Quiche Lorraine

“Jean-Jacques, my Ph.D. mentor’s husband, is an excellent (and authentic) French cook. He made this one time when we were over at their house for a lab party.” – April Ferre

Quiche Lorraine

Course: Main Courses – Eggs & Cheese
Cuisine: French


  • 1 10-Inch Tart Shell Baked
  • 4 Ounces Bacon Diced & Browned
  • 2 Ounces Gruyere Cheese Thinly Sliced or Grated
  • 2 Eggs
  • 2 Egg Yolks
  • 1 Cup Milk
  • 1/2 Cup Heavy Cream
  • Pepper To Taste
  • Nutmeg To Taste
  • Pinch Salt


  • Spread bacon and cheese in bottom of tart shell.
  • Combine Eggs, egg yolks, milk, cream and seasonings. Whisk until smooth and slightly foamy. Pour over bacon and cheese.
  • Bake at 375 degrees until filling is browned and just set, about 25 to 30 minutes. When done, a knife inserted in the center of the tart should come out clean. Makes 4 to 6 servings.

2006 Recipe – Barbara Shacklett & Jean-Jacques Lambert