Quiche Lorraine — the famous French tart with ham and cheese

Quiche Lorraine, the classic tart from the Lorraine region of France, pairs a buttery crust with a rich filling of ham and cheese — a timeless recipe for breakfast, brunch or a light dinner.

Ingredients (serves 6–8)

• 1 sheet of tart dough (pâte brisée), about 300 g
• 150 g smoked ham, cut into small cubes
• 100 g Gruyère or Emmental cheese, grated
• 3 large eggs
• 200 ml cooking cream
• 100 ml milk
• 1 pinch of nutmeg
• Salt and black pepper to taste
• 1 tablespoon butter, for greasing the pan

Preparation steps

1. Preheat the oven to 180°C. Grease a tart pan of about 24 cm with butter and line it with the dough, lifting the edges. Prick the base with a fork.
2. Bake the crust blind for 10 minutes, placing weights or dried beans on baking paper, then remove them.
3. Spread the chopped ham and grated cheese over the baked crust base.
4. In a bowl, beat the eggs with the cooking cream and milk. Add the nutmeg, salt and pepper and mix well.
5. Carefully pour the mixture over the filling in the pan.
6. Bake at 180°C for 30–35 minutes, until the surface is golden and the center is set (it should not jiggle too much).
7. Let it cool for 10 minutes before slicing and serve warm.

Time and servings

Preparation time: 20 minutes | Cooking time: 35–40 minutes | Servings: 6–8