Quiche Lorraine (Classic French Savory Pie Recipe)

Classic savory tart with eggs, cream, and smoked bacon in a buttery pastry.

Ingredients (Serves 6–8)

For the Pastry

• 250 g all-purpose flour

• 125 g unsalted butter, cold and cubed

• 1 egg

• 2–3 tbsp cold water

• Pinch of salt

For the Filling

• 200 g smoked bacon or lardons

• 3 large eggs

• 250 ml heavy cream

• 100 ml milk

• Salt and freshly ground black pepper

• Pinch of nutmeg (optional)

• 100 g grated Gruyère or Emmental cheese (optional)

Preparation

1. Prepare the pastry:

   • Mix flour and salt in a bowl.

   • Rub in butter until mixture resembles coarse crumbs.

   • Add egg and cold water, knead into a smooth dough.

   • Wrap in cling film and chill for 30 minutes.

2. Preheat oven:

   • Set oven to 180°C (350°F).

3. Prepare the filling:

   • Fry bacon until lightly crisp, then drain excess fat.

   • In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg.

4. Assemble quiche:

   • Roll out chilled pastry and line a tart pan.

   • Sprinkle bacon (and cheese if using) evenly over the base.

   • Pour custard mixture over bacon.

5. Bake:

   • Bake for 35–40 minutes until custard is set and top is golden.

6. Serve:

   • Let cool slightly before slicing. Serve warm or at room temperature.

Serving Suggestions

• Serve with a green salad for a light meal.

• Pair with white wine such as Chardonnay or Sauvignon Blanc.

Cooking Tips

• Blind bake the pastry for 10 minutes for a crispier crust.

• Use high-quality bacon for authentic flavor.

• Avoid overfilling to prevent custard from overflowing.