Many of you voted in one of my recent newsletters for me to share my favorite Quiche Lorraine recipe… and here it is! A true classic of French cuisine, Quiche Lorraine is a specialty from the eastern region of France—just as its name suggests: Lorraine. It’s a simple, rustic dish, often enjoyed as an everyday meal in France (it’s definitely not considered a festive or special-occasion dish). You’ll often find it served in French bistros and brasseries, accompanied by a simple green salad. The recipe is based on just a few humble, yet delicious ingredients: butter, cream, eggs, and lardons. It’s a hearty dish, and honestly, one-quarter of a quiche served with a green salad dressed in a homemade vinaigrette (olive oil, balsamic vinegar, or mustard, depending on your taste) is more than enough for one person.
I love making this recipe in the evening when I have a little time. It’s quick and easy, using ingredients that are often already in the fridge. And after tasting countless Quiches Lorraine, I can confidently say that what truly makes the difference is using a pure butter shortcrust pastry. The flavor is simply incomparable! Just like with tarts, I always recommend making the pastry yourself rather than using a store-bought version, which often doesn’t contain any butter at all (since butter is an expensive ingredient for industrial producers). Trust me, the taste of this homemade Quiche Lorraine is unlike anything you’ve probably tried before—even in France! I can’t wait for you to try it and tell me what you think ;).
The Quiche Lorraine Recipe I Always Make
Ingredients
- 7 oz (200 g) lardons (or diced bacon)
- 4 large eggs
- 7 oz (20cl) liquid full-fat crème fraîche (heavy or whipping cream)
- Salt and ground black pepper
- A pinch of ground nutmeg
For the shortcrust pastry:
- 3.5 oz (100 g) unsalted butter, softened
- 1 ⅔ cups (200 g) all-purpose flour
- 1 level teaspoon of salt
- 4 to 5 tbsp of cold water
Instructions
- Prepare the shortcrust pastry. In a large mixing bowl, add the flour and salt, forming a well in the center. Place the softened, diced butter into the well. Using your fingertips, gently work the butter into the flour, gradually incorporating 4 to 5 tablespoons of cold water. Mix until the dough comes together into a ball. Knead lightly until the dough is smooth and no longer sticky.
- Preheat the oven to 400°F (200°C).
- In a skillet over medium heat, cook the lardons (or diced bacon) until golden and crispy. Drain on a paper towel to remove excess fat.
- On a floured surface, roll the dough into a circle about 1/8 inch (3 mm) thick. Carefully place it into a round tart pan, pressing the edges to form a neat border. Prick the base of the pastry with a fork to prevent it from puffing up during baking.
- Evenly distribute the cooked lardons over the pastry base.
- In a separate bowl, whisk the eggs and crème fraîche together until smooth. Season with a little salt (keeping in mind the lardons are already salty), freshly ground black pepper, and a pinch of ground nutmeg.
- Pour the mixture over the lardons in the tart shell. Bake for 10 minutes at 400°F (200°C), then reduce the temperature to 350°F (180°C) and bake for an additional 20–25 minutes, or until the filling is set and golden.
- Let the quiche cool for about 5 minutes before removing it from the pan. Serve warm, accompanied by a green salad. Typically, one-quarter of the quiche served with salad is sufficient per person.
Hi Leonce
Thank you so much for this lovely and delicious recipe.
Thank you for such delightful recipes.
Hi, did you ever try baking the crust for 5-10 min before pouring the wet ingredients? I sometimes find the bottom of the quiche a bit raw. Your recipe is excellent!
NO cheese! All my recipes have cheese, I can’t wait to try this one! Yum
Jean
Yes, some versions of the quiche Lorraine do include cheese, but personally I find it can easily become a bit too rich—especially since this recipe already has a buttery shortcrust pastry and a creamy filling with lardons and eggs. I hope you’ll enjoy this more traditional version just as much. Bon appétit :)!
Hi, which butter, flour, salt, creme fraiche and egg brands are you using? I am in France (originally Seattle) right now and would love to find the good products and try this out. Thanks
Thank you, Sara, for your comment! Of course—here are the brands I use for this recipe: For butter, I like using Président unsalted butter for baking (it has a great taste and is reasonably priced). For flour, I use Francine T45 wheat flour. For salt, I love Fleur de Sel de Guérande from Reflets de France, but if that’s hard to find, you can use classic La Baleine salt. For crème fraîche, I use a 20cl carton of Elle & Vire full-fat liquid cream (you can usually find it in the non-refrigerated milk aisle or sometimes near the butter section in French supermarkets). As for eggs, I always go for organic, but I don’t have a preferred brand—they’re usually in green cardboard packaging. I hope this helps! Let me know if you have any other questions :).