Paired with a fresh salad in summer and spring, or with a hearty in soup in the winter, the perennial classic French Quiche Lorraine recipe is a dish as versatile as it is delicious.
July 14th marks Bastille Day, the day where all of France takes to the street and celebrates the French Revolution. Over here, it’s also the perfect excuse to celebrate France’s incredible contributions to the culinary world. And what better way to celebrate than with a chic and delicious savory quiche?
There are many versions of Quiche Lorraine, and there’s some contention about what a true recipe should include. The original dish from Lorraine region of France did not include cheese. Made popular in America by the iconic Julia Child, this savory tart starts with a base of flaky, buttery tart crust, and builds up with a hearty layer of delicious Gruyere cheese, sumptuous smoked bacon (which you could easily substitute with smoked pancetta), all perfectly seasoned and welded together by a luscious mix of cream, milk and eggs.
The secret to a perfect quiche lies in the short crust. It should be buttery but not overwhelmingly rich, the texture both flaky and delicate, and never overwhelmingly dense.
So how do you achieve that? The best way is to make your own pastry dough, which gives you control of the ingredient proportions. Don’t be intimidated! Making this pie crust is actually super simple and an essential skill to have. Our Quiche Lorraine recipe includes instructions to make your own pastry dough, from scratch, in just minutes. You can even make extra dough and freeze it for later use, so you only do the work once. If however, you’re pressed for time, you can buy ready made dough or pastry shell.
Once you’ve mastered the Quiche Lorraine recipe, it’s easy to bend the rules and experiment with your own ingredient combinations, and make great, inventive quiche recipes. Add seasonal vegetables, meats and sausage or seafood (like lobster!), and add your favorite cheese. The possibilities are endless…and delicious!
- 2 cups all-purpose flour
- ¾ cups butter
- ¼ tsp. salt
- 1 large egg yolk
- 2 – 3 tbsp. cold water
- 150 grams of smoked bacon or smoked pancetta, cut into thin strips
- ½ tbsp. extra virgin olive oil
- 4 eggs
- ½ cup cream
- ½ cup 2% milk
- ½ tsp. Porcini salt
- ½ tsp. Freshly ground pepper
- 1 cup grated Gruyere
- Special equipment
- 11” French tart pan (with removable base)
- Preheat oven to 350 F.
- For The Crust
- Place the flour in a large bowl and add the diced butter and the salt. Break the butter with a fork until you get a coarse meal-like (or breadcrumb-like) texture.
- Make an indentation in the center of the mix and add the egg yolk and water. Start forming the dough from the outside in, adding more water as needed until you get an even dough ball that doesn’t stick to the walls of the bowl. You want the dough to be soft. Add more flour and water as you go, if necessary
- Don’t knead the dough, but press it firmly and wrap it in film. Take to the fridge for at last 20 minutes.
- Roll out the dough over a lightly floured surface into a circle. As you roll out the dough, rotate it to ensure uniformity, and sprinkle more flour so it won't stick. The diameter of the crust should be about 1 or 2 inches larger than your pan.
- Roll the dough into the rolling pin (see picture), lift and unroll right onto your pan.
- With your thumbs, carefully press the bottom and sides of the dough, and make sure the rim of the pan is covered as well. Cut off any excess with a knife.
- Pinch the base with a fork.
- Blind baking: top with a sheet of foil topped with pastry weights or beans to blind bake the tart shells.
- Bake for about 10 minutes, then remove the foil and beans/weights, and bake for another 5 minutes until lightly golden. Set aside to cool.
- For the filling
- Heat up a large pan with the olive oil, and cook the bacon until golden and soft. Drain and set aside to cool.
- In a bowl, with a whisk or a fork, whisk lightly the eggs, cream, milk, pepper, salt and Gruyere.
- Spread the mix evenly over the tart.
- Bake at 350 F for about 20 to 30 minutes, until the quiche is golden and the filling is firm and has set completely. Tip: to check for doneness, insert a toothpick and remove, it should come out clean.
- Serve warm with a fresh green salad.