Quiche Lorraine


Lately I’ve been craving for quiches so much, I made all kinds of quiche with what ever ingredients I have in my pantry.The best partof this, is that I found a recipe of easy crust, which actually a mimic of puff pastry with  a shorter process of making and the result is just like “real” Pate Feuilletée. So now I can make good pastry in  no time 🙂

Of all the quiches , of course the classic Quiche Loraine is my favorite ( I just adore classic dishes), put in a little twist of adding shredded cheddar, make it extra delicious.


Quiche Lorraine

Recipe adapted from here



  • 1 1/4 cups unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons (or more) ice water


  • 6 large eggs
  • 1 cup whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  •  150 gr beef bacon
  • 3/4 cup (packed) coarsely grated cheddar cheese (about 3 ounces)


For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:

Whisk eggs, cream, salt and pepper, in bowl. Arrange bacon over bottom of crust. Sprinkle with cheddar. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).

Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

  1. Quiche is so good. I have to agree with you, quiche loraine is my favorite, too. I’m so glad that I found your blog. I love the Thoreau quote that you have in your sidebar.

  2. A delicious classic.

  3. I’m all about the classics, as well. This is on my must make list.

  4. Quiche is one of my all time favorites, yours sounds excellent.

    BTW – I just got a lensbaby for my camera, and am practicing shots with focus similar to yours. I always love your photos. You are an inspiration to me.

    • Zita
    • April 26th, 2009

    @Lori Lynn: Oh… congrats with your new lensbaby, I love it, it doesnt only make a small sharp focus but it can add “motions like” around your focus, here is one of my contact on flickr who uses also lensbaby http://www.flickr.com/photos/minsphotography/(if you r interested :))

  5. What a lovely quiche! Wonderful crust!

  6. Wow, I’m craving this now!

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