Quiche Lorraine Recipe
This Quiche Lorraine Recipe marries smoky bacon, nutty Gruyère cheese, and silky eggs in a flaky French pastry—perfect for a leisurely brunch or light dinner.
Full Recipe Introduction
Quiche Lorraine is the classic savory tart that hails from the Lorraine region of northeastern France. What makes this quiche special is its simple custard of eggs and cream enriched with crisp bacon and melty cheese, all hugged by a tender, buttery crust. You know what? I first fell in love with quiche on a rainy Saturday morning in Paris, sharing a slice at a tiny café with my sister. Ever since, it’s become my go-to brunch show-stopper for Sunday gatherings or a festive holiday breakfast. Plus, according to USDA estimates, each sixth of this pie clocks in around 380 calories with 20 g of protein—so you’re fueling family and friends in style.
Why You’ll Love This Quiche Lorraine Recipe
- Classic French flavor without intimidating technique
- Ready in about an hour—weekend brunch, sorted
- Feeds a crowd (or yields plenty of tasty leftovers)
- Make-ahead friendly: bake it today, serve tomorrow
- Flaky homemade pastry or swap in a store-bought crust
- Customizable with your favorite cheese or fresh herbs
- Freezes beautifully for quick future meals
- Protein-rich thanks to eggs and smoky bacon
- Perfect balance of creamy custard and savory bite
Ingredients
• 1¼ cups (155 g) all-purpose flour (King Arthur flour works wonders)
• ¼ tsp fine sea salt (plus extra for egg wash)
• 8 Tbsp (113 g) unsalted butter, cold and cubed (Land O’Lakes is reliable)
• 1 to 2 Tbsp ice water, as needed
• 6 slices thick-cut bacon (about 4 oz/115 g), diced
• 1 cup (100 g) Gruyère cheese, grated (Swiss or Emmental make fine stand-ins)
• 3 large eggs, room temperature (pasture-raised if you can)
• 1¼ cups (300 ml) heavy cream (or half-and-half for a lighter touch)
• ¼ tsp freshly grated nutmeg
• Freshly ground black pepper, to taste
• 1 Tbsp chopped fresh chives or parsley (optional garnish)
• Optional shortcut: one 9-inch deep-dish pie crust (store-bought)
Tips:
– Use cold butter and minimal water when making dough for a tender, flaky crust.
– Let your eggs come to room temp—no cracked custard here!
– Gruyère melts smoothly, but any semi-firm cheese will do.
Directions
- Prepare the crust. In a food processor, pulse flour and salt, then add cold butter cubes. Pulse until pea-sized bits remain. Drizzle in ice water, one tablespoon at a time, until dough just comes together. Gently press into a disk, wrap, and chill 30 minutes.
- Blind bake. Preheat oven to 375°F (190°C). Roll dough on a floured surface to fit a 9-inch tart pan or pie dish. Press into pan, trim edges, and prick the base with a fork. Line with parchment, fill with pie weights or dried beans, and bake 15 minutes. Remove weights, bake 5 more minutes until pale gold.
- Crisp the bacon. While the crust bakes, cook diced bacon over medium heat until golden and crisp. Drain on paper towels, reserving about 1 Tbsp fat for extra flavor or discarding if you prefer leaner.
- Whisk the filling. In a large bowl, whisk eggs, cream, nutmeg, salt, and pepper until smooth. The goal is a silky custard that sets just right.
- Assemble. Scatter bacon and half the cheese evenly in the cooled shell. Slowly pour the custard over, then sprinkle remaining cheese on top. If the edge browns too fast, tent lightly with foil.
- Bake to perfection. Slide the quiche into the oven and bake 30–35 minutes. You want the center just set with a tiny jiggle—overbaking leads to cracks, and under-baking yields runny custard.
- Rest and slice. Transfer quiche to a wire rack and let it rest 10–15 minutes; this pause lets the filling finish cooking and makes slicing neater.
- Garnish and serve. Scatter chopped chives or parsley over the top. Pair with a simple green salad or roasted tomatoes and welcome the “oohs” and “ahs.”
Servings & Timing
Yields: 6–8 generous slices
Prep Time: 20 minutes (+30 minutes chilling)
Bake Time: 35 minutes
Rest Time: 10–15 minutes
Total Time: about 1 hour 35 minutes (including chilling)
Variations
• Pancetta swap: Use diced pancetta instead of bacon for an Italian twist.
• Crustless quiche: Skip the pastry and bake filling in a greased dish—perfect for low-carb diets.
• Veggie boost: Fold in sautéed spinach or mushrooms for color and extra nutrients.
• Cheese remix: Try sharp cheddar or crumbled feta for a tangy punch.
• Dairy-free option: Replace cream with coconut milk and use a gluten-free crust.
Storage & Reheating
• Fridge: Store leftovers tightly wrapped for up to 3 days—slice or keep whole.
• Freezer: Freeze individual slices in airtight containers for up to 2 months; thaw overnight in the fridge.
• Reheat: Warm slices at 350°F (175°C) for 8–10 minutes, or microwave briefly (30 sec)—just enough to refresh that flaky pastry.
• Make-ahead: Fully bake, then cool completely before wrapping; simply reheat before serving.
Notes
• Blind-baking the crust prevents sogginess—don’t skip it!
• Room-temperature ingredients give a smooth custard without overworking the dough.
• If your quiche puffs dramatically, it’ll settle back—just slice once cooled.
• Nutmeg is subtle but essential; freshly grate it for best aroma.
• For ultra-crusty edges, rotate the quiche halfway through baking.
FAQs
Q: Can I use a store-bought pie crust?
A: Absolutely—store-bought crust speeds things up and still tastes delicious.
Q: My filling is runny—what did I do wrong?
A: Likely under-baked; return to the oven until the custard is mostly set with a slight jiggle.
Q: What cheese works best?
A: Gruyère is traditional, but Swiss, Emmental, or sharp cheddar all bring great flavor.
Q: Can I add vegetables?
A: Yes—sautéed onions, spinach, or mushrooms make tasty mix-ins. Just drain excess moisture first.
Q: How do I prevent a soggy bottom?
A: Blind-bake the crust completely and drain bacon fat well before filling.
Q: Is quiche suitable for freezing?
A: Definitely—freeze cooled slices in airtight containers, then thaw in the fridge overnight.
Conclusion
This Quiche Lorraine Recipe brings a little slice of France to your kitchen with minimal fuss and maximum flavor. Whether you’re hosting brunch for friends or craving a cozy dinner, its flaky crust and creamy filling never disappoint. Give it a whirl, leave a comment below with your favorite twist, and don’t forget to explore my Spinach and Goat Cheese Quiche next—happy baking!
Quiche Lorraine
Ingredients
- 1¼ cups all-purpose flour King Arthur flour recommended
- ¼ tsp fine sea salt
- 8 Tbsp unsalted butter cold and cubed, Land O’Lakes recommended
- 1 cup Gruyère cheese grated, Swiss or Emmental can be substituted
- 3 large eggs room temperature, pasture-raised recommended
- 1¼ cups heavy cream or half-and-half for a lighter touch
- ¼ tsp freshly grated nutmeg
- Freshly ground black pepper to taste
- 1 Tbsp chopped fresh chives or parsley optional garnish
- 9-inch deep-dish pie crust store-bought, optional shortcut
Instructions
- In a food processor, pulse flour and salt, then add cold butter cubes. Drizzle in ice water until dough just comes together. Chill for 30 minutes.
- Roll dough to fit a 9-inch pan, bake with weights, then without until pale gold.
- Cook diced bacon until golden and crisp.
- Whisk eggs, cream, nutmeg, salt, and pepper until smooth.
- Layer bacon and cheese in the crust, pour custard over and bake.
- Bake until just set with a tiny jiggle.
- Let quiche rest before slicing. Garnish with herbs and serve.
