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Quiche Lorraine
Recipe Summary
Yield: Makes one 11-inch quiche
Ingredients
Ingredient Checklist
All-purpose flour, for dusting
Tart Dough for Quiche
10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
3 large eggs
2 cups heavy cream
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Gallery
Quiche Lorraine
Recipe Summary
Yield: Makes one 11-inch quiche
Gallery
Quiche Lorraine
Quiche Lorraine
Quiche Lorraine
Recipe Summary
Yield: Makes one 11-inch quiche
Recipe Summary
Yield: Makes one 11-inch quiche
Yield: Makes one 11-inch quiche
Makes one 11-inch quiche
Ingredients
Ingredients
- All-purpose flour, for dusting
- Tart Dough for Quiche
- 10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
- 3 large eggs
- 2 cups heavy cream
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Directions
On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.
Reviews (6)
Add Rating & Review
157 Ratings
5 star values:
27
4 star values:
31
3 star values:
55
2 star values:
31
1 star values:
13
Reviews (6)
Add Rating & Review
157 Ratings
5 star values:
27
4 star values:
31
3 star values:
55
2 star values:
31
1 star values:
13
Add Rating & Review
157 Ratings
5 star values:
27
4 star values:
31
3 star values:
55
2 star values:
31
1 star values:
13
157 Ratings
5 star values:
27
4 star values:
31
3 star values:
55
2 star values:
31
1 star values:
13
157 Ratings
5 star values:
27
4 star values:
31
3 star values:
55
2 star values:
31
1 star values:
13
- 5 star values:
- 27
- 4 star values:
- 31
- 3 star values:
- 55
- 2 star values:
- 31
- 1 star values:
- 13
Martha Stewart Member
Rating: 3 stars
08/26/2017
Takes way longer than 30minutes. I covered the edges of the crust with aluminum foil so it would not burn.
Not sure how to test for doneness. It was rocking in the crust at 30 min.
Martha Stewart Member
Rating: Unrated
09/14/2013
This is devine, and follows closely to Julia Childs quiche Lorraine, which she states "the original quiche Lorraine does not contain cheese." If you wish to add cheese, a 3/4 measure is suitable.
Martha Stewart Member
Rating: Unrated
08/21/2011
This is only my second time making quiche, first time with this recipe. I'm still baffled as I'm watching it puff up in the over that it only called for 3 eggs. It's taking longer than expected and I lowered the temp as suggested by another review to avoid the crust burning. I'm worried it'll be a lot more sweet than to my liking. We'll see.
Martha Stewart Member
Rating: Unrated
01/07/2011
I can't believe Martha makes this without swiss cheese... to make this recipe a knockout, sprinkle swiss cheese on the bottom of the tart (on top of the crust). I love cheese, so I use about 1 cup. Enjoy!
Martha Stewart Member
Rating: Unrated
01/08/2010
I agree, Adelenne. I use nutmeg whenever I'm working with eggs. It lends such a delightful floral undertone. It's especially good in baked macaroni with gruyere, too.
Martha Stewart Member
Rating: Unrated
06/03/2008
I added a 1/8 teaspoon of nutmeg powder to give it more taste. Make sure the temperature is about 375 degree or little lower when baking the tart with the mixture in or the crust will become burnt before it's done. It's very rich in taste.
Martha Stewart Member
Rating: 3 stars
08/26/2017
Takes way longer than 30minutes. I covered the edges of the crust with aluminum foil so it would not burn.
Not sure how to test for doneness. It was rocking in the crust at 30 min.
Rating: 3 stars
Rating: Unrated
09/14/2013
This is devine, and follows closely to Julia Childs quiche Lorraine, which she states "the original quiche Lorraine does not contain cheese." If you wish to add cheese, a 3/4 measure is suitable.
Rating: Unrated
Rating: Unrated
08/21/2011
This is only my second time making quiche, first time with this recipe. I'm still baffled as I'm watching it puff up in the over that it only called for 3 eggs. It's taking longer than expected and I lowered the temp as suggested by another review to avoid the crust burning. I'm worried it'll be a lot more sweet than to my liking. We'll see.
Rating: Unrated
01/07/2011
I can't believe Martha makes this without swiss cheese... to make this recipe a knockout, sprinkle swiss cheese on the bottom of the tart (on top of the crust). I love cheese, so I use about 1 cup. Enjoy!
Rating: Unrated
01/08/2010
I agree, Adelenne. I use nutmeg whenever I'm working with eggs. It lends such a delightful floral undertone. It's especially good in baked macaroni with gruyere, too.
Rating: Unrated
06/03/2008
I added a 1/8 teaspoon of nutmeg powder to give it more taste. Make sure the temperature is about 375 degree or little lower when baking the tart with the mixture in or the crust will become burnt before it's done. It's very rich in taste.
All Reviews for Quiche Lorraine
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Quiche Lorraine
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
