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Quiche Lorraine recipe

Quiche Lorraine recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Quiche lorraine

Bacon, eggs, cheese and onions - a plain and simple delicious quiche.

760 people made this

IngredientsServes: 8

  • 1 recipe shortcrust pastry for a 23cm pie
  • 6 rashers bacon
  • 1 onion, sliced
  • 3 eggs, beaten
  • 350ml (12 fl oz) milk
  • 1/4 teaspoon salt
  • 150g (5 oz) grated Cheddar
  • 1 tablespoon plain flour

MethodPrep:30min ›Cook:35min ›Ready in:1hr5min

  1. Preheat oven to 230 C / gas 8. Line pastry with foil. Bake for 8 minutes, then remove foil and bake for an additional 5 minutes, or until pastry is set and dry. Remove from oven and turn down temperature to 160 C / gas 3.
  2. In a large frying pan, cook bacon until crispy. Remove the bacon and chop into pieces but reserve 2 tablespoons of the dripping that's in the pan. Cook onion in this for 5 minutes.
  3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and cooked onion. In a separate bowl, mix cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pastry.
  4. Bake in preheated oven for 35 to 40 minutes, or until knife inserted into centre of quiche comes out clean. If necessary, cover edge of pastry with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

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Reviews & ratingsAverage global rating:(275)

Reviews in English (211)

I am a big fan of quiche becuse of its simplicity and wonderful flavours and have tried many recipes. This one includes too much liquid (we should reduce the amount of milk) which requires a longer cooking time and also to bake the pastry crust before hand or it would turn soggy. So much milk also makes it taste bland.-11 Feb 2010

Easy and very tasty. My hubby didn't like quiche until I made this and now loves it-17 Oct 2011

second time Ive made it and I agree its great, but too much liquid.I added chorizo and green peppers this time so fingers crossed.-04 Aug 2011

I love making crustless quiche for weekend brunches. They are so simple to make. Plus, since there’s no crust, not only is it healthier, but it’s also quicker to prepare. You can mix all the ingredients the night before so it’s ready to bake when you wake up. This Quiche Lorraine is made with Bacon and Gruyere, but you can also try my Ham and Cheese Crustless Quiche, Crustless Broccoli and Cheese Quiche, or if you want the crust this Spinach Ricotta Tomato Quiche is delicious.

Quiche Lorraine is a popular type of quiche that is named after the Lorraine region of France. It is traditionally made of eggs, cream, and bacon. Over the years, recipes began adding cheese to this classic French quiche.

Recipe Summary

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 1/2 sticks unsalted butter, cubed and chilled
  • 1/2 cup ice water
  • 12 ounces slab bacon, cut into 1/2-inch pieces
  • 3 large eggs, beaten
  • 1 cup half-and-half
  • 1 cup grated Gruyère cheese
  • 1/2 cup sour cream
  • 1/4 teaspoon finely grated garlic
  • 2 tablespoons chopped chives, plus more for garnish
  • Kosher salt
  • Pepper

Make the dough In a medium bowl, whisk the 2 cups of flour with the salt and pepper. Using your fingertips, blend in the butter until it resembles small peas. Sprinkle the water on top and mix until the dough begins to come together. Turn the dough out onto a work surface and gently knead 2 or 3 times, just until it comes together. Pat the dough into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 1 hour.

On a lightly floured work surface and using a lightly floured rolling pin, roll out the dough to a 14-inch round, about 1/8 inch thick. Ease the dough into an 11-inch fluted tart pan with a removable bottom. Trim the overhang so it is flush with the rim of the tart pan. Refrigerate the tart shell for 30 minutes.

Preheat the oven to 375°. Line the tart shell with aluminum foil and fill to the top with pie weights or dried beans. Bake for about 40 minutes, until the crust is set and lightly golden. Remove the foil and weights and bake the shell for about 12 minutes longer, until deep golden and crisp. Transfer to a rack to cool slightly, about 10 minutes. Reduce the oven temperature to 325°.

Meanwhile, make the filling In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer the bacon to a paper towel&ndashlined plate to drain.

In a medium bowl, whisk the eggs with the half-and-half, cheese, sour cream, garlic, 2 tablespoons of chives, 1 teaspoon of salt and 1/4 teaspoon of pepper until well blended. Arrange the bacon in an even layer in the bottom of the crust pour the custard on top. Bake the quiche for about 35 minutes, until the custard is just set. Transfer the quiche to a rack and let cool for 30 minutes. Garnish with chives. Unmold the quiche and serve.

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Quiche Lorraine Recipe

TRADITIONAL FRENCH RECIPE: Cakes and Pastries can be somehow intimidating, but with this recipe you will be surprised how simple it can be.

Baking the pastry blind first, without the filling, ensures that the pastry case is cooked through so it doesn't get a soggy bottom.

Skill Level: Time: 3 Hours
Price: Serves: 6 People

112gr Unsalted Butter
( cubed and chilled )

3 slices Bacon
( finely chopped )

5gr Kosher Salt
( plus more )

Freshly Ground Black Pepper
( to taste )

( Chopped - to garnish )

3.9oz Unsalted Butter
( cubed and chilled )

3 slices Bacon
( finely chopped )

0.17oz Kosher Salt
( plus more )

Freshly Ground Black Pepper
( to taste )

( Chopped - to garnish )

8 tablespoons Unsalted Butter
( cubed and chilled )

3 slices Bacon
( finely chopped )

1 teaspoon Kosher Salt
( plus more )

Freshly Ground Black Pepper
( to taste )

( Chopped - to garnish )

01 - Place Flour, Butter, and Salt in a bowl, and by hand or with a fork, rub all the ingredients together until pea-size crumbles form.

02 - Add 1 Egg and 15gr / 0.17oz / 1 tablespoon Ice-Cold Water. Stir until a smooth Dough forms.

03 - Mould the Dough into a disk. Wrap with cling film and chill for about 1 hour.

04 - Meanwhile, cook the Bacon for about 10-15 minutes in an 10cm / 8in skillet over medium heat.

05 - In a small bowl, whisk together remaining Eggs, Grated Gruyère Cheese, Heavy Cream, Milk, Cayenne, Nutmeg, and Salt and Pepper. Set filling aside.

06 - Roll the Dough into a 33cm / 13in disk and transfer to a 27cm / 11in tart pan with a removable bottom, pressing into bottom and sides. Trim excess Dough and chill for 30 minutes.

07 - Prick bottom with a fork and cover with parchment paper. Fill now with Dried Beans, and bake for 20 minutes, until set.

08 - Remove paper and Beans and Bake for an extra 15 minutes, or until light brown.

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Hash Brown Crust Quiche Lorraine

A classic quiche lorraine with a hash brown crust! I bet your local brunch bistro doesn’t have this on their menu… how about having brunch at home this weekend? You can stay in your PJ’s and coffee refills are free. AND this Hash Brown Crust Quiche has about 1/3 less calories than traditional quiche – unintentionally!

This is a mash up of two of my favourite brunch dishes – hash brown and quiche!

“This tastes like a cross between a hash brown, quiche and potato dauphinoise gratin. Match made in heaven.”

It took me 5 attempts until I was happy with this so I’ve been fanning out my attempts to friends and family. I think my sister described it best. She said it’s like a “cross between a quiche, hash brown and potato dauphinoise gratin”. The edges are brown and crispy like a hash brown and the filling is a traditional Quiche Lorraine filling with bacon, onion, cheese and egg. The base is also made of hash browns so when you pour the filling in, the potato and egg mixture meld together and turns gratin-like when it bakes.

“It’s incredible….this actually has about 1/3 less calories than the traditional Quiche Lorraine!”

It smells and tastes rich and indulgent. But guess what? This actually has less calories than the traditional Quiche Lorraine because the hash brown crust has less than half the calories of shortcrust pastry! It’s incredible isn’t it?? It’s because shortcrust pastry is made with flour and butter which has a lot more calories than potato. The hash brown crust is made with 600g/1.2 lb of potatoes + 2 tbsp of butter which is 620 calories, whereas a traditional shortcrust pastry has 2,100 calories. So a traditional quiche lorraine has around 500 calories per serving whereas this Hash Brown Crust Quiche Lorraine has only 310 calories.

This keeps really well in the fridge and freezer, like a normal quiche. I highly recommend reheating it in the oven so you can make the edges crispy again!

Have I convinced you to stay in for brunch this weekend?? – Nagi

The Quiche Extended Family

Quiche Lorraine – the French mother, with the buttery flaky crust

Salmon Quiche – the gourmet Aunt, loaded with smoked salmon

Frittata with Bacon – the father, made the traditional way (stove then oven)

Baked Vegetable Frittata – the uncle, made the easy way (pour and bake!)

CRUSTLESS Quiche – the low carb cousin, custardy, golden and fabulous (plus super speedy!)

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Preheat the oven to 375°F. Place the pie crust into a greased 9-inch pie plate.

Sprinkle the bacon and cheese in the bottom of the pie crust.

Whisk together the flour and 1 of the eggs in a medium bowl. Add the salt, nutmeg, cayenne pepper, and remaining 3 eggs whisk in the cream. Pour the egg mixture over the bacon and cheese in the piecrust.

Bake in the preheated oven until the custard is set and the crust is golden brown, 35 to 40 minutes. Let stand 5 to 10 minutes before sprinkling with fresh herbs, slicing and serving.

Although you can make homemade quiche with any fillings you&rsquod like, this quiche Lorraine recipe is essentially a bacon and leek quiche. Here&rsquos what you&rsquoll need to make it:

This leek and bacon quiche is actually quite simple to throw together. Here&rsquos how I like to make homemade quiche Lorraine:

  1. Press the pie crust into an 8- or 9-inch pie plate, then bake for 5 minutes.
  2. Remove crust from oven and prick all over with a fork. Return to oven for 5 more minutes.
  3. Chop and wash the leek, then dice the bacon into tiny pieces.
  4. In a skillet, cook the bacon crumbles until crisp, then add the leeks.
  5. In a bowl, whisk together the eggs, half and half, salt, pepper, nutmeg, and cayenne.
  6. Add the leek and bacon mixture to the pie plate. Top with half the grated Gruyere.
  7. Pour the egg mixture into the pie plate, then top with remaining cheese.
  8. Bake until the center is set and the top is golden.

How Long to Cook Quiche Lorraine

If using an 8- or 9-inch pie plate, your quiche Lorraine will need to bake at 350 degrees F for roughly 35 to 50 minutes. You&rsquoll know it&rsquos done when the center is set.

A quiche hot out of the oven, a salad, and a cool bottle of white wine—there's the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and flavorings. Quick to assemble and practically foolproof, it requires an expert hand only for its crust. And if you've been having troubles with pastry dough, give this recipe a whirl in your electric mixer.

  • 6 to 8 pieces thick-sliced bacon
  • An 8-inch partially cooked pastry shell placed on a buttered baking sheet
  • 3 large eggs
  • 1 1/4 to 1 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • Pinch of pepper and nutmeg
  • 1 tablespoon butter
  1. Preheat Oven to 375 degrees.
  2. Slice bacon into ¼ inch pieces and brown lightly in a frying pan drain and spread in bottom of pastry shell. Beat eggs, cream, and seasonings in a bowl to blend.
  3. Just before baking, pour cream mixture into the shell, filling to within 1/8 inch of the top. Cut butter into bits and distribute over the cream.
  4. Bake in upper third of oven for 25 to 30 minutes, until quiche has puffed and browned, and a small knife, plunged into custard, comes out clean. Serve hot, warm, or cold quiche will sink slightly as it cools.

In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*.

Watch these newly digitized episodes from the first year of The French Chef (1963) and learn more about Julia Child's life and career here.