Classic French savory tart

There's something about the smell of a quiche baking that stops me mid-conversation every single time. Years ago, a French neighbor invited me over for lunch and pulled one from the oven just as I arrived, and I realized then that this humble tart had been masquerading as simple when it's actually something almost magical. The way the custard puffs up, golden and trembling, the cheese melting into every crevice—it felt like watching someone's home cooking secret finally click into place. Now I make it constantly, and it never fails to impress.

I made this for a weekend brunch when my sister visited unexpectedly, and the whole kitchen filled with this buttery, savory aroma that had her hovering near the oven within minutes. When we finally sliced into it, the filling jiggled just slightly in the center, and she laughed because somehow a quiche felt more special than anything I could have scrambled or fried. It became the thing she asked me to make every time she came home.

Ingredients

• 1 sheet (250 g) ready-made shortcrust pastry: This is your shortcut and your friend—thaw it properly or it'll crack, and that moment of stress is worth avoiding.
• 4 large eggs: Room temperature eggs blend more smoothly into the cream, creating that silky custard texture that makes people think you went to culinary school.
• 200 ml heavy cream and 100 ml whole milk: The cream-to-milk ratio gives you richness without the heaviness that sometimes happens with all-cream custards.
• 150 g Gruyère cheese, grated: Gruyère melts into the filling without getting stringy and adds a slight nuttiness that's hard to replicate; shred it fresh if you can.
• 100 g smoked bacon lardons: Cook them until they're crisp because soggy bacon in a quiche is genuinely disappointing, and you'll taste the difference the whole meal.
• 1 small onion, finely chopped: The onion softens into almost nothing during cooking but becomes the backbone of the filling's depth.
• 1 tbsp chopped fresh chives (optional): These scatter on top just before baking and add a bright, barely-there onion whisper that feels more sophisticated than you'd expect.
• 1/4 tsp ground nutmeg: This tiny amount doesn't announce itself but makes people pause and ask what that subtle warmth is in the background.
• 1/2 tsp salt and 1/4 tsp black pepper: Season the custard properly or the whole thing tastes flat, so don't skip tasting as you go.

Instructions

Set up and get the oven ready:

Preheat your oven to 190°C (375°F) so it's properly heated by the time your pastry is ready. This temperature hits the sweet spot where the custard sets without the edges browning too fast.

Line the tin and blind bake:

Roll out the pastry, fit it into a 23 cm tart tin, trim the edges, and prick the base with a fork—this prevents it from puffing up during blind baking. Chill for 10 minutes if you have the time, then line it with baking paper, fill with baking beans, and blind bake for 15 minutes. Remove the paper and beans, bake another 5 minutes until the base is set and pale golden, then set aside.

Cook the bacon and onion:

While the pastry bakes, cook your bacon lardons in a skillet over medium heat until the edges are crisp and they've released their fat. Remove them to paper towels to drain, then sauté the finely chopped onion in the same pan for about 3 minutes until soft and starting to turn translucent—don't let it brown.

Make the custard:

In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg until the mixture is smooth and the nutmeg is evenly distributed. This is important because nutmeg clumps if you're not careful, and nobody wants bites of raw spice.

Assemble and bake:

Spread the cooked bacon, sautéed onions, and half the grated cheese over the pastry base. Pour the egg custard mixture over everything, then top with the remaining cheese and scatter the chives on top if using. Bake for 25–30 minutes until the filling is mostly set but still has the tiniest wiggle in the very center—it will firm up as it cools, and overbaking makes it rubbery.

Cool and serve:

Let the quiche sit for 10 minutes before slicing—this lets the structure set just enough to slice cleanly. Serve it warm or at room temperature; both are genuinely delicious.

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There's a moment, about halfway through baking, when the quiche puffs up and the whole kitchen smells like butter and cheese and something almost too good to be true. The first time someone tells you it's the best thing you've ever made, even if you've just followed a recipe, feels like a small kitchen victory that's worth repeating.

Variations and Swaps

I've made this quiche maybe a hundred different ways, and it almost always works. For vegetarian versions, skip the bacon entirely and add sautéed mushrooms or spinach instead—the earthiness is completely different but equally satisfying. Try other cheeses like Emmental for a milder flavor or sharp Cheddar if you want something with more personality. Some people add bell peppers, tomatoes, or fresh herbs like tarragon, and honestly, the quiche is flexible enough to handle almost any filling combination you love.

Pairing and Serving

Serve the quiche warm or at room temperature alongside a simple green salad dressed with a light vinaigrette—the salad cuts through the richness of the custard beautifully. A crisp white wine like Sauvignon Blanc or a dry Albariño pairs wonderfully if you're making this for guests. The quiche is equally at home on a brunch table as it is for a casual dinner, which is partly why it's become such a regular in my kitchen.

Storage and Make-Ahead Tips

This quiche keeps beautifully in the refrigerator for up to three days, making it perfect for meal prep or having ready when someone unexpected shows up hungry. You can assemble everything the night before, cover it with plastic wrap, and just pop it in the oven the next morning—though let the filled tart sit at room temperature for about 15 minutes before baking if it's been cold. Reheating works best at a low temperature to avoid the custard drying out; about 10 minutes at 150°C usually does the trick.

• Freeze the unbaked quiche (well wrapped) for up to a month, then bake from frozen with about 10 extra minutes.
• Make the pastry shell ahead of time and reheat it gently before adding the filling.
• Always let the quiche cool slightly before cutting—patience here prevents a crumbly slice.

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A quiche is proof that sometimes the simplest recipes are the ones people remember longest. Once you make it once, you'll understand why it's been a kitchen staple for centuries.

Recipe Questions & Answers

→ How do I prevent the pastry from getting soggy?

Blind baking the pastry with baking beans ensures a crisp crust by removing moisture before adding the filling.

→ Can I substitute bacon for a vegetarian option?

Yes, omit the bacon and add sautéed mushrooms or spinach for similar texture and flavor.

→ What cheese works best for this tart?

Gruyère is traditional, but Emmental or Cheddar can also provide rich, melty texture and taste.

→ How long should the tart cool before serving?

Allow it to cool for about 10 minutes so the filling sets properly and slices neatly.

→ Can I prepare this tart in advance?

Yes, prepare ahead and reheat gently; this tart also tastes great at room temperature.