Quiche Lorraine

Name: Quiche Lorraine
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 1 ready-made all-butter pie crust; 6 eggs (I use 3 tablespoons cornstarch instead); 7 oz bacon pieces (about 200 grams); 2 3/4 oz Comté cheese (about 80 grams); 1 2/3 cups thick sour cream (about 400 ml); 2 pinches ground nutmeg; 1 pat of butter for the pan (unless using parchment paper); Salt, pepper

Cerise Marmelade @marmelade

My favorite chef is Cyril Lignac, not because of his TV show but thanks to one of his books (It's Me Cooking... YES Chef Volume 1). So here is his recipe for Quiche Lorraine (Mom's Basics) without eggs because I'm allergic.

Cerise Marmelade @marmelade

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Ingredients

30 minutes

Serves 6 servings

1ready-made all-butter pie crust
6eggs (I use 3 tablespoons cornstarch instead)
7 ozbacon pieces (about 200 grams)
2 3/4 ozComté cheese (about 80 grams)
1 2/3 cupsthick sour cream (about 400 ml)
2 pinchesground nutmeg
1pat of butter for the pan (unless using parchment paper)
Salt, pepper

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Steps

30 minutes

1

Preheat the oven to 410°F (210°C). Roll out the pie crust in a buttered tart pan (unless using parchment paper). Prick the bottom with a fork and bake for 10 minutes to partially cook the crust. In a nonstick skillet, cook the bacon pieces for about 7 minutes until they start to brown. Slice the Comté cheese and place the slices on the pre-baked crust. Add the bacon on top.
2

In a mixing bowl, beat the eggs with the sour cream (or cornstarch) using a fork. Season with salt, pepper, and nutmeg. Mix well. Pour the mixture over the bacon and bake for 30 minutes at 350°F (180°C) until the quiche is golden brown. If the quiche browns too quickly, cover it with aluminum foil during baking and lower the temperature to 320°F (160°C).
3

Serve with a green salad.

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Cerise Marmelade @marmelade

Published in the US on September 29, 2025 14:01

Je suis Cerise jeune maman Française ayant immigré en Allemagne part Amour. J'ai commencé à cuisiner à l'âge de 5ans avec ma grand-mère sans recette ni livre de cuisine à main lever. Je ne suis pas une grande mangeuse mais une gourmande et curieuse de toutes les cuisines: Inde, Afrique, Maghreb, Chine, Thaïlande, en gros du Monde. J'adore tester de nouvelles recettes mais je ne les écrit pas toujours. Voilà qui je suis.....