Quiche Lorraine
“Savory French tart from Lorraine with a buttery pastry shell filled with custard, lardons, and Gruyere.”
Flour
Butter
Egg
Cheese
Onion
PastryWhere it comes from
Quiche Lorraine, a savory tart from the Lorraine region of France, has become a staple in French cuisine since the 16th century. This dish features a buttery pastry crust filled with a custard of eggs, cream, and lardons, exemplifying the French art of pastry-making. Interestingly, the term 'quiche' comes from the German word 'kuchen', meaning cake, reflecting the dish's layered culinary heritage.
On the Palate
How it's made
5 steps · Show ↓65 min active · 30 min waiting
How it's made
5 steps · Show ↓- 15 min
Roll out the pastry on a lightly floured surface and line a tart tin, trimming any excess. Prick the base with a fork and chill in the refrigerator for 30 minutes.
- 220 min
Preheat the oven to 375°F (190°C). Blind bake the pastry by lining it with parchment paper and filling with baking beans. Bake until the edges are golden, about 15 minutes. Remove the beans and paper, and bake for another 5 minutes until the base is dry.
- 310 min
In a skillet, cook the bacon until crisp. Remove and drain on paper towels. In the same skillet, sauté the onions until soft and translucent.
- 45 min
In a bowl, whisk together the eggs and cream until smooth. Stir in the cheese, cooked bacon, and onions. Pour the mixture into the prepared pastry shell.
- 525 min
Bake the quiche in the oven until the filling is set and lightly golden on top, about 25 minutes. The quiche should be slightly wobbly in the center when done.
Watch outAvoid over-baking; the center should have a slight jiggle when you shake the tart gently.
