Why You’ll Love Irresistible Quiche Lorraine: Perfectly Baked Delight Recipe
Quiche Lorraine delivers everything you want in a timeless dish: a silky, flavorful custard, savory bacon, and a crisp, buttery crust. It’s wonderfully versatile, making it perfect for breakfast, brunch, lunch, or dinner. Just as delicious warm as it is at room temperature, this quiche is ideal for entertaining, meal prep, or a comforting homemade meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pie crust (homemade or store-bought)
eggs
heavy cream (or a crème fraîche and milk combination)
bacon or lardons
shredded Gruyère cheese (optional but classic)
salt
black pepper
ground nutmeg
Directions
Prepare the crust:
Roll out the pie dough and fit it into a 9-inch tart pan. Prick the bottom with a fork and blind-bake until lightly golden to prevent a soggy crust.
Cook the bacon:
Cook the bacon or lardons in a skillet over medium heat until crisp. Transfer to paper towels to drain excess fat.
Make the custard:
In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and a pinch of nutmeg until smooth and well combined.
Assemble:
Spread the cooked bacon evenly over the pre-baked crust. Sprinkle with cheese if using, then pour the custard mixture evenly over the top.
Bake:
Bake at 175–180°C (350°F) for 35–45 minutes, or until the filling is set and the top is lightly golden. Let the quiche cool slightly before slicing.
Servings and timing
Servings: 6–8 slices
Prep time: about 20 minutes
Bake time: about 40 minutes
Total time: about 1 hour
Variations
Vegetarian: Replace bacon with sautéed mushrooms, spinach, or leeks.
Onion and Gruyère: Add caramelized onions and extra Gruyère for deeper flavor.
Mini quiches: Use a muffin tin to make individual portions, adjusting the baking time.
Crustless: Skip the crust for a lighter, gluten-free option while keeping the creamy filling.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat: Warm slices in a 160°C (325°F) oven for 10–15 minutes or microwave individual portions until heated through.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What is Quiche Lorraine?
Quiche Lorraine is a traditional French savory tart made with eggs, cream, and bacon in a pastry crust.
Can I use store-bought pie crust?
Yes, store-bought crust works well and saves time without sacrificing flavor.
Do I have to blind-bake the crust?
Blind-baking helps keep the crust crisp and prevents it from becoming soggy.
Can I make this quiche ahead of time?
Yes, it can be baked in advance and reheated, or assembled and baked the next day.
Can I freeze quiche?
Yes, quiche freezes well for up to 2 months when properly wrapped.
What cheese works best?
Gruyère is classic, but Swiss, cheddar, or a cheese blend can also be used.
How do I know when the quiche is done?
The edges should be set, and the center should have a slight jiggle.
Can I use milk instead of cream?
Yes, using part milk will lighten the custard, though it will be less rich.
Can I add vegetables?
Yes, sautéed vegetables like spinach, leeks, or bell peppers are great additions.
Is quiche served hot or cold?
Quiche is delicious hot, warm, or at room temperature.
Conclusion
This Quiche Lorraine is a true classic, combining simple ingredients into a rich, comforting dish that never goes out of style. With its creamy filling, savory bacon, and flaky crust, it’s perfect for any meal of the day. Easy to customize and simple to store, this is a recipe you’ll come back to time and time again.
Irresistible Quiche Lorraine: Perfectly Baked Delight
- Total Time: 1 hour
- Yield: 6–8 slices
- Diet: Halal
Description
A classic French-inspired Quiche Lorraine-style savory tart made with a silky egg custard, savory meat, and optional Gruyère cheese baked in a crisp, buttery pastry crust. Elegant yet comforting, perfect for any meal of the day.
Ingredients
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- 1 cup heavy cream (or 3/4 cup crème fraîche mixed with 1/4 cup milk)
- 6 slices beef bacon or turkey bacon, chopped
- 1 cup shredded Gruyère cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg
Instructions
- Preheat the oven to 175–180°C (350°F).
- Roll out the pie dough and fit it into a 9-inch tart or pie pan. Prick the bottom with a fork and blind-bake until lightly golden.
- Cook the chopped beef or turkey bacon in a skillet over medium heat until browned and crisp. Drain on paper towels.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
- Spread the cooked meat evenly over the pre-baked crust. Sprinkle with Gruyère cheese if using.
- Pour the custard mixture evenly over the filling.
- Bake for 35–45 minutes, or until the edges are set and the center has a slight jiggle.
- Remove from the oven and allow to cool slightly before slicing and serving.
Notes
- Blind-baking the crust helps prevent sogginess.
- The quiche tastes great warm, at room temperature, or chilled.
- You can substitute chicken for the bacon if preferred.
- Mini quiches can be made using a muffin tin with reduced baking time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 160mg
