Bare-Faced: Quiche Lorraine Recipe

10 months ago

quiche lorraine

Even though it’s considered as a French dish, quiche lorraine is also popular in some other countries. Known to be a party food, it’s a savory open pie that can be stuffed with the filling of your choice. For this recipe, we’re literally bringing home the bacon to this plate of quiche lorraine.


Quiche Lorraine
Makes 1 pie



2 cups Sifted all-purpose flour

¼ tsp Salt

½ cup Butter

3-4 Tbsps cold water



10-15 Bacon, sliced and fried to a crisp

1 cup Cheddar cheese

¼ cup Parmesan cheese

¼ cup Chopped onions

5 Large eggs

½ cup Heavy cream

½ cup Fresh milk

Salt and pepper to taste

  • Pinch of ground red pepper (optional)


  1. Prepare the crust: In medium bowl, mix flour and salt. Cut in butter using a pastry blender or two table knives, until mixture becomes like coarse sand.
  2. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl when pressed together. Add 1-2 teaspoons more if dough is too dry.
  3. Gather pastry into a ball. Shape into a flattened round on a lightly floured surface. Wrap in plastic wrap and allow to rest in the refrigerator for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening or butter to become slightly firm, which helps make the baked pastry flakier. If dough is too firm, let pastry thaw slightly before rolling.
  4. Preheat oven to 425°F. Using a rolling pin, roll pastry into a circle, about 1/8 inch thick and about 2 inches larger than the bottom side of a quiche dish or pie plate. Trim overhanging edge of pastry 1 inch from the rim of the pie plate.
  5. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake for 10 minutes. Carefully remove foil and bake 2-4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon. Remove pie crust from oven.
  6. Reduce oven temperature to 300°F. Sprinkle bacon, cheese, and onion over the pie crust. In a medium bowl, beat eggs then add heavy cream and milk. Season with salt and pepper. Pour egg mixture into the dish.
  7. Bake 45-50 minutes or until knife inserted in the center comes out clean. Let stand for at least 10 minutes before serving.


Recipe by Celine Clemente-Lichauco
Photographed by Gabby Cantero


Having a small gathering with your friends?

Cup’n Crunch: Hoisin Pork In Crispy Wonton Cups Recipe

Gambas al Ajillo


Red Wine Sangria

Add A Comment

Leave a reply

Your email address will not be published.