Quiche Lorraine

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I made Quiche Lorraine for Mother’s Day this year following a recipe in Marie-Pierre Moine’s Cuisine Grand-Mere,  This makes

This makes 1 tart which will serve 6-8.  Carol  thinks even more filling would be better.

1 Savory Tart Shell

8 oz. good quality bacon, cut into lardons

3 large eggs

2/3 cup heavy cream

Freshly ground black pepper

2 Tbs. salted butter

1.5 oz. grated Gruyere or similar cheese.

Preheat the oven to 375 degrees.

Sauté the bacon until cooked and lightly crisp.  Drain on paper towels and sprinkle over the bottom of the tart shell

In a bowl mix together the eggs and cream and season generously with black pepper and lightly with salt. Pour over the bacon.  Dot the surface of the quiche with the butter and then with the grated cheese.  Bake for 15-20 minutes until the quiche is set.  Serve warm.


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