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Quiche Lorraine – recipe

The classic French savoury pie that will warm you up on those cold nights. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8


Bonjour, mes amis! Today we’re in the GialloZafferano kitchen to make one of the most well-known French savoury tarts: Quiche Lorraine. Quiche Lorraine has a base of pastry crust, and has a filling of bacon, Gruyere, cream and eggs. Let’s see what we’ll need.
• 7 oz of smoky bacon
• 1 ¼ cups of grated gruyere cheese
• 3 egg yolks
• 1 whole egg • Pepper, salt and nutmeg
• 1 ¼ cups of heavy cream
• And 12 oz of pastry dough — you can find the recipe on this channel
Let’s see how to make our quiche
First of all, roll out the pastry dough with a rolling pin to about 1/8 of an inch thick. I’m using a ceramic pie mould with a 10 inch diameter, but you can use any similar pie tin of whatever material you have on hand. Butter and flour your pie mould, lay the dough inside, press it in and then pierce it all over with a fork. Then, put a sheet of parchment paper inside of the form and into this pour some beans.
As you can see, I’ve pierced the bottom of the crust. Now, place the parchment paper inside, like this, and pour in the dried beans. These will weigh down the dough so it doesn’t bubble up. Now all that’s left is to bake the crust for 15 minutes at 380F, then take it out, remove the paper and beans and put it back in for another 5 minutes at 350F so that the crust is firm and golden.
In a pot, set the bacon on to boil. Let it boil for about 10 minutes and then drain it and set it aside to cool. In the meantime prepare the rest of the filling. In a bowl, add the eggs and beat them well. Add the cream, and beat them together very well after which add the salt, pepper and a light grating of nutmeg.
After the 15 and 5 minutes in the oven, here’s the crust of our quiche Lorraine. Now it’s time to fill it. Sprinkle the bacon on the bottom, then the Gruyere, then cover everything with the cream and egg mixture. Spread it over the top, and then put the quiche in the oven to bake for another 15 minutes at 380F.
And here’s the quiche Lorraine just out of the oven. If you want a vegetarian option, you can simply substitute the bacon with artichoke, asparagus, or any other vegetable you’d like. Bon appetite from Sonia and GialloZafferano and see you next videorecipe.

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  1. …Nuts ?
    Well, why not =)

  2. florence marie priscilla aipar

    un délice!!!!

  3. 2:16 Boil the lardons? Is she for real?

  4. QueenlySweetpea

    Never would I ever dream of having boiled bacon yukk!  Only crispy bacon in my quiche .. or substitute it with diced ham instead ..

  5. Because, if you cook them together, the crust won't cook or the filling would burn

  6. Ham, for example

  7. omg !!!! she boiling the bacon ??? wrong wrong

  8. very good recipe!!!

  9. if you dont then your pastry crust becomes soggy and wont cook also when you cut a piece it will go blahhhh

  10. Are you boiling the bacon in water or oil? A novice question from a novice cook :)

  11. Cos it's Creme Fraiche

  12. Why is your heavy cream, thicker than my heavy cream?

  13. Is there anything else I could add instead of a bacon?

  14. This is such a great video. I am drooling as well while watching it. Can I ask by the way if what if I intend to use Turbo Broiler for one specific instance…well it cause the Quiche's filling to be raw below or does the filling cook fast? Thank you so much. :)

  15. Oh hell, i just watched julia child make a quiche… that was a painful, long process.

  16. Kristijan Benic

    the french 😀

  17. woops commented on the wrong vid it switched over on me D:

  18. i just may make quiche for dinner tonight ^^

  19. Why do you bake the crust before the filling?

  20. thanks in englich merci en français trugarez e brezhoneg

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