My father lived in France for 2 years doing missionary work in his early 20’s. Needless to say, he fell in love with French cuisine. I mean, who wouldn’t right?! And of course he returned home with a French cook book full of delicious and authentic recipes, one of which was authentic Quiche Lorraine. Growing up, quiche was a dish reserved for Christmas morning. It was special. And I’ve kept up the quiche tradition in my own family, but I love this yummy egg dish so much that I bake it about 6 times a year. I mean how can I pass up any opportunity to include bacon into a meal!
Quiche Lorraine is a light custard with lots of bacon in a buttery crust. The addition of cooked bacon to a quiche is a touch sometimes credited to the cooks of Lorraine, in eastern France, hence its name. I love this meal for Sunday brunch. Pair it with a fresh green salad or fruit plate and you’ve got yourself a meal!
Authentic Quiche Lorraine Recipe (Straight from my father’s old French cookbook)
I love this meal for Sunday brunch. Pair it with a fresh green salad or fruit plate and you’ve got yourself a meal!
Buttery, Flaky Pie Crust
- 1 1/4 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup butter chilled and diced
- 1/4 cup ice water
- 10 slices cooked bacon coarsely chopped
- 1 1/4 cups Swiss cheese or Gruyere cheese 1/4" cubes diced
- 1 1/4 cups whipping cream or half-and-half
- 1/2 cup milk
Buttery, Flaky Pie Crust
In a large bowl, combine four and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Scatter cooked bacon in bottom of pastry shell. Sprinkle with 1 1/4 cups diced cheese.
Beat 4 eggs to blend with 1 1/4 cups cream and 1/2 cup of milk. Pour into pastry. Grate a little nutmeg over filling.
Place on lowest rack in a 350 degree oven a bake for about 55 minutes or until filling is slightly puffed and lightly browned on top.
Let stand at least 10 minutes before cutting in wedges; quiche may be served hot, warm, at room temperature, or cold.
* I often quadruple the pie crust recipe and freeze the other 3 balls of pastry dough to have on hand when needed.Roll dough out to fit a 9 inch pie plate. place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
*Ive used cheddar cheese before and its great. Just not authentic haha!
Cook up this authentic Quiche Lorraine for your favorite special occasion breakfast! And then checkout some of my other favorite recipes on the blog!Add to favorites or read later