Quiche Lorraine

Makes one 9-inch quiche; serves 6 to 8


  • 1 tablespoon unsalted butter or vegetable oil
  • 4 slices thick-cut bacon
  • 1 1/2 cups heavy cream or crème fraîche
  • 3 large eggs
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • One 9-inch Pie Crust, pre-baked


  1. Heat the butter or oil in a sauté pan over medium heat. Add the bacon and sauté until browned, 2 to 3 minutes. Remove the bacon with a slotted spoon and drain on absorbent paper towels.
  2. In a medium bowl, whisk together the cream and eggs until blended. Season with salt and pepper.
  3. Roll out the dough and line a quiche or pie pan. Crumble the bacon evenly over the dough. Pour in the egg mixture gradually, stirring it with a fork to distribute the bacon evenly.
  4. Set the quiche pan on a baking sheet and return the quiche to the oven. Bake until a knife blade inserted in the center comes out clean, 40 to 45 minutes. Serve the quiche hot or at room temperature.
  5. The quiche can be cooled, wrapped, and stored in the refrigerator for up to 2 days. Reheat in a 325 F until hot, about 15 minutes.

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