Quiche Lorraine for breakfast, lunch or dinner? Oh, yes, anytime of the day is fine with me! I have been preparing this Quiche Lorraine for years even before we moved to the US. It is an all time favorite not just with my family, but also with my guests. Just ask my friend Lesley, she is vegetarian and dislikes eggs. I served it to her the first time I invited her over for a get-together at my house many years ago. At that time I didn’t know anything about her eating preferences. She was unbelievably polite, ate the Quiche I put in front of her and has been hooked ever since. Lesley often prepares her version of this Quiche without the bacon. She loves it, too.
This Quiche Lorraine recipe calls for Gruyere and bacon, originally for Schwarzwaelder Schinken. For me it is important to prepare my own pie crust, since it makes a huge taste difference, but hey, if you are short on time, a store bought crust will be just fine.
Serve this Quiche Lorraine together with a simple,fresh salad. I promise you, this Quiche is a treat you will be making over and over again.
| Quiche Lorraine | | Print |
- for pie crust: *
- 2 cups 1½ Tablespoons (250 g) flour
- pinch of salt
- 1 egg
- ½ cup 1 Tablespoon (125g) unsalted butter, cut into small pieces
- 1-2 Tablespoons (15-30 ml) ice water
- for the filling:
- 7.1 ounces (200g) good bacon, cut into small cubes
- 7.1 ounces (200g) Gruyere, cut into small cubes
- 4 eggs
- ¾ cup 2 Tablespoons (200 g) heavy cream
- 2 tablespoons (30 ml) creme fraiche (or sour cream)
- black pepper
- pinch of caraway
- Preheat your oven to 400 F (200 C) Convection. Grease a 10 inch (26 cm) spring pan.
- Prepare pie crust with flour, pinch of salt, 1 egg, cold butter and ice water in a food processor. Form into a ball, wrap with plastic foil and let rest in fridge for ½ hour.
- Fry your bacon until crisp. Discard all the liquid fat, pat dry. Set aside.
- In a bowl mix together the eggs, cream, creme fraiche, salt, pepper and caraway. Set aside.
- Roll out your dough and place it into the pan. You need a rim about 1.5 inches (3 to 4 cm) up the sides of the pan.
- Evenly distribute the cheese and bacon on top of the crust.
- Pour the egg mixture evenly over the cheese and bacon.
- Bake the Quiche for 40 minutes or until golden brown and the egg mixture is set.
You may also like my other Quiche creations:
Also take a look at the Cooking Light version of this delicious treat.
{ 8 comments }
Have you ever tried to pre-prepare and freeze it?! If so, how did it go?
Yes, I do that a lot. I cut the quiche into individual slices and freeze them in a Ziploc bag. Works really well.
I remember so long ago and the first time I ever heard about Quiche Lorraine. It sounded so elegant and intriguing. And I have to admit, I don’t think I’ve ever made it. Pinning this one.
I haven’t had this in years but yours makes me want to bake one up.
I can’t wait to give your recipe a try Kirsten. The addition of caraway seeds sounds just perfect. I adore quiche Lorraine.
Thanks, Karen. I hope you will like it as much as we do.
adore this such a classic
Thanks, Rebecca. It is timeless.
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