Classic Quiche Lorraine Recipe (Traditional French Version)
Quiche Lorraine is one of the most iconic dishes in French cuisine, known for its silky custard, crisp pastry crust, and rich savory flavor. Originating from the Lorraine region of France, the authentic Quiche Lorraine is beautifully simple and relies on technique rather than excess ingredients.
Contrary to many modern variations, the traditional recipe contains no cheese, no onions, and no garlic. Just eggs, cream, smoked bacon, and a perfectly baked crust. When done correctly, the result is a delicate, creamy quiche with a deeply satisfying flavor that highlights the quality of its ingredients.
This recipe stays true to the classic preparation, making it ideal for brunch, lunch, or a light dinner.
What Makes Quiche Lorraine Truly Traditional?
A classic Quiche Lorraine follows a few strict rules:
- Shortcrust pastry base
- Smoked bacon or lardons
- Eggs and heavy cream
- Black pepper and optional nutmeg
- No cheese of any kind
- No onions or aromatics
The richness comes entirely from the custard and bacon, not added ingredients.
Ingredients for a Classic Quiche Lorraine
For the Pastry Crust
- 1¼ cups (160 g) all-purpose flour
- ½ cup (115 g) cold unsalted butter, cubed
- ¼ teaspoon salt
- 3–4 tablespoons ice-cold water
You may use high-quality store-bought shortcrust pastry if preferred.
For the Filling
- 200 g (7 oz) smoked bacon or lardons
- 3 large eggs
- 1¼ cups (300 ml) heavy cream
- Freshly ground black pepper
- Pinch of nutmeg (optional)
Step-by-Step Instructions
Step 1: Prepare the Pastry Dough
In a mixing bowl, combine the flour and salt. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, mixing gently just until the dough comes together. Avoid overworking the dough to keep the crust tender.
Form the dough into a disk, wrap it tightly, and refrigerate for at least 30 minutes. This resting time relaxes the gluten and improves texture.
Step 2: Blind Bake the Crust
Preheat the oven to 375°F (190°C).
Roll out the chilled dough and line a 9-inch tart pan. Trim excess dough and prick the base with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake:
- 15 minutes with weights
- Remove weights and bake an additional 5–7 minutes
The crust should be lightly golden and dry. This step is essential to prevent a soggy bottom.
Step 3: Prepare the Bacon
Cut the bacon into small pieces if not already prepared.
Cook in a skillet over medium heat until just crisp. Do not overcook, as it will continue to cook in the oven.
Transfer to paper towels to drain excess fat and allow to cool slightly.
Step 4: Make the Custard
In a bowl, whisk together:
- Eggs
- Heavy cream
- Freshly ground black pepper
- Nutmeg, if using
Do not add salt. The bacon provides enough seasoning.
Whisk gently until smooth and well combined, avoiding excess air.
Step 5: Assemble the Quiche
Evenly distribute the cooked bacon over the pre-baked crust.
Carefully pour the custard mixture over the bacon, filling the crust almost to the top.
Tap the pan lightly on the counter to release any trapped air bubbles.
Step 6: Bake to Perfection
Reduce oven temperature to 350°F (175°C).
Bake for 30–35 minutes, or until:
- The center is just set
- The top is lightly golden
- The custard jiggles slightly but is not liquid
Overbaking will cause the custard to become rubbery, so watch closely.
Allow the quiche to rest for 15 minutes before slicing.
Serving Suggestions
Quiche Lorraine is best served warm or at room temperature. It pairs beautifully with:
- A simple green salad
- Light vinaigrette
- Fresh bread
This makes it perfect for brunch tables or elegant lunches.
Storage and Reheating
- Store covered in the refrigerator for up to 3 days
- Reheat gently in the oven at 325°F (165°C)
- Avoid microwaving to preserve texture
Final Thoughts
This traditional Quiche Lorraine recipe proves that simplicity is the heart of classic French cooking. With a crisp pastry crust, creamy custard, and perfectly cooked bacon, it delivers rich flavor without unnecessary additions.
If you want to experience Quiche Lorraine the way it was originally made, this recipe is the real deal.