Quiche Lorraine

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: One 9-inch/23-cm quiche
Share This Recipe


6 slices bacon, cut into paper clip-size pieces

1 baked savory tart shell

2 eggs plus 2 egg yolks

1 1/2 cups/375 ml heavy cream

Kosher salt and freshly ground black pepper

A pinch of nutmeg


  1. Heat the oven to 350 degrees F/175 degrees C. 
  2. Fry the bacon gently to cook, but not to make crisp. Drain on a paper towel. Spread over the baked tart shell. Whisk together the eggs, using a fork, then add the cream. Sprinkle with some salt, pepper and nutmeg. Strain the egg mixture into the tart shell and bake until set, about 30 minutes. Serve very hot.