The easy quiche Lorraine: France's most exported savoury tart has been misunderstood for decades. The authentic recipe from Lorraine contains no cheese — no gruyère, no emmental. Just eggs, cream, bacon and shortcrust pastry. This guide gives you the authentic version and every trick for a perfectly set, silky custard that holds its shape when sliced.

Prep: 20 min  |  Cook: 35-40 min  |  Difficulty: Easy  |  Serves: 6

Ingredients

Shortcrust pastry:

• 250g plain flour, 125g cold butter in cubes, 1 egg yolk, 3 tbsp cold water, 1 pinch salt

Filling:

• 200g smoked lardons (or thick-cut smoked bacon)
• 4 eggs + 2 extra yolks (extra yolks = richer, firmer set)
• 300ml crème fraîche or double cream
• Salt, pepper, pinch of nutmeg

Step-by-Step Recipe

1. Make the pastry (10 min + 30 min rest): Rub cold butter into flour until it resembles breadcrumbs. Add egg yolk and cold water, bring together without kneading. Wrap and refrigerate 30 minutes.
2. Blind bake (15 min at 180°C): Roll out, line a 28cm tin, prick the base, cover with baking paper and weights. Bake 15 min blind — this is what prevents a soggy bottom.
3. Brown the lardons: Dry-fry until golden. Drain on kitchen paper. Scatter over the blind-baked base.
4. The custard: Whisk eggs and extra yolks with cream, salt, pepper and nutmeg. Pour over the lardons.
5. Bake (25 min at 180°C): Until the custard is just set with a very slight wobble in the centre. It will firm up as it cools. Overbaking = rubbery texture.

Why No Cheese?

The original 16th-century Lorraine recipe used only eggs, cream and bacon. Cheese was added by Parisian restaurants in the 20th century for richness and to mask lower-quality cream. The authentic version lets the silky egg custard speak for itself.