Quiche Lorraine


Quiche Lorraine

Adapted from Mastering the Art of French Cooking by Julia Child

This is the classic quiche. It has the basic egg custard poured over bits of bacon. You could also replace the bacon with diced, cooked ham sautéed slightly.


  • 3 to 4 oz bacon, cut into pieces
  • 1 8-inch partially cooked pastry shell in the pie pan or placed on a baking sheet (link)
  • 3 eggs
  • 1½ to 2 cups milk (or whipping cream)
  • ½ tsp salt
  • Pepper, to taste
  • Nutmeg, to taste


  1. Preheat the oven to 375F (190C).
  2. Sprinkle the bottom of the pastry shell with the pieces of bacon.
  3. Beat the eggs, milk and seasonings in a mixing bowl until blended. Pour the mixture into the pastry shell.
  4. Set in the upper third of the preheated oven and bake for 25 to 30 minutes until the quiche has puffed and browned.

Comments: This is a very simple and quick recipe. What takes up the most time is making the dough and the pastry shell but if you have that ready ahead of time you can whip this up for a quick, last minute weekday dinner. If this one’s too “eggy” for you, try the Quiche au Fromage de Gruyère.


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