Quiche Lorraine
Quiche Lorraine originates from the historic region of Lorraine in northeastern France, where the tradition of baking open pastry tarts with cream and egg filling dates back to the 16th century. The classic version is strictly smoked lardons, double cream, and Gruyère — no onion, no vegetables — letting the smoky pork and rich custard speak for themselves against the buttery shortcrust base. The defining test of a perfect quiche is the centre: it should tremble like barely set crème brûlée when the tin is gently shaken.
Lorraine classic
16th-century tart from northeastern France
Lardons only
No onion — the authentic Lorraine rule
Barely set custard
Centre must tremble when the tin is shaken
Gruyère finish
Rich cheese melted into every bite
Ingredients 6 servings
- 200g shortcrust pastry (1 sheet), blind-baked
- 200g smoked lardons or diced smoked bacon
- 3 large eggs
- 300ml double cream (min. 35% fat)
- 60g Gruyère cheese, finely grated
- 1/4 tsp freshly grated nutmeg
- Salt and white pepper to taste
- Butter for greasing
How to make it
- 1Roll out the pastry and line a 23cm tart tin, pressing firmly into the edges.
- 2Chill 20 minutes.
- 3Blind-bake at 180°C: line with baking paper, fill with baking beans, bake 15 minutes; remove beans and paper and bake a further 5 minutes until pale golden.
- 4Meanwhile, cook the lardons in a dry pan until golden and the fat is rendered, about 5 minutes; drain on paper.
- 5Whisk together eggs, cream, nutmeg, salt and white pepper.
- 6Scatter the lardons evenly over the base, pour the egg mixture over, and sprinkle with Gruyère.
- 7Bake 25–30 minutes at 180°C until just set — the centre should tremble slightly when you shake the tin.
- 8Cool 10 minutes before slicing.
- 9A true Quiche Lorraine contains no onion or vegetables, only lardons and the classic custard.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
