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Quiche Lorraine

Adventurous recipe
Quiche Lorraine

This Quiche Lorraine is my spin on the classic. I use all of the original ingredients then add sautéed shallots because I want to. I love shallots!

What you will love about this recipe is that you do not have to blind (pre-bake) the crust. Simply make the dough, roll it out, put it into the pie pane then chill in the fridge while you prepare the filling then put it all together and bake. Easy as pie!

In this recipe for Quiche Lorraine, it calls for Emmanthaler or Gruyere cheese. I really like both of those cheeses but you could easily substitute a milder Swiss cheese, sharp cheddar or feta – all will be spectacular. I used a thick cut Black Forest bacon which is very smoky in flavor.

Lastly, this recipe calls for 1-1/2 cups whole milk and only 1/2 cups heavy cream, which keeps the custard lighter.

If I have quiche in the morning, that is all I have with my coffee of course. At lunch or dinner, I like to serve it with a simple salad such as this Italian Tricolore.


Adapted from Jacque Pepin Quiche Lorraine recipe.

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Quiche Lorraine

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  • Author: Lisa @ My Studio Kitchen


Use a 9-inch fluted tart pan.



Tart Dough

  • 11/2 cups flour
  • 1/4 teaspoon salt
  • 8 tablespoons butter, cut into cubes, chilled
  • 1/4-cup ice water

Tart Filling

  • 5 slices, thick-cut bacon, cooked then broken into 1/2-inch pieces
  • 1tablespoon olive oil
  • 2 large shallots, finely diced
  • 1/2 teaspoon salt
  • 11/2 cups milk
  • 1/2 cup whole cream
  • 5 eggs at room temperature
  • 1/4 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 11/2 cups Gruyere or Emanthaler cheese, coarsely grated





Tart dough

  • Mix the flour and salt in the bowl of a food processor. Add the butter and mix for 5-7 seconds until the dough is like course sand. Add ice water and mix until the dough just comes together about 5-6 more seconds until dough starts to come together.
  • Shape into a ball, on a floured surface, roll out to a 12-13 inch circle then place into a 9 or 10 inch pie pan.
  • Trim and crimp the edges. Chill until ready to use.

For the filling:

  • Heat a large skillet, add the bacon and cook until it is cooked but not crisp. Place cooked bacon on a plate lined with a paper towel to cool.
  • Wipe the oil from the skillet, place over medium heat, add 1 tablespoon olive oil then add shallots and cook until starting to caramelize, 6-7 minutes, remove from heat.
  • In a large bowl, beat the eggs together with a whisk then, mix in the milk, cream, a pinch of salt, and pepper.

Assemble the quiche

  • Preheat the oven to 350 degrees, remove dough from refrigerator.
  • Place the shallots and bacon then cheese on the bottom of the tart shell.
  • Pour in the in the egg mixture.
  • Bake for 50-60 minutes or until the filling is just set.


You will need a 9 or 10 inch pie or quiche pan.

  • Category: Brunch
  • Method: oven
  • Cuisine: French



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