Classic Quiche Lorraine

Classic Quiche Lorraine Author: Canadian Living Credits: Classic Quiche Lorraine

Quiche is a menu workhorse. You can even freeze it to rewarm when needed.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2005


  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/4 cup lard cubed
  • 1/4 cup butter cubed
  • 1 egg yolk
  • 1 teaspoon vinegar
  • water
  • 6 bacon
  • 1 onion finely chopped
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/2 cup milk
  • 1/4 cup 6% cream
  • 2 tablespoons Dijon mustard
  • 3/4 cups Gruyère cheese


In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or enclose in heavy-duty foil or resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed pastry stand at room temperature for 15 minutes before rolling.)

On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) fluted quiche pan or pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.

Filling: In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels.

Drain fat from pan. Fry onion, pepper and salt over medium heat until softened, about 4 minutes.

In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with onion. Brush mustard over base of pastry shell; sprinkle with cheese. Pour in egg mixture.

Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 407 mg
  • Protein 12 g
  • Calories 333.0
  • Total fat 22 g
  • Cholesterol 161 mg
  • Saturated fat 11 g
  • Total carbohydrate 21 g


  • Iron 12.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Classic Quiche Lorraine