Quiche Lorraine



  1. Whisk the flour & salt together.
  2. Quickly cut in the butter in order to keep the butter cool.
  3. Stir in just enough egg to form a dough.
  4. Gather it into a ball adding a bit more liquid if necessary to bind the dough pieces together.
  5. Flatten the dough into a round and refrigerate for 15 minutes.
  6. Preheat the oven to 350 degrees.
  7. 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.
  8. For the Filling: Heat the bacon drippings in a pan and sweat the onions in the fat for 10 minutes.
  9. Beat the eggs in a bowl, whisking in the cream.
  10. Add the herbs, cheeses, bacon, and onions.
  11. Mix well and season with salt & pepper.
  12. 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.)
  13. Serve warm with a green salad.

Recipe by Reformation Acres at