Quiche Lorraine Recipe

This recipe for Quiche Lorraine uses a homemade single pie crust and is a classic recipe.


Single Pastry Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup butter, cut into pieces
1/4 cup or so of ice cold water.

8 slices bacon
1 medium onion, thinly sliced
4 eggs, lightly beaten
1 cup cream
3/4 cup milk
1/4 teaspoon salt
pinch of nutmeg
1 1/2 cups Swiss chesse, shredded
1 Tablespoon all purpose flour
Fresh parsley for garnish



*Note - The pastry shell should still be quite hot when you add the filling, so prepare them both at a a similar time.

Preheat oven to 450F.

In a medium bowl mix flour and salt.

Use a pastry cutter to cut into the butter until it resembles coarse cornmeal.

Sprinkle 1 Tablespoon of water at a time and mix with a fork.

Use just enough water to moisten.

Gather the dough into a ball and knead it gently until it holds together.

*Tip - if you are saving this for later, wrap at this point in plastic wrap and put in fridge for 3 days of freeze for 2 months.

Sprinkle a flat clean surface with some flour to prevent sticking.

Roll out dough into a circle that is slightly larger than your 9 inch pie plate.

Carefully fold it into quarters to transfer it to the pie plate without stretching or tearing.

Unfold in the pie plate.

Use a small knife to trim the pastry so it comes just a 1/2 inch outside the pie plate.

Use fingers to fold this bit of extra under so it is even with the top of the plate.

Pretty it up by crimping the edges.

To crimp the edges, place an index finger against the inside edge of the pastry. Using the thumb and index finger of your other hand, press the pastry from the outside into your first index finger to hold a crimp.

Continue around the entire edge.

Line the pastry with aluminum foil and bake for 8 minutes.

Remove foil and bake for another 5 minutes until lightly golden.


Preheat oven to 325F.

In a large frying pan cook bacon until crisp.

Drain the fat, keeping 2 Tablespoons of the drippings.

Crumble bacon and set aside.

Cook sliced onion in bacon drippings over medium heat until golden, but not brown.

In a medium bowl whisk together eggs, cream, milk, salt and nutmeg.

Stir in crumbled bacon and onion.

In a new bowl combine cheese and flour tossing to coast.

Add egg mixture to the the cheese/flour and mix well.

Carefully pour the mixture into the hot baking crust.

Carefully transfer to oven and bake for 45-55 minutes or until a knife tested in the center comes out clean.

Let it rest to cool for 10 minutes before cutting.

Garnish with fresh parsley.