Classic French savory tart with a buttery crust, creamy egg custard, and smoky bacon.

Quiche Lorraine

The quintessential French savory tart, featuring a buttery pastry crust filled with a rich custard of eggs, cream, and smoky bacon.

Yields: 6 servings Prep time: 25 minutes (+ chilling time for crust) Cook time: 40-45 minutes

Ingredients:

• For the Pastry (Pâte Brisée):
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3-5 tbsp ice water
• For the Filling:
  • 6 ounces thick-cut bacon, diced
  • 1 small onion, finely chopped (optional)
  • 4 large eggs
  • 1 1/2 cups heavy cream (or half-and-half)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of freshly grated nutmeg
  • 1 cup grated Gruyère cheese (optional, traditional Lorraine does not include cheese, but it's a popular addition)

Instructions:

1. Make the Pastry: In a bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with pea-sized butter pieces. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Preheat oven to 375°F (190°C).
3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish or tart pan. Trim and crimp the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and paper, bake for another 5-7 minutes until lightly golden. Let cool slightly.
4. Prepare the Filling: While the crust bakes, cook the diced bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. If using onion, sauté it in 1 tbsp of the bacon fat until softened, then drain.
5. In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
6. Assemble the Quiche: Sprinkle the cooked bacon (and sautéed onion, if using) evenly over the bottom of the partially baked crust. If using cheese, sprinkle it over the bacon.
7. Carefully pour the egg and cream mixture over the bacon and cheese.
8. Bake: Place the quiche on a baking sheet (to catch any spills) and bake in the preheated oven for 30-40 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out clean.
9. Let the quiche cool for at least 10-15 minutes before slicing and serving. It can be served warm or at room temperature.

### What makes it special?:*

Quiche Lorraine is celebrated for its simple yet elegant combination of textures and flavors: a flaky, buttery crust encasing a smooth, rich custard studded with savory bacon. Originating from the Lorraine region of France, its versatility makes it perfect for brunch, lunch, or a light dinner.