# Thick Quiche Lorraine — the OG of savory tarts

> Looking for the dish that never lets you down? Quiche lorraine. Every single time. Hot, warm, cold, day after a party, quick lunch: this tart never disappoints. Smoky bacon, eggs, cream: simple ingredients, massive payoff.

We're going **thick** here. Generous. Obscenely creamy. The kind of slice that feels like a warm hug from a French grandma. And heads up: the real lorraine has no cheese. Doesn't need it. Trust the process.

**15 minutes** of prep, the oven does the rest. Let's go.

**Total time** : 1 h 05 · **Prep** : 15 min · **Cook** : 50 min · **Servings** : 6 · **Difficulty** : facile

## Ingredients

- 500 ml Crème fraîche
- 1 roll Ready-to-use shortcrust pastry
- 300 g Smoked bacon
- 8 pc Eggs
- 100 ml Milk
- 1 knob Butter
- Salt
- Pepper
- Nutmeg (optional)

## Method

1. Preheat the oven to **180°C (350°F)**. Generously butter the bottom and sides of your deep-dish pan. Unroll the shortcrust pastry directly into the pan, pressing it up along the sides. Crimp the edges with your fingers.
   _Tip: **prick the base all over with a fork**, this keeps the pastry flat while it bakes._
2. Dice the smoked bacon into **even pieces**. Toss them into a hot pan with no added fat. Cook over medium-high heat for **5 to 6 minutes**, stirring occasionally, until golden and lightly crispy. Drain on paper towels.
   _Tip: The bacon has enough fat of its own, no need to add any._
3. In a large bowl, whisk the **8 eggs** until smooth. Pour in the crème fraîche and milk, mix until silky. Add the drained bacon. Season lightly with salt and add generous black pepper. Mix one last time and pour the filling over the pastry base, spreading the bacon evenly.
   _Tip: The bacon is already salty, watch your seasoning. Nutmeg is **optional**: if you use it, a tiny **pinch from the tips of your fingers**, nothing more. It's sneaky stuff, and if your hand isn't steady, skip it entirely._
4. Place in the middle of the oven and bake for **50 minutes** at **180°C (350°F)**. Let it rest **10 minutes** before slicing.
   _Tip: To check if it's done: insert the tip of a **knife** into the center. If it comes out wet, not done yet. If it comes out dry, you're good. Hot, warm, or cold: it's excellent either way._

## Tips & variations

We said "no cheese", and now we're telling you to add some. We own it. Authentic quiche lorraine has none, that's the rule. But honestly, a handful of **grated emmental** on top right before baking gives you a golden crust that drives everyone crazy. We'll let you make that call.

Golden rule: **don't slice right out of the oven**. Let it rest 10 minutes. It holds together better and the flavors settle in.

On the filling side, the world is your oyster: swap the bacon for smoked salmon, sautéed mushrooms, spinach, tuna... It won't be a quiche lorraine anymore, but it'll be a **creative quiche**. And that's absolutely fine.

Lighter version? Swap crème fraîche for 0% fromage blanc or plant-based cream. Same creamy result, easier on your daily intake.

**Tags** : Less than 1 hour 30 minutes, French, Lunch, Less 1 hour 15 minutes, Starter, Main course, Dinner

---
Source : https://disheazy.fr/en/recettes/thick-quiche-lorraine-the-og-of-savory-tarts