Quiche Lorraine

Ingredients

• 188 g (1 1/2 cups)plain flour
• 2.5 g (1/2 teaspoon)kosher salt
• 198 g (14 tablespoons), cut into 1.3 cm (1/2-inch) cubes and chilledunsalted butter
• 120 ml (1/2 cup), ice-coldwater
• 227 g (8 ounces), about 8 thick-cut slices, cut into 1.3 cm (1/2-inch) piecesbacon
• 75 g (1/2 cup), diced into 6 mm (1/4-inch) piecesshallots
• 100 g (1 cup), gratedGruyère cheese
• 3 largeeggs
• 1 largeegg yolk
• 240 ml (1 cup)whole milk
• 240 ml (1 cup)double cream
• 2.5 g (1/2 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)ground black pepper
• 0.6 ml (1/8 teaspoon)ground nutmeg

Instructions

1. 1

   Cut in butter

   Put the flour and pastry salt in a stand mixer fitted with the paddle attachment and mix on the lowest setting for about 10 seconds. Add the chilled butter cubes, briefly switching the mixer on and off to stop flour spilling out, then mix on low (setting 2) for about 75 seconds, until the mixture resembles damp sand with coarse crumbs. Break up any large pieces with your fingers. Do not overwork it: the dough should not come together yet. You can instead use a pastry blender or your fingers to work in the butter.

2. 2

   Hydrate dough

   Add the ice-cold water gradually, 15 ml (1 tablespoon) at a time, pulsing the mixer for 1–2 seconds after each addition. Use only enough for the dough to look lumpy rather than wet or sticky; around 75–90 ml (5–6 tablespoons) is typically needed, and you may not use it all. A pinched piece should hold together, not feel dry or crumbly. Avoid overmixing.

3. 3

   Chill the dough

   Press the dough into a 2.5 cm (1-inch) thick disc, wrap it in cling film and put it in a resealable bag. Refrigerate for at least 4 hours, overnight or for up to 2 days.

4. 4

   Roll the pastry

   Take the dough out of the fridge and leave it at room temperature for 5–10 minutes, or longer if it is still too firm to roll. Flour the work surface and dough, turning and dusting as needed to prevent sticking. Roll it into a circle about 36 cm (14 inches) across and slightly thicker than 3 mm (1/8 inch).

5. 5

   Shape the crust

   Fit the pastry into a 23 cm (9-inch) pie dish, pressing it gently against the base and sides. Trim it with a small knife, leaving a 1.3 cm (1/2-inch) overhang, then tuck the excess underneath the edge and crimp it between your thumb and forefinger. Freeze the dish for 20 minutes.

6. 6

   Heat the oven

   Position a rack in the middle of the oven and preheat it to 190°C (375°F).

7. 7

   Par-bake pastry

   Set the chilled pie dish on a baking tray. Line the pastry with baking parchment and add pie weights, covering the base and sides without overfilling. Bake for about 20 minutes, until the edges are lightly golden and just set. Leave the weights in place for 4–5 minutes after removing the crust from the oven to press down any puffed areas, then remove the parchment and weights. Bake for a further 5 minutes to dry the base. Set the crust on a wire rack; any puffing should settle as it stands.

8. 8

   Cook the bacon

   Put the chopped bacon in a large frying pan and set it over a medium heat. Once it begins to sizzle, stir it occasionally and cook for about 8 minutes, until crisp. Transfer it to a plate lined with kitchen paper to drain.

9. 9

   Cook the shallots

   Leave about 15 ml (1 tablespoon) of bacon fat in the pan. Add the shallots and sauté for 2–3 minutes, until fragrant and translucent, then transfer them to a small bowl.

10. 10

    Layer the filling

    Scatter half the cheese, shallots and bacon evenly into the par-baked crust. Sprinkle the remaining cheese over the top.

11. 11

    Mix the custard

    In a medium bowl, whisk together the eggs, egg yolk, milk, cream, salt, pepper and nutmeg. Slowly pour the mixture into the crust, allowing it to settle around the filling.

12. 12

    Bake the quiche

    Bake the quiche on a baking tray for about 45–50 minutes, until the surface and crust are golden and the centre still wobbles slightly. If using an instant-read thermometer, check that the centre is 85–88°C (185–190°F). A knife inserted about 2.5 cm (1 inch) from the edge should come out clean, not wet.

13. 13

    Cool and serve

    Let the quiche cool on a wire rack to room temperature, about 1 1/2–2 hours. Slice and serve.

What is Quiche Lorraine?

Quiche Lorraine takes its name from Lorraine, a region in north-eastern France, and belongs to the French tradition of savoury open tarts filled with custard. This version uses a homemade butter pastry, bacon, shallots and Gruyère in a rich egg-and-cream filling.

The method builds flavour and structure in stages: the pastry is chilled and partially baked before the filling goes in, while crisp bacon and softened shallots are layered into the shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 14g protein, 18g carbs, 42g fat.

The pastry flour supplies most of the carbohydrates, while butter, bacon, cream, cheese and egg yolk contribute much of the fat. Eggs, bacon, cheese and dairy provide the protein. Serve a slice with a generous salad or vegetables to round out the plate.

The pastry's texture

Cold butter: keeping it chilled helps leave small pieces in the flour, which contribute to a flaky crust. Stop mixing while the dough still looks crumbly; it should only hold together after water is added.

Cold water: add it a little at a time rather than pouring it all in. The dough is ready when a pinch compresses and holds without feeling sticky.

Why the crust is par-baked

Blind baking: lining the chilled shell and weighing it down helps the sides keep their shape before the wet custard is added. The short final bake without weights dries the base.

A little puffing after the weights come out is expected. Let the crust sit while you prepare the filling; it should settle before you pour in the custard.

Layering the filling

Bacon and shallots: cooking the bacon first crisps it and provides fat to sauté the shallots. Drain the bacon on kitchen paper, and leave only about 15 ml (1 tablespoon) of fat in the pan for the shallots.

Cheese: layering half the cheese with the bacon and shallots, then adding the rest on top, distributes it through the filling and across its surface.

Judging when it is done

Edges and centre: look for a golden surface and crust, with a slight wobble at the centre rather than a fully firm set. The centre should reach 85–88°C (185–190°F) if you check it with an instant-read thermometer.

Knife test: insert a knife about 2.5 cm (1 inch) from the edge. It should come out clean rather than wet; the centre can still be a little soft when the quiche leaves the oven.

Plan around the chilling and cooling

Pastry rest: allow at least 4 hours in the fridge, or make the dough the day before. It can chill for up to 2 days before rolling.

Serving time: after baking, the quiche needs about 1 1/2–2 hours on a wire rack to cool to room temperature. Include this wait, as well as the pastry rest, when planning the meal.

What to serve with it

A crisp green salad with a sharp vinaigrette makes a fresh contrast to the buttery pastry and creamy filling. Lightly dressed leaves are also easy to serve alongside warm or room-temperature slices.

For a more substantial meal, pair it with simply prepared vegetables or a bowl of soup. Keep accompanying dishes fairly straightforward so the quiche remains the focus.

Recipe notes & tips

• Keep the butter cold and stop mixing the pastry as soon as it has coarse crumbs.
• Add the water gradually; the dough may need less than the full amount.
• Flour the rolling surface lightly and rotate the dough often to prevent sticking.
• Freeze the shaped shell for the full 20 minutes before baking it with weights.
• Drain the cooked bacon well so excess fat does not pool in the filling.
• Cool the quiche fully before slicing for neater portions.

Variations

• Swap the cheese: use another good-melting cheese in place of Gruyère.
• Add herbs: whisk a little finely chopped fresh thyme into the custard.
• Use leeks: replace the shallots with finely sliced, softened leeks.
• Add greens: fold cooked, well-drained spinach into the layered filling.
• Make it meat-free: omit the bacon and sauté the shallots in butter instead.

Common mistakes to avoid

• Overworking the pastry: stop mixing while it is still crumbly and add water only until it holds when pinched.
• Adding too much water: pour it in a tablespoon at a time and stop when the dough is just cohesive.
• Skipping the chill: refrigerate the dough for at least 4 hours and freeze the shaped shell for 20 minutes.
• Overfilling with pie weights: cover the base and sides without packing the weights above the crust.
• Pouring custard into a wet base: bake the shell for the extra 5 minutes after removing the weights.
• Baking until the centre is firm: take the quiche out when the middle still wobbles slightly.

How to store

Once cooled, cover and refrigerate leftovers for up to 3 days. Reheat slices in a 160°C oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions