If you’ve ever wanted to create a dish that feels both timeless and impressive, let me introduce you to the magic of the Quiche Lorraine Recipe. This classic French tart is a buttery, savory delight that perfectly balances smoky bacon, creamy cheese, and a custardy egg filling nestled inside a flaky pie crust. Whether you’re making it for a cozy brunch or a delightful dinner, this recipe brings warmth and comfort to your table with every bite.
Ingredients You’ll Need
Simple ingredients form the foundation of this Quiche Lorraine Recipe, each playing a special role in building layers of flavor and texture. From the richness of heavy cream to the savory punch of crispy bacon, these essentials will guide you through making a truly memorable quiche.
- 1 9-inch pie crust: A flaky, buttery base that holds all the delicious fillings together perfectly.
- 6 oz. bacon (cut into pieces): Adds a smoky, crispy component that’s simply irresistible.
- ½ sweet onion (finely diced): Brings gentle sweetness and depth after caramelizing.
- 2 cloves garlic: Infuses a subtle aromatic layer without overpowering the other flavors.
- 4 large eggs: The framework that gives the quiche its custardy, soft texture.
- 1 ¼ cups heavy cream (or full-fat milk): Creates luscious creaminess for the custard filling.
- ¾ tsp. salt: Enhances all the other flavors with just the right balance.
- ¼ tsp. black pepper: Adds a gentle heat to keep things lively.
- ¼ tsp. paprika: Offers a subtle smokiness and vibrant color boost.
- â…› tsp. ground nutmeg: Delivers a hint of warmth that elevates the custard uniquely.
- ¾ cup Gruyere cheese (shredded or Swiss): Melts beautifully with a nutty, slightly sweet flavor that’s essential to this dish.
- ¼ cup grated Parmesan cheese: Sprinkles a sharp, savory finish that balances the richness.
- Fresh parsley (optional): Adds a refreshing, bright touch as a garnish to bring everything to life.
How to Make Quiche Lorraine Recipe
Step 1: Preheat and Prepare the Crust
Start by heating your oven to 375 degrees, the perfect temperature to ensure a beautifully baked crust. Place your pie crust snugly into a 9-inch pie dish and crimp the edges to give it a charming, rustic look. Don’t forget to poke holes in the bottom with a fork; this prevents sogginess as it bakes. Next, line the crust with parchment paper and fill it with pie weights or dried beans to keep the shape intact during baking. Par-baking it for 15 minutes ensures a crisp base that will hold all the wonderful fillings without getting mushy.
Step 2: Cook the Bacon
While the crust bakes, cook your bacon pieces in a skillet over medium heat. Cook them until they’re perfectly crisp and packed full of that smoky flavor we all crave, about 8 to 10 minutes. Once done, carefully remove the bacon with a slotted spoon and lay them on a paper towel-lined plate to soak up any excess grease, keeping every bite perfectly crispy.
Step 3: Sauté Onions and Garlic
Remove most of the bacon grease, leaving only about two tablespoons in the pan to capture that rich flavor for your aromatic sauté. Add the diced sweet onion and cook it slowly over medium heat, stirring occasionally, until it softens and caramelizes slightly, about 5 to 6 minutes. Right before finishing, toss in the minced garlic for about 30 seconds until fragrant—this step adds a lovely aromatic sweetness to complement the smoky bacon.
Step 4: Whisk the Custard Mixture
In a large bowl, whisk together the eggs, heavy cream or full-fat milk, salt, black pepper, paprika, and nutmeg until the mixture is smooth and uniform. This custardy blend is the heart of your Quiche Lorraine Recipe, the component that will beautifully set and hold all those flavors together in a silky, luxurious filling.
Step 5: Assemble the Quiche
Time to build your quiche layers. Sprinkle three-quarters of the shredded Gruyere cheese and all the Parmesan cheese evenly over the bottom of your par-baked crust. Next, spread the cooked bacon and sautéed onions with garlic over the cheese layer. Finally, top it off with the remaining shredded Gruyere. Pour the custard mixture gently over everything in the crust. Give the pie a gentle stir with a fork to eliminate any air bubbles but keep the layers mostly intact, ready for baking.
Step 6: Bake to Perfection
Pop your quiche into the oven at 375 degrees and bake for about 40 to 45 minutes. You’ll know it’s done when the center jiggles just slightly—this means the custard is perfectly set but still creamy. Avoid overbaking to keep it silky and tender.
Step 7: Rest and Serve
Once baked, let your Quiche Lorraine Recipe cool and rest for 10 to 20 minutes. This resting period helps the custard fully set and makes slicing easier without any leaks. If you like, sprinkle fresh parsley on top for a pop of color and herbaceous brightness before serving.
How to Serve Quiche Lorraine Recipe
Garnishes
Finishing your quiche with a fresh sprinkle of chopped parsley or chives adds a lovely burst of green and a fresh, mild herbal flavor that contrasts beautifully with the richness inside. A light dusting of paprika on top can also provide a pretty, smoky accent to each slice.
Side Dishes
Quiche Lorraine pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette, which balances the creaminess with some acidity and crunch. Roasted seasonal vegetables, like asparagus or cherry tomatoes, also complement the flavors and make the meal feel complete and fresh.
Creative Ways to Present
For a brunch gathering, serve slices of your Quiche Lorraine Recipe alongside mini mixed green cups or on pretty plates with edible flowers for a festive look. You could even turn leftovers into quiche muffins by baking in a muffin tin—perfect for grab-and-go breakfasts or elegant appetizers.
Make Ahead and Storage
Storing Leftovers
If you happen to have any quiche left after your meal (though it’s rare with this recipe!), wrap it tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep well for up to three days, making it a fantastic option for quick lunches or dinners.
Freezing
This Quiche Lorraine Recipe freezes beautifully. Wrap the whole quiche or individual slices tightly in foil and plastic wrap before freezing. It will maintain its flavor and texture for up to two months. Just remember to thaw it overnight in the fridge before reheating.
Reheating
To reheat, place your slice or whole quiche on a baking sheet and warm in a 350-degree oven for about 15–20 minutes or until heated through. Avoid microwaving if possible, as reheating in the oven helps keep the crust crisp and the filling creamy.
FAQs
Can I use a homemade pie crust for this Quiche Lorraine Recipe?
Absolutely! A homemade pie crust adds a personal touch and can be customized to your taste, whether you prefer a classic buttery crust or a whole wheat version. Just make sure to par-bake it as instructed to prevent sogginess.
What can I substitute for Gruyere cheese?
If Gruyere isn’t available, Swiss cheese is a great alternative that mimics its nutty flavor and melting qualities. You can also experiment with Emmental or Comté for a similarly delicious effect.
Can I make this Quiche Lorraine Recipe vegetarian?
Yes! Simply omit the bacon and add sautéed mushrooms, spinach, or caramelized leeks instead. The richness from the eggs and cheese still creates a satisfying, flavorful quiche.
Is it possible to use milk instead of heavy cream?
Certainly, you can substitute full-fat milk for heavy cream to lighten the recipe. It will make the custard slightly less rich but still delicious. Avoid skim or low-fat milk for best texture.
How do I know when the quiche is done baking?
The best indicator is a gentle jiggle in the center when you shake the pan slightly. The edges should be set and lightly golden, but the middle still has a slight wobble, which means it’s perfectly cooked but tender and creamy.
Final Thoughts
There’s something so comforting and impressive about making your own Quiche Lorraine Recipe from scratch, and it’s truly a dish that brings everyone together. Whether it’s a casual weekend brunch or a special occasion, this recipe offers rich flavors, satisfying textures, and endless versatility. I can’t wait for you to try it and discover why it’s been a beloved classic for generations!
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Quiche Lorraine Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: French
Description
This classic Quiche Lorraine recipe features a flaky pie crust filled with a rich custard of eggs, cream, and a mix of savory ingredients including crispy bacon, caramelized onions, garlic, and a blend of Gruyere and Parmesan cheese. Baked to golden perfection, this quiche is perfect for brunch, lunch, or a light dinner.
Ingredients
Crust
- 1 9-inch pie crust (homemade or store-bought)
Filling
- 6 oz. bacon, cut into pieces
- ½ sweet onion, finely diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 ¼ cups heavy cream (or full-fat milk)
- ¾ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. paprika
- â…› tsp. ground nutmeg
- ¾ cup Gruyere cheese, shredded (or Swiss cheese)
- ¼ cup grated Parmesan cheese
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to ensure it’s fully heated when the quiche is ready to bake.
- Prepare and par-bake the pie crust. Place the pie crust into a 9-inch pie dish, shaping and crimping the edges. Use a fork to poke holes in the bottom. Line with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake for 15 minutes to set the crust partially.
- Cook the bacon. In a skillet over medium heat, cook the bacon pieces for 8-10 minutes until crispy and cooked through. Remove with a slotted spoon and drain on paper towels to remove excess fat.
- Sauté onions and garlic. Discard most of the bacon grease, leaving about 2 tablespoons in the skillet. Add the diced onion and sauté over medium heat for 5-6 minutes until it begins to caramelize. In the last minute, add minced garlic and sauté for 30 seconds until fragrant.
- Whisk the custard mixture. In a large bowl, whisk together the eggs, heavy cream (or milk), salt, black pepper, paprika, and ground nutmeg until smoothly combined.
- Assemble the quiche. Sprinkle ¾ cup of the shredded Gruyere cheese and all the Parmesan cheese evenly over the bottom of the par-baked crust. Layer the cooked bacon, sautéed onions, and garlic on top. Sprinkle with the remaining shredded Gruyere cheese. Pour the custard mixture over these ingredients, then use a fork to gently mix slightly to eliminate air bubbles.
- Bake the quiche. Place the assembled quiche in the oven and bake at 375°F (190°C) for 40-45 minutes, until the center is just set but still with a slight jiggle when gently shaken.
- Rest and serve. Remove the quiche from the oven and let it rest for 10-20 minutes to firm up. Garnish with fresh parsley if desired, then slice and serve warm or at room temperature.
Notes
- You can use full-fat milk instead of heavy cream for a lighter version, though the texture will be less rich.
- Par-baking the crust prevents a soggy bottom by creating a barrier before adding the wet filling.
- Adjust the seasoning to taste; some like adding a pinch of cayenne for mild heat.
- Leftovers keep well refrigerated for 2-3 days and reheat beautifully.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
