Classic French savoury tart

My first quiche emerged from a Saturday morning when I was too tired for anything ambitious but determined to feed a kitchen full of friends. I'd watched my grandmother make one once, years ago, and remembered only that it involved eggs, cream, and somehow tasted like pure comfort. That day, I threw together what I had on hand—bacon, cheese, a sheet of pastry—and three hours later, everyone was asking for seconds. It taught me that quiche isn't fancy; it's just smart cooking dressed up elegantly.

There was this Tuesday when my neighbor knocked on the door as I was pulling a golden quiche from the oven, and the smell literally stopped her mid-sentence. She came in for ten minutes and stayed for lunch, telling stories between bites. That's when I realized quiche isn't really about the ingredient list—it's about having something warm and beautiful to share when people show up.

Ingredients

• Ready-made shortcrust pastry (250 g): This is your foundation, and honestly, using quality store-bought pastry saves you hours while delivering exactly the flaky, buttery base you need.
• Eggs (4 large): These are your binder; they transform cream into custard and give the quiche its signature creamy-set texture.
• Heavy cream (200 ml) and whole milk (100 ml): The cream makes it rich, the milk keeps it from being too heavy—together they create that perfect balance.
• Gruyère cheese (150 g, grated): Gruyère melts beautifully and adds a nutty depth that makes people ask what cheese you used.
• Smoked bacon lardons (100 g): Cook them until crispy; the fat and smokiness are non-negotiable for flavor.
• Onion (1 small, finely chopped): Sautéed until soft, it adds sweetness and umami without being obvious.
• Fresh chives (1 tbsp, optional): A fresh finish that brightens everything; don't skip it if you have them.
• Ground nutmeg (1/4 tsp): A whisper of nutmeg is the secret ingredient nobody notices but everyone tastes.
• Salt and black pepper: Season gently since the bacon and cheese are already salty.

Instructions

Get your oven ready and prepare the pastry:

Preheat to 190°C (375°F). Roll out your pastry sheet and carefully press it into a 23 cm tart tin, letting it settle naturally into the corners. Trim the edges with a knife—it should look a bit rustic, not perfectly manicured. Prick the base all over with a fork, this prevents it from puffing up.

Blind bake for a crisp base:

Line your pastry with baking paper and fill it with baking beans or rice to weigh it down. Bake for 15 minutes, then carefully remove the paper and beans and bake for another 5 minutes until the base is pale golden. This step prevents a soggy bottom, which I learned the hard way.

Cook the bacon and onions while the pastry bakes:

In a skillet over medium heat, cook your bacon until the edges are crispy and the fat is rendered. Remove it to paper towels, then sauté your chopped onion in that same bacon fat until it's soft and sweet, about 3 minutes. Don't skip this step—that fat is liquid gold for flavor.

Whisk the custard:

In a large bowl, whisk together eggs, cream, milk, salt, pepper, and that pinch of nutmeg. Whisk until it's smooth and slightly frothy; don't overthink it. This mixture is what becomes the creamy heart of your quiche.

Layer and pour:

Spread your cooked bacon and sautéed onions over the pastry base, then scatter half the grated Gruyère over them. Pour the egg mixture slowly over everything, letting it settle. Top with the remaining cheese and sprinkle chives if you're using them.

Bake until set and golden:

Bake for 25–30 minutes; you'll know it's done when the filling is just set but still has a slight jiggle in the very center when you gently shake the tin. The top should be golden and puffed. Overbaking makes it rubbery, so keep an eye on it toward the end.

Rest before serving:

Let it cool for at least 10 minutes in the tin before you slice—this gives the custard time to fully set. It will still be warm, still perfect, and infinitely easier to cut cleanly.

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I made this for my daughter's school lunch one morning, and she came home grinning, telling me another kid had traded three snacks for a slice. Small moments like that remind me why I cook: not for fancy plating or perfect technique, but because food made with care creates memories.

The Pastry Matters

I used to think homemade pastry was necessary for authenticity, until a baker friend told me she always buys hers. Quality ready-made pastry is laminated, chilled, and designed to be flaky—you're not cheating by using it, you're being smart. If you do want to make your own, that's wonderful, but don't feel obligated. The magic happens in the custard filling, not in whether you rolled out dough yourself.

Temperature and Timing

This is one of those recipes where a few minutes matter. Bake at 190°C exactly if you can; too low and the filling never sets properly, too high and the edges brown while the center stays soft. The first time I made quiche, I kept opening the oven door to check, which dropped the temperature and added ten minutes to cooking time. Now I trust the timer and just take a peek through the glass when I'm curious.

Variations and Serving Ideas

Quiche is endlessly adaptable—I've made versions with roasted red peppers, fresh spinach, caramelized leeks, and mushrooms. For vegetarian versions, sautéed mushrooms or spinach add richness and texture without the bacon. Serve it warm with a simple green salad dressed in vinaigrette, or eat it cold straight from the fridge on toast. It pairs beautifully with crisp white wine like Sauvignon Blanc, or honestly, just good coffee on a quiet afternoon.

• Vegetarian: replace bacon with sautéed mushrooms or fresh spinach cooked down until any liquid evaporates.
• Try other cheeses like Emmental, sharp Cheddar, or even a crumbled goat cheese for something different.
• Leftover quiche keeps for three days in the fridge and reheats gently at 160°C for about 10 minutes.

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This quiche has become one of my dependable dishes, the kind of thing I make without consulting a recipe anymore. It's taught me that some of the best food doesn't require special technique—just good ingredients, a little patience, and a willingness to cook something warm for the people you care about.

Frequently asked questions about this recipe

→ What is the best way to blind bake the pastry?

Line the tart shell with baking paper and fill with baking beans or dry rice. Bake at 190°C (375°F) for 15 minutes, remove the paper and beans, then bake for another 5 minutes until golden.

→ Can I make this tart vegetarian?

Yes, simply omit the smoked bacon and add sautéed mushrooms or spinach to maintain a delicious filling.

→ What cheeses work well in the filling?

Gruyère is traditional, but Emmental or Cheddar can be used for variation, each adding distinct flavor profiles.

→ How do I ensure the filling sets properly?

Whisk eggs, cream, and milk thoroughly and bake until the custard is firm but still slightly jiggly in the center, usually 25–30 minutes at 190°C.

→ What sides complement this tart?

A simple green salad and a crisp white wine, such as Sauvignon Blanc, balance the richness and enhance the meal.

→ Can the tart be served warm or cold?

It can be enjoyed warm straight from the oven or at room temperature, allowing the flavors to mellow.