Summary: Quiche Lorraine is a timeless French savory tart featuring a buttery, flaky shortcrust pastry shell filled with a rich, velvety custard of whole eggs, heavy cream, and crispy smoked bacon, baked until golden brown and set. This classic recipe uses traditional artisan techniques over a total preparation and baking time of 75 minutes, yielding 6 generous servings of savory perfection for brunch, lunch, or elegant gatherings.
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Category: Appetizers, French Cuisine
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Quick overview
- Dish: Quiche Lorraine
- Category: Appetizers, French Cuisine
- Cuisine: French
- Main ingredient: thick-cut smoked bacon, 8 oz (high quality)
- Guide: 12 Most Popular French Dishes: Favorite Recipes of French Cuisine
- Total time: 75 minutes (45 min prep + 30 min cooking)
- Difficulty: Medium
- Servings: 6 servings (Serving weight: 215.0 g)
- Key technique: Blind baking shortcrust pastry and gentle custard coagulation
- Preparation types: Baking, whisking, sautéing
- Dietary info & Allergens: Contains milk, eggs, gluten
- Suitable for: Brunch, lunch parties, weekend entertaining
- Nutritional values (per 1 serving): 425.4 kcal, Protein: 14.2 g, Fat: 34.8 g, Carbs: 16.5 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Amber Lager, crisp Chardonnay, sparkling water with lemon
- In a nutshell: A buttery shortcrust pastry shell embraces a silky, rich custard infused with smoky bacon and a whisper of nutmeg, baked to golden perfection.
- Last updated: September 21, 2026
WAGUU says: “The secret to an authentic Quiche Lorraine lies in achieving a crisp, non-soggy pastry crust through proper blind baking, combined with a custard that remains silky and tender rather than rubbery.”
How to take it further: Add a pinch of freshly grated Gruyère cheese or infuse the cream with a crushed clove of garlic before whisking.
Key facts
| Prep time: | 45 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 375 °F |
| Number of servings: | 6 servings |
In a nutshell
Master the art of French baking with this classic Quiche Lorraine. Combining a tender all-butter pastry crust, smoky thick-cut bacon, and a rich egg and heavy cream custard, this savory tart delivers luxurious texture and comforting flavor in every single bite.
Ingredients
Base servings: 6 servings • Serving weight: 215.0 g
| Ingredient | Quantity | Quality |
|---|---|---|
| All-purpose flour | 1.5 cups | Unbleached, high protein |
| Unsalted butter | 0.5 cup | Chilled, cut into cubes (1 stick) |
| Ice water | 0.25 cup | Very cold |
| Table salt | 1.0 tsp | Fine grain |
| Thick-cut smoked bacon | 8.0 oz | Premium applewood smoked |
| Whole eggs | 3.0 pcs | Large, fresh |
| Heavy cream | 1.25 cups | 36% butterfat |
| Ground nutmeg | 0.25 tsp | Freshly grated |
| Black pepper | 0.25 tsp | Freshly cracked |
Why you’ll love this recipe
- Flaky Shortcrust Pastry: Crafted from scratch with ice-cold butter for a delicate, melt-in-your-mouth texture.
- Velvety Egg Custard: Heavy cream and fresh eggs blend into a smooth, luxurious filling that holds its shape beautifully.
- Smoky Bacon Depth: Premium applewood smoked bacon provides savory, golden bites that balance the rich dairy.
- Why it works: Blind baking the crust prevents sogginess, while baking at a moderate 375 °F ensures the custard sets without curdling.
Recipe overview
Prep: 45 min | Cooking: 30 min | Difficulty: Medium | Servings: 6 | Type: Appetizer | Origin: French
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing the Shortcrust Pastry – 20 min
Appliances: Refrigerator
1. In a large mixing bowl, combine 1.5 cups of all-purpose flour and 0.5 tsp of table salt. Add 0.5 cup of chilled, cubed unsalted butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized bits of butter remaining. Gradually drizzle in 0.25 cup of ice water while mixing gently with a fork just until the dough comes together into a shaggy ball. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes to relax the gluten.
CP: Visual check point (VKB): The dough should hold its shape when squeezed without being overly sticky or dry.
Before moving to the next step:
Ensure the butter pieces remain visible in the dough; melting the butter now will result in a tough crust instead of a flaky one.
Phase 2: Rolling and Blind Baking the Crust – 20 min
Appliances: Oven
2. Preheat your oven to 375 °F. On a lightly floured work surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough into a 9-inch tart pan with a removable bottom, pressing it neatly into the fluted edges. Trim any excess dough. Prick the bottom lightly with a fork, line the pastry with parchment paper, and fill with pie weights or dried beans. Bake in the preheated oven at 375 °F for 15 minutes. Remove the paper and weights, then bake for an additional 5 minutes until the bottom is lightly golden and dry.
CP: VKB: The pastry crust should look matte and golden along the edges, with no raw or shiny spots on the base.
Before moving to the next step:
Let the blind-baked crust cool for 5 minutes before adding the filling to prevent the eggs from prematurely curdling.
Phase 3: Sautéing the Bacon – 10 min
Appliances: Stove
3. Dice 8.0 oz of thick-cut smoked bacon into small lardons. Place the bacon pieces into a skillet over medium heat and sauté for 8 to 10 minutes, stirring occasionally, until they turn golden brown and rendered of their fat. Remove the bacon using a slotted spoon and drain thoroughly on paper towels. Discard most of the excess rendered fat, leaving just a thin coating in the pan or draining completely depending on your preference.
CP: VKB: Bacon lardons should be evenly browned and crisp on the outside while remaining tender inside.
Before moving to the next step:
Pat the cooked bacon dry to remove excess grease so the tart filling does not become overly oily.
Phase 4: Whisking the Custard Filling – 10 min
Appliances: None
4. In a medium mixing bowl, crack 3.0 large whole eggs and whisk thoroughly until smooth. Pour in 1.25 cups of heavy cream and whisk until fully incorporated. Season the custard mixture with 0.25 tsp of ground nutmeg, 0.25 tsp of freshly cracked black pepper, and the remaining 0.5 tsp of table salt (adjusting salt downward if the bacon is very salty). Whisk vigorously until the liquid is uniform, pale yellow, and lightly frothy on top.
CP: VKB: The custard mixture should be completely homogeneous with no streaks of unblended egg white.
Before moving to the next step:
Ensure the heavy cream is at room temperature or chilled, never warm, to prevent premature coagulation.
Phase 5: Assembling and Baking – 35 min
Appliances: Oven
5. Scatter the cooked, drained bacon lardons evenly across the bottom of the blind-baked pastry shell. Carefully pour the prepared egg and cream custard mixture over the bacon, ensuring it distributes evenly around the lardons without overflowing. Transfer the tart pan to the preheated oven at 375 °F and bake for 25 to 30 minutes, or until the custard is puffed, set in the center, and golden brown on top.
CP: VKB: The center of the quiche should wobble slightly like gelatin when gently shaken, but liquid should no longer slosh.
Before moving to the next step:
Place a baking sheet under the tart pan during baking to catch any potential drips and ensure even heat transfer.
Phase 6: Resting and Slicing – 15 min
Appliances: None
6. Remove the baked quiche from the oven and place it on a wire rack. Allow the quiche to rest undisturbed at room temperature for at least 15 minutes. This resting period allows the delicate custard to finish setting completely, ensuring clean, sharp slices when cut. Remove the outer ring of the tart pan, slice into wedge portions, and serve warm or at room temperature.
CP: VKB: Slices should hold their structural integrity cleanly without collapsing or leaking liquid.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Tart pan | 9 inches with removable bottom | Standard pie dish | Difficult removal without removable bottom |
| Mixing bowls | 2 quart and 1 quart | Any heat-safe bowls | Spilling during whisking |
| Skillet | 10 inches | Sauté pan | Overcrowding bacon |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 3.5 oz (100 g) | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 197.9 kcal | 425.4 kcal | 2,552.4 kcal |
| Fat | 16.2 g | 34.8 g | 208.8 g |
| of which saturates | 9.8 g | 21.1 g | 126.6 g |
| Carbohydrates | 7.7 g | 16.5 g | 99.0 g |
| of which sugars | 0.4 g | 0.9 g | 5.4 g |
| Protein | 6.6 g | 14.2 g | 85.2 g |
| Salt | 0.5 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Keep the butter and ice water as cold as possible during pastry preparation to ensure flaky layers of fat melt during baking, creating steam pockets.
- Tip 2: Blind bake the crust thoroughly until the base is completely dry to prevent moisture from the custard from creating a soggy crust.
- Tip 3: Whisk the eggs and heavy cream just until combined to avoid incorporating excess air, which can cause the quiche to puff excessively and then deflate unevenly.
- Tip 4: Let the baked quiche rest for 15 minutes before slicing to allow the dairy proteins to stabilize and set.
Scientific background
The culinary success of a Quiche Lorraine relies on the thermal coagulation of egg proteins suspended in an emulsion of dairy fat and water. Heavy cream provides a high concentration of milk fat globules that physically interrupt protein networks, preventing the eggs from tightening into a rubbery texture. This results in a silky, tender custard gel. Concurrently, blind baking the shortcrust pastry denatures gluten proteins and cooks starch granules in flour while evaporating excess moisture, establishing a rigid structural barrier against the liquid filling.
Fine Dining – Professional techniques
- Plate composition: Serve a precise wedge of quiche on a warmed matte black ceramic plate, garnished with a delicate frisée salad dressed in light vinaigrette.
- Texture contrasts: Combine the crisp, crumbly shortcrust pastry with the ultra-smooth, creamy custard and crispy, savory bacon lardons.
- Temperature contrast: Serve the quiche warm, complemented by a cool, crisp side salad dressed at the table.
- Aromatic garnishes: Finish the plate with freshly grated nutmeg dusting and chive oil drops around the rim.
Sensory radar
- Appearance: Golden-brown fluted crust enclosing a pale yellow, velvety custard studded with rustic bacon pieces.
- Aroma: Rich buttery pastry notes mingled with smoky applewood bacon and subtle warm nutmeg.
- Taste: Savory and rich with a harmonious balance of creamy dairy, salty smoked bacon, and delicate egg flavor.
- Texture: Tender, flaky pastry contrasting with an exceptionally smooth, melt-in-your-mouth custard.
Pairing
- BEER: Belgian-style Blonde Ale or crisp Amber Lager
- WINE: Dry French Chardonnay or light-bodied Pinot Noir
- NON-ALCOHOLIC: Sparkling apple cider or mineral water with fresh lemon slice
Various preparation methods
- Mini Quiches: Prepare individual tartlet shells in a muffin tin, baking for 15 minutes for bite-sized party appetizers.
- Cheese-Enriched Variation: Fold 0.5 cup of freshly grated Gruyère cheese into the bacon layer before pouring the custard for added savory depth.
Allergens and dietary information
Contains: milk, eggs, gluten • Gluten: Contains wheat flour • Not suitable for: Vegans, vegetarians, lactose-intolerant individuals, gluten-free diets
Suitable for
Brunch gatherings, weekend family lunches, elegant dinner party appetizers, buffet spreads
Substitution guide
- Heavy cream: Substitute with half-and-half for a slightly lighter filling, though the custard will be less rich.
- All-purpose flour: Substitute with pastry flour for an even more tender crust texture.
FAQ
Why did my quiche crust become soggy?
Soggy crusts happen when the pastry is not blind-baked thoroughly before adding the liquid custard filling. Ensure you bake the crust with weights until the base is dry and set.
Can I make the pastry dough in advance?
Yes, the shortcrust pastry dough can be wrapped tightly and stored in the refrigerator for up to 2 days or frozen for up to 1 month before rolling.
How do I know when the custard is fully baked?
The quiche is done when the edges are set and puffed, and the center jiggles only slightly like firm gelatin when the pan is gently shaken.
Can I freeze baked Quiche Lorraine?
Yes, you can freeze baked quiche slices for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a 325 °F oven before serving.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the ingredient quantities and bake two separate 9-inch quiches concurrently in your oven. 20+ people: Prepare three quiches using standardized rectangular tart pans or bake in batches ahead of time, reheating gently at 325 °F for 15 minutes before serving.
Sides and serving
- Frisée green salad – tossed with a bright shallot vinaigrette (not included in the recipe)
- Pickled radishes – providing a sharp, acidic contrast to the rich tart (not included in the recipe)
Serving: Serve warm or at room temperature, sliced into clean wedges.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat in a preheated oven at 325 °F for 15 minutes until warmed through; avoid microwave reheating to preserve the crisp crust.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Skipping blind baking – Leads to a soggy, uncooked pastry crust because the liquid custard prevents the bottom from baking through properly.
- Using milk instead of heavy cream – Results in a watery, runny custard that fails to set into a rich, velvety texture.
- Overbaking the custard – Causes the egg proteins to seize and release water, resulting in a rubbery, spongy texture and curdled appearance.
- Slicing immediately – Cutting the quiche while piping hot causes the delicate custard structure to collapse and leak across the plate.