Classic Bacon and Cheese Quiche Lorraine
ID: 5fa87c2e...
A classic French Quiche Lorraine featuring a rich, savory custard poured over crispy bacon and melted cheese in a flaky shortcrust pastry. Served ideally at room temperature, it is simple, versatile, and perfect for home cooking.
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🍳 Cooking Flow
Prick the pastry dough in the dish and chill in the fridge. → Whisk cream, milk, eggs, egg yolks, salt, nutmeg, and cayenne pepper to make the custard. → Layer the bacon and cheese in the chilled pastry crust. → Strain the custard mixture over the filling, top with extra bacon, and bake at 200°C (425°F) for 30-35 minutes. → Let the quiche rest for 30-45 minutes before serving.
Cooking Steps
Brief Cooking Order
Prick the pastry dough in the dish and chill in the fridge. → Whisk cream, milk, eggs, egg yolks, salt, nutmeg, and cayenne pepper to make the custard. → Layer the bacon and cheese in the chilled pastry crust. → Strain the custard mixture over the filling, top with extra bacon, and bake at 200°C (425°F) for 30-35 minutes. → Let the quiche rest for 30-45 minutes before serving.
Introduction
A classic French Quiche Lorraine featuring a rich, savory custard poured over crispy bacon and melted cheese in a flaky shortcrust pastry. Served ideally at room temperature, it is simple, versatile, and perfect for home cooking.
Step 1
Roll out the shortcrust pastry dough into the quiche dish. Use a fork to prick holes all over the bottom of the dough to allow heat to pass through evenly. Place it in the fridge to keep the dough firm.
Step 2
Prepare the savory custard (quiche mix) by combining 250ml of cream and 250ml of milk in a bowl. Whisk in two whole eggs, two egg yolks, a pinch of salt, a pinch of nutmeg, and a pinch of cayenne pepper until well combined.
Step 3
Take the pastry shell from the fridge and assemble the filling by evenly scattering the pan-fried bacon and grated cheese across the bottom of the pastry.
Step 4
Pour the savory custard mixture through a sieve over the bacon and cheese to ensure no eggshells or unmixed egg bits make it into the quiche.
Step 5
Top with a little extra bacon for visual appeal and flavor. Bake the quiche in a preheated oven at 200°C (425°F) for 30 to 35 minutes until the top is golden brown.
Ingredients List
Important Notes
Using equal amounts of milk and cream creates a perfectly balanced savory custard that is rich but not overly heavy.
Straining the custard through a sieve is a professional touch that prevents any stray eggshells or Chalaza (egg cord) from ruining the smooth texture.
The quiche must be allowed to cool down to room temperature. Cutting it hot straight out of the oven will cause the custard to release moisture and become watery.
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