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Let’s prepare an authentic Quiche Lorraine — the legendary savory pie from France that wins hearts from the very first bite. A golden shortcrust pastry hides a tender creamy filling with aromatic bacon and melting cheese — it’s the perfect dish for breakfast, lunch, or dinner.
We’ll make everything from scratch: from the buttery shortcrust pastry to the silky custard. And every step is easier than it seems!
✨ SECRETS TO THE PERFECT QUICHE LORRAINE: ✨
Cold Butter: For a flaky, layered crust, use only cold butter and ice water. This ensures the pastry is crisp and delicate, not tough.
Blind Baking: Bake the base with weights for 15–20 mins, then without for another 5–7 mins. This guarantees a dry, crisp bottom that won’t get soggy from the filling.
Don’t Overbeat: Gently whisk the egg mixture instead of beating it into a foam. Otherwise, the filling will over-rise in the oven and then collapse.
The “Jiggle” Factor: The center should still jiggle slightly when removed from the oven. It will “finish” during 20–30 minutes of resting, and the filling will set perfectly.
🥣 INGREDIENTS (for a 24-25 cm / 9.5-10 inch diameter pan):
Dough (Shortcrust Base):
350 g (~2¾ cups) All-Purpose Flour + a bit for rolling
1 tsp Salt
200 g (~14 tbsp) Butter
6-8 tbsp Ice Water
Filling:
250-300 g (~9-10.5 oz) Bacon
1 Large Onion
200 g (~7 oz / ~2 cups grated) Cheese (Gruyère, Emmental, or Gouda)
Green onion stalk for garnish
6 Eggs
330 g (~1⅓ cups) Heavy Cream (30%+)
270 ml (~1⅛ cups) Milk
Salt, Black Ground Pepper, and Nutmeg to taste
Have you ever baked a quiche at home? Which filling do you prefer: the classic bacon or your own unique version? Share with us in the comments! 🌟
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📍 TIMESTAMPS:
00:00 Intro
00:10 Making the shortcrust dough 01:33 Prepping the filling ingredients
02:43 Blind Baking (weights method)
05:02 Making the filling (bacon, onion, custard)
06:47 Assembling the Quiche Lorraine
08:01 Baking
08:28 Serving and enjoying
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