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
Tools:
- One 9- or 10-inch (23-25 cm) tart pan
- Mixing bowl
- Wooden spoon
- Chef’s knife
- Cheese grater
Ingredients:
- 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)
Steps:
- 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?
P.S. Tarte Flambee Recipe: Alsatian Pizza with Bacon, Crème Fraîche, and Onions and The Ultimate French Onion Tart Recipe.
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I haver never made a quiche, but like them very much. Will look forward to your making some at the Point? Right?
Love,
Gamma
Of course! It’s the perfect lunch. Love, Ashley
I loooooved making quiches in France! And found it so quaint that at all my au pair kids’ school pot-lucks/bake sales, all the moms would bring their favorite quiche. Wish I had more access to these things in Korea (no cheese!!! so sad!!), but I can’t wait to make quiche and other cheezy things whenever we make it back to the US… or go to France again??
No cheese after living in France? That would be so tough, I wouldn’t know what to cook without it!
I really live Quiche! I prefer it warm, though, but then again I was never one for cold food. Quiche Lorraine is my favorite, but I also enjoy it in a Provencale style, just to have more veggies. :)
It would be really nice with more veggies and herbs… thanks for the great suggestion :)
I’ve always wanted to try my hand at making quiche someday…guess now’s the time! This recipe looks great, Ashley—and I like that you’re continuing the bacon/cheese combo :) :) :)
Haha glad you’re still enjoying it! And there isn’t much that a little bacon and cheese can’t improve :)
Wow, that looks so great. Didn’t know you are such a good cook :). Bet it tastes awesome too!
I mess things up the kitchen sometimes but this recipe truly is foolproof! You should give it a shot, Agness!