Quiche Lorraine

Quiche Lorraine, the famous open-faced custard tart from the Lorraine region of northeastern France, has become one of the most beloved French dishes worldwide. The true Lorraine quiche contains only bacon—no cheese—but Julia Child's version includes Swiss cheese, making for an even richer, more satisfying dish.

The key to a perfect quiche is the custard: silky smooth, gently set, and never rubbery. This requires careful attention to oven temperature and timing. The quiche should be removed from the oven while the center still has the slightest jiggle; residual heat will finish the cooking.

Chef's Notes

The pastry shell must be partially baked (blind baked) before filling, or it will become soggy. Line the shell with foil and fill with pie weights or dried beans, baking until the edges are set but not browned, then remove the weights and continue baking until the bottom is just dry.

For the smoothest custard, bring your eggs, cream, and milk to room temperature before mixing. Cold ingredients can cause the custard to set unevenly.

Variations

While this recipe uses bacon (lardons), you can substitute ham, cooked and crumbled sausage, or sautéed vegetables. Popular additions include caramelized onions, spinach, or mushrooms. Each variation should be cooked and drained before adding to the shell.

The cheese can be varied as well—Gruyère is traditional and excellent, as is a mixture of Gruyère and Parmesan.

Serving Suggestions

Quiche makes an elegant first course when served warm in thin wedges. It's equally at home as a main dish for lunch or a light supper, accompanied by a simple green salad dressed with vinaigrette. The quiche can be served warm or at room temperature—never cold straight from the refrigerator.