For an 8- to 9-inch cake pan, this much maligned dish can serve hot in ample quantities as a minor course or cold and in smaller quantities as an appetizer. Quiche Lorraine comes originally from the Lorraine region of France in the northeast just south of Luxembourg. Lorraine is a strong agricultural region with some mining whose major cities are Nancy and Metz.
Check out "Getting quiche just right..." at the end below for important tips.
| 1 cup | flour |
| ⅓ cup | shortening |
| 3 tbsp | warm water |
| dash | salt |
Cut flour, salt and shortening together, add water to make a ball. Roll flat and garnish the cake pan. Pre-bake crust 5 minutes at 350°.
| 4 oz | ham and/or bacon |
| ¼ small | onion, diced to taste |
| 5 medium | eggs |
| ½ cup | sour cream |
| 1-2 cups | grated Mozzarella |
| dash | thyme and/or parsley |
| — | fresh ground pepper |
| — | salt |
Remove crust from oven and sprinkle the onion and the ham or bacon over the crust. If bacon is used, fry it beforehand. Mix the eggs, cheese, cream and spices together. Salt lightly to taste and pour over the crust. Bake about 30 minutes at 425° or until an inserted knife comes out clean. (Don't test the quiche too early or it will fall.)
Serve with rice and green vegetables or at noon with a tossed salad.
Vegetarian Quiche: try spinach and freshly-sliced mushrooms mixed in the filling in addition to or instead of ham. (This is no longer Quiche Lorraine but it tastes great!)
Don't settle for the thin "egg pie" that passes for Quiche in the United States! Quiche Lorraine is supposed to be rich, cheesy, creamy and a lot thicker than an inch!
Bon appétit !A wet filling will quickly ruin a raw crust, so taking a few extra steps here is crucial.
Blind bake: Prick the bottom of crust with a fork, line it with parchment paper, fill it with pie weights, and bake at 375° for 15 minutes. Remove weights and paper, then bake for another 5 minutes.
Egg white trick: Brush the blind-baked crust with a lightly beaten egg white and bake for 2 minutes to create a waterproof seal.
Pre-cook: All meats should be fully cooked and drained.
Vegetables like mushrooms, onions, or spinach should be sautéed until their moisture evaporates; otherwise, they will weep water into the custard while baking.
Layer: Sprinkle half of your cheese on the bottom of the crust, add your meat/vegetables, then top with the rest of the cheese.
For the perfect smooth, velvety texture without curdling or being overly dense:
Magic ratio: Use 1 egg per ½ cup of liquid dairy.
Whole milk makes a lighter quiche, heavy cream makes a richer one, and half-and-half is the perfect middle ground.
Season well: Add salt, pepper, and a pinch of nutmeg to your egg mixture before pouring it over your fillings.
Jiggle test: Bake at 350° to 375° for 35 to 45 minutes.
The quiche is done when the edges are set and puffy, but the center still has a slight "jiggle" when you shake the pan. If it looks entirely solid, it is likely overcooked and will have a spongy, rubbery texture.
Let it rest: Resist the urge to slice it immediately. Let the quiche cool and set on a wire rack for at least 10–15 minutes before slicing. This ensures the custard holds its shape perfectly when cut.