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Classic Quiche Lorraine – French Bacon, Egg & Cream Tart
The iconic specialty from the Lorraine region: flaky, buttery pastry shell cradling a silky, rich custard of farm eggs, crème fraîche, savory smoked lardons, and a whisper of nutmeg.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
6servings
- Shortcrust pastry sheet (pâte brisée)1 piece
- Thick-cut smoked bacon lardons180 g
- Large fresh eggs3 piece
- Heavy whipping cream or crème fraîche250 ml
- Whole milk100 ml
- Grated Gruyère cheese80 g
- Freshly grated nutmeg1 pinch
- Salt
- Ground black or white pepper
Preparation Steps
1
Fit pastry into tart pan, prick base with a fork, and blind bake at 180°C (350°F) for 10 minutes until lightly set.
10 min timer
2
Sauté bacon lardons in a skillet for 4-5 minutes until crisp-tender. Drain on paper towels.
5 min timer
3
In a bowl, whisk eggs, heavy cream, milk, pinch of nutmeg, salt, and pepper until smooth and velvety.
3 min timer
4
Scatter bacon and grated Gruyère over the crust, pour over the egg-cream custard, and bake at 180°C (350°F) for 25-30 minutes until set with a golden crust.
30 min timer
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Provenance & Public Domain Audit
Source: Classical French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
