Quiche Lorraine — The Classical Savoury Custard Tart

Quiche Lorraine is the definitive French savoury tart — a crisp, butter-rich shortcrust shell filled with a silky egg custard studded with lardons, baked until the filling is just set with a gentle tremor at the centre and a golden surface touched with brown. The authentic Lorraine version contains no cheese and no onion — those additions, however universal they have become, are later corruptions. The original is a pure expression of eggs, cream, and smoked pork in pastry, and its simplicity demands precision at every stage. The pastry: prepare a pâte brisée with 200g of flour, 100g of cold butter cut into small pieces, a pinch of salt, 1 egg yolk, and just enough ice water (2-3 tablespoons) to bring the dough together. Work quickly to prevent the butter from warming. Rest the dough for 30 minutes, then roll and line a 24cm fluted tart ring or tin. Blind-bake at 180°C for 15 minutes with baking beans, then remove the beans and bake a further 5 minutes until the base is dry and pale gold. The filling: blanch 200g of thick-cut smoked lardons in boiling water for 2 minutes (this removes excess salt and smokiness that would overwhelm the custard), then fry until lightly golden. Scatter them across the blind-baked shell. Beat 3 whole eggs with 2 egg yolks and 300ml of double cream (minimum 35% fat), season with salt, white pepper, and a grating of nutmeg. Pour this custard over the lardons — the filling should come almost to the rim. Bake at 170°C for 30-35 minutes. The quiche is done when the surface is golden and the centre shows a gentle wobble — it will continue to set as it cools. The custard should be barely set, creamy rather than firm, trembling slightly when the tart is moved. Rest 10-15 minutes before cutting. A properly made quiche Lorraine is served warm (never hot, never cold from the fridge), cut into generous wedges, the pastry shattering, the custard flowing slightly. It is one of the simplest and most perfect dishes in the French repertoire.

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