Run hard. Eat well.

Quiche Lorraine

Quiche Lorraine is one of those recipes I hold dear to my heart.  First of all, you can’t go wrong with eggs, bacon, and a flaky crust.  That combination is absolutely heavenly, especially on a dreary day like today (the rain is coming down in sheets outside!).  Secondly, my dad was born and raised in Alsace Lorraine, France, so I always feel like this brings me back to my heritage a little when I make this.

It really is gorgeous when it comes out of the oven, isn’t it?

Quiche Lorraine. Easy and delicious. trailstotable.com

Now, as good as this smells and tastes, I’m not actually eating this today.  I will be packing this up–along with some other other delicious foods (and a few adult beverages!) –to take with me to our annual ladies weekend tomorrow. I know, the temptation is killing me!

Quiche Lorraine. Easy and delicious. trailstotable.com

But I know that it will all be worth it Saturday morning, when we wake up in our cabin to the smell of Quiche Lorraine warming in the oven and coffee brewing. My fellow mom friends and I will be able to enjoy a quiet, relaxing breakfast together, as the rain comes down outside (did I mention this will be kid-free!).

Oh, I can’t wait!!

Quiche Lorraine. Easy and delicious. trailstotable.com

Ok, maybe just one slice now!  Sorry, ladies….

Enjoy!

Quiche Lorraine. A classic French quiche with eggs, bacon and a delicious flaky crust.
Print Recipe
Quiche Lorraine
A classic French quiche made with bacon, eggs, and a delicious flaky crust.
Quiche Lorraine. Easy and delicious. trailstotable.com
Course breakfast
Cuisine quiche
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
Course breakfast
Cuisine quiche
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
Quiche Lorraine. Easy and delicious. trailstotable.com
Instructions
  1. To make the pastry shell (crust): Using the dough-blade attachment, pulse flour and butter in the food processor until the consistency of bread crumbs. Add the egg yolk and 2-3 teaspoons cold water. Mix until dough just starts to come together.
  2. Lay out two pieces of plastic wrap in the shape of an x, Pile the dough into the middle. Bring up the sides of the plastic wrap to cover, and shape the dough with your hands into a disk. Let the dough rest in the refrigerator at least 30 minutes.
  3. Roll out the dough into a circle on a lightly floured surface, then press into a pie plate or quiche tart tin. Let cool in the refrigerator for a few minutes.
  4. To make the quiche: Preheat the oven to 350 degrees. Fill the pastry shell with a crumpled piece of grease-proof paper and baking beads or dried beans.
  5. Bake for 10 minutes. Remove paper and beads, and cook another 3-5 minutes. It should be just cooked but still very pale. Leave the oven on.
  6. Meanwhile, fry the bacon pieces in a cast iron pan over medium heat. When the bacon is almost all the way cooked, add the onion, and continue cooking, stirring occasionally, until the bacon is browned and the onion is soft. Transfer bacon-onion mix to a paper-towel lined plate.
  7. In a large bowl, whisk together the cream and eggs. Season with salt and pepper.
  8. Sprinkle the bacon and onion evenly into the pastry shell, then pour in the egg mix.
  9. Bake for 30 minutes, or until the filling has set. Let cool slightly before serving. Enjoy!
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