Quiche Lorraine

By Jackie DeKnock  ,

November 26, 2015

A classic French egg dish. This authentic recipe comes from our Art de Vivre in the Loire Culinary Vacation in France. Monique absolutely LOVES to cook and makes simple, classic French dishes that are deliciously ‘to die for’…yet oh so simple.

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  • Yields: Serves 6


1 Pie Crust

250 Grams Thinly Sliced Bacon

3 Eggs

1 Cup Milk

1 Cup Sour Cream

3 Slices of Ham

Salt (very little)

Fleur de Sel

Freshly Ground Black Pepper



Heat the oven to 400° F (200° C). Place the pie crust pastry into the pie pan. Drop small pieces of bacon into a saucepan of boiling water; blanch for 1 minute and drain. Cut the ham into small cubes. Crack the eggs into a bowl and beat until well blended. Add the sour cream, milk, salt, pepper, ham and bacon.

Bake approximately 20 minutes until the Quiche is lightly browned on top. Sprinkle with chives and Fleur de Sel and serve hot.

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