Let's be honest: who hasn't fallen in love with a slice of this savory tart? It's like a warm hug from a French grandmother. Whether you’ve tasted a slice watching the Seine or in a cute little bakery in the US, you cannot but argue that Quiche Lorraine is a very satisfying dish. Did you know, though, that the original Quiche Lorraine was actually crustless? It was simply a custard made with eggs and cream, baked until golden and wobbly. The bacon, or lardons, came later, adding that smoky, salty kick that we all adore.

Quiche Lorraine's ongoing popularity stems from a delightful combination of factors that makes it a favorite dish not only for French but for other European countries as well as the United States.

It's a classic comfort food. The creamy, savory custard combined with the salty bacon creates a deeply satisfying and comforting experience. Despite its elegant reputation, it's essentially a simple dish made with basic ingredients: eggs, cream, and bacon. This simplicity is part of its charm.

Another reason that Quiche Lorraine is so popular is that it is incredibly versatile. It can be enjoyed for breakfast, brunch, lunch, or dinner. It pairs well with a variety of sides, from a simple green salad to roasted vegetables. It is just as good whether served hot, warm, or cold. The combination of the creamy custard with the smoky, salty bacon creates a harmonious balance of flavors. The addition of nutmeg adds a subtle warmth and depth of flavor. The flaky, buttery crust provides a delightful contrast to the smooth, creamy filling. Its French origins give it a certain "je ne sais quoi" that adds to its appeal. It's associated with classic French cuisine, which is renowned for its quality and sophistication.

So this weekend, why not engage in creating the perfect Quiche Lorraine, the kind that would make even a Parisian Maman proud?

Ingredients

For the Pastry (Pâte Brisée)

• 200g all-purpose flour
• 100g cold unsalted butter, cubed
• 1 pinch of salt
• 4-6 tablespoons ice water

For the Filling

• 200g smoked bacon or lardons, cut into small cubes
• 4 large eggs
• 200ml heavy cream
• 200ml whole milk
• Pinch of nutmeg
• Salt and freshly ground black pepper to taste

Instructions

Prepare the Pastry

- In a large bowl, whisk together the flour and salt.

- Add the cold butter cubes and, using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs.

- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix!

- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Cook the Bacon

In a skillet over medium heat, cook the bacon or lardons until crispy. Drain on paper towels.

Prepare the Filling

- In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper.

Assemble the Quiche

- Preheat your oven to 180°C (350°F).

- On a lightly floured surface, roll out the pastry dough to a circle about 3mm thick.

- Carefully transfer the dough to a 23cm (9-inch) tart pan. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.

- Prick the bottom of the crust with a fork.

- Pre-bake the crust for 10 minutes; this step is called “blind baking.”

- Scatter the cooked bacon or lardons evenly over the bottom of the pre-baked crust.

- Pour the egg mixture over the bacon.

- Bake for 30-40 minutes, or until the filling is set and the top is golden brown.

- Let the quiche cool for 10 minutes before serving.

Serving Suggestions

Quiche Lorraine is a dish that can be served either hot, warm, or at room temperature.

A simple green salad with a light vinaigrette is the perfect accompaniment, and if you want the full French experience, a glass of dry white wine is also a nice addition.

Voilà! You have created a truly authentic Quiche Lorraine. It's perfect for a leisurely brunch, a light lunch, or even a casual dinner.

Enjoy, mes amis, and bon appétit