Quiche Lorraine Recipe

Quiche Lorraine is probably the world's best known classic French quiche recipe, but quiche Lorraine actually originated in Germany in the medieval kingdom of Lothringen, which the French later renamed Lorraine. The word ‘quiche’ itself is derived from the German word ‘Kuchen’, meaning cake.

The original Quiche Lorraine recipe was a pie with an egg, cream and smoked bacon filling, but no cheese. Only later was cheese was added to Quiche Lorraine. Our North American version of the Quiche Lorraine recipe uses onions, but the additon of onion to Quiche Lorraine actually makes it a Quiche Alsacienne.

Today, Quiche Lorraine is served throughout France and the current French version of Quiche Lorraine does include cheese (either Emmental or Gruyère), but unlike the version served in North America, the bacon is cubed, no onions are added and the custard base is thicker.

Classic Quiche Lorraine Recipe
Courtesy of The Canadian Living Test Kitchen

Quiche Lorraine is a menu workhorse. You can even freeze it to rewarm when needed.

Crust:
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) lard or cold butter, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice water

Filling:
6 slices bacon
1 onion, finely chopped
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
4 eggs
1/2 cup (125 mL) milk
1/4 cup (50 mL) 6% cream
2 tbsp (25 mL) dijon mustard
3/4 cup (175 mL) shredded Gruy? cheese

Preparation:
In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or enclose in heavy-duty foil or resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed pastry stand at room temperature for 15 minutes before rolling.)

On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) fluted quiche pan or pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.

Filling: In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels.

Drain fat from pan. Fry onion, pepper and salt over medium heat until softened, about 4 minutes.

In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with onion. Brush mustard over base of pastry shell; sprinkle with cheese. Pour in egg mixture.

Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.)

Enjoy!

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