French Quiche Lorraine with Smoked Bacon

Name: French Quiche Lorraine with Smoked Bacon
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 250 g all-purpose flour; 125 g cold unsalted butter, cubed; 1/2 tsp salt; 60-80 ml ice water; 200 g smoked bacon (lardons); 3 large large eggs; 1 large egg yolk; 200 ml heavy cream (min. 30% fat); 100 ml whole milk; 100 g grated Gruyère cheese; 1/4 tsp freshly grated nutmeg; 1/4 tsp freshly ground black pepper

Difficulty

medium

Time

1h 45m

Price Category

average

Calories

Very High

Quiche Lorraine is a classic French savory tart, known for its rich, creamy egg and cream filling and flaky pastry crust. This version features smoked bacon and Gruyère cheese, lending it an irresistible flavor profile. It's a perfect choice for brunch, lunch, or a light dinner, guaranteed to charm both family and guests. Prepare this timeless French delicacy and savor its authentic flavors!

Steps

Prepare the Pastry

In a large bowl, combine the flour and salt. Cut in the cold, cubed butter with your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing quickly until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Blind Bake the Crust

Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the dough and fit it into a 24 cm (9.5 inch) tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment paper, and bake for another 5-7 minutes until lightly golden. Remove from oven and let cool.

Cook the Bacon

Meanwhile, in a skillet, cook the smoked bacon lardons over medium heat until crispy. Drain off any excess fat and set the bacon aside.

Prepare the Filling

In a bowl, whisk together the eggs and egg yolk. Add the heavy cream, whole milk, freshly grated nutmeg, salt, and freshly ground black pepper. Whisk until smooth.

Assemble and Bake

Sprinkle the cooked bacon and grated Gruyère cheese evenly over the blind-baked crust. Pour the egg and cream mixture over the bacon and cheese. Reduce oven temperature to 180°C (350°F) and bake for 35-45 minutes, or until the center of the quiche is just set and the top is golden brown.

Rest and Serve

Remove the quiche from the oven and let it rest for 10-15 minutes before slicing and serving. It's delicious warm or at room temperature.

	Per 100g	Per Serving 200g
Calories	480 kcal	960 kcal
Protein	19g	38g
Fat	38g	76g
Carbohydrate	22g	44g
Fiber	1g	2g
Sugar	1g	2g

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French Quiche Lorraine with Smoked Bacon

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Pastry

Blind Bake the Crust

Cook the Bacon

Prepare the Filling

Assemble and Bake

Rest and Serve

Extra Tips

► The secret to a flaky crust is cold butter and quick work; don't overmix the dough to avoid a chewy texture.

► Blind baking the crust is essential to prevent a soggy bottom for your quiche.

► Let the quiche rest for 10-15 minutes before slicing, allowing the filling to set properly.

Nutrition