Quiche Lorraine, a French Bistro Classic

Name: Apron & Atlas
Telephone: +27 72 601 8907

France

Main course
1 h 30 min
For 4–6 people

A French savoury tart with buttery pastry, smoked bacon and a rich, creamy egg custard.

Ingredients

For the pastry

250 g plain flour
125 g cold unsalted butter, diced
1 egg yolk
3–4 tbsp cold water
½ tsp salt
Alternative: 1 sheet of ready-made shortcrust pastry.

For the filling

200 g smoked bacon or lardons, diced
3 eggs
250 ml crème fraîche or thick cream
100 ml milk
A pinch of ground nutmeg
Salt & Pepper

Optional additions

80 g grated Gruyère or Emmental cheese
A small handful of fresh chives, finely chopped
A small handful of fresh parsley, chopped
1 small onion or shallot, finely sliced
A pinch of smoked paprika

To serve

Fresh green salad
Dijon mustard vinaigrette

Method

Prepare the pastry Place the flour and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and gradually incorporate the cold water until the dough comes together. Avoid overworking it. Shape into a disc, wrap and refrigerate for 30 minutes.
Roll out the pastry Lightly flour your work surface and roll the pastry into a circle large enough to line a 24–26 cm tart tin. Carefully transfer it into the tin, pressing gently into the edges. Trim the excess pastry and prick the base with a fork. Refrigerate for another 15 minutes.
Blind-bake the pastry Preheat the oven to 180°C. Line the pastry with baking paper and fill with baking beans or dried beans. Bake for 15 minutes, remove the weights and paper, then bake for another 5–8 minutes until lightly golden. Allow to cool slightly.
Prepare the bacon Heat a frying pan over medium heat and cook the bacon lardons until golden and lightly crisp. If using onion or shallot, add it and cook until softened. Drain excess fat and set aside.
Prepare the custard In a bowl, whisk together the eggs, crème fraîche and milk until smooth. Season with black pepper and nutmeg. Add salt only if necessary, as the bacon is already salty.
Assemble the quiche Spread the bacon evenly over the pastry base. If using Gruyère or Emmental, scatter it over the bacon. Pour the egg and cream mixture carefully into the pastry shell. Finish with optional fresh chives or parsley.
Bake the quiche Bake at 180°C for approximately 30–35 minutes, until the filling is just set with a slight wobble in the centre and the top is lightly golden. Avoid overcooking to keep the custard creamy.
Rest before serving Remove from the oven and leave to rest for 10–15 minutes before slicing. This allows the custard to settle and makes the quiche easier to serve.
Serve Serve warm or at room temperature with a fresh green salad and Dijon mustard vinaigrette.$
Chef's Note The original Quiche Lorraine is traditionally made with eggs, cream and smoked bacon, without cheese. Cheese is a popular addition in modern variations, particularly Gruyère, but it is optional if you want to stay closer to the traditional recipe. The secret to a good quiche is a properly blind-baked pastry base and a gently cooked custard. For an especially creamy texture, avoid letting the filling boil or become too firm.