Serve this classic Quiche Lorraine or Cream and Bacon Quiche recipe with fresh salad or herbs to contrast its rich taste and bring out the best of it.
The classic Cream and Bacon Quiche contains cream, milk, eggs and bacon. The bacon is usually blanched in simmering water to remove its smoky, salty taste, but this step is optional.
And if you enjoy smoky bacon, just skip the simmering step. In fact, it is amazing how much you can vary the taste of this quiche by skipping this one little step.
Whatever you decide and whichever option you prefer, follow the steps below for a fantastic Quiche Lorraine that will leave you speechless – that’s how good it is. Serve this quiche with fresh salad or herbs to contrast the rich taste of it and enjoy this dish like never before!
A quiche is a French tart or pie that is straight sided and open faced. A quiche is a mixture of cream and bacon, cheese and milk, tomatoes and onions, prawns, crabs or anything else combined with eggs, poured into a pastry shell and baked in an oven until it puffs and browns.
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P.S. Crave more creamy quiches like this Quiche Lorraine or Cream and Bacon Quiche? Then take a look at these:
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1 h 5 min
To make pastry, use the instructions in the Quiche au Camembert recipe.
Prepare Pastry Shell
Take the dough that you've got in Step 1 out of the fridge. Shape it into a shell.
Bake Pastry Shell
Preheat oven to 375 °F / 180 °C. Roll out pastry, place it on a baking sheet and put it in the oven for 5-7 minutes.
Brown the bacon lightly on a frying pan. Then press bacon to the bottom of the half-ready pastry shell.
Place the Quiche Lorraine into the preheated oven and bake it for 25 to 30 minutes. The quiche will become puffed and browned.