French🥚 Egg & tofu

Authentic Quiche Lorraine

Name: Authentic Quiche Lorraine
Total time: 2 h 15 min
Cuisine: French
Ingredients: 250 g All-Purpose or Cake Flour; 125 g Cold Butter, cubed; 1 Whole Egg; ~½ tsp Salt; 27 ml Cold Water; 3 Whole Eggs; 300 ml Heavy Cream (35% fat); ~½ tsp Salt & Freshly Ground Black Pepper; 150-200 g Smoked Pork Belly (Lardons/Bacon), diced

⏱ 135 min

A comprehensive French quiche masterclass teaching you how to make an authentic Quiche Lorraine from scratch. Covers handmade savory shortcrust pastry, creamy egg and heavy cream filling, smoked bacon garnish, blind baking techniques, and precise baking times and temperatures to achieve a perfectly flaky crust and richly set filling.

Adapted from a video by French Cooking Academy

The Only Quiche Lorraine Recipe You'll Ever Need (Authentic French Method)

Watch on YouTube

Ingredients

All-Purpose or Cake Flour250 g
Cold Butter, cubed125 g
Whole Egg1
SaltPinch of salt, plus a touch of sugar for seasoning~½ tspest.
Cold WaterTo be mixed with egg to reach approximately 80ml total liquid27 ml
Whole Eggs3
Heavy Cream (35% fat)300 ml
Salt & Freshly Ground Black PepperTo taste~½ tspest.
Smoked Pork Belly (Lardons/Bacon), diced

Steps

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1
Make the shortcrust pastry: Sift 250g flour into a bowl, add 125g cold cubed butter. Rub butter into flour using fingertips until the mixture resembles coarse breadcrumbs with some visible butter pieces remaining.
2
Prepare the liquid: Weigh 1 whole egg, add cold water to bring the total liquid to approximately 80ml. Add a pinch of salt and a little sugar, then beat together well.
3
Pour the liquid mixture into the flour-butter mixture and stir with a wooden spoon until a dough begins to form. Once you have a basic dough, use your hands to gently bring everything together without overworking it.
4
Flatten the dough slightly and wrap it in plastic wrap. Refrigerate for at least 1 hour, preferably 2 hours.
5
Prepare the filling: Beat 3 whole eggs, add 300ml heavy cream with 35% fat content, season with salt and freshly ground black pepper. Mix thoroughly.
6
Prepare the bacon: Cut 150-200g smoked pork belly into matchstick-sized pieces (lardons).
7
Remove the chilled dough from the refrigerator and place it on a floured work surface. Using a rolling pin, roll the dough from the center outward to about 3mm thickness, keeping the edges slightly thicker than the center.
8
Transfer the rolled dough to the quiche pan. Tuck the dough gently along the edges, pressing it to follow the shape of the mold at the bottom and sides. Trim excess dough and create a decorative edge using the back of a knife.
9
Dock the bottom of the crust with a fork to prevent puffing during blind baking. Place the pan in the freezer for 10 minutes to firm up the dough.
10
Blind bake: Line the crust with parchment paper and fill with ceramic baking beads or pie weights, making sure they cover the bottom and edges. Bake at 200°C for 10-15 minutes until the crust begins to set. Remove beads and paper, then cool.
11
In a medium-high heat carbon steel pan, quickly pan-fry the bacon pieces for 2-3 minutes until the fat renders slightly but the bacon is not overcooked. Drain and set aside.
12
Place the cooled blind-baked crust on a baking sheet. Distribute the cooked bacon evenly over the bottom. Carefully pour the filling mixture until the pan is about three-quarters full, leaving room for the quiche to rise during baking.
13
Bake at 180°C for approximately 25-30 minutes since blind baking has already been done. The top should be a light golden blonde color with light brown patches. Avoid overbaking as this can cause a watery texture.
14
Remove the quiche from the oven and place on a cooling rack. Allow it to cool to room temperature completely; the filling will continue to set as it cools. Do not slice until fully cooled.

Authentic Quiche Lorraine

Ingredients

Steps

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