Quiche Lorraine
From The Community Cookbook, the community-vetted cookbook
Log in to follow updates.
0 followers
Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it has been criticised as inauthentic. It may be served hot, warm or cold.
Source: Wikipedia (Quiche Lorraine)
Blind-baking prevents soggy crust before custard filling.
Buttery tart shell with silky custard.
Ingredients
- 1 9-inch pie crust, partially blind baked
- 6 slices bacon, cooked and crumbled
- 4 large eggs
- 1 1/2 cups heavy cream
- 1 cup Gruyere, shredded
- 1/4 tsp ground nutmeg
- Kosher salt and black pepper, to taste
Method
- Blind-bake the crust at 400F with weights until just set and lightly golden.
- Cook bacon until crisp and drain well.
- Whisk eggs, cream, nutmeg, salt, and pepper until fully blended.
- Scatter bacon and cheese in the crust and pour over the custard.
- Bake at 350F for 30 to 40 minutes, until edges are set and center has a gentle wobble.
Why These Techniques Work
Browse techniquesBlind baking
Why it works: Pre-gels and dries crust to resist liquid seepage.
Why this recipe uses it: Maintains crisp base under rich custard.
Temperature control before and during bake
Why it works: Consistent dough and oven temperature regulates steam release, set rate, and browning kinetics.
Why this recipe uses it: This recipe depends on crisp structure and even doneness rather than uneven browning.
Recipe facts
Cook feedback
Tell the community whether this version worked as-is.
Cook outcomes currently contribute up to 0% of confidence.
0 made this with no notes · 0 shared notes