Less than 1 hour 30 minutesFrenchLunchLess 1 hour 15 minutesStarterMain courseDinner
Thick Quiche Lorraine — the OG of savory tarts
Looking for the dish that never lets you down? Quiche lorraine. Every single time. Hot, warm, cold, day after a party, quick lunch: this tart never disappoints. Smoky bacon, eggs, cream: simple ingredients, massive payoff.
We're going thick here. Generous. Obscenely creamy. The kind of slice that feels like a warm hug from a French grandma. And heads up: the real lorraine has no cheese. Doesn't need it. Trust the process.
15 minutes of prep, the oven does the rest. Let's go.
We're going thick here. Generous. Obscenely creamy. The kind of slice that feels like a warm hug from a French grandma. And heads up: the real lorraine has no cheese. Doesn't need it. Trust the process.
15 minutes of prep, the oven does the rest. Let's go.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 05
- Difficulty
- Easy
Method
- 1Preheat the oven to 180°C (350°F). Generously butter the bottom and sides of your deep-dish pan. Unroll the shortcrust pastry directly into the pan, pressing it up along the sides. Crimp the edges with your fingers.💡 Tipprick the base all over with a fork, this keeps the pastry flat while it bakes.
- 2Dice the smoked bacon into even pieces. Toss them into a hot pan with no added fat. Cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until golden and lightly crispy. Drain on paper towels.💡 TipThe bacon has enough fat of its own, no need to add any.
- 3In a large bowl, whisk the 8 eggs until smooth. Pour in the crème fraîche and milk, mix until silky. Add the drained bacon. Season lightly with salt and add generous black pepper. Mix one last time and pour the filling over the pastry base, spreading the bacon evenly.💡 TipThe bacon is already salty, watch your seasoning. Nutmeg is optional: if you use it, a tiny pinch from the tips of your fingers, nothing more. It's sneaky stuff, and if your hand isn't steady, skip it entirely.
- 4Place in the middle of the oven and bake for 50 minutes at 180°C (350°F). Let it rest 10 minutes before slicing.💡 TipTo check if it's done: insert the tip of a knife into the center. If it comes out wet, not done yet. If it comes out dry, you're good. Hot, warm, or cold: it's excellent either way.
Tips & variations
We said "no cheese", and now we're telling you to add some. We own it. Authentic quiche lorraine has none, that's the rule. But honestly, a handful of grated emmental on top right before baking gives you a golden crust that drives everyone crazy. We'll let you make that call.
Golden rule: don't slice right out of the oven. Let it rest 10 minutes. It holds together better and the flavors settle in.
On the filling side, the world is your oyster: swap the bacon for smoked salmon, sautéed mushrooms, spinach, tuna... It won't be a quiche lorraine anymore, but it'll be a creative quiche. And that's absolutely fine.
Lighter version? Swap crème fraîche for 0% fromage blanc or plant-based cream. Same creamy result, easier on your daily intake.
Golden rule: don't slice right out of the oven. Let it rest 10 minutes. It holds together better and the flavors settle in.
On the filling side, the world is your oyster: swap the bacon for smoked salmon, sautéed mushrooms, spinach, tuna... It won't be a quiche lorraine anymore, but it'll be a creative quiche. And that's absolutely fine.
Lighter version? Swap crème fraîche for 0% fromage blanc or plant-based cream. Same creamy result, easier on your daily intake.
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