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Brief Outline:
- Title: Quiche Lorraine Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- H2 Why You’ll Love This Recipe
- H2 Ingredients
- Image
- H2 Directions
- H2 Servings & Timing
- H2 Variations
- H2 Storage & Reheating
- H2 Notes
- H2 FAQs
- H2 Conclusion
Quiche Lorraine Recipe
Savor every bite of this classic Quiche Lorraine Recipe—loaded with crisp bacon, gooey cheese, and a dreamy egg custard encased in a buttery pastry.
When I first tasted Quiche Lorraine at a little café in Strasbourg, I knew I’d found something special. This French savory tart balances a rich custard of eggs and cream with smoky bacon and nutty cheese—all baked in a flaky, golden pastry. It’s a seasonal star for spring brunches (Pinterest data shows Quiche Lorraine searches spike 25% around Easter) yet cozy enough for a family dinner. Personally, I whip it up for Mother’s Day or lazy weekend gatherings; it’s indulgent but, hey, portioned custard and fresh ingredients make it feel almost virtuous.
Why You’ll Love This Recipe
- Perfectly flaky crust every single time (no more soggy bottoms!).
- Classic French charm with homemade taste.
- Ready in about an hour—ideal for last-minute brunch.
- Customizable: swap bacon for veggies or different cheeses.
- Make-ahead friendly—assemble a day early.
- Crowd-pleaser for both fancy guests and picky kids.
- Balanced richness: heavy cream cut with whole milk option.
- Uses simple pantry staples you probably already have.
Ingredients
• 1 (9-inch) pie crust, store-bought or homemade (I love Marie Callender’s or my own all-butter recipe; chill 15 minutes before baking).
• 6 ounces thick-cut bacon, diced (substitute pancetta or turkey bacon for a leaner twist).
• 1 cup Gruyère cheese, shredded (or Swiss/Emmental; for lighter, use cheddar).
• 3 large eggs, room temperature (pasture-raised eggs add richer flavor).
• 1¼ cups heavy cream (swap half-and-half or whole milk for a lighter custard).
• ¼ teaspoon freshly grated nutmeg (optional but highly recommended).
• ½ teaspoon kosher salt (adjust to taste).
• ¼ teaspoon freshly ground black pepper.
Tips:
– Freeze crust for 10–15 minutes so it holds shape during blind baking.
– Use a microplane for nutmeg—it’s fresher and more aromatic.
– Drain cooked bacon on paper towels to keep custard from greasing out.
Directions
-
Preheat and prepare your pan.
Preheat the oven to 375°F with the rack in the center. Place your chilled pie crust in a 9-inch tart pan and gently press into the edges. -
Blind bake the crust.
Dock the bottom with a fork, line with foil or parchment, and fill with pie weights (dried beans work, too). Bake 15 minutes, remove weights and foil, then bake another 5 minutes until edges just begin to turn golden—this keeps the bottom from going soggy. -
Crisp the bacon.
While the crust bakes, heat a skillet over medium. Add diced bacon and cook until brown and crisp, about 6–8 minutes. Scoop onto paper towels to drain and save a teaspoon of the fat for extra flavor in the custard if you like. -
Whisk the custard.
In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth and slightly frothy—be vigorous here; it adds air and lightness. -
Assemble the quiche.
Scatter the chopped bacon evenly in the pre-baked crust, then layer the cheese on top. Slowly pour the egg-cream mixture over, stopping just below the rim. You want that perfect custard level. -
Bake to set.
Lower the oven temperature to 350°F and bake for 30–35 minutes, until the filling is mostly set and the center wiggles slightly when you jiggle the pan. A toothpick should come out with a few moist crumbs, not wet custard. -
Rest before slicing.
Remove from oven and let cool on a wire rack for at least 10 minutes—this helps the custard firm up so slices come out clean.
Servings & Timing
Yield: Serves 6–8
Prep Time: 20 minutes (plus 15-minute chilling for crust)
Bake Time: 35 minutes
Rest Time: 10 minutes
Total Time: Approximately 1 hour, 10 minutes
Variations
• Spinach & Feta: Swap half the bacon for 1 cup chopped spinach and ½ cup crumbled feta—Mediterranean flair in every slice.
• Mushroom & Thyme: Sauté 1 cup sliced cremini mushrooms with a teaspoon fresh thyme leaves; drain well to avoid moisture.
• Mini Quiches: Divide filling into a greased 12-cup muffin tin and bake 18–20 minutes for portable party bites.
• Dairy-Free Twist: Use full-fat coconut milk and dairy-free cheese shreds—custardy without the cow.
• Cheddar & Chive: Trade Gruyère for sharp cheddar and stir in 2 tablespoons chopped fresh chives for a punchy finish.
• Gluten-Free Crust: Press a mix of almond flour and butter into a pie pan, then blind bake as usual.
Storage & Reheating
• Refrigerator: Store slices in an airtight container up to 3 days.
• Freezer: Wrap individual portions tightly in plastic and foil; freeze up to 1 month.
• Reheat: Warm in a 325°F oven for 8–10 minutes or microwave on medium power for 1–2 minutes—avoid overdoing it or custard will curdle.
• Make-Ahead: Assemble and cover quiche in the pan; refrigerate up to 24 hours before baking for stress-free hosting.
Notes
• Room-temperature eggs and cream blend more smoothly—cold ingredients can separate.
• If crust edges brown too quickly, tuck a foil collar around the rim after 15 minutes of baking.
• I learned that whisking by hand (not with an electric mixer) yields fewer air pockets and a denser, creamier custard.
• For extra flakiness, chill the assembled quiche in the fridge for 10 minutes before the final bake.
• A dash of hot sauce in the custard—honestly—gives a surprising depth without heat.
FAQs
Q: Can I use a homemade pastry crust?
A: Absolutely—just roll it out thinner than store-bought, chill for 30 minutes, and blind bake as directed for a perfect fit.
Q: Why did my quiche crack?
A: Overbaking is usually to blame; remove it when the center still jiggles slightly—it will finish setting as it cools.
Q: Can I replace heavy cream with milk?
A: Yes, you can use whole milk or half-and-half for a lighter custard, but the texture will be a bit less luxuriously rich.
Q: How do I prevent a soggy bottom?
A: Blind bake the crust fully and use pie weights; ensure your bacon is well-drained to keep excess grease out.
Q: Is quiche served hot or cold?
A: It’s lovely warm or at room temperature—cold can mute the flavors, but some folks adore chilled quiche for picnics.
Q: Can I add vegetables?
A: Definitely—just sauté and drain them first to keep moisture from watering down the custard.
Q: What’s the best cheese swap for Gruyère?
A: Emmental or Swiss cheese work beautifully; sharp cheddar gives a tangy twist if you prefer.
Q: How do I freeze and reheat slices?
A: Wrap slices tightly, thaw overnight in the fridge, then reheat gently in the oven until warm throughout.
Conclusion
This Quiche Lorraine Recipe offers a delightful mix of savory bacon, melted cheese, and silky egg custard all wrapped in a crisp, buttery shell—perfect for brunch, lunch, or a light dinner. With make-ahead ease and endless variations, it’s your go-to for feeding family, friends, or even just treating yourself. Give it a try, let me know how it turns out in the comments, and don’t forget to explore my Spinach Artichoke Tart or Croque Monsieur recipes for more French flair!
Quiche Lorraine Recipe
Ingredients
- 1 9-inch pie crust store-bought or homemade
- 6 ounces thick-cut bacon diced
- 1 cup Gruyère cheese shredded
- 3 large eggs room temperature
- 1 1/4 cups heavy cream
Instructions
- Preheat the oven to 375°F. Place the chilled pie crust in a 9-inch tart pan and gently press into the edges.
- Dock the bottom, line with foil, and bake. Remove weights and foil and bake until edges turn golden.
- Cook diced bacon until brown and crisp. Drain on paper towels.
- Whisk together eggs, cream, salt, pepper, and nutmeg until smooth and frothy.
- Scatter bacon in the crust, layer with cheese, then pour egg-cream mixture over.
