fills a buttery pastry shell with crisp-cooked bacon, grated Gruyere cheese, and a smooth custard made from eggs, heavy cream, and milk. Blind-baking the crust for ten minutes before adding the filling is essential to prevent a soggy base. The bacon must be drained well so excess fat does not make the custard greasy. Whisking the egg mixture gently avoids incorporating too many air bubbles, which would create an uneven surface after baking. The quiche is done when the center still has a slight jiggle - removing it at this point and resting for ten minutes allows residual heat to set the custard fully, producing a clean slice with a creamy interior.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven to 190C.
Fit the pie crust firmly into the tart pan, pressing it into the corners, then prick the base evenly with a fork so it does not puff up during baking.
- 2Heat
Blind-bake the crust for 10 minutes to set the base before adding the custard.
Remove it when the edges look dry and lightly colored, then let it cool briefly so the filling will not soak in.
- 3Control
Cook the 140g bacon in a skillet over medium heat until the fat renders and the pieces turn crisp.
Drain it well afterward, because excess bacon fat can make the custard heavy and greasy.
- 4Season
In a bowl, combine 3 eggs, 200ml heavy cream, 80ml milk, and 0.5 teaspoon salt.
Whisk gently just until smooth, avoiding excess foam so the baked surface stays even.
- 5Heat
Spread the drained bacon and 90g Gruyere cheese evenly over the cooled crust.
Pour in the custard slowly so it fills the gaps, then bake for about 30 minutes until the edges are set.
- 6Finish
Remove the quiche when the edges are set but the center still jiggles slightly.
Rest it for 10 minutes so residual heat finishes setting the custard, then slice with a clean knife.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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