Classic Quiche Lorraine

Classic French quiche with smoky bacon and gruyere

Total: 70 min
Hands-on: 35 min
Serves: 6
Level: Medium
Cuisine: French
Meal: Lunch

A rich and comforting custard quiche filled with crispy bacon, spring onions, and a layer of melted gruyere, baked until golden.

Shopping list

shortcrust pastry, 200 g
bacon lardons, 150 g
eggs, 4
cream, 250 ml
whole milk, 125 ml
gruyere, 100 g
spring onions, 4
black pepper, 0.5 tsp

Ingredients

200 g shortcrust pastry store-bought rolled out
150 g bacon lardons pan-fried and drained on paper
4 eggs
250 ml cream heavily whipped
125 ml whole milk
100 g gruyere finely grated
4 spring onions whites and pale green parts, finely sliced
0.5 tsp black pepper freshly cracked

Method

Roll out the shortcrust pastry onto a lightly floured surface and line a 22cm springform pan with it, pressing it into the bottom and sides. Trim the excess pastry and prick the bottom with a fork to prevent bubbling during the bake.

2 min
Heat a skillet over medium heat and pan-fry the bacon lardons until they are crisp and golden brown. Remove them with a slotted spoon and drain on a plate lined with paper towels to absorb excess fat.

Tip Do not add oil as the bacon fat will render.

4 min
In a large bowl, whisk the eggs with the cream, milk, and a generous amount of freshly cracked black pepper until smooth and fully combined. The liquid should look emulsified without any curdling.

3 min
Scatter the finely sliced spring onions evenly over the base of the prepared pastry. Layer the pan-fried bacon lardons on top of the spring onions, ensuring an even distribution throughout the quiche base.

2 min
Sprinkle the finely grated gruyere over the bacon layer, pressing it gently so it adheres to the bacon. This acts as a barrier to prevent the pastry from going soggy when the liquid is added.

1 min
Pour the egg and cream custard mixture over the layered ingredients. Tilt the pan gently so the liquid flows evenly into the gaps and covers the bacon completely. Be careful not to spill over the edges.

2 min
Place the quiche on a middle rack of the preheated oven. Bake for 35 to 40 minutes at 180 degrees Celsius until the edges of the pastry are deeply golden brown and the center is just set but still wobbly.

Tip Insert a knife into the center; it should come out clean but not dry.

5 min
Remove the quiche from the oven and let it rest for 5 to 10 minutes before releasing it from the springform pan. Serve warm alongside a simple green salad with a vinaigrette for contrast.

Tip Resting allows the custard to set fully before slicing.

3 min

Chef's tips

Crack the black pepper generously into the custard; it is the key seasoning for a Lorraine.
Rest the quiche for at least 5 minutes after baking; it will set further as it cools.
If the pastry edges brown too quickly, cover them with a ring of parchment paper halfway through.

Swap it

Ham: Swap the bacon for cooked, diced ham for a less smoky, sweeter flavor.
Mushrooms: Add a handful of sliced, sauteed cremini mushrooms to the spring onions for an earthy touch.
Gouda Cheese: Replace the gruyere with milder gouda if you prefer a less nutty cheese.