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.
- Prep
- 25 min
- Cook
- 45 min
- Rest
- 1 hr
- 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.
What you'll need
9 ingredients. Tap each one once it's out on the bench.
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 min
Step 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
Nutrition
Per serving · estimate
- Calories
- 511 kcal
- Protein
- 16.6 g
- Carbs
- 27.3 g
- Fat
- 37.1 g
- Saturated fat
- 21.5 g
- Fibre
- 1 g
- Sugar
- 1.7 g
- Sodium
- 336 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Eggs
- Milk
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
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.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Quiche Lorraine take?
2 hr 10 min all in — 25 min prep, 45 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
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.
6 more questionsFewer questions
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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