Quiche Lorraine 
(French bacon and egg tart)

Quiche lorraine with a slice missing
Image by _nezemnaya_

Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé.

Quiche Lorraine

Quiche Lorraine

Course: Breakfast, LunchCuisine: France
Serves

4 to 6

Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé.

Ingredients

  • Pâte brisée or pre-made pie crust – 1

  • Bacon, chopped — 6 to 8 slices

  • Cream or half-and-half — 1 1/2 cups

  • Eggs, beaten — 3

  • Nutmeg — pinch

  • Salt and pepper — to taste

  • Butter — 1 or 2 tablespoons

Directions

  • Preheat oven to 400°F. If using pâte brisée, roll it out into a circle large enough to line a lightly greased 8-inch or 10-inch tart pan, spring-form pan or pie pan. The pastry should come at least 1 inch up the sides of the pan. Chill well while preparing remaining ingredients.
  • Bring about 1 quart of water to a boil. Add the bacon and blanch for 1 or 2 minutes. Drain well and saute until browned in a skillet over medium-high heat. Drain on paper towels and sprinkle over the bottom of the chilled crust.
  • In a large bowl, beat together the cream or half-and-half, eggs, nutmeg, salt and pepper. Pour the cream mixture into chilled crust, taking care not to fill it more than 3/4 full. The quiche will puff up as it bakes.
  • Set the quiche on a baking sheet and then in the oven. Bake until the quiche puffs and the crust is a light brown, about 25 to 30 minutes. A knife inserted into the middle of the quiche should come out clean.
  • Cool slightly and then remove from the tart pan to a serving dish. 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.

Quiche Notes and 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 spread it over the bottom of the chilled crust along 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.

Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.