Quiche Lorraine

Can we just agree to call this Quiche Lauren if it comes from my kitchen? Thought so, thank you. In the (never ending) recent lock down of Switzerland, I have made myself a calendar of classic recipes to try that I’ve not previously- and walks to take in new places – not difficult in a new country. This week’s Saturday classic went to Quiche Lorraine/Lauren for a friend who just loves the stuff (and was doing me a massive favor).

I really wasn’t sure how this was going to go especially as the crust baked faster than it was supposed to and then immediately shrank up away from the sides of my gorgeous new quiche pan. Merde.

It turned out really well though, I am pleased to say. I’ve had it both room temp and warmed and would happily have it either way into the rotation of guest brunches.

Quiche Lorraine/Lauren

  • 1 pre-made pie/quiche dough
  • 4oz. of bacon chunks
  • 2 shallots, sliced thinly
  • 3 eggs
  • 1 c. half and half
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 1/2 c. shredded Gruyere
  • Sliced scallions for garnish
  1. Preheat oven to 375F
  2. Unroll your quiche dough and fit it to the pan, crimping edges. Poke bottom of quiche dough with a fork so it doesn’t puff up during baking.
  3. Bake ~15 minutes until nearly cooked.
  4. Saute bacon and shallots together about 20 minutes, until caramelization begins. Remove from heat.
  5. Cool crust 15 minutes and begin to make the filling.
  6. Whisk together 3 eggs. Then add, half and half, salt, pepper, and nutmeg.
  7. When crust has cooled, sprinkle Gruyere over the bottom.
  8. Pour egg custard over the cheese layer.
  9. Sprinkle bacon/shallot mixture on top.
  10. Bake for ~30 minutes.
  11. Cool completely and then top with chopped scallions.


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