This delicious Martha Stewart Lorraine Quiche is a creamy, savory dish perfect for brunch or a light dinner. With crispy bacon and a buttery, golden crust, it’s easy to make and can be customized with your favorite ingredients. Enjoy this simple yet satisfying meal any time!
Ingredients Needed:
- All-purpose flour, for dusting
- Tart Dough for Quiche
- 10 ounces slab bacon, cut into ¾-by-¼-by-¼-inch strips
- 3 large eggs
- 2 cups heavy cream
- ¾ teaspoon coarse salt
- ¼ teaspoon freshly ground pepper
How To Make Lorraine Quiche?
- Prepare the tart shell: On a lightly floured work surface, roll out dough to 6 mm (¼ inch) thick. Cut out a 33 cm (13-inch) circle from dough. Press dough into the bottom and up the sides of an 28 cm (11-inch) tart pan with a removable bottom; trim dough flush with the top edge. Prick the bottom all over with a fork. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes. Preheat the oven to 200°C (400°F).
- Bake the tart shell: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake until the edges start to feel firm, about 20 minutes. Remove parchment and weights, then continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
- Cook the bacon: In a large skillet over medium heat, cook the bacon until browned, about 10 minutes. Transfer to paper towels to drain.
- Prepare the filling: In a medium bowl, whisk together the eggs, cream, salt, and pepper. Pour the mixture into the cooled tart shell and scatter the bacon strips on top.
- Bake the quiche: Bake until puffed and pale golden brown, about 30 minutes. Let cool for at least 30 minutes before serving.
Recipe Tips:
- Chill the dough: After rolling out the dough, make sure to freeze it for 30 minutes before baking. This helps the crust hold its shape and prevents shrinking during baking.
- Use cold ingredients: Keep the butter and water cold when making the dough. This will make the crust flakier and more tender.
- Don’t overcook the bacon: Cook the bacon until it’s crispy but not too dry. Overcooked bacon can become tough and lose its flavor.
- Let the quiche cool: Allow the quiche to cool for at least 30 minutes before serving. This helps it set properly and makes it easier to slice.
- Customize the filling: Feel free to swap the bacon for other ingredients like ham, spinach, or mushrooms. This quiche is versatile and can be made to suit your taste!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Lorraine Quiche cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the quiche after it has cooled. Wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It will keep in the freezer for up to 1 month.
- Reheat: Preheat the oven to 180°C (350°F). Place the quiche on a baking sheet and cover with foil. Bake for 10–15 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 slice
- Calories: 429
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 180mg
- Sodium: 600mg
- Potassium: 200mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 10g
Check out More Recipes:
- Martha Stewart Alfredo Fettuccine
- Martha Stewart Eggplant Parmesan
- Martha Stewart Chicken Salad
- Martha Stewart Chicken And Dumplings
- Martha Stewart Roast Chicken
Martha Stewart Lorraine Quiche
Description
This delicious Martha Stewart Lorraine Quiche is a creamy, savory dish perfect for brunch or a light dinner. With crispy bacon and a buttery, golden crust, it’s easy to make and can be customized with your favorite ingredients. Enjoy this simple yet satisfying meal any time!
Ingredients
Instructions
- Prepare the tart shell: On a lightly floured work surface, roll out dough to 6 mm (¼ inch) thick. Cut out a 33 cm (13-inch) circle from dough. Press dough into the bottom and up the sides of an 28 cm (11-inch) tart pan with a removable bottom; trim dough flush with the top edge. Prick the bottom all over with a fork. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes. Preheat the oven to 200°C (400°F).
- Bake the tart shell: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake until the edges start to feel firm, about 20 minutes. Remove parchment and weights, then continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
- Cook the bacon: In a large skillet over medium heat, cook the bacon until browned, about 10 minutes. Transfer to paper towels to drain.
- Prepare the filling: In a medium bowl, whisk together the eggs, cream, salt, and pepper. Pour the mixture into the cooled tart shell and scatter the bacon strips on top.
- Bake the quiche: Bake until puffed and pale golden brown, about 30 minutes. Let cool for at least 30 minutes before serving.
Notes
- Chill the dough: After rolling out the dough, make sure to freeze it for 30 minutes before baking. This helps the crust hold its shape and prevents shrinking during baking.
- Use cold ingredients: Keep the butter and water cold when making the dough. This will make the crust flakier and more tender.
- Don’t overcook the bacon: Cook the bacon until it’s crispy but not too dry. Overcooked bacon can become tough and lose its flavor.
- Let the quiche cool: Allow the quiche to cool for at least 30 minutes before serving. This helps it set properly and makes it easier to slice.
- Customize the filling: Feel free to swap the bacon for other ingredients like ham, spinach, or mushrooms. This quiche is versatile and can be made to suit your taste!
Martha Stewart Lorraine Quiche