Quiche Lorraine Recipe Video (scroll down for printable recipe)
The famous quiche Lorraine, basically bacon and eggs in a pie. What could be better? Traditional quiche Lorraine doesn’t include cheese, but if you just can’t get enough of the milky stuff, you can add 4 ounces of diced Gruyere or Comte cheese in the bottom of the pan with the bacon. I think that most quiche Lorraine you’ll find in the US does include it.
Most quiche in the US is also made in a pie pan. A large tart pan is best, though most people don’t have those I’d wager, which is why pie pan quiches have become standard. If you can get your hands on a 9 or 10-inch round tart pan with a removable bottom, do it. It allows you to remove the quiche from the pan in one piece and doing so will keep the crust from getting soggy. A springform (cheesecake) pan will also work, though the edges of the crust won’t look quite as pretty.
Quiche Lorraine Recipe – PrintablePrint
- Yield: 6 1x
- 1 pie crust
- 6 ounces diced bacon
- 3 eggs
- 1 cup milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon grated nutmeg
- (4 ounces diced cheese)
- Set oven to 350ºF/ 180ºC
- Place the crust in a tart pan or pie pan and trim the edges. Set aside.
- Cook the bacon over medium heat for about 5 minutes, until most of the fat is rendered and the bacon is cooked and beginning to crisp up.
- Spread the bacon in the bottom of the crust. (add cheese now, too if you are using it)
- Beat eggs with milk, cream and seasonings. Pour over crust.
- Bake 45-50 minutes.
More French Recipes to Try!