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slice of quiche Lorraine on a plate with forks

Quiche Lorraine Recipe


  • Author: Emma (adapted from Julia Child)
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Description

This super easy brunch food recipe makes a perfectly creamy quiche Lorraine.  This classic French dish is a wonderful make ahead breakfast idea.   Everyone will love the rich bacon and flaky pie crust!


Scale

Ingredients

  • 7.5 ounces flaky shortcrust pastry (1/4 batch or 212g)
  • 6 slices smoked bacon
  • 3 large eggs
  • 3/4 cup heavy whipping cream (177 ml)
  • 3/4 cup whole milk (177 ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper

Instructions

Blind Baking the Pastry (10 min + 15 min chilling + 15 min cooking)

  1. 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.
  2. Prick the base of the pastry all over with a fork and chill in the fridge for 15 minutes.
  3. 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 & Baking the Quiche (25 min + 30 min baking + cooling)

  1. Preheat the oven to 375 F.
  2. Lay the bacon slices in a 10-inch cast iron skillet and set over medium-high heat.  Once the bacon begins to sizzle, turn the heat down to medium and cook until crispy, turning the bacon with a fork.
  3. Drain the bacon on a paper towel-lined plate and pat off the excess grease with a paper towel.  Tear it into small pieces and evenly distribute them over the bottom of the pastry.
  4. Whisk the eggs, milk, and cream together in a medium bowl until blended.  Mix in the salt, pepper, and nutmeg.
  5. Pour the filling into the blind baked pastry and bake for 30 minutes at 375 F until a knife inserted into the center comes out clean. The quiche should jiggle slightly in the middle when shaken, and the top should be golden brown.  Be careful not to overcook.
  6. 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.

Notes

  • The pleasure of a 5-star review of this quiche Lorraine recipe would be greatly appreciated.
  • Category: Breakfast
  • Method: Baked
  • Cuisine: French

Keywords: recipe, easy, Julia Child

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