Quiche Lorraine
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.
Adjust Servings
Instructions
- 1
Preheat oven to 190C and line a tart pan with crust, pricking the base.
- 2
Blind-bake the crust for 10 minutes to set the base.
- 3
Cook bacon in a skillet until crisp and drain excess fat.
- 4
Whisk eggs, cream, milk, and salt into a custard mixture.
- 5
Fill crust with bacon and cheese, pour in custard, and bake for 30 minutes.
- 6
Remove when just set in the center, cool 10 minutes, then slice.
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