France | Bacon | Breakfast | Eggs | Spring | Summer

Quiche Lorraine

(French bacon & egg tart)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Pâte Brisée, or premade pie crust 1 recipe
 
Bacon cubed 6-8 slices
 
Eggs 3 each
Cream or half-&-half 1 1/2 cups
Nutmeg pinch
Salt & pepper to taste
 
Butter 1-2 Tbsp

METHOD

Basic Steps:  Form dough → Blanch → Beat → Bake
  1. Preheat oven to 400°F. Roll out the chilled pâte brisée and line a lightly greased 8" or 10" tart pan, spring-form pan or pie pan with it. The pastry should come about 1" up the sides. Chill the crust well while preparing remaining ingredients.
  2. Bring about 1 quart of water to a boil. Add the bacon and blanch for 1-2 minutes. Drain well and sauté till browned. Drain on paper towels. Sprinkle over the bottom of the crust.
  3. Beat eggs, cream and seasonings well. Adjust seasoning to taste.
  4. Pour cream mixture into crust. Do not fill more than 3/4 full, as quiche will puff up.
  5. Bake until the quiche puffs and the crust is a light brown, about 25-30 minutes. A knife inserted into the middle of the quiche should come out clean.
  6. Let cool slightly and remove from the tart pan to a serving dish.

VARIATIONS

  • Quiche Alsacienne: add some sautéed onions.
  • Classic quiche Lorraine does not contain cheese, but many recipes call for shredded Gruyère. Use about 1 cup and add it to the crust with the bacon.
  • Use a pre-made pie crust only if you have to. It's just not the same.
  • Blanching the bacon removes the excess smokiness of the bacon. You can skip this step if you want to.

NOTES

  • This is the classic quiche from the Lorraine region of France. It is a nice brunch or picnic dish. Goes well with a salad and a glass of chilled white wine.
  • If you use a pie pan, serve the quiche from the pan without removing it. The sloping sides will not support the weight of the quiche.