Here’s a super easy and highly tasty quiche lorraine recipe for you to try out real soon! This is a classic French quiche that contains delicious ingredients such as bacon and cheese!
Hey, let me show you how to make quiche dough from scratch at home!
I love quiches!
How about you?
Have you made quiches at home before? What’s your favorite then?
When I was much younger and still living at home, I used to bake loads of quiches. Especially in the weekends for lunch. And my family really liked them!
Perfect Lunch
I would make 2 different kinds of quiches: one with caramelised onions and then another one with cauliflower and cheese.
No bacon or any other type of meat because I grew up in a vegetarian family. Which quite understandably means that this quiche lorraine recipe was a no no.
Up until the minute that I went to live on my own that is.
Happy me!
Classic Quiche Lorraine Recipe
So in the beginning I didn’t know how to cook meat.
So I started experimenting a little. With ups and downs of course. However I still kept on making quiches. But then with meat of course!
This quiche lorraine recipe is probably my most favorite. It’s a French classic that contains very few but highly delicious ingredients: bacon, cream, eggs and cheese!
I always make my doughs myself, if I have the time. Same for the quiche dough here. However ready made quiche pastry or puff pastry will also do of course, nothing wrong with that!
Video Recipe
Hey, here’s my video of how I prepare a basic quiche dough in my KitchenAid Stand Mixer Mini as well! Find the full recipe here.
Do you love making quiches at home?
Then also check out another delicious savory pie: my smoked haddock quiche with spinach!
Enjoy!
Classic Quiche Lorraine Recipe
Super easy quiche lorraine recipe: a great French quiche with bacon and cheese! Learn how to make quiche dough from scratch!
- 9 oz plain flour (250 g)
- 5,5 oz unsalted butter (155 g), ice cold and diced
- 4 tbsp water
- ½ lb salted bacon (225 g), diced
- ⅚ cup cream (200 ml)
- a handful Emmental cheese grated
- 5 eggs
- pepper
- salt
-
Add the flour and cold butter to a blender.
-
Pulse until you get a dry crumble. Add 1 whole egg, the cold water and a pinch of salt.
-
Blend again. If the dough is too wet, add extra flour. if it is too dry, add extra water.
-
Transfer the dough onto a floured surface and knead it for 3 minutes until smooth. Wrap it in a piece of cling film and let it rest at room temperature for about 30 minutes. Then roll the dough out and coat a spring form tin with it. Cut off any excess dough.
-
Blind bake the quiche shell in a preheated oven at 356°F (180°C) for 10 minutes. Then remove it and put it aside until needed later. In the meantime add the diced salted bacon to a large non-stick pan and place it over medium-high heat. Don’t add any butter or oil.
-
Fry the bacon for 5 to 7 minutes until cooked through. Then take the pan off the heat and let it cool down fully.
-
Add the remaining eggs and cream to a high cup. Season with a pinch of pepper and salt.
-
Beat this into a very airy mixture. Once the bacon has cooled, pour it in the pre baked shell together with the beaten cream and eggs mixture.
-
Season with pepper and salt. Sprinkle with grated cheese. Bake the quiche in the hot oven for 1 hour. Cover with tinfoil if the top or crust is browning too fast. The center of the quiche has to be cooked and set. Then remove the quiche from the oven and let it cool down for 10 minutes. Slice it up and serve lukewarm.
