Ingredients for a Classic Quiche Lorraine
For the Pastry Crust
1¼ cups (160 g) all-purpose flour
½ cup (115 g) cold unsalted butter, cubed
¼ tsp salt
3–4 tbsp ice-cold water
(You may also use high-quality store-bought shortcrust pastry.)
For the Filling
200 g (7 oz) smoked bacon or lardons
3 large eggs
1¼ cups (300 ml) heavy cream
Freshly ground black pepper
Pinch of nutmeg (optional)
No cheese. No onions. No garlic.
That’s the traditional version.
Step 1: Make the Pastry Dough
In a bowl, combine flour and salt. Add cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Add ice water a tablespoon at a time, mixing just until the dough comes together. Do not overwork it.
Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
This resting time relaxes the gluten and ensures a tender crust.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F (190°C).
Roll out the chilled dough and line a 9-inch tart pan. Trim the edges and prick the base with a fork.
Line with parchment paper and fill with pie weights or dried beans. Bake for:
15 minutes with weights
Remove weights and bake another 5–7 minutes
The crust should be lightly golden and dry. This step prevents a soggy bottom.
Step 3: Prepare the Bacon
Cut bacon into small pieces or use pre-cut lardons.
Cook in a skillet over medium heat until just crisp. Do not overcook—it will continue cooking in the oven.
Drain on paper towels and let cool slightly.
Step 4: Make the Custard
In a bowl, whisk together:
Eggs
Heavy cream
Black pepper
Nutmeg (if using)
ADVERTISEMENT
