Grandma's Classic Quiche Lorraine: The Foolproof Recipe
A French culinary classic that transcends generations. This golden, melt-in-your-mouth Quiche Lorraine, featuring smoky bacon bits and a creamy nutmeg-scented custard, warms the heart just like Grandma's cooking. Crispy on the outside, soft on the inside—perfection in every bite.
🛒 Ingredients
6 servings
- 1 pie crust (homemade or store-bought, approx. 8 oz)
- 7 oz smoked bacon bits (lardons)
- 3 large eggs
- ¾ cup plus 1 tbsp sour cream or crème fraîche (minimum 30% fat)
- scant ½ cup whole milk
- 1 pinch fine salt
- 1 pinch freshly ground black pepper
- 1 pinch grated nutmeg
- Butter for the pan
- Flour for the work surface
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 350°F (convection). Lightly butter and flour a 10-inch tart pan.
- 2
Roll out the pie crust on a lightly floured surface, then line the pan, pressing the dough well against the sides. Prick the bottom with a fork to prevent air bubbles during baking.
- 3
Blind bake the crust for 10 minutes: cover with parchment paper and weigh down with ceramic pie weights or dried beans. Remove the weights after 10 minutes and continue baking for 5 minutes to dry out the bottom.
- 4
Meanwhile, sauté the bacon bits in a hot skillet without added fat over medium heat for 4 to 5 minutes until lightly browned. Drain on paper towels to remove excess fat.
- 5
In a mixing bowl, whisk the 3 eggs vigorously. Add the sour cream or crème fraîche and milk, then mix until the custard is smooth and homogeneous. Season with salt, pepper, and nutmeg. Taste and adjust seasoning.
- 6
Distribute the drained bacon bits evenly over the bottom of the pre-baked crust. Gently pour the egg mixture over the top, being careful not to overflow.
- 7
Bake at 350°F for 30 to 35 minutes, until the surface is golden brown and the custard is set (it should no longer jiggle in the center). If the top browns too quickly, cover with aluminum foil during baking.
- 8
Remove the quiche from the oven and let it rest for 5 to 10 minutes before unmolding and slicing. It can be enjoyed hot or warm, served with a green salad.
💡 Chef's Tip
The secret to a truly creamy Quiche Lorraine: use thick sour cream or crème fraîche with at least 30% fat and avoid overcooking at all costs. As soon as the custard is set and only slightly wobbly in the center when removed from the oven, it is ready—it will finish firming up as it cools. Blind baking the crust is essential to avoid a soggy bottom.
