quiche lorraine

This is perhaps not the light post-holiday fare one wants after stuffing oneself for several days, but I’ve got quite the backlog of posts at the moment, and since the picture has festive Christmas tree lights in the background, I’m going to go ahead and get it out of the way before the holidays are gone entirely. In any case, we can all start eating more healthily after New Years, right? I know I am certainly craving a big plate of vegetables, preferably not drenched in butter or cream.

This quiche is primarily composed of butter and cream, and yet it feels light when one eats it. Many recipes for quiche lorraine floating around the internet include cheese, onions, leeks, all kinds of things. This recipe is the classic: eggs, cream, and bacon. Julia Child says that a true quiche lorraine includes only those ingredients, and I trust pretty much anything she says (well, I don’t trust her crust recipe because it involves shortening and shortening freaks me out, but that’s another thing). You can serve this with a salad, fruit, and/or vegetables of some sort, but I definitely recommend serving it with brussels sprouts that are prepared simply – the flavors complement so well that I think they are made to go together. You should also be sure to have a glass of crisp white wine.

Quiche Lorraine

This can be served for breakfast as well as lunch or dinner. You can eat the leftovers cold, or reheat slices in a 350F oven for about 10 minutes. I haven’t really changed this recipe at all, because I don’t believe in messing around with Julia’s recipes, plus this is so simple that there’s not much to mess around with anyway. Julia recommends blanching the bacon first to remove the smoked flavor – it tends to overwhelm whatever one cooks with it, and French bacon doesn’t have the same flavor. I’ve always done this, and recommend it – I feel like this would taste like egg and bacon pie instead of Quiche Lorraine otherwise. But in any case, if you can’t be bothered with this extra step, I am sure you will not be the first to skip it.


3-4 oz. bacon
3 large eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
Pinch of freshly ground black pepper
Pinch of nutmeg
1 tablespoon butter cut into pea-sized dots
1 parbaked 8-inch quiche crust


Preheat the oven to 375 F/190C. Fill a medium pot with water, and bring it to a simmer. Cut the bacon into strips 1-inch long and 1/4 inch wide. Add to the pot and simmer for 5 minutes. Drain the bacon, and dry it thoroughly on paper towels – otherwise it will not brown. Once the bacon is dry, brown it lightly in a skillet, until it is just starting to get crisp. Press the bacon into the bottom of your parbaked quiche crust (click on the link above for full instructions for making the crust).

Crack the three eggs into a large bowl. Beat with a whisk just long enough to break up the eggs, about 5 seconds. Beat in the cream, salt, pepper, and nutmeg until well blended. Pour into the quiche crust. Dot the top with the pea-sized dots of butter. Bake in upper third of oven for 25-30 minutes, until quiche has puffed and browned. Remove quiche from quiche pan, and serve. As Julia would say, bon appétit!

Adapted from Julia Child’s Mastering the Art of French Cooking

One Comment on “quiche lorraine”

  1. Charlene says:

    I love this quiche – it is so light and creamy, and the crust is amazing!

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