French · Lorraine, France
Quiche Lorraine
Quiche Lorraine: a blind-baked shortcrust pastry shell filled with a custard of eggs, double cream, and lardons. No cheese in the original — Gruyere is an addition. No onions. No vegetables. The custard should be barely set, trembling in the centre, the surface burnished to a pale amber. The pastry base must be crisp — a soggy base is the one unacceptable failure.
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I
The Market List
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320g
pâte brisée
shop-bought or homemade, chilled
Not yet stocked in British Columbia
180g
smoked bacon lardons
or thick-cut bacon, cubed
Not yet stocked in British Columbia
200g
yellow onions
thinly sliced
Your own market
1 tbsp
unsalted butter
Your own market
200g
Gruyère AOP
grated
Not yet stocked in British Columbia
4
eggs
room temperature
Your own market
200ml
double cream
35% fat
Your own market
100ml
whole milk
3.5% fat
Your own market
Coarse sea salt
Your own market
Tellicherry black pepper
Your own market
Fresh nutmeg
grated
Your own market
II
The Method
1
Roll pâte brisée to 3mm thickness on a floured surface; line a 25cm tart tin, prick base with a fork, and chill 15 minutes.
From the canon — The French shortcrust pastry — flour, cold butter, salt, sugar (for sweet tarts), and cold water, worked minimally until the butter is reduced to pea-sized p… Pâte Brisée →
2
Blind bake at 200°C for 12 minutes with baking paper and weights; remove weights and paper, then bake 5 minutes until pale golden.
3
Render bacon lardons in a skillet over medium heat until crisp, drain on paper towels, and set aside; soften onions in bacon fat with butter for 8 minutes until sweet and translucent.
4
Scatter bacon and onions over tart base, then sprinkle Gruyère AOP evenly over top.
5
Whisk eggs with cream and milk until smooth; season with salt, Tellicherry pepper, and fresh nutmeg, then pour carefully into tart shell to 1cm from rim.
6
Bake at 190°C for 25–30 minutes until custard is just set at edges but trembles slightly in centre.
7
Cool 10 minutes in the tin; serve warm or at room temperature, sliced into wedges.
IV
Sensory Tests
◇Where it lives or dies. The moment where quiche Lorraine lives or dies is the resting period after baking — the quiche must rest for at least 20 minutes before being cut. During this time, the custard finishes setting from residual heat and the structure stabilises. Cut immediately and the custard runs. Rest and cut, and each slice holds its architecture: the crisp shell, the silk custard, the golden top, visible in cross-section.
Pillar V
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VI
What to Pour
The pairing
Charles Joguet Chinon Clos de la Dioterie
Domaine Charles Joguet · Chinon
Not yet stocked in British Columbia
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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