in short: high quiche w/ bacon & cheese!

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After all these “SHORT” tarts & quiches… now – in short – a recipe for a “HIGH” quiche simply flavoured w/ bacon & cheese!It was a quick decision to do this quiche alike a “Quiche Lorraine”…

So let’s start & not waste time anymore!



We seize a ready-to-use yeast dough which doesn’t need a long time to rise!

A spring form is oiled & “breadcrumbed” – yes: I use these fine breadcrumbs to create a protective shield for my quiche!

The ready-to-use yeast dough is mixed w/ warm water, kneaded & then rolled out. The flat soft dough marches in the spring form so you may fit it in. (Don’t care about any irregular edges! Only cut overhanging dough…)

…& don’t forget to preheat the oven (160 °C w/ fan).



For the filling we start w/ chopped onions & bacon. Fry the bacon & add the onions until everything is soft (about 5-10 min).



Set aside to let it cool – a little!

Mix Creme fraîche & eggs: it gets rather runny!
Add salt & pepper… & add some thyme leaves! (I always like to have some fresh Mediterranean herbs in my “simple” quiche – this time I had thyme!).



Finally add the grated cheese & the onion-bacon mix & fold well in.

Pour the runny mess in the prepared spring form & put it in the oven for about 40-50 min.



Voilà a simple quiche Lorraine!


in short: high quiche w/ bacon & cheese!

Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 12-16 pieces

in short: high quiche w/ bacon & cheese!

After all these "SHORT" tarts & quiches... now - in short - a recipe for a "HIGH" quiche simply flavoured w/ bacon & cheese!


    for the (yeast) dough:
  • 1 quiche (yeast) dough (ready-to-use)
  • for the filling:
  • 5 eggs
  • 400 gr crème fraiche
  • 100 gr bacon
  • 3-4 red onions OR 4-5 spring onions
  • 100 gr grated parmesan OR grated Gruyère
  • 1 tbsp fresh thyme leaves
  • salt & pepper
  • some butter OR olive oil
  • about 1-2 tbsp fine breadcrumbs
  • equipment:
  • a spring form (26 cm)

How to...

  1. Preheat the oven (160 degrees C w/ fan).
  2. Chop the bacon & the onions.
  3. Fry the bacon & the onions for about 5-10 min & let it cool.
  4. Oil OR butter the spring form, add the breadcrumbs, shake & discard the loose breadcrumbs.
  5. Prepare the quiche dough according to the prescription, roll out & fit into the spring form (cut overhanging edges!).
  6. Mix eggs & crème fraiche.
  7. Add salt & pepper.
  8. Add thyme.
  9. Add parmesan & bacon & onions.
  10. Mix well & pour in the spring form.
  11. Bake for about 40-50 min (until the quiche turns slightly brown & a wooden pin...(you know what!))
  12. Let it cool for about 5 min - then remove the frame of the spring form.
  13. Let it cool completely.
  14. Remove the bottom of the spring form: let the quiche glide onto a plate.


Parmesan: You may also use grated Gruyère.

Thyme: You may also use oregano or basil or parsley.

Serve at room temperature!

The quiche can be frozen; it's easier to cut the quiche in pieces before freezing.


(information on equipment)



I know:

  • the original “Quiche Lorraine” doesn’t know about a yeast dough, but there is shortcrust.
  • the original “Quiche Lorraine” also doesn’t know about any fresh Mediterranean herbs…

Well: As announced I work w/ shortcrust as well a yeast dough & often it’s just convenient to us a ready-to use yeast dough (you can be sure it works fine – always!).


The businesswoman with too many office hours thinks

Ok. I’m a fan of this ready-to-use yeast dough – especially when reading that it contains only flour, starch & dry yeast & some baking powder… salt & sugar… Mainly the same I’d use when doing it from the scratch!

…& especially when you’re in a hurry this quiche works fine & feeds a lot of friends & family! (The crucial ingredient is crème fraîche – the rest will almost always be found in my pantry & my fridge.)


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