Quiche Lorraine — The French Tart That Belongs in Every Home Baker's Repertoire
- Gokhan Aral
- Apr 16
- 1 min read
Quiche Lorraine is one of those recipes that looks impressive, travels well, works for breakfast, lunch or dinner and is far simpler to make than most people assume. A buttery shortcrust pastry shell filled with smoky lardons and a silky egg custard, baked until just set with a gentle wobble in the centre. It is the kind of dish that disappears fast at any table.
The Custard Ratio Is Everything
The filling of a Quiche Lorraine lives or dies by the ratio of eggs to cream. Too many eggs and the custard sets firm and rubbery. Too much cream and it never fully sets. The classic French ratio produces a filling that is just barely set — creamy, almost trembling in the centre when it comes out of the oven. It firms up as it cools to exactly the right texture. Resist the urge to overbake it.
No Cheese in the Original
This surprises most people — the original Quiche Lorraine contains no cheese. The recipe from Lorraine is strictly eggs, cream and lardons in a pastry shell. Gruyère became a popular addition over time, particularly outside France, and it is delicious. But if you want the authentic version, the custard alone is rich enough to need nothing else.
Get the Full Recipe
Our Quiche Lorraine printable recipe card includes the complete ingredient list, step-by-step directions, chef's notes, blind baking tips and storage advice — all in English, Spanish and French. Instant digital download, print at home on US Letter paper.
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