Quiche Lorraine Recipe – A Savory Classic with a Rich, Flaky Crust
The Quiche Lorraine is a timeless French dish known for its rich, savory flavor and perfect balance of textures. With a delicate, buttery crust and a creamy, flavorful filling made from fresh cream, eggs, and a generous amount of smoky pancetta, this dish is an ideal choice for brunches, lunch, or even dinner. While traditionally prepared with a buttery shortcrust, this version brings out the true essence of this comforting dish, creating a crispy, golden exterior and a smooth, savory filling that’s packed with flavor. This recipe will guide you step by step to achieve the perfect Quiche Lorraine.
Serves: 6
Category: Savory Pies
Preparation Time: 1 hour 20 minutes
Cooking Time: 50-60 minutes
Ingredients
For the Shortcrust Pastry (Base):
| Ingredient | Quantity |
|---|---|
| Butter (cold, diced) | 125g |
| All-purpose flour (00) | 250g |
| Egg (large) | 1 (approximately 52g) |
| Coarse salt | 5g |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Fresh cream (liquid) | 450g |
| Pancetta (unsmoked, sliced) | 200g |
| Gruyère cheese (grated) | 150g |
| Eggs (large) | 3 (165g) |
| Egg yolks | 2 (18g) |
| Fine salt | to taste |
| Black pepper | to taste |
| Nutmeg (freshly grated) | to taste |
Instructions
Step 1: Prepare the Shortcrust Pastry
Start by making the shortcrust pastry, which will serve as the base of the quiche. In a food processor, combine the all-purpose flour, cold butter, and coarse salt. Pulse the mixture a few times until it resembles breadcrumbs. Add the egg and pulse again until the dough just begins to come together. Turn the dough out onto a lightly floured work surface and knead it briefly until smooth.
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to allow it to firm up. This chilling step is essential for creating a sturdy, flaky base for the quiche.
Step 2: Prepare the Pancetta and Cheese
While the dough chills, focus on preparing the filling ingredients. Take the pancetta, remove any rind, and slice it into small pieces. Blanch the pancetta in boiling water for about 50 seconds to remove excess salt and fat. Once blanched, drain and set aside to cool. When cool, chop the pancetta into small, bite-sized pieces.
Next, grate the Gruyère cheese and set it aside. You’ll be using some of it for the filling and the remainder to sprinkle over the quiche before baking.
Step 3: Make the Custard Filling
In a large mixing bowl, pour in the fresh cream. Add the eggs and egg yolks, then season with fine salt, black pepper, and a pinch of freshly grated nutmeg. Whisk everything together gently with a fork until the mixture is smooth and well combined. This will be the rich custard base of your quiche.
Step 4: Roll Out the Pastry and Prepare the Baking Dish
Preheat your oven to 180°C (350°F) for a static or conventional oven. Butter a 26 cm (10-inch) fluted ceramic tart dish. This will help the quiche release easily after baking.
Once the pastry has chilled, place it on a lightly floured surface. Roll it out using a rolling pin until it’s about 3-4 mm thick. Dust the dough with a bit of flour to prevent sticking as you work. Once rolled, carefully lift the dough onto the rolling pin and unroll it into the prepared tart dish. Gently press the dough into the sides of the dish to ensure it fits perfectly.
To finish, use a fork to prick the base of the pastry, creating small holes to allow steam to escape while baking.
Step 5: Assemble the Quiche
Now that your pastry shell is ready, it’s time to assemble the quiche. Start by evenly sprinkling ¾ of the grated Gruyère cheese over the base of the pastry. Then, scatter the chopped pancetta over the cheese, ensuring an even distribution throughout.
Pour the custard mixture over the pancetta and cheese, filling the tart shell. Top with the remaining grated Gruyère cheese, giving the quiche a final cheesy layer to melt and brown during baking.
Step 6: Bake the Quiche
Place the quiche in the preheated oven and bake for 50 to 60 minutes, or until the custard is set and the top is golden brown. To check for doneness, gently jiggle the quiche. If the center is firm and doesn’t move, it’s ready. If it still wobbles, continue baking for an additional 5-10 minutes.
Step 7: Serve
Once baked, remove the quiche from the oven and let it cool for a few minutes before serving. This helps the custard set and makes slicing easier. Serve the Quiche Lorraine warm or at room temperature, with a simple salad or a glass of white wine for a complete meal.
Tips and Variations
- Pastry Tip: If you prefer a slightly sweeter crust, you can substitute the coarse salt in the pastry with a pinch of sugar, creating a more delicate, sweet-savory contrast to the rich filling.
- Pancetta Alternative: While pancetta is traditional, you can also use bacon, which will add a smokier flavor to the quiche.
- Cheese Options: Gruyère is the classic choice, but you can also mix in a little Emmental, Cheddar, or even Brie for a unique twist on the filling’s flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 490 kcal |
| Fat | 37g |
| Saturated Fat | 18g |
| Carbohydrates | 29g |
| Fiber | 2g |
| Sugars | 1g |
| Protein | 17g |
| Cholesterol | 150mg |
| Sodium | 700mg |
| Calcium | 150mg |
The Quiche Lorraine is a quintessential dish that embodies the heart and soul of French cuisine. Whether enjoyed as part of a cozy brunch or a more formal dinner gathering, this recipe will surely leave your guests craving more. The layers of buttery crust, smoky pancetta, creamy custard, and melty cheese blend together perfectly, creating a dish that is both comforting and indulgent.
