Classic Quiche Lorraine with Perfect Parmesan Pastry

In any kitchen, confidence grows from understanding a few foundational principles. Cooking is a beautiful blend of science and art, and knowing the basic ratios for essentials like pastry or custard provides the solid ground from which you can create something truly magical. Once you master these simple formulas, you’ll find yourself improvising with ease. This recipe for a classic Quiche Lorraine is built on two such pillars: the perfect shortcrust pastry, made with a simple half-fat-to-flour ratio, and a rich, velvety custard using one egg for every 100ml of cream. The result is a timeless, elegant dish, perfect for brunch, lunch, or a light dinner, and a wonderful canvas for your own culinary creativity.

Ingredients

• For the Parmesan Pastry:
• 250g (2 cups) all-purpose flour
• 1/2 tsp salt
• 125g (1/2 cup + 1 tbsp) cold unsalted butter, cubed
• 25g (1/4 cup) finely grated Parmesan cheese
• 1 large egg yolk
• 2-3 tbsp ice-cold water
• For the Filling:
• 150g (5 oz) bacon lardons or thick-cut bacon, diced
• 1 small onion, finely chopped
• 150g (1 1/2 cups) Gruyère cheese, grated
• 3 large eggs
• 300ml (1 1/4 cups) double (heavy) cream
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Pastry: In a large bowl, whisk together the flour, salt, and grated Parmesan. Add the cold, cubed butter and use your fingertips or a pastry blender to rub it into the flour mixture until it resembles coarse breadcrumbs.
2. Form the Dough: In a small bowl, whisk the egg yolk with 2 tablespoons of ice-cold water. Pour this into the flour mixture and gently bring it together with a fork, then your hands, until a soft dough forms. If it’s too dry, add the remaining tablespoon of water. Be careful not to overwork the dough. Shape it into a flat disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
3. Line the Tart Tin: Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thick. Carefully transfer it to a 23cm (9-inch) loose-bottomed tart tin. Gently press the dough into the base and up the sides. Trim any excess pastry from the rim. Prick the base with a fork and chill for another 15 minutes.
4. Blind Bake the Crust: Line the pastry case with parchment paper and fill with baking beans or uncooked rice. Bake for 15 minutes. Carefully remove the paper and beans, then bake for another 5-7 minutes, or until the pastry is pale golden. Set aside to cool slightly. Reduce the oven temperature to 180°C (350°F).
5. Prepare the Filling: While the pastry bakes, cook the bacon lardons in a pan over medium heat until crisp. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate. If desired, cook the chopped onion in the bacon fat until soft and translucent, then drain.
6. Assemble the Quiche: Sprinkle the cooked bacon, onion, and grated Gruyère cheese evenly over the bottom of the baked pastry case.
7. Make the Custard: In a medium bowl, whisk the eggs and heavy cream together until smooth. Season with a pinch of nutmeg, salt, and pepper. Carefully pour the custard mixture over the fillings in the tart tin.
8. Bake: Bake for 30-35 minutes, or until the custard is just set with a slight wobble in the center and the top is golden brown.
9. Rest and Serve: Let the quiche cool in the tin for at least 10 minutes before removing the outer ring. It can be served warm or at room temperature for the best flavor and texture.

Nutrition

Nutritional information is an estimate per serving, based on 8 servings.