Classic Quiche Lorraine

June 9, 2020

Since being homebound I’ve been doing a lot of virtual experiences. Virtual tour of Versailles, an afternoon MET performance, Zumba classes, penguin cams at the San Diego Zoo (this is more for teaching), I’ve even done a cooking class! I’m doing my best to stay engaged when I’m not working and not fall down the binge watching Netflix rabbit hole.


I do Zumba online almost every day and I am so grateful that the instructors are making the best of this crazy situation we’re all in. And THANK GOODNESS for online workouts because I have been cooking/baking up a storm and summer is coming! One of my favorite things to make lately is a quiche.


We’ve been eating it for lunch with a little side salad and it is delicious. I took an online cooking class with a couple of French ladies and I’m hooked on their quiche recipe. They add creme fraiche to their eggs and it has taken my quiche game to a whole different level. When Andrew tried it he said that it was just as good as the quiche he had when we were in Lille, so yeah it’s that good.


  • 4 eggs
  • 250 grams Crème fraiche (a little over 1 cup)
  • 6-8 pieces of bacon
  • pie crust (homemade or store bought)


Optional Additions:

  • spinach
  • mushrooms
  • Herbs de Provence or any fresh herbs you may have on hand



  1. Preheat oven to 390F
  2. Cut your bacon into bite sized pieces. I usually cut down the middle the long way and then make additional cuts across to make small pieces. Place in a small pot over medium heat and give it a stir every few minutes. When you see a foam, like a full pot foam it should be just about done. Use a slotted spoon to take a look at a few pieces, they start to look almost rusty when they are done. Drain on a plate lined with paper towels.
  3. While your bacon is cooking put your pie dough in your tart pan, or pie pan. Line with foil and fill with weights or beans. You are going to par cook your dough for 10 minutes.
  4. After 10 minutes remove foil and weights. Poke bottom of the dough with a fork 6-8 times. Place back in the oven for 3-5 minutes more. You want it to cook slightly but not brown too much. Use your best judgment.
  5. Turn oven down to 370F
  6. In a medium sized bowl whisk your fours eggs until uniform in color. Add in your crème fraiche, whisk until fully combined. At this point you can add in any herbs, salt and pepper. Maybe a dash of nutmeg.
  7. Place your crust filled pan on a baking sheet. Easier to move into the oven later! Line the bottom of your par cooked pie crust with the bacon.
  8. Cover with egg mixture. (If you are adding additional items such as mushrooms, add 2-3 ladle fulls of egg mix on top of the bacon first, then add your mushrooms and top with the rest of your egg mixture.)
  9. Bake for 25-30 minutes, the top of your quiche should brown slightly and there is no jiggle in the middle of your quiche when done.


Serve quiche warm or at room temperature, sliced into wedges. It’s great for lunch with a side salad…yum






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