Wednesday, June 13, 2012

Quiche Lorraine

Classic Julia Child recipe, Quiche Lorraine, it is simple and as Julia said it is good cold and is easy to take along on a picnic. I think it is served best with a salad.
3 - 4 ounces lean bacon (6-8 slices, medium, thickness)
1 quart water
An 8 inch  partially cooked pastry shell placed on a baking sheet
3 eggs or 2 eggs and 2 yolks
1 1/2 - 2 cups whipping cream or half cream and half milk
1/2 tsp salt
Pinch of pepper
Pinch of nutmeg
1 -2 Tablespoons butter cut into pea-sized dots
Line pie/pasty shell with aluminum foil. 
Fill with beans and bake until partially done at 350 degrees. Set aside.

Cut bacon into pieces about an inch long and 1/4 inch wide. Simmer for 5 imutes in the water.
 Rinse in cold water. Dry on paper towels. Brown lightly  in a skillet. 

Press bacon pieces into bottom of pastry shell.

Beat the eggs, cream and seasonings in a mixing bowl until blended. Pour into pastry shell and distribute the butter on top. Set in upper third of preheated oven and bake for 25-30 minutes or until quiche  has puffed and browned. A knife plunged into the center should come out clean, when done. 
Slide quiche onto a hot platter and serve.

I will be posting this recipe to these blog parties:


  1. I love Quiche Lorraine and haven't had any in a long time. Will copy and make for your Blog, I'm now a follower.

  2. We just love a good Quiche and Quiche Lorraine is one of our favorites, it looks delicious! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  4. Great recipe, thankks for linking. You also qualify for my Grandparents link up on Saturday if you want :)

  5. I haven't made a quiche in ages. This recipe reminded me of how much I love it. It looks delicious. I will definitely be trying it. Thanks!!

  6. mmmmm. I just love quiche and this looks yummy.

  7. There are two very important features to an excellent quiche: a light, flaky crust and a heavenly filling. Quiche is such as simple meal. It can be served for regular family dinners, a brunch or for an elegant entree for guests. Basic quiche recipes begin with eggs beaten light and frothy. The number of eggs depends on the size of the quiche. In most cases, 4 eggs may be adequate to balance out other ingredients.