Quiche Lorraine

Quiche lorraine was one of the first things we made for Gastrofare back in 2009. There’s something about this classic French dish that is so appealing–simple, fluffy and delicious. I was happy to try my hand at making it, as I’m attempting to expand my week-night meal repertoire (beyond just desserts) to help David out while he’s busy with teaching over the next month. For this, I had to consult Ms. Julia Child in her French cooking tome, Mastering the Art of French Cooking.


from Mastering the Art of French Cooking

2 slices bacon, medium thickness
2 eggs and 2 yolks
1-3/4 cups whipping cream (or half cream, half milk)
1/2 tsp salt
Pinch of pepper
Pinch of nutmeg
1 tbsp butter cut into pea-sized dots
9″ pastry shell, blind baked

Preheat oven to 350 F. Cut bacon into pieces about an inch long and 1/4″ wide. Brown in a skillet and press pieces into bottom of pastry shell. Beat the eggs and cream and seasonings. Pour into pastry shell and distribute the butter pieces on top. Set in preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and browned.


I just love the ease with which this fabulous tasting dish is made. Relatively little effort for a delicious creamy pay off. D noted that it was fluffy and creamy, flavoured nicely by the nutmeg and pepper (with which I’m fairly generous). Makes for a great weekday meal as well as breakfast/lunch leftovers!

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