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Classic French Quiche Lorrainefrench
PlateMap recipe · #84

Classic French Quiche Lorraine

A crisp blind-baked pastry shell filled with a gently set cream custard, smoked beef and Gruyère. This version uses smoked beef instead of pork lardons.

90+ waiting: Plus 1 hour and 15 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
8Servings
mediumDifficulty
Prep:
25 minutes
Cook:
1 hour and 5 minutes
Waiting:
1 hour and 15 minutes (chilling the pastry, 50 minutes, and resting the quiche, 25 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 8done
Set up your tools

Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Pastry

    40 minutes

    Rub the cold butter into the flour and salt until it looks like crumbs, add the ice water and press into a disc. Chill for 30 minutes.

    Success cue

    The dough holds together when pressed.

  2. 02

    Lining

    30 minutes

    Roll the pastry to 3 mm, line a 23 cm tart dish without stretching, prick the base and chill for 20 minutes.

    Success cue

    The pastry covers the dish evenly with no cracks.

  3. 03

    Blind baking

    25 minutesOven heat

    Line with baking paper and weights and bake at 190°C for 18 minutes, then remove the weights and bake for 7 minutes more.

    Success cue

    The shell is pale golden and the base is dry.

  4. 04

    Beef

    5 minutesMedium heat

    Brown the diced smoked beef over medium heat for 5 minutes and drain.

    Success cue

    The beef is lightly crisp.

  5. 05

    Custard

    3 minutes

    Whisk the eggs, cream, milk, nutmeg and pepper gently without making foam.

    Success cue

    The custard is smooth with no foam.

  6. 06

    Filling

    3 minutes

    Lower the oven to 165°C. Scatter the beef and grated Gruyère in the warm shell and pour in the custard with the dish already on the oven rack.

    Success cue

    The custard reaches just below the rim.

  7. 07

    Baking

    32 minutesOven heat

    Bake for 30 to 35 minutes.

    Success cue

    The edges are set and the center trembles.

  8. 08

    Serve

    25 minutes

    Rest for 25 minutes before slicing.

    Success cue

    The custard is set and slices cleanly.

Cooking tips

Extra tip

Lower oven heat after blind baking lets the custard set like silk before the eggs squeeze out moisture.

  • • Chill the lined crust before blind baking
  • • Whisk custard gently to avoid bubbles

Potential allergens

Milk, Egg, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

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