The rich, savory filling with bacon, onion, Gruyère, and a touch of cayenne makes this classic quiche Lorraine absolutely irresistible.
Seriously, I’ve had two slices already!
Whether you’re hosting a brunch or looking for a comforting weeknight dinner, quiche Lorraine is a versatile dish.
It can be enjoyed warm or at room temperature, and it’s a delightful way to bring a taste of France to your table. Bon appétit!
Why You’ll Love This Quiche Lorraine
Crowd-Pleaser: This classic French dish, with its creamy, savory flavors, is sure to impress guests at brunches, parties, or casual gatherings.
Make-Ahead Magic: It can easily be made in advance and reheated, making it perfect for stress-free entertaining or meal prepping.
Versatile Delight: Enjoy it hot, warm, or at room temperature as an elegant appetizer, satisfying breakfast, or light lunch option.
Elegant Presentation: With its golden, flaky crust and beautifully set filling, quiche Lorraine makes a visually appealing centerpiece for any table.
Ingredients
- Pie Crust: The buttery, flaky foundation that holds all the delicious filling. Frozen works great as a time-saver, but feel free to make your own. Just be sure to flute the edges for the signature look.
- Thick-Cut Bacon: Salty, smoky, and the star of the quiche. Crisping it up provides incredible flavor and texture.
- Shallots: They add a milder, slightly sweet onion flavor that complements the bacon perfectly.
- Large Eggs: The essential ingredient that creates the rich, custardy base. Fresh, high-quality eggs make all the difference.
- Heavy Cream: The secret to an ultra-luxurious, silky-smooth filling. Accept no substitutes for maximum decadence!
- Salt: A small but mighty ingredient that enhances all the flavors. Don’t skip it.
- Black Pepper, Cayenne Pepper, and Ground Nutmeg: The subtle spice and warmth that take this quiche to the next level. A little goes a long way.
- Gruyère and Parmesan Cheese: Nutty, complex, and perfectly melty. Shred your own for the best flavor and texture.
How to Make Quiche Lorraine
There’s something so satisfying about making a quiche from scratch.
Between the flaky crust, creamy egg filling, salty bacon, aromatic shallots, and plenty of nutty Gruyère cheese, it’s pretty hard to resist.
But believe it or not, it’s ready in a flash!
1. PREHEAT the oven to 400°F (205°C).
2. BLIND BAKE the pastry case for about 10 minutes, then set aside to cool.
3. COOK the bacon until the fat begins to render, then add the onions and cook until the bacon is crisp and the onions are tender.
4. WHISK the eggs until smooth, then blend in the cream, salt, pepper, nutmeg, and cayenne.
5. SPREAD the bacon, onions, and cheeses evenly in the pre-baked crust.
6. POUR the egg mixture over the top. Strain it for a silky-smooth finish.
7. BAKE on a sheet tray until the filling is lightly golden and set, about 45-50 minutes.
8. COOL for 10-15 minutes, then serve and enjoy!
Tips For the Best Quiche Lorraine
I love quiche in all forms. Minis, mushroom, crustless – you name it!
But this dreamy, creamy bacon and cheese delight has to be my favorite.
Check out these tips, then get baking, and you’ll soon see why it’s never going out of style.
- Blind bake. Pre-bake the pie crust before adding the filling to ensure a crisp, flaky base that doesn’t get soggy.
- Homemade crust. For the best flavor and texture, consider making the pie crust from scratch using a combination of flour, sugar, salt, cold butter, and ice water.
- Cheese options. While Gruyère is the classic choice, you can also experiment with other cheeses, such as sharp cheddar, Swiss, or goat cheese.
- Bacon prep. Cook the bacon until crisp, then remove the excess fat before adding it to the quiche filling.
- Flavor additions. Customize your quiche with sautéed vegetables like spinach or mushrooms, herbs such as thyme or basil, or additional meats like ham or sausage.
- Avoid overbaking. Bake the quiche just until the center is set but still slightly jiggly. Overbaking can cause the filling to become rubbery.
- Cool before slicing. Let the baked quiche cool for at least 15 minutes before slicing and serving to allow the filling to set properly.
- Reheating tip. For the best results, place a sheet tray in the oven while it warms. Bake the quiche on the hot tray and it should help crisp up the base.
What to Serve with Quiche Lorraine
This bad boy is so good, you don’t need anything on the side. But to make it a complete meal, here’s a few sides you might want to try:
- Home fries
- Garden salad
- Sausage muffins
- Pancakes
- Scones
How to Store
I love how versatile quiche is. It’s fancy enough for a weekend brunch with friends but also makes a great quick weeknight dinner.
Plus, the leftovers reheat beautifully for lunch the next day (if you have any left, that is!).
To Store: Wrap cooled leftovers tightly in plastic wrap or aluminum foil and refrigerate for 3-4 days. For individual slices, place them in resealable plastic bags or airtight containers.
To Freeze: Cool the quiche completely, then wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. For best results, freeze individual slices wrapped separately.
To Reheat: Cover the quiche with aluminum foil and warm in a 350°F oven for about 15-20 minutes, or microwave individual slices for 45-60 seconds.
More Quiche Recipes You’ll Love
Easy Ham and Cheese Quiche
Broccoli Cheddar Quiche
Quiche Muffins
Classic Spinach Quiche Recipe
Quiche Lorraine
8
servings15
minutes1
hour482
kcalThe rich, savory filling with bacon, onion, Gruyère, and a touch of cayenne makes this classic quiche Lorraine absolutely irresistible!
Ingredients
1 (9-inch) deep dish pie crust
8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 shallots, chopped
4 large eggs
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper, optional
1 1/4 cups shredded Gruyère cheese
1/4 cup freshly grated Parmesan cheese
freshly chopped chives, for garnish
Instructions
- Preheat the oven to 400°F (205°C).
- If frozen, thaw the pastry crust at room temperature for 10-15 minutes. Prick the bottom all over with a fork, then line the inside with parchment paper. Fill with dried beans or rice and bake on a sheet tray for 10 minutes.
- Remove the crust from the oven, discard the paper and beans, and reduce the heat to 325°F (160°C).
- While the crust bakes, add the bacon to a cold pan. Turn the heat to medium and cook until the fat begins to render, about 5 minutes. Add the shallots and cook, stirring often, until the bacon is crisp and the onions are tender. Remove the skillet from the heat and set aside to cool.
- In a large bowl, whisk the eggs until smooth, then blend in the cream, salt, pepper, nutmeg, and cayenne.
- Spread the bacon and onions evenly in the pre-baked crust, then sprinkle the cheeses on top. Finally, strain the egg mixture over the bacon, onions, and cheese.
- Bake the quiche on a sheet tray until the filling is lightly golden and set, about 45-50 minutes. Let cool for at least 15 minutes before serving. Serve warm or at room temperature with chopped chives for garnish. Enjoy!
Notes
- Pre-bake the pie crust before adding the filling to ensure a crisp, flaky crust that doesn’t get soggy.
- While Gruyère is the classic choice, you can also experiment with other cheeses, such as sharp cheddar, Swiss, or goat cheese.
