Several years ago, a close family friend started giving me French cooking lessons at my home. She would select which recipes we would be making, and would help me and often another friend do the cooking. Our culinary adventures in French cuisine continued for two years, using the book Mastering the Art of French Cooking by Julia Child. Although we only scratched the surface of this voluminous cookbook, we made a variety of classic sauces, meats, sides, and desserts that are good to know. It definitely was fun, educational, and delicious!
Although we made a lot of mouthwatering food, one of my favorites was the first recipe we made: quiche lorraine. The creamy bacon and egg filling is delicate and flavorful, and the crisp flaky pastry tastes perfect with it. It’s easy to make, even in a hurry, and tastes just as good the next day, as long as it is reheated. This recipe has become a family favorite ever since we first made it!
The recipe below is adapted from Mastering the Art of French Cooking by Julia Child, with a few small changes to the method. I wanted to keep the proportions the same, since I think they’re perfect the way they are!Print
Classic quiche lorraine is excellent as a light meal or on a brunch menu. The smoked bacon goes perfectly with the creamy egg filling.
For the Pastry
- 1/4 batch flaky shortcrust pastry
For the Egg Filling
- 6 slices smoked bacon
- 3 large eggs
- 3/4 cup heavy whipping cream
- 3/4 cup whole milk
- 1/2 teaspoon salt
- 2 pinches ground nutmeg
- Few cracks of black pepper
Preparing the Pastry (10 minutes + 15 minutes chill time + 15 minutes cook time)
- Roll out the pastry on a lightly floured surface to 1/8 of an inch thick and use it to line a loose-bottomed 9-inch tart pan.
- Prick the base of the pastry all over with a fork and chill in the fridge for 15 minutes.
- Blind bake the pastry at 400 F for 10 minutes with parchment paper and beans to weigh it down, then remove the paper and beans and bake again for about 5-8 minutes. The pastry should be shrinking away slightly from the sides of the pan and lightly browned around the edges.
Making the Egg Filling (15 minutes)
- Preheat the oven to 375 F.
- Fully cook the bacon without letting it get crispy. Tear it into small pieces and evenly distribute them over the bottom of the pastry.
- In a medium bowl, whisk the eggs briefly until they are broken up, then beat in the milk and cream.
- Add salt, pepper, and nutmeg and whisk until well combined, then pour into the blind baked pastry.
Baking the Quiche (30 minutes baking time + 5 minutes cooling time)
- Bake for about 30 minutes at 375 F until a knife inserted into the center comes clean. The quiche should jiggle slightly in the middle when shaken, and the top should be golden brown. Be careful not to overcook the quiche.
- Let the quiche cool for 5-10 minutes in the pan, then remove it from the pan and place on a serving plate. Serve warm.
- It is important to blind bake the pastry before pouring in the filling, since it will reduce the chances of a soggy bottom.