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Serve this delicious Bacon Quiche recipe with fresh salad or herbs to contrast its rich taste and bring out the best of it!
| Pastry Shell | |
| 6 ounces white flour | |
| 4 tablespoons water | |
| 4 ounces butter | |
| 1 tablespoon sugar | |
| 0.5 teaspoon salt | |
| Stuffing | |
| 6-8 slices bacon | |
| ~ 6 tablespoons water | |
| 3 egg(s) | |
| 2 ounces cream | |
| 0.5 cup milk | |
| a pinch pepper | |
| a pinch nutmeg | |
| 1 ounce butter | |
| 0.5 teaspoon salt | |
This classic Bacon Quiche contains cream, milk, eggs and… bacon. It is a French dish that is also known as Quiche Lorraine in French.
It includes bacon that is usually blanched in the simmering water to remove its smoky, salty taste. But this step is optional.
Serve this quiche with fresh salad or herbs to contrast the rich taste of the quiche, and enjoy a homemade quiche like never before!
A quiche is a French tart or pie that is straight sided and open faced.
Quiches are usually a mixture of cheese and milk, tomatoes and onions, shrimp, crabs or anything else combined with eggs, poured into a pastry shell and baked in an oven until they puff and brown.
But we are focusing on cream and bacon this time. 😉
If you enjoy the taste of smoky bacon, just skip the simmering step. This change alone will alter the taste of this cream and bacon quiche drastically, and will keep your smoky bacon taste buds happy.
Please share your thoughts about this quiche in the comments below. What did you like the most? Did you make any modifications?
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉
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And check out these other quiche recipes that you will love:
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1. Start with Pastry5 min Place flour, salt, sugar and butter in a big mixing bowl. Rub the flour and the butter together rapidly between the tips of your fingers. |
2. Make Dough1 hour Add water and gather dough into the mass. Press the dough firmly into a roughly shaped ball. After that, place the dough into a fridge for about 1 hour until the dough is firm. Note: the dough can stay ready to be used for several weeks. Its quality shouldn't change if it stays in a deep-frozen section of your fridge. |
3. Prepare Pastry Shell3 min Take the dough out of the fridge. Shape it into a shell. |
4. Bake Pastry Shell5-7 min Preheat your oven to 375 °F (190 °C). Bake the pastry shell to a half-ready state for around 5-7 minutes (depends on the oven). |
5. Prepare Bacon (Simmer)5 min While the pastry shell is baking, cut bacon into small pieces and simmer in water for 5 minutes. Then rinse it in cold water. |
6. Fry Bacon3 min Dry the bacon. Then brown it lightly in a frying pan. |
7. Add Bacon to Pastry Shell1 min Press the bacon to the bottom of a half-ready pastry shell. |
8. Bake Quiche25-30 min Place the Quiche Lorraine into the preheated oven and bake it for 25 to 30 minutes. The quiche will become puffed and browned. |
9. Serve10 min Wait until quiche cools down and cut into pieces. Serve your Bacon Quiche with fresh herbs, salad or sauce. Enjoy! |
2 comments Hide comments
Make it a cheese and bacon quiche. Yum!
Thank you, Bruce. I am glad that you’ve enjoyed it! 🙂