Quiche Lorraine


1 cup Canadian bacon, diced*
1/4 cup minced shallots
2 tablepoons butter
2 tablespoons brandy
1 1/2 cups Jarlsberg Swiss cheese, grated
1 cup heavy cream
4 eggs
1/2 teaspoon salt
1 tablespoon sour cream
1/4 teaspoon white pepper
Dash nutmeg
Additional 2 tablespoons butter
Fresh parsley, if desired
1 recipe Pate Brisee (below) or 1 unbaked, deep dish pie shell**


In a small sauté pan, melt butter. Sauté bacon and shallots over medium high heat until shallots are transluscent and beginning to caramelize slightly on the edges. Immediately add brandy, and stir mixture until brandy has almost evaporated. Set aside.

Combine cream, eggs, salt, sour cream, and add dash nutmeg. Place bacon and shallot mixture into prepared quiche shell. Top with grated cheese. Pour cream mixture over all. Dot the top with 2 tablespoons of butter and add a few pieces of parsley for garnish, if desired. Bake at 375°F for 40-45 minutes or until custard is slightly puffed and golden.

* You may substitute 1 cup diced ham steak if Candian bacon is not available.

** If you don’t have time to make a pie crust, a good substitute is Marie Callander’s deep dish frozen pie shell. 

YIELD: 6-8 servings




1 1/2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons chilled butter
2 tablespoons vegetable shortening
3-5 tablespoons ice water


In large bowl, combine flour and salt.  Cut in butter and shortening.  Add ice water and mix lightly.  Gather into ball.  Flatten into disk.

Tear off sheet of plastic wrap, and place on counter. Dust very lightly with flour. Place dough in center, and top with another sheet of plastic wrap. Roll dough into circle large enough for quiche pan. Gently peel plastic wrap from top of dough.

Place rolling pin along one side of rolled dough. Pick up edge of plastic and drape dough over rolling pin. Secure edge and gently peel off the bottom plastic wrap and transfer dough to quiche dish.

Press dough gently and evenly into pan and edges. Using rolling pin, roll pin across the top of the quiche pan to cut excess dough off. Prick the bottom and sides of the crust with fork. Place in freezer for 10-15 minutes, or chill 1 hour.

Preheat oven to 400°F. Spread sheet of foil over crust and line with beans. Bake on middle shelf of oven for 10 minutes and then add quiche filling. Bake as instructed for quiche.

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