Quiche Lorraine is a great brasserie classic. Even in the US, you’ve probably already ordered this savoury pie filled with bacon, eggs and cream. Most of the time, you can order a slice as a starter or even an individual one as an entrée. The quiche is usually served with green salad. The original recipe from Lorraine region doesn’t contain cheese but it tastes so much better, so why do without it?

It can be baked with puff pastry though the original recipe mentions shortcrust pastry. Choice is yours! The advantage of using short pastry is that you can bake it from scratch: it will make your quiche even more delicious.

Be creative! Add red onions, scallions or even create a vegetarian option with a combo of spinach and goat cheese.

Here is my recipe, a mix of three different ones. I also adapted it to the ingredients available and/or affordable in the United States. The crème fraîche has been replaced by heavy whipping cream with no additive and the smoked lardons by smoked bacon. I decided to use Eric Kayser‘s recipe for the short pastry. This crust is very buttery and match perfectly the filling of the quiche. However, keep in mind that this recipe can be too heavy for other dishes.

Ingredients for 6 servings

To give you a better idea, it will be a quiche that fits in a 10.25” cast iron skillet or pie dish.

Shortcrust pastry

• 2 cups (250 g) all-purpose unbleached flour
• 1/2 cup (150 g) unsalted butter cut in rough 1/2” cubes
• 4 tbsp (50mL) milk
• 1 egg yolk
• 1 tsp salt

Quiche filling

• 2 eggs
• Half pint (240 mL) heavy whipping cream with no thickener
• 1/4 cup (60 mL) milk
• 1 tsp freshly ground nutmeg
• 2.5 oz Comté or Gruyère cheese
• Salt and pepper

Directions

Shortcrust pastry

1. Pour the flour and salt in the bowl of your stand mixer. Add the butter. Mix gently with the flat beater until the mixture ressembles coarse sand. Pour the milk and the egg yolk. Mix gently for 30”.
2. Place the dough on your countertop. Gather it to form a nice ball. Knead it with the palm of your hand to squish all the butter pieces. Make a ball. Repeat the operation one more time. Shape a nice pebble and wrap the dough in plastic wrap. Allow to rest in the fridge for at least 1 hour before using.

Quiche filling

1. Pre-heat the oven to 360°F (180°C). On a floured surface, roll out the pastry into a circle large enough to line your pie dish and extend slightly over the edges of the dish to allow for shrinkage as the pastry case bakes. Prick the bottom of the crust all over with a fork. Bake for 20 minutes.
2. Meanwhile, cut the bacon slices crosswise into 1inch pieces. Cook it in a pan on high heat for 5 minutes to remove excess fat. Set aside on a plate covered with paper towel to absorb most of the fat.
3. In a mixing bowl, combine the eggs with milk, cream, salt, pepper, nutmeg and cheese. Whisk them together.
4. Place the bacon onto the baked pie crust. Then, pour in the filling. Bake for 35 minutes or until the top is golden.

Serve while it’s hot with a side of green salad! Bon appétit!