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  • Writer's pictureKevin Dam

"Uncovering the Origins of Quiche Lorraine: A Delicious Journey Through French Cuisine"

Quiche Lorraine is a classic French dish that exhibits simplicity and elegance. It consists of a buttery pastry crust filled with a savory custard, bacon, and cheese. Though the recipe is straightforward, achieving the perfect texture and flavor balance requires some care. Below you'll find a basic recipe for Quiche Lorraine with some tips and tricks to perfect it.


  • Dish name: Quiche Lorraine

  • Cuisine: French

  • Preparation time: 20 minutes, plus chilling

  • Cooking time: 35-40 minutes

  • Yield: Serves 6-8


  • 1 pie pastry crust (9-inch)

  • 8 slices of bacon, chopped

  • 4 large eggs

  • 1 1/2 cups heavy cream or whole milk

  • 1 cup grated Gruyere or Swiss cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • A pinch of nutmeg

  • Butter for greasing


  1. Preheat your oven to 375°F (190°C).

  2. Roll out the pastry to fit a 9-inch pie plate. Press the pastry into the plate and up the sides, then chill it in the fridge.

  3. Cook the bacon in a skillet until crisp. Spread the bacon over the bottom of the chilled pastry crust.

  4. Sprinkle the cheese evenly over the bacon.

  5. In a mixing bowl, whisk together eggs, heavy cream (or milk), salt, pepper, and nutmeg.

  6. Pour the egg mixture over the bacon and cheese.

  7. Bake in the preheated oven for 35-40 minutes or until the custard is set and lightly golden on top.

  8. Let cool slightly before serving.

Tips and Tricks:

  • Pastry Crust: Use cold butter and ice water to keep the pastry dough flaky.

  • Bacon: For best flavor, choose a high-quality smoked bacon and cook it until it's just crisp to avoid soggy bits in the quiche.

  • Egg Mixture: Whisk eggs and cream thoroughly to ensure a smooth custard. Overmixing can incorporate too much air and cause the quiche to puff up and then fall.

  • Cheese: Gruyere cheese is traditional for Quiche Lorraine, but swapping part of it for some cheddar can add another layer of flavor.

  • Baking Blind: To prevent a soggy crust, you may choose to pre-bake ("blind bake") the pastry crust for about 10 minutes with pie weights before adding the filling.

  • Resting: Let the quiche rest for a few minutes after taking it out of the oven. It continues to set and will be easier to slice.

  • Seasoning: A little nutmeg goes a long way in enhancing the flavor of the custard.

  • Cream vs Milk: While heavy cream makes for a richer custard, whole milk is a perfectly acceptable lighter substitute.

  • Vary the Add-Ins: While traditional Quiche Lorraine doesn't have onions or other vegetables, feel free to tailor it to your taste with additional ingredients.

  • Doneness: The quiche is done when the center is just set and no longer jiggles when you move the pie plate.

Quiche Lorraine is perfect for brunch, lunch, or dinner and can be served hot or at room temperature. The key to a perfect quiche is balance: a flaky crust, a tender custard, and the right ratio of bacon to cheese. Enjoy the process of making this quintessential French dish and the delicious results!

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1 comentário

Mohamed Njounkou
29 de jun.

I like this post

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