Ah, quiche Lorraine. It seems like I make you almost every day. Is it because you’re easy to prepare and only require five ingredients that I always have on hand? Or is it because you’re delicious, filling and everyone loves you (even kids?)? I suppose it’s because you’re all of the above and more.
Quiche Lorraine, by the way, hails from Lorraine, a province in eastern France. (Loyal readers may remember I recently journeyed to the neighboring state of Alsace.) This is hearty French peasant food at its finest- when inexpensive ingredients and simple preparation yield maximum flavor.
Also, as one reader pointed out, all of my recipes seem to include cheese, cream, and bacon. And… what do you know? This recipe includes all three, ha. #ImSorryImNotSorry
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Classic Quiche Lorraine Recipe
- One 9- or 10-inch (23-25 cm) tart pan
- Mixing bowl
- Wooden spoon
- Chef’s knife
- Cheese grater
- 1 pie crust (pâte brisée or short-crust pastry)
- 3 large eggs (or 4 small ones)
- Crème fraîche (3/4 cup or 20 cl)
- Grated gruyère (8 ounces or 250 g)
- Either bacon or ham (if bacon or lardons, about 1/2 cup (make sure to fry beforehand!), and if ham, jambon blanc, 3 slices)
- A few tablespoons of milk
- Salt (1 teaspoon)
- Pepper (1/2 teaspoon)
- Preheat oven to 375ºF (190ºC).
- Gently lay the pie crust inside the tart pan over the wax paper that comes with the pre-made crust (or just use regular wax paper if you made your own crust).
- Slice the ham into small pieces.
- Grate the cheese and set aside.
- In a mixing bowl, mix the eggs, cream, milk, cheese, and meat together. Add salt and pepper once smooth.
- Pour the mixed ingredients onto the pie crust.
- Grate a little more cheese over the quiche.
- Bake in the oven for around 35-40 minutes.
- Take out of the oven when quiche has become somewhat firm.
- Let cool and serve room-temperature. *
*While this is based on personal preference, most French people prefer quiche lorraine served room-temperature, so prepare the quiche several hours before dinner if you have time.
And voila, you’re done! Quiche pairs well with a simple salade verte and a nice glass of riesling, in my humble opinion.
Have you ever tried quiche Lorraine?