📝 About This Recipe
Transport your kitchen to the heart of Alsace with this quintessential Quiche Lorraine, featuring a buttery, shatteringly crisp Pâte Brisée crust. The filling is a masterclass in French comfort, combining smoky, thick-cut lardons with a silky, nutmeg-scented custard that melts in the mouth. Unlike modern variations, this authentic version emphasizes the rich harmony of heavy cream and eggs, creating a sophisticated centerpiece perfect for a leisurely brunch or a refined dinner.
🥗 Ingredients
For the Pâte Brisée (Pastry)
- 1 1/4 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1/2 teaspoon Salt
- 3-4 tablespoons Ice water (as needed to bind)
The Filling
- 6-8 ounces Thick-cut bacon or Slab bacon (cut into 1/2-inch matchsticks (lardons))
- 1 1/2 cups Gruyère cheese (freshly grated)
- 2 pieces Shallots (finely minced)
The Custard
- 3 pieces Large eggs (at room temperature)
- 2 pieces Large egg yolks (for extra richness)
- 1 1/2 cups Heavy cream (do not use milk)
- 1/2 cup Whole milk
- 1/4 teaspoon Freshly grated nutmeg (essential for authenticity)
- 1/2 teaspoon Kosher salt (adjust based on saltiness of bacon)
- 1/4 teaspoon White pepper (finely ground)
👨🍳 Instructions
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1
Prepare the pastry: In a food processor, pulse the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized bits of butter remaining.
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2
Drizzle in the ice water one tablespoon at a time, pulsing briefly after each addition, until the dough just begins to clump together. Do not overwork.
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3
Turn the dough onto a lightly floured surface, form into a disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
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4
Preheat your oven to 375°F (190°C). Roll out the chilled dough to a 12-inch circle and fit it into a 9-inch deep-dish tart pan or pie plate. Trim the edges and chill for another 20 minutes.
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5
Blind bake the crust: Line the dough with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and paper, then bake for another 5-8 minutes until the bottom is set and pale gold. Set aside to cool.
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6
In a medium skillet over medium heat, cook the bacon lardons until crisp and the fat has rendered. Use a slotted spoon to transfer bacon to paper towels.
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7
Discard all but 1 tablespoon of bacon fat from the skillet. Add the minced shallots and sauté for 2-3 minutes until soft and translucent, then remove from heat.
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8
In a large mixing bowl, whisk together the 3 eggs, 2 egg yolks, heavy cream, and milk until perfectly smooth and aerated.
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9
Season the custard with the nutmeg, salt, and white pepper. Whisk thoroughly to ensure the spices are evenly distributed.
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10
Lower the oven temperature to 325°F (165°C). Scatter the cooked bacon lardons, sautéed shallots, and 1 cup of the grated Gruyère evenly across the bottom of the pre-baked crust.
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11
Place the tart pan on a rimmed baking sheet (to catch any spills). Carefully pour the custard mixture over the fillings until it reaches just below the rim of the crust.
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12
Top with the remaining 1/2 cup of Gruyère cheese for a beautiful golden finish.
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13
Bake for 35-45 minutes. The quiche is done when the edges are set and slightly puffed, but the center still has a slight, gelatinous jiggle when nudged.
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14
Allow the quiche to cool on a wire rack for at least 20 minutes. This is crucial as the custard continues to set during this time.
💡 Chef's Tips
Always use cold butter and ice water for the crust to ensure maximum flakiness. For the silkiest texture, avoid over-beating the eggs; you want to combine them without creating too many air bubbles. If the edges of your crust brown too quickly, cover them loosely with a foil ring during the final 20 minutes of baking. To prevent a soggy bottom, ensure your bacon and shallots are well-drained of fat before adding them to the crust. Authentic Quiche Lorraine traditionally doesn't use cheese, but Gruyère is the standard 'bistro' addition that adds incredible depth.
🍽️ Serving Suggestions
Serve warm or at room temperature with a crisp Frisée salad dressed in a sharp Dijon vinaigrette. A chilled glass of dry Alsatian Riesling or a crisp Chardonnay cuts through the richness beautifully. Pair with a side of roasted asparagus or steamed green beans for a light lunch. For a classic French breakfast, serve with a side of fresh seasonal berries and a café au lait.