If you’ve ever wanted to try a dish that beautifully balances savory goodness with a buttery, flaky crust, look no further than this Quiche Lorraine Recipe. It’s a timeless classic from the French countryside, packed with smoky bacon, rich cream, and melty cheese nestled inside golden shortcrust pastry. This dish isn’t just a meal; it’s a little slice of comfort and elegance all rolled into one perfect pie. Whether for brunch, lunch, or even dinner, this Quiche Lorraine Recipe will become your go-to when you want to impress without fuss.
Ingredients You’ll Need
The beauty of this Quiche Lorraine Recipe lies in its simplicity—each ingredient plays a crucial role in creating a harmonious blend of flavors and textures. From the crispness of the pastry to the silky custard filling, here’s everything you’ll need.
- Homemade quiche crust: If you can make your own, it brings unbeatable flakiness, but store-bought shortcrust pastry works wonderfully too.
- Butter (1 tbsp / 15g): Adds richness and helps soften the onions beautifully when sautéing.
- Garlic clove (minced): A hint of garlic lifts the flavor without overpowering the delicate custard.
- Half an onion (finely chopped): Gives a subtle sweetness and texture contrast once cooked down.
- Bacon (200 g / 6.5 oz, cut into small strips): The star of the show—the smoky, salty flavor is what makes this quiche unforgettable.
- Eggs (4, about 55-65g each): The foundation of the creamy custard that holds everything together.
- Heavy cream (1 1/4 cups / 300ml): Creates that luxurious, silky filling with just the right thickness.
- Salt and pepper (a pinch): Essential for seasoning to bring out the best flavors.
- Gruyere cheese (1 1/4 cups / 125g, grated): Classic choice for meltiness and a mild nutty flavor, but feel free to substitute with cheddar or Monterey Jack.
- Bacon (additional 50g / 2 oz, cooked and chopped): Used as a final topping for a crispy texture and extra bacon punch.
How to Make Quiche Lorraine Recipe
Step 1: Prepare the Base
Start by preheating your oven and preparing your shortcrust pastry by lining it into your pie dish. Blind bake the crust partially to ensure it stays crisp and doesn’t get soggy once the filling is added. This step is crucial for the perfect texture contrast—flaky crust with a creamy center.
Step 2: Sauté the Aromatics and Bacon
While the crust bakes, melt butter in a pan and gently sauté the minced garlic and chopped onion until translucent and fragrant. Then add the bacon strips and cook until they’re just starting to crisp but still tender. This combination forms the flavor-packed base of your filling.
Step 3: Whisk Together the Custard
In a bowl, whisk the eggs together with the heavy cream along with a pinch of salt and pepper. This mixture will become the luscious custard that binds your quiche filling. Make sure to whisk well to incorporate air for a light, fluffy texture.
Step 4: Assemble and Bake
Sprinkle half of your grated Gruyere cheese over the pre-baked crust, then evenly distribute the bacon and sautéed onion mixture. Pour the egg and cream custard over everything, then top with the remaining cheese and the extra crispy bacon bits. Bake in the oven until the filling is set and golden on top, approximately 35 to 40 minutes. Let it cool slightly before slicing to allow the custard to firm up beautifully.
How to Serve Quiche Lorraine Recipe
Garnishes
A light sprinkle of freshly chopped parsley or chives brings a burst of fresh color and brightness to each slice of this rich quiche. A dollop of crème fraîche or a swirl of whole grain mustard on the side can elevate the flavors with tang and depth.
Side Dishes
Although the Quiche Lorraine Recipe stands strong on its own, pairing it with a crisp green salad dressed simply with lemon vinaigrette balances the richness. Roasted vegetables or a light tomato salad also complement the smoky bacon and creamy custard perfectly.
Creative Ways to Present
For a brunch gathering, serve your quiche in miniature muffin tins for individual portions. Adding fresh microgreens on each piece gives it an elegant touch. You can also accompany slices with a small ramekin of warm ratatouille, offering a delightful twist to the classic.
Make Ahead and Storage
Storing Leftovers
Store any leftover quiche wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it perfect for quick meals throughout the week.
Freezing
This Quiche Lorraine Recipe freezes beautifully. Place cooled slices on a baking sheet to freeze individually before transferring them to a freezer bag. They can be stored for up to 2 months for a handy ready-made meal.
Reheating
Reheat leftovers gently in a low oven or toaster oven at 325°F (160°C) until warmed through to retain that delectable crisp crust. Avoid the microwave if you can—it tends to make the crust soggy.
FAQs
Can I use a store-bought pie crust for this Quiche Lorraine Recipe?
Absolutely! While homemade shortcrust pastry offers the best flakiness and control, store-bought pie shells are a convenient and delicious shortcut that still delivers fantastic results.
What type of cheese works best in Quiche Lorraine?
Gruyere is the classic choice for its melting qualities and nutty flavor, but you can also use cheddar, Monterey Jack, or a tasty cheese blend depending on your preference.
Can I make this quiche vegetarian?
Yes! Simply omit the bacon and replace it with sautéed mushrooms, spinach, or caramelized onions to create a delicious meat-free alternative while still getting that creamy custard goodness.
How do I prevent the crust from getting soggy?
Blind baking the crust before adding the filling is key to avoiding a soggy bottom. Also, using thicker cream rather than milk helps keep the custard from soaking into the crust too much.
Is this quiche best served hot or cold?
This Quiche Lorraine Recipe can be enjoyed either warm from the oven or at room temperature. Many people love it slightly chilled the next day, which makes it very versatile for any occasion.
Final Thoughts
There is something truly special about sharing a homemade Quiche Lorraine Recipe with friends and family. Its perfect harmony of crispy, creamy, and savory flavors makes it stand out as a beloved classic. Once you’ve tried making it yourself, you’ll see why this dish holds a permanent place in comfort-food hearts worldwide. So, grab your ingredients and start baking—your taste buds are in for a delightful treat!
Print
Quiche Lorraine Recipe
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Halal
Description
Classic Quiche Lorraine featuring a flaky homemade shortcrust pastry filled with a rich custard of eggs, heavy cream, crispy bacon, sautéed onions, garlic, and melted Gruyere cheese. A perfect savory tart for brunch, lunch, or dinner.
Ingredients
Crust
- 1 homemade quiche crust (shortcrust pastry)
- Or 2 sheets shortcrust pastry, thawed
- Or 1 prepared pie shell (refrigerated or frozen)
Filling
- 1 tbsp (15g) butter
- 1 garlic clove, minced
- 1/2 onion, finely chopped (~1/2 cup)
- 200 g (6.5 oz) bacon, cut into small strips (1.5 x 0.5cm / 2/3″ x 1/5″)
- 4 eggs (~55-65 g / 2 oz each)
- 1 1/4 cups (300 ml) heavy cream (thickened cream)
- Pinch of salt & pepper
- 1 1/4 cups (125 g) grated Gruyere cheese (or tasty, cheddar, Monterrey Jack)
- 50 g (2 oz) bacon, chopped and cooked until golden
Instructions
- Prepare the crust. If using homemade or thawed shortcrust pastry, roll it out and line a 9-inch pie dish. Chill the crust in the refrigerator while preparing the filling to prevent shrinking during baking. Preheat your oven to 375°F (190°C).
- Sauté the vegetables and bacon. Melt 1 tbsp butter in a skillet over medium heat. Add the minced garlic and finely chopped onion, sautéing until translucent and fragrant, about 3-5 minutes. Add 200 g bacon strips to the skillet and cook until they are just beginning to crisp but not fully cooked through. Remove from heat.
- Make the custard. In a mixing bowl, whisk together 4 eggs and 1 1/4 cups heavy cream until well combined. Season with a pinch of salt and freshly ground black pepper. Stir in the sautéed onion, garlic, bacon, and 1 1/4 cups grated Gruyere cheese until evenly incorporated.
- Assemble and bake the quiche. Pour the egg and bacon mixture into the chilled pie crust. Sprinkle the additional 50 g cooked chopped bacon evenly on top for extra flavor and texture. Place the quiche in the preheated oven and bake for approximately 75 minutes or until the filling is set, the top is golden brown, and a knife inserted in the center comes out clean. Let cool slightly before serving.
Notes
- For a crispier crust, blind bake the pastry for 10 minutes before adding the filling.
- Gruyere cheese can be substituted with cheddar, Monterey Jack, or tasty cheese as preferred.
- Adjust seasoning carefully as bacon adds saltiness.
- Quiche tastes great served warm or at room temperature.
