La Quiche Lorraine Classique
La Cantine à la Maison: The Midday Anchor
If you order a Quiche Lorraine in the States, you'll likely get a dense, cheesy pie loaded with spinach or onions. Walk into a grandmother's kitchen in eastern France, and you'll find a revelation: a real Quiche Lorraine contains absolutely no cheese. Adding Gruyère makes it a Vosgienne; adding onions makes it an Alsacienne. The authentic Lorraine is a masterclass in simplicity, consisting only of a buttery crust, smoky bacon, and a rich, velvety custard they call the migaine. The secret here is the chauvelotte—pulling the tart from the oven while the center still holds a delicate jiggle, allowing it to set perfectly as it cools. Serve it with a sharp, mustardy green salad, and you have an unpretentious, deeply comforting meal that tastes exactly like home.
Before you start
Preheat the oven and prepare the crust.
Preheat your oven to 375°F (190°C). Gently press the unrolled pie crust into a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork to stop the pastry from bubbling up.
Blind bake the pastry.
Line the crust with parchment paper and fill it with dried beans or pie weights. Bake for 15 minutes until the edges are pale but set. Remove the parchment and weights, and bake for another 5 minutes until the bottom looks dry. Lower the oven temperature to 350°F (180°C).
Ingredients
- high-quality refrigerated all-butter pie crust1 med
- thick-cut smoked bacon8 oz
- eggs3 large
- egg yolk1 large
- heavy whipping cream1 cup
- whole milk1/2 cup
- freshly grated nutmeg1/4 tsp
- freshly ground black pepper1/4 tsp
Method
- 01
Render the bacon slowly.
Place the bacon matchsticks in a cold skillet and turn the heat to medium. Cook slowly until they render their fat and turn slightly crisp on the edges, but remain chewy in the center—about 6 to 8 minutes. Remove with a slotted spoon, drain well on paper towels, and scatter evenly across the bottom of the pre-baked crust.
- 02
Mix the migaine gently without whipping.
In a medium mixing bowl, combine the whole eggs, extra egg yolk, heavy cream, whole milk, nutmeg, and black pepper. Whisk this gently until perfectly smooth and homogenous. Do not beat air into it; if it gets frothy, your quiche will puff up in the oven and collapse into a dense brick.
- 03
Pour the custard and bake.
Carefully pour the liquid over the bacon in the crust. Transfer to the center rack of your 350°F (180°C) oven and bake for 25 to 30 minutes.
- 04
Pull the quiche while it still jiggles.
Watch it closely at the 25-minute mark. You are looking for the 'chauvelotte' texture: the edges should be slightly puffed and golden, but the very center should still tremble slightly when you gently shake the pan.
- 05
Let it rest before slicing.
Remove from the oven and resist the urge to cut into it immediately. Let it rest on the counter for at least 15 to 20 minutes so the residual heat finishes cooking the center and the custard sets into a silky texture.
Notes
No salt required.
Do not add salt to the migaine. The rendered smoked bacon releases plenty of sodium into the custard as it bakes.
The cheese rule.
If you want the real taste of the Lorraine region, leave the cheese in the fridge. The beauty of this dish is how the smoky pork elevates the pure, unadulterated dairy custard.
From Cook French in America.