Quiche Lorraine
Cuisine: French
Author: Kirsten | My Kitchen in the Rockies
Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hour 20 mins
  • 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
  1. Preheat your oven to 400 F (200 C) Convection. Grease a 10 inch (26 cm) spring pan.
  2. 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.
  3. Fry your bacon until crisp. Discard all the liquid fat, pat dry. Set aside.
  4. In a bowl mix together the eggs, cream, creme fraiche, salt, pepper and caraway. Set aside.
  5. 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.
  6. Evenly distribute the cheese and bacon on top of the crust.
  7. Pour the egg mixture evenly over the cheese and bacon.
  8. Bake the Quiche for 40 minutes or until golden brown and the egg mixture is set.
*you could also substitute a good store bought pie crust
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/08/25/quiche-lorraine/