my Gourmet QUICHE
The famous quiche with creamy custard and bacon - that's it!
Many are surprised to learn that authentic Quiche Lorraine contains no cheese! It’s all about smoked or cured pork belly—in short, bacon. The trick is to get a slab of streaky bacon (high quality) and cut it into lardons—thick matchstick-sized strips. That’s it. No onions, no herbs, no cheese. Just the creamy custard and smoky pork.
That said, if you must add cheese (and no French person is watching!), a little Comté or Gruyère on top of the bacon works beautifully. This quiche recipe is easy to make and is one of the most satisfying dishes you can make. Enjoy as a starter or as a light lunch with salad.
INGREDIENTS
For the shortcrust
1 batch of shortcrust, recipe of your choice
For the migaine
3 eggs
3 egg yolks
400 ml heavy cream
Salt and pepper to season
Pinch of freshly ground nutmeg
For the garnish
250 g (9 oz) smoked bacon (whole piece), cut into medium-sized strips (lardons)
1 tbsp chopped chives to garnish, optional
MISE EN PLACE
Make the shortcrust according to your recipe of choice (try this classic shorcrust recipe here.)
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, 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 (this prevents the dough from shrinking when baking in the oven).
Make sure the eggs and cream are at room temperature before you start the recipe. Preheat the oven to 200°C (400°F).
METHOD
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), pepper, and a grating of fresh nutmeg.
To assemble the quiche: Remove the quiche pan from the fridge and sprinkle the bacon evenly over the bottom. Gently pour in the migaine until the pan is almost full, leaving a small space at the top so that it doesn’t overflow when cooking.
Baking and serving the quiche: First, bake the quiche at 200°C (400°F) for 10 minutes, then reduce the heat to 180°C (356°F) and continue to bake for a further 15-20 minutes to ensure the bottom of the quiche cooks properly. The cooking time may vary depending on the quiche pan you use. If using a low French quiche pan (pan with low edges), like in the video, the total cooking time should be about 25 minutes only. When ready, the crust should be lightly browned, and the top a golden color.
When baked, leave to cool at room temperature until cold and refrigerate before slicing and serving. Just before serving, leave the quiche to sit at room temperature for 30 minutes. You can decorate the top with chives and serve the slices with a side of lettuce tossed in a homemade vinaigrette.