Quiche Lorraine

Name: Quiche Lorraine
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 8
Cuisine: french
Ingredients: 480 gram all-purpose flour; 1/2 teaspoon sugar; teaspoon salt; 140 gram cold butter + extra; 4 tablespoons ice-cold water; 200 gram bacon lardons; 3 eggs; 200 ml cream; 200 gram crème fraîche; 150 gram French Emmentaler

A classic quiche Lorraine, with only a few ingredients; bacon, crème fraîche, eggs and a homemade pie crust. Very easy but so tasteful.

1 hours 45 minutes

8 persons

Main course

Lunch

Recipe quiche lorraine

Made by Véronique

Published at 2017-08-08, this recipe is for 8 persons and takes 1 hours 45 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

1 hours 20 minutes

Time cooking

25 minutes

Total time

1 hours 45 minutes

Preparation – 1 hour and 20 minutes

Start preparing the pie crust. Combine flour, salt and sugar. Slice the butter into small cubes and add them little by little. The dough will look crumbled, that means you're going in the right direction!

Add the ice water, little by little, until it forms a dough ball. wrap the dough ball in cling film and place in the fridge for about an hour. Meanwhile cook the bacon lardons in a dry skillet for a few minutes and set aside.

Grate the emmentaler cheese quite fine and also set aside. Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Coat the pie form with butter and dust a bit of flour on your work surface and rolling-pin.

Roll out the dough and transfer to the pie form. Poke small holes in the bottom using a fork. Place a sheet of parchment paper on the bottom of the pie crust and place the blind baking beans on top.

This will maintain the pie crust' shape during baking. Bake the pie crust in about 20 to 25 minutes, or until golden brown.

Finishing the quiche Lorraine – 25 minutes

Remove the blind baking beans and parchment paper. Divide the bacon lardons on the bottom of the pie crust. Combine the eggs, cream and crème fraîche and use a whisk to create a smooth mixture.

Pour the mixture over the bacon lardons and finish the quiche with grated cheese. Bake in the oven for another 20 minutes, or until the cheese is beautiful golden brown. Enjoy!