French · Lunch · All year
Quiche Lorraine
4.6 · community
30m
Prep
50m
Cook
Easy
Level
480
Energy
The original: buttery crust, silky custard, lardons, gruyère (a later, welcome amendment). The custard ratio — 1 egg per 125 ml dairy — unlocks every quiche thereafter.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Chef's knife
Cutting board
Large bowl
Prep checklist
Pie Crust — blind-baked
Bacon — lardons, crisped
Gruyère — grated
3 steps
Method
1
Blind-bake the crust at 190°C with weights 15 minutes, then naked 8 more until sandy gold. A soggy bottom is a moral failure.
23 min — timer available in cooking mode
2
Whisk eggs, cream, milk, nutmeg, and white pepper. Scatter lardons and cheese in the shell; pour the custard over.
3
Bake at 170°C until set at the edges with a tremble at the center, 30–35 minutes. Rest 15 — quiche is best warm, not hot.
33 min — timer available in cooking mode
Why this works
Pull it wobbling: carryover sets the center. A fully-set oven quiche is scrambled by the table.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
Dressed frisée
Nothing else — Lorraine says so
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
0
Per serving
Nutrition
480
kcal
16g
protein
28g
carbs
34g
fat
3g
fiber
520mg
sodium
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Your notes
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Lessons behind this dish
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