Recipe Index

French | Quiche Lorraine

Posted on October 18, 2012

I was surprised how easy this was! Well, plus I cheated and bought the crust. I used a rollout pie crust from Immaculate Baking Company to speed things up. I learned that quiche is not only a fun word to say, but an easy and tasty dinner.

Yield: 6 to 8 servings

quiche lorraine



1 1/2 cups all-purpose flour

1/4 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter

3 tablespoons lard or vegetable shortening

1/4 cup ice-cold water



4 large eggs

1 1/2 milk

1/2 cup heavy cream

1 teaspoon salt

1/4 freshly ground white pepper

5 slices bacon, cooked in a microwave oven or skillet until crisp and broken into pieces

1 1/2 cups diced (1/2-inch) Gruyère or Emmenthaler cheese (5 ounces)



Preheat the oven to 400 degrees F.


Combine the flour, salt, butter, and lard or shortening together in a food processor and process until you have a coarse mixture, about 10 seconds. Add the water and process for 5 seconds. Turn the dough out and gather together into a ball.

Roll the dough out with a rolling pin into an 11- or 12-inch circle and use it to line a 9- to 10-inch tart pan with a removable bottom or a pie pan. Refrigerate until you are ready to fill the quiche shell.


Beat the eggs in a bowl only until well mixed. Stir in the milk, cream, salt, and white pepper.

Scatter the bacon and cheese over the dough. Place the pan on a cookie sheet and pour in the egg mixture. Bake for 1 hour, or until the filling is set and browned on top. Remove from the oven and let cool slightly; the quiche is best after it has rested for at least 15 to 20 minutes.

Cut into slices and serve lukewarm.


(Ref. "Quiche with Bacon" recipe, Essential Pépin.)