Quiche Lorraine (Classic French Recipe)

Here is a easy and authentic Quiche Lorraine recipe — classic French, simple, and perfect for any meal!

Ingredients

200 g (1 ½ cups) all-purpose flour

100 g (7 tbsp) cold butter, diced

1 egg

½ tsp salt

1–2 tbsp cold water (only if needed)

200 g (7 oz) bacon lardons or diced smoked bacon

200 ml (¾ cup) heavy cream

100 ml (⅓ cup + 1 tbsp) milk

3 eggs

A pinch of nutmeg

Salt and black pepper

Optional (not strictly traditional but common): 50–100 g (½–1 cup) grated Gruyère or Emmental

Method

Mix flour, salt, and cold butter with your fingertips until crumbly. Add the egg and quickly knead into a smooth dough.

If the dough is too dry, add a tablespoon of cold water.

Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.

Fry the bacon in a dry pan until lightly crispy. Drain on paper towels.

Preheat the oven to 180°C / 350°F. Roll out the dough and fit it into the tart pan.

Prick with a fork, cover with baking paper, and add pie weights/dried beans.

Bake 10 minutes, then remove weights and bake another 5 minutes.

Whisk together eggs, cream, and milk. Season with pepper and nutmeg (be careful with salt — the bacon is salty). Add the cheese if using. Spread the bacon evenly over the pre-baked crust. Pour the egg-cream mixture over the top. Bake for 25–30 minutes, until golden and set in the center.Let cool slightly. Serve warm or at room temperature with a green salad and vinaigrette.