Bacon and Cheese Tart – Quiche Lorraine

Indulge in the timeless allure of French cuisine with our Quiche Lorraine recipe – a great recipe that effortlessly marries creamy goodness with savory perfection. Originating from the Lorraine region, this classic quiche is a testament to culinary simplicity and flavor.

Bacon and Cheese Tart - Quiche Lorraine

This Quiche Lorraine recipe invites you to savor the sophistication of French culinary heritage. With its buttery crust, velvety custard, and savory filling, this quiche is a versatile star that shines at brunches, lunches, or elegant dinners.
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 29 minutes
Total Time 1 hour 34 minutes
Course Appetizer, Brunch, Main Course
Cuisine French
Servings 6


  • 1 pie or quiche dish
  • parchment paper
  • 1 mixing bowl


  • 1 pre-made pie crust (or homemade if you prefer)
  • 6 stripped bacon
  • 3 eggs
  • 0.8 cup heavy cream
  • 1 cup milk
  • salt and pepper
  • nutmeg
  • 1 cup shredded swiss cheese


  • Preheat the oven at 356 F.
  • Place the pie crust in a quiche or pie dish (buttered). Prick the bottom crust with a fork to prevent it from puffing up and let it rest in the fridge in the pan for about 30 minutes (this will prevent it from shrinking during cooking).
  • To prevent a soggy crust, par-bake the dough 10 minutes: baking it alone first, lined with parchment paper and filled with pie weights (dried beans).
  • Cook the bacon in a skillet until crispy.
  • In a large mixing bowl, combine and mix the eggs, cream, milk with a whisk. Add salt, pepper and a little bit of nutmeg.
  • Sprinkle the cheese over the inside of the partly baked pastry and crumble the bacon on it.
  • Then, pour the mixture onto the dough. Bake for 30 - 40 minutes, until a knife inserted one inch from the pastry edge comes out clean.


Other fillings can be added to quiche: ham, cooked mushrooms, cheddar cheese...
Keyword French Flavour, Quiche lorraine

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