Quiche Lorraine

Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Serves: 4

The Story

Quiche Lorraine comes from the Lorraine region in northeastern France, where it began as a rustic dish made by farmers using the simplest ingredients they had on hand — eggs, cream, and smoked bacon. There is nothing complicated about it, and yet, when these humble ingredients are combined with care and technique, the result is something quietly perfect. That is the essence of French cooking: respect for ingredients, precision in method, and the confidence to let simplicity speak for itself.

I have been making Quiche Lorraine since my earliest days as a young cook in Nice. It was one of the first dishes where I understood that technique matters more than complexity. The blind baking of the pastry, the balance of cream to egg, the moment when the filling is just set but still trembles slightly in the centre — these are the details that separate a good quiche from a great one. In Michelin kitchens in Monaco, I learned to obsess over these small things, and it has served me well ever since.

Here in Brisbane, Quiche Lorraine is one of the dishes I turn to again and again, whether for a private brunch event or a relaxed Sunday lunch at home. I always serve it with a rocket salad dressed with balsamic vinaigrette, shaved parmesan, and pistachios. The peppery freshness of the rocket cuts through the richness of the quiche beautifully. It is a dish that proves you do not need to be complicated to be extraordinary.

Ingredients

• 1 pre-made shortcrust pastry

• 150g bacon (smoked preferred)

• 1 small onion, chopped

• 200ml double cream

• 100ml whole milk

• 3 large eggs

• 100g Gruyère cheese (or Comté), grated

• Pinch of freshly grated nutmeg

• Salt and pepper to taste

Method

1. Preheat the oven to 190 degrees Celsius.

2. Prepare the pastry. Roll out the pre-made shortcrust pastry and line a 9-inch tart tin. Press the pastry firmly into the edges and trim any excess. Prick the base with a fork.

3. Blind bake the pastry. Place a sheet of baking paper over the pastry and fill with dried beans or rice. Blind bake for 5 minutes. Remove the paper and beans, then bake for another 5 minutes until lightly golden. This ensures a crisp, flaky base.

4. Cook the bacon and onion. Heat a pan over medium heat. Add the bacon and cook until golden and slightly crispy. Add the finely chopped onion and cook until soft. Drain any excess fat.

5. Prepare the filling. In a bowl, whisk together the double cream, milk, and eggs until smooth. Season with salt, pepper, and a pinch of freshly grated nutmeg. The nutmeg should be subtle — just enough to add warmth without being identifiable.

6. Assemble the quiche. Spread the cooked bacon and onions evenly over the baked pastry base. Pour the cream mixture over the top. Sprinkle the grated Gruyère evenly over the filling.

7. Bake. Return to the oven until the filling is just set and the top is a beautiful golden brown. The centre should still have the slightest wobble.

8. Serve. Allow the quiche to cool slightly before slicing. This resting time lets the custard firm up for clean, elegant slices.

Chef's Tips

• House-made shortcrust pastry (very easy): 300g plain flour, 150g softened butter, 80ml water. Mix everything until smooth and add a pinch of salt. Five minutes, far superior to store-bought.

• I always serve the quiche with a rocket salad, sliced Granny Smith apple, shaved parmesan, pistachios, and a balsamic vinaigrette.

• Gruyère vs Comté: Both work beautifully. Comté is slightly sweeter and nuttier, while Gruyère has a sharper edge.

• Serve warm, not hot. Quiche is at its best when it has had 10-15 minutes to rest after coming out of the oven.

Wine Pairing

Curly Flat Chardonnay — Macedon Ranges, VIC. A refined, mineral-driven Chardonnay that complements the creamy richness of the quiche without overpowering it.

From the kitchen of Alexandre Goyard — The French Private Chef, Brisbane

Book your private dining experience at thefrenchprivatechef.com.au