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Chef's Traditional Quiche Lorraine

Name: Chef's Traditional Quiche Lorraine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: western
Ingredients: Shortcrust pastry disc; Egg; Cream; Milk; Smoked pork belly / bacon; Comté cheese; Salt; crushed black pepper; nutmeg; Dried beans (baking weights)

groups6 servingsspeedEasycountertopsPrep: 20 minsskilletCook: 45 minsscheduleTotal: 65 minsoutdoor_grillBaked

Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

15 Steps Total

Preparation

00:01:02

Preheat your oven to 200°C (400°F).

local_fire_department200°C

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Watch out

The oven must be fully preheated so the crust sets properly during blind baking.

Tools:oven

Active Cooking

00:01:08

Lightly flour the work surface. Roll out 1 sheet of shortcrust pastry dough with a rolling pin to a uniform thickness of about 0.5 cm.

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Roll gently from the center outwards without pressing too hard, otherwise the dough will tear.

Ingredients:Shortcrust pastry disc

Tools:rolling pincutting board

Active Cooking

00:01:37

Roll dough loosely around the rolling pin and unroll over the tart mold. Center dough, press into corners with fingers, then fold excess edges inward to double the border thickness.

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Press the dough firmly into the bottom rim without stretching it, or it will shrink during baking.

Ingredients:Shortcrust pastry disc (1 piece)

Tools:Tart mold

Active Cooking

00:02:41

Trim and crimp the top rim of the dough using the back of a knife or peeler to create a neat decorative edge.

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Maintain a thick enough border so the liquid filling does not overflow during baking.

Tools:chef's knife

Active Cooking

00:03:20

Prick the bottom of the pastry crust all over with a fork.

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Prick only the bottom flat base, not the sides, otherwise liquid filling will leak out.

Tools:fork

Active Cooking

00:03:40

warningStay safe

Use oven mitts when placing the dish inside the hot oven to prevent burns.

Pour 300 g of dried beans over the crust to weight it down. Place in the preheated oven at 200°C and blind bake for 15 minutes.

local_fire_department200°C, 15 min

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Spread beans evenly to the edges to keep the pastry sides from collapsing.

Ingredients:Dried beans (baking weights) (300 g)

Tools:oven

Preparation

00:04:14

warningStay safe

Wash hands thoroughly after handling raw eggs to prevent cross-contamination.

Crack 5 eggs one by one into a small bowl first to check freshness, then transfer them into a large mixing bowl.

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Cracking eggs individually prevents one bad egg from ruining the whole batch.

Ingredients:Egg (5 piece)

Tools:mixing bowlbowl

Active Cooking

00:05:16

Add 2 pinches of salt, 2 pinches of pepper, and 1 pinch of nutmeg to the eggs. Whisk lightly, then pour in 200 ml heavy cream and 200 ml milk. Whisk until smooth and homogeneous.

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Whisk until smooth without incorporating too much air or foaming.

Ingredients:Salt (2 pinch)crushed black pepper (2 pinch)nutmeg (1 pinch)Cream (200 ml)Milk (200 ml)

Tools:whisk

Preparation

00:06:24

warningStay safe

Keep fingers curled away from the blade when cutting the meat.

Remove the tough rind from 200 g smoked pork belly, then slice the meat into uniform small batons (lardons).

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Always cut off the tough rind as it will remain unchewable after baking.

Ingredients:Smoked pork belly / bacon (200 g)

Tools:chef's knifecutting board

Preparation

00:06:59

Grate 100 g of Comté cheese into a bowl using a cheese grater.

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Watch your fingertips when grating the last piece of cheese.

Ingredients:Comté cheese (100 g)

Tools:grater

Active Cooking

00:07:43

warningStay safe

Always use a completely dry towel or mitt; a damp cloth conducts heat instantly and causes severe burns.

Remove the tart pan from the oven using a kitchen towel. Carefully pour the 300 g dried beans out of the crust into a bowl.

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The dried beans are scalding hot

pour them slowly to avoid dropping hot beans on skin

Ingredients:Dried beans (baking weights)

Tools:kitchen towel

Active Cooking

00:08:32

Return the empty tart crust back into the oven at 200°C for 5 minutes to dry out and finish cooking the bottom.

local_fire_department200°C, 5 min

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This step seals the dough so it won't become soggy once liquid custard is added.

Tools:oven

Active Cooking

00:08:59

Distribute the 200 g smoked lardons evenly over the pre-baked tart base, then sprinkle the 100 g grated Comté cheese over the top.

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Spread evenly to the sides so every slice has an equal amount of filling.

Ingredients:Smoked pork belly / baconComté cheese

Active Cooking

00:09:30

warningStay safe

Keep hands careful when pouring near the hot oven rack and interior walls to prevent burns.

Pour half of the egg mixture into the tart mold on the counter. Place the mold onto the extended oven rack, then pour the remaining liquid inside the oven to fill it right to the top edge.

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Do not fill all the way to the top on the counter, otherwise it will spill when carried to the oven.

Tools:oven

Active Cooking

00:10:44

warningStay safe

Always use dry oven mitts or cloth when withdrawing the piping hot quiche from the oven.

Gently push the rack in and close the oven door. Bake at 200°C for 25 minutes until golden brown and puffed up.

local_fire_department200°C, 25 min

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