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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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