Quiche Lorraine
Quiche Lorraine
A savoury custard tart with smoked pork — cream, egg, pastry. Cheese is a later argument.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Quiche Lorraine.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 2 hr 10 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Quiche Lorraine is a blind-baked pastry shell filled with lardons and a cream-egg custard, baked until it just sets. Purists skip cheese. Most home ovens add a little Gruyère-ish melt. We add a handful and admit it.
Ingredients
- Wheat flour200 g
- Butter, cold, cubed100 g
- Water, ice-cold44 ml
- Pork, lardons or bacon150 g
- Egg3 large
- Cream250 ml
- Melting cheese (optional)60 g
- Salt2½ ml
- Black pepper2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Rub butter into flour, add water, rest 1 hour cold. Roll, line a tin, blind-bake at 190°C 15 minutes.
80 minStep 2
Render lardons. Beat eggs, cream, salt, pepper. Scatter pork and optional cheese in the shell, pour custard. Bake 30–35 minutes until just set.
35 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Lardons → Ham
Milder, still a custard tart.
Tips
- A wobble in the centre is done. A dry quiche sat too long.
- Shop pastry is a valid Tuesday.
History & culture
Lorraine. Picnic food and a weekday lunch that reheats. It should slice, not slump into soup.
A German-border savoury tart that France nationalised. The cream-and-lardon filling is the one people mean.
Regional variation
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Andy Li via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Quiche%20Lorraine%20-%20Julien%20Plumart%202025-05-12.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Quiche Lorraine take?
2 hr 10 min all in — 25 min prep, 45 min cook, 1 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 6 slices. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl, Frying pan.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
Lardons → Ham. Milder, still a custard tart.
Any tips from this recipe?
A wobble in the centre is done. A dry quiche sat too long. Shop pastry is a valid Tuesday.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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