Quiche Lorraine

Quiche Lorraine.. a great twist on your classic "eggs and bacon" for breakfast!

My mother is actually the guest chef/baker for this post. She made the pie crust and the quiche--and took the pictures. Unfortunately, I didn't get to eat any (since both my mom and the quiche were about 2,000 miles away). However, I will vouch for it since my incredibly picky-eater 17 year old sisters--who don't like much of anything--devoured the quiche in less than 24 hours!

"Quiche Lorraine is so easy to make and it tastes very good. I made my own crust and partially baked it, using pie weights (see photo), before adding the filling. If you don't have pie weights, you can use dry beans. Quiche is normally served for brunch or lunch, and it is a Sunday moring favorite at our house. From the time it came out of the oven, it did not last very long. And my youngest daughter asked me, 'Mom, when are you going to make quiche again?'"-- Diane Lomas

I must say, beautiful crust mom!

Try Emeril Lagassee's Quiche Lorraine Recipe:

Par baked crust (recipe follows)
6 ounces thick cut bacon cut into narrow strips

2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss cheese

1. Preheat oven to 375 F.
2. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Arrange the bacon evenly over the bottom of the baked crust.

3. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the par baked crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
4. Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Par baked Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed

To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.


On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes. Preheat the oven to 375 degrees F. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack.