Classic Quiche Lorraine with Smoky Lardons

Why You’ll Love This Recipe

• Buttery, flaky homemade crust that bakes up crisp—no soggy bottom.
• Ultra-silky custard made with cream and yolks, baked low and slow for a tender set.
• Proper smoky lardons for savory depth, plus nutty Gruyère for gentle richness.
• Foolproof method with precise times and temperatures, ideal for confident home cooking.

Grocery List

• Produce: Fresh chives
• Dairy: Unsalted butter, heavy cream, whole milk, large eggs, Gruyère cheese
• Pantry: All-purpose flour, fine sea salt, black pepper, whole nutmeg (or ground), optional Dijon mustard, optional dry white wine; parchment + pie weights/dried beans

Full Ingredients

For the pâte brisée (9-inch tart crust)

• All-purpose flour: 1 1/4 cups (150 g)
• Cold unsalted butter: 1/2 cup (115 g), cut into 1/2-inch cubes
• Fine sea salt: 1/2 tsp
• Granulated sugar: 1/2 tsp (optional, for gentle browning)
• Large egg yolk: 1
• Ice water: 2–3 tbsp, as needed

For the custard and filling

• Smoked bacon lardons: 6 oz (170 g), 1/4-inch pieces
• Gruyère cheese: 1 cup (100 g), coarsely grated
• Large eggs: 4
• Large egg yolks: 2
• Heavy cream: 1 1/2 cups (360 ml)
• Whole milk: 1/2 cup (120 ml)
• Fine sea salt: 1/2 tsp (adjust to taste; bacon and cheese are salty)
• Freshly ground black pepper: 1/2 tsp
• Freshly grated nutmeg: 1/8 tsp
• Optional: Dijon mustard 1 tsp (whisk into custard)
• Optional: Dry white wine 1 tbsp (for deglazing lardon pan)

To finish

• Fresh chives: 1–2 tbsp, finely snipped

Step-by-Step Instructions

Step 1: Make the buttery tart dough

In a mixing bowl, whisk together the flour (150 g), salt (1/2 tsp), and optional sugar (1/2 tsp). Add the cold butter cubes and cut them into the flour with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Whisk the egg yolk with 2 tbsp ice water and drizzle over the flour. Toss with a fork until clumps form; add up to 1 tbsp more ice water only if needed. Gather into a disk, wrap tightly, and refrigerate 1 hour to relax gluten and chill the butter.

Step 2: Roll, line the pan, and freeze

On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch (3 mm) thick. Fit it into a 9-inch metal tart pan with a removable bottom, pressing gently into the corners. Trim so the edge is level with the rim. Dock the base all over with a fork. Place the pan on a rimmed baking sheet and freeze for 15 minutes to minimize shrinkage.

Step 3: Blind-bake the crust at 375°F/190°C

Heat the oven to 375°F (190°C). Line the frozen shell with parchment and fill to the top with pie weights or dried beans. Bake for 20 minutes. Carefully lift out the weights and parchment; return the shell to the oven and bake another 10–12 minutes until lightly golden and dry to the touch. For a moisture barrier, brush the hot crust with a little beaten egg white (from an extra egg) and bake 2 more minutes. Cool on a rack 10 minutes while you make the filling.

Step 4: Cook the smoky lardons

Place the lardons in a cold skillet and set over medium heat. Cook, stirring occasionally, until rendered and crisp-golden, 6–8 minutes. Transfer to a paper towel–lined plate. Pour off all but about 1 tsp fat. Optionally deglaze the pan with 1 tbsp dry white wine, scraping up browned bits; simmer 30–60 seconds until mostly reduced, then toss with the lardons. Cool slightly.

Step 5: Whisk a silky custard

In a large bowl, whisk together the 4 eggs, 2 yolks, heavy cream (1 1/2 cups), whole milk (1/2 cup), salt (1/2 tsp), black pepper (1/2 tsp), and nutmeg (1/8 tsp). If using, whisk in Dijon (1 tsp). For the smoothest texture, strain the custard through a fine-mesh sieve into a pitcher.

Step 6: Assemble the quiche

Reduce the oven to 325°F (165°C). Scatter the crisp lardons evenly over the warm, blind-baked crust. Sprinkle the Gruyère (1 cup) on top. Slowly pour in the custard until it’s just below the rim.

Step 7: Bake gently until just set

Bake at 325°F (165°C) on the center rack for 30–35 minutes, rotating once halfway, until the edges are set and the center has a slight, uniform wobble when jiggled. An instant-read thermometer inserted in the center should read 160–165°F (71–74°C). If the crust browns too quickly, shield the edges with a loose ring of foil.

Step 8: Rest, unmold, and serve

Cool on a rack for 15–20 minutes to finish setting. Carefully remove the tart ring. Garnish with snipped chives. Slice with a serrated knife and serve warm or at room temperature. Pair with a simple green salad and a crisp white wine if you like.

Pro Tips

• Keep everything cold for a flaky crust: butter, flour, even the rolling pin if your kitchen is warm.
• Blind-bake thoroughly and brush with egg white to waterproof the shell and prevent a soggy bottom.
• Bake the custard low and slow (325°F/165°C) for a tender, creamy set without curdling.
• Strain the custard for restaurant-smooth texture and even set.
• Preheat the baking sheet under the tart to help crisp the base.

Variations

• Traditionalist: Skip the cheese for a purist Lorraine; increase lardons to 8 oz (225 g).
• Comté Twist: Swap Gruyère for Comté and add a pinch of fresh thyme.
• Leek (Not Classic Lorraine): Gently sweat 1 cup thinly sliced leeks in butter until tender; cool and scatter with lardons before pouring custard.

Storage & Make-Ahead

Refrigerate leftovers, tightly wrapped, for up to 4 days. Reheat slices on a preheated baking sheet at 300°F (150°C) for 15–20 minutes to re-crisp the crust and warm the custard. Freeze well-wrapped slices for up to 2 months; thaw overnight in the fridge, then reheat as above. Make-ahead tips: the dough disk can be refrigerated 2 days or frozen 1 month; a blind-baked, cooled shell can be wrapped and held at room temperature up to 24 hours; cooked lardons keep 3 days in the fridge.

Nutrition (per serving)

Approximate: 520 calories; 43 g fat; 16–17 g carbohydrates; 16–18 g protein; 0–1 g fiber; ~680 mg sodium. Values will vary based on bacon and cheese brands.