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Quiche Lorraine

  • 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

Keywords: quiche, quiche lorraine, bacon

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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