Classic Quiche Lorraine
Quiche Lorraine
This is the classic French version in spirit: no cheese, no onions, and no unnecessary extras. Just a well-made custard tart, baked until lightly golden and served warm or at room temperature.
Crisp pastry, smoky lardons, and a rich custard made with crème fraîche and cream come together in a tart that feels both elegant and deeply comforting. It is a fine choice for Easter lunch, spring entertaining, or any meal that calls for something timeless.
Watch my video to follow along step-by-step.
Quiche Lorraine
Yield: 6 - 8 servings
Active time: 20 minutes
Rest time: 40 minutes
Bake time: 40 minutes / Total time: about 1 ½ hours
Tin: 9-inch (23 cm) quiche or tart tin
Ingredients
For the pastry
1 1/4 cups (160 g) plain flour or all-purpose flour
1/2 tsp (3 g) fine sea salt
7 tbsp (100 g) cold unsalted butter, diced
1 egg yolk, from 1 large egg
2 to 3 tbsp (30 to 45 ml) cold water
For the filling
7 oz (200 g) lardons
3 large eggs
1 egg white, from the egg used for the pastry
1 cup (240 ml) crème fraîche
1/2 cup (120 ml) double cream or heavy cream
1/8 tsp freshly grated nutmeg
1/4 tsp white pepper
fine sea salt, only if needed
Method
1. Make the pastry
Add the flour and salt to the bowl of a food processor and pulse once or twice to combine.
Add the cold diced butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and 2 tbsp (30 ml) cold water, then pulse just until the dough starts to come together. Add the remaining water only if needed. Do not overwork it.
Turn the pastry out onto a lightly floured surface, bring it together into a disc, wrap, and chill for 30 minutes.
2. Prepare the filling while the pastry rests
Cook the lardons gently in a frying pan over medium-low heat until they release their fat and take on a little color. They should remain tender, not crisp.
Lift them out with a slotted spoon and drain well.
In a jug, whisk together the 3 whole eggs, the egg white, crème fraîche, double cream, nutmeg, and white pepper until smooth. Add salt only if needed, bearing in mind that the lardons may already be salty.
Set the filling aside while you roll the pastry.
3. Roll out the pastry and line the tin
Heat the oven to 400°F (200°C).
Roll out the chilled pastry on a lightly floured surface and use it to line a 9-inch (23 cm) quiche or tart tin. Press it well into the corners and trim neatly.
Dock the base lightly with a fork.
4. Fill the quiche
Scatter the lardons evenly over the pastry shell.
Pour the custard over from the jug.
5. Bake
Bake for 15 minutes at 400°F (200°C), then reduce the heat to 350°F (180°C) and continue baking for 20 to 25 minutes, until the filling is just set with the slightest wobble in the center.
The pastry should be golden and the custard softly set.
6. Rest and serve
Leave the quiche to rest for 15 to 20 minutes before slicing.
Serve warm or at room temperature.
Larder Notes
A hot baking tray under the tin will help the base color and set.
Dock the pastry lightly, not aggressively.
Drain the lardons well so the filling stays balanced.
Do not overbake. The custard should stay delicate.d.
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