Favourite Quiche Lorraine

Authentic quiche Lorraine is bacon and cream and eggs in a pastry shell. Period. No spinach, no broccoli, no fancy cheese blends. This version stays faithful to the original: pate brisee pastry, lardons of bacon, a smooth custard built on scalded heavy cream and eggs, with a pinch of nutmeg, white pepper, and chives.

The Swiss cheese is the one debated addition. Traditional Lorraine purists skip it; many classic French recipes include it. A half cup of diced Swiss cheese folded into the bottom of the shell adds richness without overpowering the cream and bacon.

Two technique notes from the directions are worth obeying. First, brush the shell with egg white and prick it thoroughly before filling. The egg white seals the crust against soggy bottom syndrome; the pricking lets steam escape during partial pre-bake. Second, scald the cream and cool it before mixing with eggs. Scalding kills the enzymes that can cause the custard to weep, and cooling prevents the eggs from scrambling on contact.

Pro Tips

• Cook the bacon until the fat renders but the meat is not yet crispy. Fully crisped bacon turns leathery in the long custard bake.
• Use white pepper, not black. White pepper is more subtle and doesn’t leave dark specks in the pale custard.
• Test for doneness like a custard: a knife inserted just off-centre should come out clean. The very centre may still wobble slightly; it sets as the quiche rests.
• Let the quiche rest 10 minutes before slicing. Hot custard slumps; rested custard holds clean wedges.

Variations

• Add a quarter cup of sauteed leeks (cooked until soft and golden) alongside the bacon for a softer, sweeter version.
• Use Gruyere in place of Swiss for a sharper, nuttier cheese flavour.
• Sprinkle freshly grated parmesan on top for the last 5 minutes of baking for a browned, savoury crust.