French
Quiche Lorraine (Bacon and Cheese Custard Tart)
Quiche Lorraine (Bacon and Cheese Custard Tart) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 6 oz lardons (diced smoked bacon)
- 4 eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup Gruyere cheese, grated
- 1 pinch ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
How to cook it
- Preheat the oven to 375 F and fit the pie crust into a 9-inch tart pan, pressing it up the sides.
- Cook the lardons in a skillet over medium heat until golden and much of the fat has rendered, about 6 minutes, then drain on paper towels.
- Whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth.
- Scatter the lardons and half the Gruyere over the crust, pour the egg mixture on top, and scatter the remaining cheese over it.
- Bake for 35 to 40 minutes, until puffed and set with a light golden top and only a slight jiggle in the center.
- Let the quiche cool for 10 minutes before slicing and serving.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Quiche Lorraine (Bacon and Cheese Custard Tart), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Quiche Lorraine (Bacon and Cheese Custard Tart) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Gluten | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Shellfish | No | |
| Eggs | Yes | Baguette Tradition au Beurre (Fresh Tradition Baguette with Butter) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Egg, Dairy, Meat or fish, and Grains
- How this was set
- Hand audited
When to cook it
Quiche Lorraine (Bacon and Cheese Custard Tart) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on egg, bacon, cheese, and pastry.
From the same kitchens
More cooking from France and eastern France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.