Quiche Lorraine

Name: Quiche Lorraine
Prep time: 105 min
Cook time: 30 min
Yield: 6 to 8 servings
Cuisine: French Menu
Ingredients: All-purpose Flour — 250 g; Butter — 125 g; Egg — 1; Water — 80 ml; Salt — 1 pinch; Sugar — 1 pinch; Eggs — 3; Heavy Cream — 300 ml; Smoked Pork Belly — 200 g; Salt — To taste; Black Pepper — To taste

This authentic French Quiche Lorraine is a timeless classic consisting of a delicate, buttery shortcrust pastry filled with a savoury 'migaine' of cream and eggs, and studded with smokey pork belly lardons. Perfectly baked until the top is golden and just set, this comforting dish relies on simplicity and quality ingredients to deliver an incredibly smooth, rich experience that defines traditional French rustic home cooking.

Cuisines

Cooking Instructions

Preparation: 105 minutes
Cooking: 30 minutes

Servings: 6 to 8

Notes:

Choosing the right pan is crucial; metal pans are superior for heat conduction and ensuring a crisp crust, whereas ceramic or earthenware dishes often require blind baking to prevent a soggy bottom.

To minimise dough shrinkage, use a low-protein cake flour if possible and avoid over-kneading; once the dough has been gathered into a ball, it must be chilled for at least one to two hours before rolling.

When preparing the filling, whisk the eggs and cream thoroughly until uniform, seasoning only with salt and pepper; traditional Quiche Lorraine relies on the pure, rich flavours of cream and eggs without added herbs, cheese, or milk.

Blind bake the pastry crust at 200°C for 10 to 12 minutes with pie weights, ensuring the weights are spread to the very edges to prevent the sides from slumping and the bottom from ballooning.

Patience is essential when serving; allow the quiche to rest and cool to room temperature for at least one hour after baking, which enables the filling to set perfectly for clean, attractive slices.

Prepare Shortcrust
Sift the flour into a large bowl, rub in cold cubed butter with your fingertips to create a sandy texture, then mix in the egg, salt, and water, gathering the mixture into a dough without over-kneading.

Chill Dough
Wrap the dough in plastic, flatten it slightly, and refrigerate for one to two hours to firm up.

Roll and Blind Bake
Roll the dough to a 3 mm thickness, line a 26 cm metal quiche pan, trim the edges, dock the base with a fork, and blind bake at 200°C for 10 to 12 minutes with weights.

Prepare Filling
Whisk together the eggs, heavy cream, salt, and pepper until well combined, and lightly pan-fry the smoked pork belly lardons until the fat has rendered.

Assemble and Bake
Distribute the lardons evenly over the blind-baked crust, pour over the egg and cream mixture, and bake at 180°C for 25 to 30 minutes until golden and just set.

Serve
Remove from the oven, allow the quiche to rest and cool at room temperature for one hour to set fully, then slice and serve.