A stellar quiche Lorraine is easier to make than you might think

Custardy, bacony, buttery-crusted and warm, it’s a treat you’ll love to make — and eat.

Quiche Lorraine, with eggs, cream, bacon, onion and Gruyère / Photo by Leslie Brenner
Quiche cooling on a rack — we couldn’t wait to eat a slice! / Photo by Leslie Brenner
Quintessential quiche Lorraine, filled with eggs, cream, bacon and onions — no cheese / Photo by Leslie Brenner

Quintessential Quiche Lorraine

Note: The butter needs to be chilled hard, so if it gets soft while you’re cutting it up, chill it in the fridge a few minutes before starting. If you prefer to make this crust by hand, using a pastry cutter or your fingers, it would be best to chill it 30 minutes before rolling it out.


For the pâte brisée crust:


1. Heat the oven to 400 F, with the rack in the center of the oven. Make the pâte brisée: Place the flour and salt in the bowl of a food processor and pulse a few times to combine. Add the butter, and pulse (for one second each pulse) about 8 or 9 times — until the mixture resembles coarse meal and there are no big pieces of butter.

Variation: Quintessential Quiche Lorraine with Cheese

If you’d like to include cheese, grate 2 1/2 ounces of Gruyère, Comté or Emmentaler on box grater. When forming the layers, sprinkle half the grated cheese on the first layer of onions and bacon, and the rest of the cheese on the second layer of onions and bacon. Otherwise follow the recipe as written.

James Beard Award-winning journalist, author, cook and consultant, Leslie is founder of cookswithoutborders.com.

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