Quiche Lorraine with crispy pastry, bacon and creamy egg cream filling
French Recipe

Quiche Lorraine

This quiche Lorraine recipe explains pastry, blind cheeks and a creamy egg-and-cream filling with bacon. The quiche is baked until the middle is set but still juicy.

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Total time 1 hr 35 min
Calories 560 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Quiche Lorraine with bacon and egg cream filling

Quiche Lorraine needs a stable soil and a not too hot filling. Blind baking prevents a soft dough bottom. The egg-and-sacre mass should harden, but not become dry or grainy.

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Recipe

Quiche Lorraine

Quiche Lorraine is made of pastry, bacon, eggs, cream and cheese as desired. The bottom is pre-baked so that it remains crispy under the filling.

Ingredients

6 servings

Method

  1. 1

    Manufacture paste

    Quickly knead flour, cold butter, egg, salt and little cold water to a dough. Put on cold for 30 minutes.

  2. 2

    blindfolding the ground

    Roll out the dough, lay out the mould, insert and bake with baking paper and legumes for 12 minutes.

  3. 3

    Fry bacon

    Drain bacon cubes in a pan and drain on kitchen paper.

  4. 4

    Stir filling

    Mix eggs, cream, milk, nutmeg, pepper and little salt. Spread bacon and cheese on the floor.

  5. 5

    Bake

    Pour in egg mass and bake quiche at 180 degrees 30 to 35 minutes until the middle is straight.

Kitchen know-how

Tips for Quiche Lorraine

Keep the dough cold

Cold pastry remains grumpy and shrinks less when baking.

Blind cheeks

Pre-baking protects the floor from a soft, raw texture.

Do not overbake

The filling should just set. Too long baking time makes it dry.

Variations

How to adapt this recipe

Lauch fits well with bacon and cream. Before sweating, so that it does not remain watery.

Quiche Lorraine can be baked classically even without cheese. The egg-and-cream filling carries enough taste.

Nutrition per serving

560kcal
34.0 gCarbohydrates
18.0 gProtein
38.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Quiche Lorraine

Blind cheeks prevent the soil from remaining soft through the egg-and-cream filling.

Yes, it tastes warm and lukewarm. Warming up briefly in the oven is better than microwave.

Cheese is common, but not mandatory. Gruyère or Comté fit very well.

The center should be hardened, but still slightly soft. When cooled down, it continues.

Keep cooking

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