Before you cook
Background Recipe story & origin
Quiche Lorraine originated in the Lorraine region of northeastern France, dating to at least the 16th century. The name derives from German 'kuchen' (cake), reflecting Lorraine's position on the Franco-German border. Original quiche Lorraine contained only eggs, cream, and lardons (smoked bacon) - no cheese. Later versions added Gruyère; the cheese-heavy American quiche is a further evolution. The dish is essentially savory custard in pastry crust. Quiche Lorraine spread through France, then to America where it became 1970s dinner-party food, later dismissed as cliché. The phrase 'real men don't eat quiche' (1982 book title) reflected its effeminate perception. Quiche has rehabilitated into serious bistro fare. Proper quiche requires blind-baking the crust, a silky (not rubbery) custard, and quality ingredients. The dish represents French savory tart traditions and Alsace-Lorraine's Germanic-French fusion.
Before you start Equipment you'll need
- 9-inch tart pan — Provides structure for baking quiche with removable bottom for easy serving
- pie weights — Prevents crust from puffing during blind baking ensuring flat even surface
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Blind bake crust
Fit crust into tart pan. Prick bottom with fork. Line with parchment and pie weights. Bake at 400°F ...
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Crisp the bacon
Cook diced bacon until crispy. Drain on paper towels.
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Make the custard
Whisk eggs, cream, salt, pepper, and nutmeg until smooth.
Prep Get set first
About 10 min of prep
- Prepare 9-inch tart pan
- Prepare pie weights
This recipe takes about 55 minutes total.
Ingredients
Instructions
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Blind bake crust
Fit crust into tart pan. Prick bottom with fork. Line with parchment and pie weights. Bake at 400°F for 15 minutes. Remove weights, bake 5 more minutes until light golden.
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Crisp the bacon
Cook diced bacon until crispy. Drain on a wire rack.
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Make the custard
Whisk eggs, cream, salt, pepper, and nutmeg until smooth.
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Assemble and bake
Scatter bacon and cheese in crust. Pour custard over. Bake at 350°F for 35-40 minutes until custard is set and top is golden. Let rest 10 minutes before slicing.