Quiche Lorraine Recipe

Bacon is popular in the cooking of Lorraine, as in this quiche Lorraine recipe. The inclusion of cheese is open to debate. No less of an authority than August Escoffier himself mentions that cheese is not included in the traditional quiche Lorraine recipe. However, I think most French home cooks include some these days.

Once again I recommend using a store bought pastry pie crust in order to save time. If you do have time, please don’t hesitate to make your own pie crust.

Quiche is best served warm or at room temperature. It can be rewarmed in a hot oven

INGREDIENTS (6 servings)

  • 1 roll of puff pastry dough or use a homemade pie crust
  • 8 ounces lean bacon (or use lardons if you can get them)
  • 4 large eggs
  • 1 and 1/2 cups crème fraîche or whipping cream
  • 1/4 teaspoon nutmeg
  • salt and pepper
  • 1 cup diced Gruyère, Emmental, or Swiss cheese


  1. Begin by blind baking the tart shell. Fit the pastry dough to a 10 inch tart pan, pressing it firmly to the edges and bottom of the pan. Use a rolling pin to roll over the top and pinch off any extra dough. Prick the tart shell in dozens of places with the tines of a fork, then place the tart pan in the freezer for at least 20 minutes.
  2. Preheat the oven to 400° F. Remove the well chilled tart shell from the freezer and immediately place it in the hot oven to bake for 10 minutes. Remove from the oven and allow to cool.
  3. Slice the bacon in 1/4 by 1 inch strips and fry in a small skillet on low heat for about 5 minutes.
  4. Whisk the eggs with the crème fraîche or whipping cream just until blended. Whisk in the nutmeg and a pinch or two of salt and pepper.
  5. Evenly spread the diced cheese and the cooked bacon on the bottom of the cooled tart shell. Pour the beaten eggs and cream on top of this. Carefully place the tart pan in the oven.
  6. Bake at 400°F for 30 minutes.

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