Quiche Lorraine: The Real One, No Compromise
No Gruyère in an authentic quiche Lorraine. Just bacon, eggs, cream, and a well blind-baked pie crust. That is all, and it is enough.
Method
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- Make the pie dough: rub the cold butter into the flour with your fingertips until it looks like coarse sand. Add the water a spoonful at a time, bring together without kneading. Flatten into a disk, wrap, refrigerate 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough and line a 10 inch (26 cm) pan. Prick the bottom. Cover with parchment paper and dried beans. Blind bake 15 minutes. Remove the paper, bake another 5 minutes to dry the bottom.
- Cook the bacon in a dry skillet for 3 minutes. It should render its fat without browning too much. Drain on paper towels.
- Beat the eggs, the yolk, the cream and the milk. Salt lightly, add pepper, and a good pinch of nutmeg.
- Spread the bacon over the tart shell. Pour the custard over it. Do not go past the edge.
- Bake 25 to 30 minutes at 350°F (180°C). The custard should be set but still slightly wobbly in the center: it will finish cooking from residual heat. An overcooked custard turns grainy.
- Rest 10 minutes before cutting. Eat warm or cold.
Cheese in quiche Lorraine is a recent invention, not tradition. If you add it anyway, use Gruyère and add it after the bacon. Try it once without: the delicacy of the custard shows up differently.
Nutrition
Estimate per serving.
Quick answers
How long does it take?
Plan on 65 minutes in total: 20 minutes of prep and 45 minutes of cooking.
How many people does this recipe serve?
It serves 6. Ingredient amounts scale with the number of servings.
Any tip to get it right?
Cheese in quiche Lorraine is a recent invention, not tradition. If you add it anyway, use Gruyère and add it after the bacon. Try it once without: the delicacy of the custard shows up differently.
