Easy Authentic Quiche Lorraine Recipe – A French Classic
Discover our easy and authentic Quiche Lorraine, a staple of French cuisine. Perfect for a quick lunch, a light dinner or a friendly brunch, it combines a crispy shortcrust pastry, golden bacon lardons and a creamy egg filling. Simple to make and full of traditional flavors, this recipe will delight every palate. Follow our steps for a perfectly golden and creamy result, along with practical tips and gourmet variations. A comforting quiche to serve hot or warm with a green salad.
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- 1
Preheat your oven to 180°C (350°F). Roll out the pastry in a tart tin, prick the bottom with a fork. You can pre-bake the crust lightly for extra crispiness.
- 2
In a pan without fat, cook the bacon lardons over medium heat until golden. Drain them on paper towels.
- 3
In a bowl, beat the eggs with the fresh cream and milk. Season with salt, pepper and a pinch of nutmeg. Mix well.
- 4
Spread the bacon over the pastry base. Pour the quiche mixture on top, covering evenly.
- 5
Bake for 30-35 minutes, until the filling is set and lightly golden. Let cool slightly before unmolding.
- To prevent the pastry from getting soggy, pre-bake it blind for 10 minutes. Brush the base with mustard for extra flavor.
- Cheesy variation: add a layer of grated Gruyère cheese on the pastry base before pouring the mixture.
- Salmon variation: replace the bacon with smoked salmon cubes for a lighter quiche.
- Do not overcook the quiche, it continues to cook out of the oven and stays creamy.
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