Quiche Lorraine

Quiche Lorraine is a savory custard tart with bacon, cream, and eggs in a pastry shell. The custard bakes until it sets at the edges but stays slightly creamy in the center, giving it a tender, luxurious texture. The key is baking it at the right temperature so the eggs set without curdling and the crust browns without burning.

Ingredients for Quiche Lorraine

All-purpose flour and butter make up the crust, which holds the filling and adds richness. Salt seasons both the crust and the custard. Ice water helps the dough come together without overworking it. Bacon provides the signature smoky, salty flavor and crispy texture. Heavy cream and whole milk create the custard base, with cream making it richer. Eggs bind the filling and give it body. Gruyere cheese adds nutty depth and melts into the custard. Black pepper and nutmeg round out the seasoning.

Why This Quiche Lorraine Works

A blind-baked crust, baked partially before the custard goes in, prevents it from staying raw or soggy at the bottom. The crust sets and browns while the custard is still runny, so both finish at the same time.

The custard itself is a ratio of eggs to cream and milk that thickens just enough to hold together but stays silky. Baking at 375°F (190°C) cooks it gently enough that the eggs don’t overcook and turn rubbery or watery. You pull it from the oven when the edges are set but the center still jiggles slightly, it keeps cooking as it cools and firms up perfectly.

Cooking the bacon until crispy, then crumbling it, keeps it from releasing water into the filling and keeps the texture distinct. Sprinkling it over the crust before pouring the custard anchors it so it does not float to the top.

Mistakes To Avoid

Overbaking the custard is the most common mistake. If the center is completely firm when you pull it out, it will keep cooking as it cools and become dense and watery. The center should jiggle like soft custard, not be liquid but not solid.

Skipping the blind bake leaves the crust pale and often raw or soggy underneath. The custard bakes faster than the crust, so the filling sets while the bottom is still damp. Baking the shell first solves this.

Using cold milk straight from the refrigerator instead of warming it slightly slows the cooking and makes it harder to predict when the quiche is done. Warm cream and milk help the custard set evenly.

Cutting the quiche while it is still hot makes it fall apart because the custard has not fully set. Waiting 10 to 15 minutes lets it firm up enough to slice cleanly without losing its shape.

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Ingredients

• 1 1/4 cups (156g) all-purpose flour
• 1/2 cup (113g) cold butter, cubed
• 1/2 teaspoon salt
• 3 to 4 tablespoons ice water
• 6 slices bacon, chopped
• 1 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 3/4 cup grated Gruyere cheese
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg

Step-by-step Instructions

1. Mix flour and salt in a bowl. Cut in cold butter until the mixture looks like coarse sand with pea-sized pieces. Add ice water one tablespoon at a time, stirring gently, until the dough just comes together. Form a disk, wrap in plastic, and chill for at least 30 minutes.
2. Roll the dough on a floured surface to fit your pie dish or tart pan. Fit it in the pan and trim the edges. Prick the bottom with a fork. Chill for 15 minutes.
3. Heat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 to 15 minutes until the edges are set but the bottom is still pale. Remove the weights and parchment and bake for 3 to 5 minutes more until the bottom is dry but not colored. Remove from the oven.
4. While the crust bakes, cook the bacon in a skillet over medium heat for 5 to 7 minutes, stirring often, until crispy. Transfer to a paper towel and crumble when cool.
5. Warm the cream and milk together in a small saucepan over low heat for 2 to 3 minutes until steaming but not boiling. Whisk the eggs in a bowl, then slowly whisk in the warm cream and milk. Stir in the cheese, black pepper, nutmeg, and salt to taste.
6. Scatter the bacon over the bottom of the crust. Pour the custard mixture over it. Place the quiche on a baking sheet to catch any drips.
7. Bake at 375°F (190°C) for 30 to 35 minutes until the edges are set and lightly golden but the center jiggles slightly when you shake the pan gently. The internal temperature at the center should be 160°F (71°C) on an instant-read thermometer.
8. Remove from the oven and let rest for 10 to 15 minutes before slicing and serving.