French · Main course · SAMPLE RECIPE
Quiche Lorraine · bacon & cream tart
Buttery pastry filled with a softly set egg-and-cream custard and smoky bacon. A French savory tart that works for lunch, supper, or a shared brunch.
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A NOTE FROM THE KITCHEN
A crisp base starts with blind baking.
This cheese-free version uses purchased all-butter shortcrust pastry in a 9-inch / 23 cm tart or pie pan about 1½ inches deep. Begin with thawed pastry; package thawing time is additional. The bacon supplies much of the seasoning.
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LET’S MAKE SOMETHING GOOD
Quiche Lorraine · bacon & cream tart
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Lorraine, France
Quiche Lorraine · bacon & cream tartBeyond the plate.
A crisp pastry shell holds a savory custard with the smoky flavor of bacon.
ORIGINS & EVOLUTION
A tart with a regional identity.
Quiche Lorraine is associated with northeastern France. Its familiar filling centers on eggs, cream, and bacon. Cheese appears in many modern quiches, but it is not essential to this Lorraine preparation.
CULTURAL CONTEXT
Comfortable at different meals.
A slice can become lunch with a salad, part of a brunch table, or a simple supper. Its usefulness comes from the balance between a substantial pastry base and a tender filling.
AT THE TABLE
A practical pastry shortcut.
Our version starts with purchased shortcrust and blind-bakes the shell before adding the custard. The filling stays cheese-free, and a pause after baking makes it easier to cut without losing its soft texture.
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