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Quiche Lorraine

  • yield: Makes one 11-inch quiche




  • All-purpose flour, for dusting
  • Tart Dough
  • 10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
  • 3 large eggs
  • 2 cups heavy cream
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Step 1

    On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.

  2. Step 2

    Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.

  3. Step 3

    Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.

  4. Step 4

    Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

Martha Stewart Living, June



Reviews (5)

  • Susan3195 14 Sep, 2013

    This is devine, and follows closely to Julia Childs quiche Lorraine, which she states "the original quiche Lorraine does not contain cheese." If you wish to add cheese, a 3/4 measure is suitable.

  • KScot 21 Aug, 2011

    This is only my second time making quiche, first time with this recipe. I'm still baffled as I'm watching it puff up in the over that it only called for 3 eggs. It's taking longer than expected and I lowered the temp as suggested by another review to avoid the crust burning. I'm worried it'll be a lot more sweet than to my liking. We'll see.

  • aeshleyrose 7 Jan, 2011

    I can't believe Martha makes this without swiss cheese... to make this recipe a knockout, sprinkle swiss cheese on the bottom of the tart (on top of the crust). I love cheese, so I use about 1 cup. Enjoy!

  • smd1227 8 Jan, 2010

    I agree, Adelenne. I use nutmeg whenever I'm working with eggs. It lends such a delightful floral undertone. It's especially good in baked macaroni with gruyere, too.

  • adelenne 3 Jun, 2008

    I added a 1/8 teaspoon of nutmeg powder to give it more taste. Make sure the temperature is about 375 degree or little lower when baking the tart with the mixture in or the crust will become burnt before it's done. It's very rich in taste.