Quiche Lorraine

quiche lorraine


Quiche Lorraine

Bacon, swiss cheese, and onions mingle in perfect harmony with the eggs and cream in this timeless classic, Quiche Lorraine.
Prep Time30 mins
Cook Time1 hr
Wait Time10 mins
Total Time1 hr 30 mins
Course: Quiches and Pizzas
Cuisine: French
Keyword: Quiche Lorraine
Servings: 8



  • 250 grams all-purpose flour
  • 125 grams cold butter
  • 7 grams salt
  • 1 large egg
  • A few drops cold water


  • 8 slices double smoked bacon, cut into little sticks
  • 1 cup shredded Swiss cheese
  • 4 large eggs, beaten
  • 2 cups light cream
  • Sea salt and freshly ground pepper, to taste
  • 0.13 teaspoon cayenne pepper
  • 0.13 teaspoon nutmeg powder


  • Make the shortcrust pastry, with a food processor: In the working bowl, put the flour, the salt and the butter. Using the pulse setting followed by a few seconds at high speed, work the butter into the flour. The butter and flour have to be totally incorporated. Add egg the filling funnel. Process for a few seconds until the pastry forms a ball around the blade, add few drops of cold water if necessary. Remove the pastry from the working bowl. Knead the dough until it becomes homogenized. Wrap and reserve for 30 minutes in the refrigerator.
  • Preheat oven to 425 degrees F. Place bacon in a large skillet and fry over medium-high heat until crisp. Drain into a colander and absorb excess fat with paper towels. Roll the pastry into a buttered quiche pan. Sprinkle bacon and cheese into pastry shell.
  • In a medium bowl, whisk together eggs, cream, salt, pepper, cayenne pepper, and nutmeg. Cook few drops into the microwave to taste, rectify seasoning if necessary. Pour mixture into pastry shell.
  •  Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F, and bake an additional 30 minutes, or until a knife inserted 1 inch from the edge comes out clean. 
  • Allow quiche to sit 15 minutes at room temperature before cutting into wedges.


Discover Lorraine: Northeastern Lorraine's people have been at the center of conflict for centuries. The region, formerly an independent kingdom, passed to France in 1766, only to be ceded, along with Alsace, to Germany a century later, following the Franco-Prussian War. The Treaty of Versailles in 1919 returned Lorraine to France, but the Second World War saw its occupation once again, this time by the Nazis. General Patton successfully liberated the region in 1944. Lorraine is home to France's largest American cemetery, where veterans come to make daily pilgrimages to the sides of the fallen.
A horrible battle at Verdun during the First World War resulted in 700,000 casualties, and the haunting Memorial Ossuaire protects the remains of 130,000 unidentified soldiers. Bereaved families sought solace at the Gothic Cathedral St-Etienne in Metz, the region's capital and Nancy's museum's house objects d'arts from Lorraine's intriguing past. Lorraine's resilience birthed France's remarkable martyr, Joan of Arc. Her modest childhood home, the Maison Natale de Jeanne d'Arc, remains in the tiny village of Domremy-la-Pucelle.

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