QUICHE LORRAINE MASTERCLASS
Want to make the perfect Quiche Lorraine at home? This is the ultimate masterclass
There are many versions of quiches out there, but when it comes to the authentic Quiche Lorraine, it’s important to get it right. If you're new to quiche-making, watch our masterclass below and use this recipe. It's all about simplicity and balanced flavour. Absolutely delicious results guaranteed.
What you'll learn:
How to make a buttery, flaky pâte brisée from scratch
What type of pan to use for the perfect shape and bake
The classic bacon and custard filling — no cheese!
The right cream-to-egg ratio for silky texture
How to blind bake your crust so it stays crisp
Ideal oven temperature and baking time for even cooking. Pro tips to avoid a soggy bottom.
Note: This recipe is suited for a 24 to 26 cm quiche pan of standard heigh (3cm).
INGREDIENTS
For the shortcrust
1 batch classic shortcrust
For the Migaine
3 whole eggs
300 ml heavy cream
Salt and pepper to season
For the garnish
150 g (9 oz) smoked bacon (whole piece), cut into medium-sized strips (lardons). for larger quiche pans use 200 to 250 gram of bacon
MISE EN PLACE
Start by making the shortcrust according to this classic recipe here. Then, measure and prepare all the other ingredients. Make sure the eggs and cream are at room temperature before you start the recipe. Preheat the oven to 200°C (400°F).
When you are ready to start, remove the dough from the fridge or freezer and dust your kitchen bench with flour. Roll the dough into a circle shape larger than the circumference of the quiche pan and place it over the top of the quiche pan so that the edges hang over the sides. Tuck the edges in and press downward all around to ensure the dough is firmly tucked in at the bottom, crimp the edges with the back of a knife then use a fork to prick the base all over. Chill in the fridge for at least 15 minutes to allow the dough to firm. when done and depending on the quiche pan you use either blind bake the crust for 12 minutes in the oven or start the recipe using the steps below.
To make the quiche lorraine
Start by preparing the garnish: In a medium-sized frying pan and without adding any extra fat, pan-fry the bacon lardons over medium heat until crisp and lightly browned. Transfer the bacon to a paper towel–lined plate to drain.
To make the migaine: In a large bowl, pour in the cream and then add the eggs and yolks, whisking gently to combine the ingredients. Season with a little salt (not too much, as the bacon is already salty) and pepper.
To assemble the quiche sprinkle the bacon evenly over the bottom of the lined quiche pan. Gently pour in the migaine, leaving a small space at the top so that it doesn’t overflow when cooking.
Baking the quiche: bake the quiche accordingly to the baking times guide below to . The cooking time may vary depending on the quiche pan you use. When ready, the crust should be light brown, and the top of the filling should have a golden color.
When cooked: leave to cool at room temperature until lukewarm. if you like, you can refrigerate the quiche before slicing. if you do, leave the quiche to sit at room temperature for 30 minutes before serving.
Baking times guide:
Metal quiche pans: 200°C (400°F) fan-forced for 10 minutes, then 180°C (356°F) for 20 more minutes.
Low-profile and small metal pan: Same as above, but reduce the second baking time to 10 -15 minutes.
Non metal quiche pans such as ceramic or porcelain: blind bake first, then bake at 180°C (356°F) or 25 to 30 minutes depending on size