La Madeleine Quiche Lorraine on a plate
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5 from 1 vote

La Madeleine Quiche Lorraine

You can make the La Madeleine Quiche Lorraine at home. 
Course Main Course
Cuisine French
Keyword La Madeleine Quiche Lorraine, La Madeleine Recipes, Quiche
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 454kcal
Author Stephanie Manley

Ingredients

Pastry Ingredients

  • 250 grams flour
  • 5 grams salt
  • 125 grams butter
  • 50 millimeter water
  • 1 egg yolk for crust

Quiche Filling

  • 2 whole eggs for quiche
  • 2 egg yolks for quiche
  • 1 cup milk
  • 1 cup heavy cream
  • 4 ounces Swiss cheese shredded
  • 2 ounces ham slices
  • 3 slices bacon cooked crisp

Instructions

Large Pan Instructions

    Crust Instructions - Large Pan Instructions

    • Prepare crust in the food processor. Add ingredients in this order: flour, salt, and butter. Pulse a few times. Add water and egg yolk, and blend until the flour forms a soft ball of dough.
    •  Ideally, refrigerate for at least 30 minutes before rolling out. 
    • Preheat oven to 375 degrees. 

    Blind Bake the Crust - Large Pan Instructions

    • Place a piece of parchment paper on a baking sheet. Roll out the dough in a large circular round. Loosely roll the dough around the rolling pin to help aid you in molding the dough into the ring. Take care not to leave any cracks. 
    • Blind bake this crust. Lay a sheet of parchment paper over the dough, and then fill the shell with dry beans or rice. You can purchase fancy pie baking weights, but they aren't necessary. Bake this crust for about 15 to 20 minutes. 
    • Do not let the crust get too brown. Remove from oven, and let cool slightly before adding the cheese, ham slices, and bacon. 

    Quiche Filling - Large Pan Instructions

    • Prepare the filling by placing 2 whole eggs and 2 egg yolks into a bowl. Add heavy cream and milk. Stir until well blended. Directions will be for how to make a 1 large quiche, then how to make them into small tarts like La Madeline serves. Large pan recipe. 
    • When the crust has cooled slightly add in the shredded cheese, ham slices, and bacon. Mix up the custard mixture to make sure it well blended and then pour into the shell. Reduce the oven temperature to 350 degrees and cook for about 50 minutes. The quiche should still wiggle slightly when you remove it from the oven. It will set as it cools. 

    Crust - Small Pan Instructions

    • Prepare crust in the food processor. Add ingredients in this order: flour, salt, and butter. Pulse a few times. Add water and egg yolk, and blend until the flour forms a soft ball of dough.
    •  Preheat the oven to 375. To make the smaller versions, roll out 4 or 5 rounds and place carefully into the tart shells. Poke the dough four or fives times with a fork to keep the crust from misshaping while baking.
    •  Bake for about 10 minutes. Do not allow the crust to brown. Reduce the oven temperature to 350. When the shells have cooled slightly fill with equal amounts of cheese, ham, and bacon. 

    Quiche Filling - Small Pan Instructions

    • Prepare the filling by placing 2 whole eggs and 2 egg yolks into a bowl. Add heavy cream and milk. Stir until well blended.
    • Fill with egg custard. Bake for 35 minutes. The quiche should still wiggle slightly when you remove it from the oven. It will set as it cools.

    Recipe Tips

    • This recipe is designed for a 10-inch baking ring, but you can use 6 individual pie tins, or this will make 2 shallow 9-inch quiches.
    • You could swap the bacon and swiss cheese for broccoli and Cheddar cheese if you desire.

      Nutrition

      Calories: 454kcal | Carbohydrates: 27g | Protein: 11g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 545mg | Potassium: 143mg | Fiber: 0g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 0.2mg | Calcium: 174mg | Iron: 1.6mg
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