Quiche Lorraine recipe

A French classic from the region of Lorraine — simple, rich, and comforting.

Originally from northeastern France, Quiche Lorraine is a savory pie traditionally made with eggs, cream, and smoked bacon. 

Ingredients (serves 4–6):

• 1 shortcrust pastry (or puff pastry)
• 200 g (about 7 oz) smoked bacon or lardons
• 3 eggs
• 200 ml (3/4 cup) heavy cream
• 200 ml (3/4 cup) whole milk
• Salt & pepper
• A pinch of nutmeg (optional)
• Optional: 80 g (about 3 oz) grated Gruyère cheese

Instructions:

1. Preheat the oven to 180°C (350°F).
   Roll out the pastry into a tart pan and prick the bottom with a fork.
2. Cook the bacon/lardons in a skillet (no oil needed) until golden and crispy. Drain on paper towels.
3. In a mixing bowl, beat the eggs with the cream and milk. Season lightly with salt, pepper, and nutmeg.
4. Spread the bacon evenly over the pastry crust. Pour the egg mixture on top. Add the grated cheese if using.
5. Bake for 35 to 40 minutes, or until the top is golden and the center is set.
6. Let it cool slightly before serving. It goes perfectly with a green salad.

Tip:

Quiche Lorraine can be enjoyed warm, at room temperature, or even cold,  ideal for brunches, picnics, or light dinners.