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quiche lorraine

Quiche Lorraine Tart

Quiche Lorraine baked in a 9 inch round tart pan.
Course Entree
Cuisine American
Keyword Quiche Lorraine, Tart Pan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Cookie Madness
Cost 5



  • 1 1/2 cups all-purpose flour 6.8 oz/189 grams -- or pastry flour if you have some
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 4 tablespoons chilled unsalted butter 56 grams
  • 4 tablespoons vegetable shortening 48 grams -- Crisco or Nutiva
  • Cold water or as needed


  • 6 strips of thick cut bacon
  • 2 large eggs
  • 2 large egg yolks
  • 1 1/4 cups 10 oz half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white or black pepper
  • Pinch freshly grated nutmeg
  • 1 cup shredded Gruyere cheese Swiss okay, too
  • Some cut chives or herbs de provence


  • Crust: In a large bowl, stir together the flour, salt and sugar. Add the butter and shortening, and using a pastry blender or your fingers, mix until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time, stirring gently with scraper after each addition and adding only enough of the water to make the dry ingredients moist enough to hold together.
  • Squash mixture into a ball then press into a disk. Wrap in plastic and chill for one hour until ready to use.
  • On a lightly floured surface, roll the dough into an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom. Chill the pan with the dough for at least an hour or until ready to use.
  • To pre-bake the tart shell, cover with foil and weigh down with pie weights. Set the tart shell on a baking sheet and bake in a preheated 375 degree oven for 15 minutes, then remove foil and weights and bake for 10 minutes. Set crust aside and let cool while you make the filling.
  • Filling: Cook the bacon until crisp, drain the fat and cut into 1 inch chunks. Lay bacon pieces across bottom of the baked tart shell.
  • In a large bowl, whisk together the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
  • Let cool at room temperature, then keep chilled until ready to serve.


You can also make this in a 9 inch pie dish.