Quiche Lorraine Recipe

Quiche Lorraine is a classic French tart that looks elegant but is surprisingly easy to make at home.

Baked in a sturdy pie dish or traditional tart pan, it starts with a buttery, flaky crust filled with a silky egg custard.

Crispy bacon and nutty Gruyère cheese are folded together in a simple mixing bowl and whisked to perfection with a dependable whisk, creating a rich, balanced filling that tastes far more sophisticated than the effort it requires.

You can even use a store-bought crust rolled out with a rolling pin to keep things effortless without losing any of the charm. After baking and cooling briefly on a cooling rack, you’re rewarded with a golden, savory tart that slices beautifully with a sharp chef’s knife.

It’s the most refined way to enjoy the classic trio of eggs, bacon, and cheese, perfect for brunch, lunch, or a light, satisfying dinner.

What Makes This Recipe So Great

This quiche is creamy, savory, and rich with flavor. It feels elegant but is surprisingly simple to prepare.

The combination of smoky bacon and nutty cheese is a timeless classic. You get an impressive, versatile dish that works for any meal.

Ingredient Notes

• Pie Crust: Use a store-bought, deep-dish pie crust for convenience. You can use a homemade crust if you prefer. A frozen crust works well, but thaw it first.

• Bacon: Thick-cut bacon provides the best texture and flavor. You can use regular bacon, but cook it until it is very crisp.

• Gruyère Cheese: This cheese is traditional and has a wonderful nutty flavor. You can substitute Swiss cheese if you cannot find Gruyère.

Why You’ll Love This Recipe

• You can make it ahead of time for easy entertaining.

• It is a complete meal in one dish.

• The leftovers are delicious hot or cold.

How To Make Quiche Lorraine

Ingredients

• 1 deep-dish pie crust, unbaked
• 6 slices thick-cut bacon, chopped
• 4 large eggs
• 1 1/4 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup shredded Gruyère cheese

Step-by-step Instructions

1. Heat your oven to 375 degrees Fahrenheit.
2. Prick the bottom of the pie crust all over with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans.
4. Bake the crust for 15 minutes.
5. Remove the parchment and weights and bake for 5 more minutes.
6. Cook the chopped bacon in a skillet over medium heat until it is crisp.
7. Drain the bacon on a paper towel.
8. Whisk the eggs, heavy cream, salt, pepper, and nutmeg in a large bowl.
9. Sprinkle the cooked bacon and shredded cheese over the bottom of the pre-baked crust.
10. Pour the egg custard mixture over the bacon and cheese.
11. Bake the quiche for 35-45 minutes until the center is set and the top is golden.
12. Let the quiche cool for 15 minutes before slicing.

Cook and Prep Times

• Preparation Time: 20 minutes
• Cooking Time: 60 minutes
• Additional Time: 15 minutes (cooling)
• Total Time: 1 hour 35 minutes

Nutrition Information

Servings: 8

• Calories: 420
• Fat: 35g
• Protein: 15g
• Carbohydrates: 15g

Helpful Tips

• Pre-baking the crust prevents a soggy bottom.

• Let the quiche rest after baking for cleaner slices.

• Do not overfill the crust. Leave a small space at the top.

Expert Tips for Perfect Results

1. For a lighter quiche, you can substitute half-and-half for the heavy cream.

2. Sauté one small, finely chopped onion with the bacon for added flavor.

3. Place the quiche on a baking sheet in the oven to catch any potential drips.

Serving Suggestions

Serve a warm slice of quiche with a simple green salad. It is also delicious at room temperature for a picnic.

Storage and Reheating Tips

Store leftover quiche in an airtight container in the refrigerator for up to 3 days.

Reheat slices in a 350-degree Fahrenheit oven for 15 minutes or in the microwave until warm.

Frequently Asked Questions

Can I use milk instead of heavy cream?

You can use whole milk, but the custard will be less rich and creamy. The texture will be more eggy than custardy.

Why is my quiche watery?

The quiche may be underbaked, or the bacon may have contained too much grease. Ensure the center is fully set and drain the bacon well.

Can I freeze quiche?

You can freeze a fully baked and cooled quiche. Wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator overnight before reheating.

Final Thoughts

This Quiche Lorraine recipe is a classic for a good reason. The process is straightforward and the results are always impressive.

The final product is a rich, savory tart that is perfect for any occasion. You will love the combination of flavors and the elegant presentation.

This dish is sure to become a favorite in your recipe collection. It is a versatile and satisfying meal.