Quiche Lorraine Recipe

Here is a classic Quiche Lorraine recipe. I usually use crème fraîche to make this, but for you I've substituted heavy cream, which is more readily available and reasonably priced if you live outside of France.

However, if you do find crème fraîche, you might want to give it a try - it should taste slightly sour and have a thick velvety consistancy. You can also follow this creme fraiche recipe and make your own.

Once again I recommend using a frozen pie crust in order to save time. If you do have time, please don't hesitate to make your own pie crust.

Piecrust Tip: After fitting your pie crust to the pan, place it in the freezer for 15 minutes before putting it in the oven to prebake. If you do this, the crust will stay in place and won't bubble or split.

10 inch French tart pan - indispensable!

For a fun change, try a square tart pan.

Quiche Lorraine

• 1 pie crust, baked for 10 minutes at 400°F
• 8 ounces cooked bacon, drained and crumbled
• 1 cup diced Swiss cheese
• 4 eggs
• 1 and 1/2 cups whipping cream
• 1/4 teaspoon nutmeg
• salt and pepper

Beat eggs with whipping cream, nutmeg and salt and pepper. Pour on top of bacon and cheese.

Bake at 400° F for 30 minutes.

Serve hot.

Serves 6

Print Recipe

Return from Quiche Lorraine Recipe to Quiche Recipes