Martha Stewart Quiche Lorraine Recipe

No cheese, no vegetables, just slab bacon and cream in a blind baked tart shell. Martha Stewart’s quiche Lorraine recipe is the classic French version from Martha Stewart Living, and it takes about 4 hours from start to table because you cannot rush the crust.

I have made this quiche Lorraine recipe for weekend brunch more times than I can count, and the thing that surprised me most is how few ingredients it actually needs. Seven items, and three of them are eggs, cream, and salt.

Try More Quiche Recipes:

• Spinach Quiche
• Asparagus Quiche
• Broccoli Quiche

Why There Is No Cheese In This Quiche

Traditional quiche Lorraine from the Lorraine region of France does not include cheese at all. Martha follows this rule exactly, and the filling is nothing but eggs, heavy cream, salt, pepper, and bacon.

I was tempted to add Gruyere the first time because every other quiche recipe I have made calls for it. But without cheese, you actually taste the bacon and the custard more clearly, and the texture is silkier than any cheesy version I have tried.

Quiche Lorraine Ingredients

• All-purpose flour, for dusting
• Tart Dough for Quiche
• 10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
• 3 large eggs
• 2 cups heavy cream
• 3/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper

How To Make Martha Stewart Quiche Lorraine

1. Roll out the dough: On a lightly floured surface, roll out the tart dough to 1/4 inch thick. Cut out a 13-inch circle. Press into an 11-inch tart pan with a removable bottom. Trim the edges flush with the top of the pan and prick the bottom all over with a fork.
2. Freeze the shell: Transfer the tart pan to a rimmed baking sheet and freeze until the dough is firm, about 30 minutes. Preheat your oven to 400 degrees F while the shell freezes.
3. Blind bake the crust: Line the frozen shell with parchment paper and fill with pie weights or dried beans. Bake until the edges start to feel firm, about 20 minutes. Remove the parchment and weights, then bake another 10 minutes until the crust is pale golden brown. Let cool completely on a wire rack. Leave the oven on.
4. Cook the bacon: In a large skillet over medium heat, cook the slab bacon strips until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
5. Make the filling: Whisk together the eggs, heavy cream, salt, and pepper in a medium bowl until fully combined.
6. Assemble and bake: Pour the egg mixture into the cooled tart shell. Scatter the cooked bacon strips evenly over the top. Bake until the quiche is puffed and pale golden brown, about 30 minutes.
7. Cool and serve: Let the quiche cool for at least 30 minutes before slicing. This resting time lets the custard set so the slices hold together.

Do You Have To Blind Bake The Crust

Yes, and I learned why the hard way. The first time I skipped the blind bake, the bottom of the crust was soggy and pale and the whole thing fell apart when I tried to cut it.

Blind baking means you bake the empty shell with weights inside before adding the filling. Martha does it in two stages: 20 minutes with the weights, then 10 more without so the bottom dries out and crisps up.

Watch The Crust At 400 Degrees

Martha bakes everything at 400 degrees F, but several people in the reviews say the crust edges burn before the filling sets. I had the same problem the second time I made this.

If you see the edges browning too fast, tent the edges with foil or drop the temperature to 375 degrees F for the last 10 minutes. I do this every time now and the crust comes out golden, not charred.

What I Eat With Quiche Lorraine

Quiche Lorraine is rich enough that it does not need much on the side. I usually make a fruit salad or green beans to cut through the cream, and buttermilk biscuits if I am feeding a bigger group.

For a lighter meal, a cucumber salad works well because the acidity balances the richness. I have also served this with nothing but a handful of mixed greens dressed with lemon, and that was enough.

How Quiche Lorraine Holds Up The Next Day

This quiche is actually better the next day because the custard firms up completely and the bacon flavor soaks into every layer. I wrap it tightly in plastic and keep it in the fridge for up to 3 days.

I reheat slices in the oven at 325 degrees F for about 10 minutes because the microwave makes the crust soggy. Straight from the fridge and cold also works if you are in a rush.

FAQs

• Can I add cheese to this quiche? Martha does not include cheese in her recipe because traditional Lorraine skips it. But if you want cheese, about 1/2 cup of grated Gruyere or Swiss scattered over the bacon works. I have done it both ways and the no cheese version is more traditional.
• Why does the recipe only use 3 eggs? Three eggs sounds low for an 11-inch quiche, but 2 cups of heavy cream makes up for it. The custard ratio is right. I was nervous the first time too, but it puffs up and sets perfectly.
• Can I use regular bacon instead of slab bacon? Martha calls for slab bacon cut into thick strips because it holds its shape and adds meaty chunks. Thick cut bacon slices work if you cannot find slab, but I would not use thin strips because they shrink and get lost in the custard.
• Can I freeze quiche Lorraine? Yes. I wrap it whole or in slices, and it freezes well for about 2 months. Reheat from frozen in the oven at 350 degrees F for about 20 minutes.

For the full list including crustless, ham, mushroom, and potato crusted versions, see all my Martha Stewart quiche recipes.

More Quiche Recipes:

• Cheese and Bacon Quiche
• Crab Quiche
• Classic Quiche

Nutrition Facts

(1 serving, serves 8)

• Calories: 370 kcal
• Total Fat: 32g
• Saturated Fat: 17g
• Cholesterol: 165mg
• Sodium: 520mg
• Total Carbohydrates: 14g
• Protein: 10g