Quiche Lorraine (Printable Recipe Version)

Silky eggs, crunchy bacon, and melty cheese all wrapped in a buttery crust. Total crowd-pleaser.

# Ingredients You’ll Need:

→ Classic Quiche Lorraine Tart Ingredients

01 - 1 pie crust (homemade or frozen, for a 23 cm tart or 24 cm pie pan)
02 - 225 g bacon, cut into 1.2 cm pieces
03 - 1/2 medium yellow onion, finely diced
04 - 100 g shredded cheese (sharp white cheddar or Gruyère)
05 - 415 ml half and half (or equal parts whole milk and heavy cream)
06 - 4 large eggs
07 - 1/2 tsp kosher salt
08 - 1/4 tsp finely ground black pepper
09 - 1/4 tsp smoked paprika
10 - 1/8 tsp ground nutmeg
11 - 1 tbsp chopped parsley or chives (for garnish, optional)

→ For sealing the crust

12 - 1 egg white, lightly beaten

# Steps to Make It:

01 - Roll out the chilled pie crust to a 30 cm circle on a lightly floured work surface. Drape over a rolling pin and carefully transfer to a tart or deep pie pan, pressing the dough gently into all corners without stretching. Trim any excess pastry. Freeze the lined pan for 30 minutes to prevent shrinkage. Meanwhile, preheat the oven to 175°C with a rack in the centre.
02 - Pierce the chilled crust all over with a fork. Line with parchment paper, allowing edges to overhang, and fill three-quarters full with pie weights or dried beans. Place on a baking sheet and bake for 35–40 minutes until golden and set. Remove from the oven, carefully lift out the weights and paper, and immediately brush the warm interior with beaten egg white to create a moisture barrier.
03 - While the crust bakes, set a large skillet over medium heat and add the chopped bacon. Cook until fully rendered and crisp, about 10 minutes, then transfer to a plate with a slotted spoon. In the residual bacon fat, sauté diced onions over medium heat for 5–7 minutes until translucent and beginning to caramelise. Remove with a slotted spoon.
04 - In a mixing bowl, vigorously whisk eggs until fully blended. Add half and half, salt, pepper, smoked paprika, and nutmeg, whisking thoroughly to incorporate air for a lighter texture. Stir in shredded cheese, crispy bacon, and sautéed onions. Mix until evenly combined.
05 - Scatter the cheese, bacon, and onions evenly over the bottom of the prebaked shell. Pour the custard mixture gently into the crust, allowing it to fill between solids. Transfer the pan to the oven and bake at 175°C for approximately 50 minutes, or until the center is just set with a slight wobble. Remove and allow to rest for 10–15 minutes before slicing. Garnish with chopped parsley or chives if desired.

# Extra Information:

01 - If using a frozen pre-made crust, reduce half and half to 300 ml as these are typically shallower.
02 - For blind baking, pie weights, dried beans, peas, or rice are effective for supporting pastry structure.
03 - Utilise a 20 cm x 4.5 cm tart pan with a removable base or a 23 cm deep pie dish for optimal results.

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