Quiche Lorraine

Makes one 9-inch quiche; serves 6 to 8

Ingredients

  • 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

Directions

  1. Preheat the oven to 350°F.
  2. 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.
  3. In a medium bowl, whisk together the cream and eggs until blended. Season with salt and pepper.
  4. 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.
  5. 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.
  6. 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.

CIA FOODIES


Quiche Lorraine

Quiche Lorraine
Makes one 9-inch quiche; serves 6 to 8

Ingredients

  • 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

Directions

  1. Preheat the oven to 350°F.
  2. 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.
  3. In a medium bowl, whisk together the cream and eggs until blended. Season with salt and pepper.
  4. 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.
  5. 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.
  6. 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.

Copyright © 2024 The Culinary Institute of America

4 Comments

  1. kevin.godbee@kevingodbee.com

    Where’s the gruyere cheese, and at what temp does the oven go?

    • laura.monroe@culinary.edu

      Traditionally, Quiche Lorraine doesn’t contain cheese, even though that’s a popular addition! If you would like to add cheese, you can add about 3 oz of Gruyère or Emmental with the crumbled bacon. The oven should be set to 350°F.

  2. kevin.godbee@kevingodbee.com

    Thanks Laura! I missed the temp at the top. I had no idea that the cheese wasn’t traditional. Is there a way to get notifications for responses to comments? I just happened to come back to this.

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