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Quiche Lorraine, the Unfussy Way

Eggs, cream, bacon, pastry — the French lunch that survives any century.

Prep 20 min Cook 40 min Serves 6

A golden quiche Lorraine with crisp pastry
Photo: Andy Li · CC0 · Wikimedia Commons

The original quiche Lorraine is austere: pastry, custard, smoked pork. No cheese, traditionally — though almost everyone adds it now and we won't tell. The whole game is a crisp base and a custard that's just set, still trembling at the centre. We bake quiches every morning for the counter; at home, a store-bought pastry sheet is a perfectly honourable shortcut.

Ingredients

  • 1 sheet shortcrust pastry (or your own, for a 23 cm tin)
  • 200 g smoked bacon lardons
  • 3 large eggs
  • 250 ml cream
  • 100 ml whole milk
  • A pinch of nutmeg, salt and black pepper
  • Optional: 80 g grated Gruyère

Method

  1. Heat the oven to 190°C (375°F). Line a tart tin with the pastry and chill 15 minutes.
  2. Blind-bake: line with paper and baking weights, bake 15 minutes; remove the weights and bake 5 more, until the base looks dry.
  3. Meanwhile, fry the lardons until golden. Drain on paper.
  4. Whisk the eggs, cream, milk, nutmeg, salt and pepper.
  5. Scatter the lardons (and cheese, if using) over the base. Pour in the custard.
  6. Bake 30–35 minutes until just set with a slight wobble at the centre. Rest 15 minutes before slicing — warm, not hot, is when a quiche is best.
Baker's note — The blind-bake is not optional. It's the entire difference between a crisp base and a soggy one.

Questions, answered

Does real quiche Lorraine have cheese?
Traditionally, no — the classic from Lorraine is just pastry, smoked pork and custard. Cheese is a popular modern addition. Use Gruyère if you do, and nobody reasonable will object.
Why is my quiche watery?
Usually an underbaked base, an overbaked custard (which weeps), or wet fillings. Blind-bake the pastry, pull the quiche while the centre still wobbles slightly, and fry any vegetables to drive off moisture first.
Can I eat quiche cold?
Cold from the fridge mutes the flavour. Room temperature or gently rewarmed is best — about 10 minutes in a moderate oven. This is also why quiche makes superb picnic food.

Skip the baking — we did it already.

Everything in this recipe starts with good bread and pastry — request a pickup 24 hours ahead at either maison.

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