Quiche Lorraine #2, Ma

Quiche Lorraine #2, Ma Recipe

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Megan Stewart


This Quiche has always been a favorite of mine since we lived in Belgium. This was the 2nd version I found in Ma's recipe box in NC in July 2019.


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  • 2 c
  • 2
    hard boiled egg yolks
  • 4
    raw egg yolks
  • ·
  • 5
    heaping t fat
  • 1/2 tsp
    dry mustard
  • 1 tsp
  • 4 Tbsp
    grated cheese
  • 5 slice
  • 2
    whole eggs
  • 1/4 c
  • ·
    cayenne pepper

How to Make Quiche Lorraine #2, Ma


  1. Pastry:
    Put flour on a slab, make well in center and put in strained hard boiled egg yolks. Add 3 raw egg yolks, fat, mustard, 1 t salt, paprika and 2 T grated cheese. Work center ingredients to form smooth paste. Work in flour and roll out not too thick, put into flan ring. Line flan ring with wax paper. Sprinkle with rice and bake 20 min at 350 degrees. Remove from oven, remove rice and waxed paper. Fill with the following:
  2. Cook finely shredded bacon until crisp in a hot pan. In meantime, beat 2 eggs and 1 egg yolk in bowl. Add cream, 2 T grated cheese, salt, cayenne pepper, crisp bacon and bacon fat. Fill into tart and put to set 15 min in slow oven (325 degrees).

Printable Recipe Card

About Quiche Lorraine #2, Ma

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: French

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