By David Tanis
- Total Time
- About 1 hour, with pre-made dough
- Rating
- 5(411)
- Notes
- Read community notes
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
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Ingredients
Yield:4 to 6 servings
- Short-crust dough (see recipe), rolled and chilled in a 9½-inch tart pan
- 3large eggs
- ¾cup crème fraîche
- ½cup milk
- ½teaspoon kosher salt
- Black pepper, to taste
- About ⅛ teaspoon grated nutmeg
- Pinch cayenne
- ¼pound thick-cut bacon, sliced into ¼-inch lardons
- 2ounces grated Gruyère, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
324 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 13 grams protein; 483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bake chilled dough in a 9½-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
Step
2
Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.
Step
3
Put bacon in small saucepan, cover with water and bring to a simmer over medium heat. Simmer for about 5 minutes or until tender, then drain and cool slightly.
Step
4
Set tart pan on a baking sheet. Sprinkle bacon evenly over bottom of pastry. Add Gruyère if using. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Ratings
5
out of 5
411
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Cooking Notes
Sandy
I make the quiche with heavy cream rather than crème fraiche and milk and cook the bacon to a crisp stage. For co*cktails, I often press uncooked pie dough into small cupcake pans and add the rest of the ingredients to each "well." They puff up, looking and tasting great. They can be frozen after baking.
Pierre
Cooked this twice. Perfect. And I am French so I know a little bit about quiche lorraine.
pam
I use ham instead of bacon, when I have it left over. And I use half an onion sauted in butter, and 3 or 4 ounces of gruyere cheese, all sprinkled over the partially baked crust before the custard mix is poured in Be sure to spray the quiche dish before putting down the dough. the creme fraiche and milk make this really creamy and light, better than heavy cream.
sammo
Use an extra egg if you're using a PIE pan instead of a tart pan.
Eric
I like this but if there is slightly too much butter in the crust it will slide down the sides of the pan....so more flour is needed. otherwise its a great recipe.
Jennifer
I used the rectangle tart pan and added 1 more egg and heavy cream (I cannot remember if it was 1/2 C or 1/4 C.). To increase the volume to fill the entire tart. I layered on the bottom shredded pieces of mozzarella and caramelized onion, then poured in the filling. Then I sprinkled the top with arugula and a small amount of shredded Italian cheese blend. I carefully pressed in the arugula and put in the oven. It was a creamy delicate filling. It took about 30 minutes.
Roberta Merkle
Perfect recipe! BUT, I sautéed the bacon, then drained it on paper towels.
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Prepare before
Annie
Used cheddar instead of Gruyère
RES
What a lovely, tender quiche this is! The only change I made was replacing the bacon with onions I sweated in a pan before assembling the quiche. I did include the 2 ounces Gruyere, since just a bit of Gruyere imparts a wonderful flavor to quiche.
Jennifer
Does anyone have a recommendation for a pre-made crust for this recipe please? I know, I know homemade is better but I’m really bad at making all things pastry so I’ve decided pre-made is my thing if my husband isn’t able to make it for us. Thanks
Peggy M
I like Pillsbury refrigerated pie crusts. They come in packs of two in a long rectangular red box. They are my go-to for savory and sweet pies when I don't want to take the time to make crust from scratch.
Edward Novack
How do you sprinkle bacon?
Roberta Merkle
Perfect recipe! BUT, I sautéed the bacon, then drained it on paper towels.
Piet Marks
Getting hungry and it's only 9:30 and already had a bialy with a slice of Swis and a slice of mortadella. Bialy toasted whole and then sliced so the inside is soft and steamy and the outside crispy.
Dophis
How important is it to use a 9 1/2" pan? Would it work with a 9" or an 11"?
Jennifer
I used the rectangle tart pan and added 1 more egg and heavy cream (I cannot remember if it was 1/2 C or 1/4 C.). To increase the volume to fill the entire tart. I layered on the bottom shredded pieces of mozzarella and caramelized onion, then poured in the filling. Then I sprinkled the top with arugula and a small amount of shredded Italian cheese blend. I carefully pressed in the arugula and put in the oven. It was a creamy delicate filling. It took about 30 minutes.
Jennifer
I added 1/4 C cream and one more egg to fill my rectangle tart. I made caramelized onions, fresh mozzarella, arugula and a sprinkle of Italian cheese on top.
mikodee99
Perfect. Guests loved it!
Leigh P
I like the idea of using the muffin tin for small quiches. Has anyone reheated these? How did you do it? How was it?
Harper
What a lovely quiche. It so light and soft. Note: your cristay shrink vertically while pre baking. I ended up with a shorter lip andy custard slipped passed it over the top.
Friedman
I love this quiche!!! It tastes even better if you fry the bacon and add caramelized onions.
Ranga Rodrigo
I used Heavy Cream instead of Creme Fraiche. Turned out very nice. I have been waiting to master the quiche recipe and this nailed it. Thank you. If I use Prawns instead and make a Prawn Quiche should I sauté the prawns prior to mixing with the cream/milk mixture?
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