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In my Essentials of Pastry class at the French Culinary Institute, we most recently made Quiche Lorraine & a Tarte Bourdaloue. Below is the recipe for the way (I now believe) quiche should really be done. Forget the spongy, overly-eggy american quiche you know, and replace it with this delicious, authentic version.

Yield: one 8-inch or 9-inch tart or four 4-inch tartlets


  • 240 grams pate brisee
  • 50 grams bacon (lardon), cut into 1/4 inch cubes
  • 50 grams Gruyere, grated
  • 125 milliliters milk
  • 125 milliliters heavy cream
  • 2 eggs
  • Pinch of salt
  • Pinch of nutmeg
  • Pinch of freshly ground pepper


  • Roll out the dough into a circle approximately 10 inches in diameter and 1/8 inch thick
  • Line a tart pan or ring with the dough and chill the shell
  • Preheat oven to 350 degrees
  • Blind bake the tart shell in the preheated oven until light brown
  • Cook the bacon in a little oil over low heat until the fat is rendered and the bacon is lightly browned. Remove the bacon, drain on paper towels, and set aside until needed.
  • Prepare a custard with the milk, cream, eggs and seasonings.
  • Strain the custard through a fine strainer.
  • (alt step: also check the "walls" and lining of the tart shell and reinforce any weak looking areas with a thin layer of scrap brisee dough)
  • Arrange the fried bacon and grated cheese in the cooled tart shell.
  • Pour the custard over the bacon and cheese.
  • Bake the quiche at 250 degrees F for 20 to 30 minutes, or until the custard is set and a knife inserted in the middle comes out clean. Top should be of the lightest golden brown.
  • Special tips:
  • once the custard is in the shell, it must be baked immediately or the crust will soften
  • do not overbake the custard, or the eggs will scramble and the custard will weep
  • the custard in this recipe may be combined with a variety of ingredients to create variations of the traditional Quiche Lorraine
  • use salt sparingly since both the bacon and cheese are salty

Categories: Breakfast  Brunch 
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