Served hot or cooled, quiche Lorraine is a great classic of French cuisine! A popular and friendly dish, this savoury tart made from bacon bits, eggs and milk is unanimous.
Originally from the Landes and naturalized Monegasque in 2008, Alain Ducasse became the first three-starred chef in the Michelin guide in 2005.
He presents local, generous and responsible cuisine that highlights the authentic taste of the products.
The art of living well and eating well that Chef Ducasse cultivates is expressed throughout the world, in 70 renowned establishments.
We give you his recipe for the quiche Lorraine.
Ingredients
For the Pâte Brisée (Shortcrust Pastry):
• Flour: 250 g (Type 55 / All-Purpose)
• Butter: 125 g (Chilled, cubed)
• Egg: 1 egg yolk
• Water: 5 cl (about 3.5 tbsp)
• Salt: 1 pinch
For the Filling & Savory Custard:
• Bacon: 120 g thick-cut smoked bacon (poitrine de lard paysan), cut into lardons
• Eggs: 2 whole eggs + 2 egg yolks (for ultimate creaminess)
• Heavy Cream: 20 cl (or up to 250g depending on desired richness)
• Whole Milk: 10 cl (or up to 250g)
• Seasoning: A pinch of fine salt, black pepper, and fresh nutmeg
• Optional: 80 g shredded Gruyère cheese (if you prefer a cheesy version)
Prepare the Pastry
1. Mix the dough: Sift the flour onto a clean workspace and make a well in the center. Add the salt, egg yolk, chilled water, and cubed butter.
2. Knead: Using your fingertips, work the ingredients in the center together, then gradually incorporate the flour until the dough just comes together. Knead gently once or twice (fraiser) to smooth it out. Form into a disk, wrap in plastic, and chill in the fridge for at least 1 hour.
3. Roll & Shape: Roll the dough out to about 1/16-inch thickness. Butter and flour a 9.5-inch tart mold. Press the dough smoothly into the mold and prick the bottom with a fork (dock the dough).
2. Blind Bake the Crust
1. Chill again: Place the lined tart mold back in the freezer or fridge for 15 minutes to prevent shrinkage.
2. Bake: Preheat your oven to 350°F (180°C). Cover the dough with parchment paper and fill it with baking beans or pie weights. Blind bake for 12 to 20 minutes until the edges are set, then remove the weights and paper to let it golden slightly.
3. Cook the Filling & Mix the Custard
1. Brown the lardons: In a dry skillet over medium heat, fry the bacon bits until golden and slightly crisp. Drain them thoroughly on paper towels to remove excess grease.
2. Whisk the custard: In a bowl, vigorously whisk together the 2 whole eggs, 2 egg yolks, heavy cream, and milk. Season with fine salt, a dash of pepper, and a generous pinch of ground nutmeg.
4. Assemble and Bake
1. Layer: Scatter the cooked lardons evenly across the bottom of the warm, pre-baked crust. (If using cheese, scatter the Gruyère along with the bacon).
2. Pour: Carefully pour the egg and cream mixture over the toppings until the crust is full.
3. Final Bake: Bake at 350°F (180°C) for approximately 30 minutes. The quiche is done when the custard is set but still has a slight, delicate jiggle in the center, and the top is lightly golden.
Serve warm or at room temperature alongside a crisp green salad and a glass of Alsatian white wine.