- \n
- 250 g of T55 flour<\/li>\n\n
- 125 g very cold unsalted butter, diced<\/li>\n\n
- 1 egg yolk (set aside the white)<\/li>\n\n
- 4 g of fine salt<\/li>\n\n
- 5 cl of ice-cold water<\/li>\n\n
- 200 g of smoked bacon bits<\/li>\n\n
- 4 eggs<\/li>\n\n
- 25 cl of heavy cream<\/li>\n\n
- 15 cl whole milk<\/li>\n\n
- 1 pinch of nutmeg<\/li>\n\n
- Freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n
For 2 people, make 2 12-cm tartlets using half the dough (the other half can be frozen) and a filling made with 2 eggs, 10 cl of cream, 5 cl of milk, and 70 g of bacon bits.<\/p>\n\n\n\n
Preparation:<\/strong> 25 min \u00b7 Rest:<\/strong> 30 min \u00b7 Cooking:<\/strong> 50 min<\/p>\n\n\n\n
The Step-by-Step Recipe<\/h2>\n\n\n\n
- \n
- Rub the flour, salt, and butter together with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and water, form into a ball without kneading, flatten into a disc, wrap in plastic wrap, and let rest in the refrigerator for 30 minutes.<\/li>\n\n
- Preheat the oven to 200 \u00b0C with a baking sheet placed on the bottom rack. Roll out the dough to a thickness of 3 mm, line a buttered 26-cm pan (preferably metal) with it, prick the bottom with a fork, and return it to the refrigerator for 10 minutes.<\/li>\n\n
- Cover the dough with parchment paper, fill it with dried beans, and bake for 15 minutes on a preheated baking sheet. Remove the parchment paper and the beans, brush the bottom with beaten egg white, and bake for another 5 minutes: this thin layer protects the dough from moisture.<\/li>\n\n
- Meanwhile, saut\u00e9 the bacon bits for 5 minutes in a dry skillet, then drain them on paper towels.<\/li>\n\n
- Beat the eggs with the cream, milk, nutmeg, and a generous twist of pepper. Don't add salt\u2014the bacon bits will take care of that.<\/li>\n\n
- Reduce the oven temperature to 180 \u00b0C. Spread the bacon bits over the pre-baked crust, pour in the mixture, and bake for 30 to 35 minutes\u2014still on the hot baking sheet\u2014until the top is golden brown and the center is still slightly jiggly.<\/li>\n\n
- Let it rest for 10 minutes on a cooling rack before cutting: the mixture will finish setting, and the slices will hold their shape.<\/li>\n<\/ol>\n\n\n\n
![\"A](\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/quiche-lorraine-croustillante-2.webp\")
<\/figure>\n\n\n\nMy Cooking Tips<\/h2>\n\n\n\n
- \n
- A metal mold<\/strong> rather than glass or ceramic: it conducts heat better and the bottom browns nicely.<\/li>\n\n
- The Hot Plate<\/strong> It gives it the same effect as a baking stone. If your oven has a baking stone function, turn it on for the last 10 minutes.<\/li>\n\n
- For a thicker, moister quiche<\/strong>, use a 22-cm baking pan with high sides and bake for an additional 10 minutes at 170 \u00b0C.<\/li>\n\n
- Store-bought dough?<\/strong> It's a good workaround: choose a pure butter shortbread and pre-bake it exactly the same way.<\/li>\n<\/ul>\n\n\n\n
Under the pergola: how to serve<\/h2>\n\n\n\n
A quiche Lorraine should be served warm, never piping hot: this brings out the flavor of the smoked bacon better. A mesclun salad dressed with olive oil and a few walnut halves is all you need. In your glass, a Palette or Cassis white wine\u2014fresh and mineral\u2014to be enjoyed in moderation.<\/p>\n\n\n\n
If you\u2019re having guests, bake it in the morning: it will keep for 2 days in the fridge, covered with plastic wrap. To restore its crispiness, pop it in the oven for 10 minutes at 160 \u00b0C on the bottom rack\u2014never in the microwave, which makes the dough soggy. Under the closed pergola, with a blanket, it\u2019s the perfect Sunday lunch.<\/p>\n\n\n\n
Your Questions<\/h2>\n\n\n\n
What is the authentic recipe for traditional quiche lorraine?<\/h3>\n\n\n\n
The traditional version consists of a pastry crust, smoked bacon bits, and an egg-and-cream mixture. No Gruy\u00e8re or onions\u2014that\u2019s what sets it apart from a bacon quiche au gratin. I add a little milk to give it a lighter texture.<\/p>\n\n\n\n
Should you cook the bacon before making a quiche lorraine?<\/h3>\n\n\n\n
Yes, I recommend it. After cooking them in a skillet for 5 minutes and then draining them, they lose their moisture and some of their fat, which would otherwise end up in the dough. If your bacon bits are very salty, blanch them first for 2 minutes in boiling water.<\/p>\n\n\n\n
How can I keep the bottom of the quiche from getting soggy?<\/h3>\n\n\n\n
Pre-bake the crust until golden, brush it with egg white to seal it, and bake the quiche on the bottom rack of the oven on a preheated baking sheet. Pour the filling in at the very last moment\u2014never onto a raw crust that\u2019s been sitting out. Then let it cool on a wire rack, not under a dish towel.<\/p>\n\n\n\n
Shortcrust pastry or puff pastry for a quiche lorraine?<\/h3>\n\n\n\n
Traditionally, you use shortcrust pastry, which is crisp and holds the filling together well. Puff pastry creates a lighter crust but a more delicate base that easily absorbs moisture. If you choose puff pastry, pre-baking is essential.<\/p>\n\n\n\n
How long should you bake a quiche lorraine?<\/h3>\n\n\n\n
Allow 20 minutes for pre-baking at 200 \u00b0C, then 30 to 35 minutes at 180 \u00b0C once filled. It\u2019s ready when the top is golden brown and the center still wobbles slightly. It will finish setting while it rests.<\/p>","protected":false},"excerpt":{"rendered":"
A crispy Quiche Lorraine is made with a blind-baked shortcrust pastry and baked on the bottom rack of the oven. My traditional recipe calls for smoked bacon and no cheese.<\/p>","protected":false},"author":2,"featured_media":2714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_lapergola_no_dropcap":false,"_lapergola_seo_title":"","_lapergola_seo_description":"","_lapergola_noindex":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-2755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-de-cuisine-et-pergola"],"_links":{"self":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/comments?post=2755"}],"version-history":[{"count":1,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2755\/revisions"}],"predecessor-version":[{"id":2920,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2755\/revisions\/2920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media\/2714"}],"wp:attachment":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media?parent=2755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/categories?post=2755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/tags?post=2755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- The Hot Plate<\/strong> It gives it the same effect as a baking stone. If your oven has a baking stone function, turn it on for the last 10 minutes.<\/li>\n\n
- A metal mold<\/strong> rather than glass or ceramic: it conducts heat better and the bottom browns nicely.<\/li>\n\n