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Quiche: The Egg and Cream Custard

Overview

Quiche Lorraine — short pastry shell, smoked lardons, and an egg-cream custard — is the foundational French egg tart. The custard's set is determined entirely by the egg-to-cream ratio and the baking temperature. Robuchon's ratio produces a barely-set, trembling custard that is the definition of a correctly made quiche — not a solid egg-and-cream cake.

Key Principles

- **The pastry:** Short pastry (pâte brisée) — blind-baked before filling to prevent sogginess. - **The custard ratio:** Approximately 1 egg per 100ml cream (whole egg or with additional yolks for richness). [VERIFY] Robuchon's specific ratio. - **The temperature:** 150–160°C — the lower temperature ensures the custard sets gently and evenly. Higher temperature produces a rubbery, porous custard. - **The doneness test:** The custard should tremble as a unified mass (not liquid, not set solid) when the tray is gently moved. Remove from the oven at this point — it sets further from residual heat.

Source

The Complete Robuchon

Food Safety / HACCP — Quiche: The Egg and Cream Custard

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