Quiche Lorraine


Delicious for any brunch picnic outside accompanying any green salad.

When I lived in Miami,  I could always escape to Fort Lauderdale to an area where there was a shop created by some English ladies. On the first floor they offered English antiques and certain items related to the table top while on the other floor they had a coffee shop very cozy that would transport me immediately to the English countryside where there’s always good company and you drink High Tea in the afternoons or eat tomato soup, quiche and a salad for lunch. I enjoyed it very much, it was the closest thing to England that I had, there was even some English style grocery stores in the area, which I took full advantage of. This would be my recipe copying the delicious Quiche Lorraine I would eat.


for the crust

  • 2 cups of all-purpose flour
  • 8 tbsp. of butter
  • 2 tbsp. vegetable shortening
  • 2 tbsp. of cold water
  • ¼ teaspoon of salt
  • 1 pinch of nutmeg
  • 1 pinch of sugar

for the filling

  • 3 eggs
  • 1 cup of shredded cheddar or gruyere
  • 1 ½ cup of milk or cream
  • 1 / 2 oz. of butter
  • 6 slices of bacon chopped
  • 1 small onion chopped
  • 1 pinch of nutmeg
  • Pepper
  • Salt


for the crust:
In a mixing bowl combine the flour, salt, sugar and nutmeg. With your hands, began to knit together this mixture with the butter and shortening. Add water until dough is smooth. Mold the dough into a ball and wrap it in plastic wrap and refrigerate for 30 minutes.

for the filling
Fry bacon until crisp and remove from pan. With the fat left from the bacon add the butter and saute the onion until it begins to brown. When this happens, remove from heat.
Beat eggs in a bowl and add the milk, onion, bacon and remaining ingredients.

With a rolling pin stretch the dough out into a thin layer and place it in a previously buttered mold. To keep this layer of dough from rising when baked, pinch the entire surface with a fork and place it on a piece of waxed paper or aluminum.  Bake at 350 degrees for 25 minutes. Remove the paper and bake for five minutes. Remove from the oven again, add the filling and return it to the oven for about 30 minutes.

Pie/Cake Cutter and Server



Leave a Reply

Your email address will not be published. Required fields are marked *