I first had Quiche Lorraine in French class in high school and I absolutely loved it. I suppose that’s only natural. I mean, after all, it does have bacon in it.
Since then, I have tried a recipe here and there as I came across them, but none have never quite matched up to what I had built up in my memory as the ultimate quiche. Certainly none were anything that the rest of my family were eager for me to prepare again any time soon. But everyone was in agreement that this one was good enough to make it into the family cookbook and even have asked when I’ll be serving it again.
And it tasted just like I remembered from over half my life ago.
I did make a couple of minor changes to the original recipe. A couple to cater to our personal preferences. A couple for the purpose of thrift.
I increased the amount of bacon in order to appeal to my bacon-obsessed men and decreased the amount of onions because I suspect that when I eat onions they give the baby a tummy ache. For economy, instead of Gruyere, I opted for Swiss cheese and I used 4 whole eggs instead of 3 eggs & 2 yolks. Nevertheless, it turned out wonderfully, addictively delicious.
- 1½ c. flour
- 6 T. butter, chilled
- pinch salt
- beaten egg or water
- ½ lb. bacon, cooked, diced, reserve drippings
- ½ c. onion, chopped
- 4 eggs
- 1¼ c. heavy cream
- 1 T. parsley, chopped
- 1 T. chives, chopped
- ½ c. cheddar cheese, grated
- ½ c. swiss cheese, grated
- salt & pepper
- Whisk the flour & salt together.
- Quickly cut in the butter in order to keep the butter cool.
- Stir in just enough egg to form a dough.
- Gather it into a ball adding a bit more liquid if necessary to bind the dough pieces together.
- Flatten the dough into a round and refrigerate for 15 minutes.
- Preheat the oven to 350 degrees.
- Roll the crust to fit a 9″ pie plate or tart pan. (The original recipe instructs to line the dough with parchment and fill with dried beans, but I simply poked holes in the crust with a fork and baked it.) Bake for 20 minutes.
- For the Filling: Heat the bacon drippings in a pan and sweat the onions in the fat for 10 minutes.
- Beat the eggs in a bowl, whisking in the cream.
- Add the herbs, cheeses, bacon, and onions.
- Mix well and season with salt & pepper.
- Pour into the baked shortcrust pastry and bake for 30-40 minutes or until the center is set. (Mine took closer to 45-50 minutes.)
- Serve warm with a green salad.
Recipe Credit: Forgotten Skills of Cooking
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