Quiche Lorraine with Bacon and Eggs

Recipe from Christine Yara
Quiche Lorraine with Bacon and Eggs
Cooking time: 1 h. 15 min
Servings 6
The classic French quiche recipe brought to a new level. Thanks to the ingredients used, especially the bacon and cheese, the texture of the tart is creamy and melts in the mouth. For the filling you can use any ingredients you desire.


  • Flour
    9 oz.
  • Cold butter
    4,5 oz.
  • Sugar
    a pinch
  • Salt
    0,6 tsp.
  • Egg yolks
    3 pcs.
  • Cold water
    0,6 fl.oz.
  • Bacon
    3 slices
  • Freshly grated nutmeg
    a pinch
  • Milk
    6 fl.oz.
  • Sour cream (15%)
    6,9 fl.oz.
  • Eggs
    3 pcs.
  • Cheddar cheese, grated
    9 oz.
  • Dried thyme
    a pinch
  • Leek, chopped
    5,3 oz.

Nutrition facts per serving

  • Calories

    246 kcal

  • Protein

    8 g

  • Fat

    14 g

  • Carbohydrates

    20 g


  • First, prepare the dough. In a big bowl, mix the flour, salt, sugar with the cold butter and knead well with your hands. Add 1 egg yolk and gradually a spoonful of water. Wrap the dough in cling film and refrigerate for 30 minutes.

  • In a heated pan with olive oil fry for 3-4 minutes the finely sliced bacon and leek. Season it with black pepper and nutmeg.

  • In a bowl, mix 2 yolks, 2 eggs, milk, sour cream and a little thyme with a whisk.

  • Remove the dough from the refrigerator. Roll out the dough with the rolling pin and cover the springform tin with it. Put the tin in the oven preheated to 365° F for 15 minutes, with a weight on top so that it does not rise.

  • Add the bacon and leek mixture to the dough base, then add the grated cheese. Finally, pour the mixture of milk and cream over. Place it in the oven for 30 minutes at the same temperature.


  • Use fresh chicken eggs to get a bright yellow color.

  • You can serve this tart both for breakfast with tea or for dinner with wine.

  • Choose the bacon so that it does not have a lot of fat.

Bon Appetit!

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