Martha Stewart Quiche Lorraine Recipe

This Martha Stewart Quiche Lorraine Recipe is a rich and savory French tart, which includes slab bacon and heavy cream. It’s a classic, foolproof recipe, ideal for brunch or light lunch, and yields one 11-inch quiche.

Martha Stewart Quiche Lorraine Recipe Ingredients

• All-purpose flour, for dusting
• Tart Dough for Quiche (homemade or store-bought)
• 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 Martha Stewart Quiche Lorraine Recipe

1. Roll out and shape the dough: On a lightly floured surface, roll out the tart dough to ¼ inch thick. Cut out a 13-inch round. Press into an 11-inch tart pan with a removable bottom. Trim the edges flush with the pan and prick the bottom with a fork.
2. Freeze and pre-bake the crust: Place the tart pan on a baking sheet and freeze until firm, about 30 minutes. Preheat oven to 400°F.
3. Blind bake the crust: Line the crust with parchment and fill with pie weights or dried beans. Bake for 20 minutes until edges feel firm. Remove parchment and weights, and bake another 10 minutes until the crust is pale golden. Let cool completely. Leave the oven on.
4. Cook the bacon: In a skillet over medium heat, cook the bacon strips until browned, about 10 minutes. Drain on paper towels.
5. Make the filling: In a medium bowl, whisk together eggs, cream, salt, and pepper until fully combined.
6. Assemble and bake the quiche: Pour the egg mixture into the cooled tart shell. Scatter cooked bacon evenly over the top. Bake until the quiche is puffed and pale golden, about 30 minutes.
7. Cool and serve: Let the quiche cool for at least 30 minutes before slicing and serving.

Recipe Tips

• Can I make the tart dough ahead?
  Yes, dough can be made and refrigerated up to 2 days in advance or frozen for longer storage.
• Do I have to blind bake the crust?
  Yes, this step keeps the crust crisp and prevents sogginess.
• What’s the best bacon to use?
  Slab bacon adds meaty texture, but thick-cut bacon slices work well too.
• Can I add cheese?
  Traditional Quiche Lorraine doesn’t include cheese, but you can add ½ cup grated Gruyère or Swiss if you like.
• How do I know it’s done?
  The quiche should be just set in the center and slightly puffed.

What To Serve With Quiche Lorraine

This rich, savory tart pairs perfectly with light and fresh sides like:

• Arugula or mixed greens salad
• Fresh fruit or fruit salad
• Roasted asparagus or green beans
• Crusty French bread or baguette
• Sparkling water, wine, or herbal tea

How To Store Quiche Lorraine

Refrigerate:
Cover and refrigerate leftovers for up to 3 days. Reheat slices in a 325°F oven until warmed through.

Freeze:
Wrap fully cooled quiche or slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight and reheat before serving.

Quiche Lorraine Nutrition Facts

• Calories: ~370
• Fat: 31g
• Saturated Fat: 15g
• Carbohydrates: 15g
• Protein: 10g
• Sodium: 480mg

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Can I use a pie dish instead of a tart pan?
Yes, use a 9-inch deep-dish pie pan and adjust baking time slightly if needed.

Can I make this quiche crustless?
Yes, but it will be more like a frittata. Grease the pan well before baking.

Can I add onions or herbs?
Sure! Add sautéed onions, leeks, or chives for extra flavor.

Do I need to let the quiche rest?
Yes, resting helps it set and makes for cleaner slices when serving.

Try More Recipes:

• Martha Stewart French Toast Casserole Recipe
• Martha Stewart Zucchini Nut Bread Recipe
• Martha Stewart Quiche Recipe