Classic Quiche Lorraine Recipe (2024)

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Classic Quiche Lorraine is a savory tart filled with a delightful blend of eggs, cream, Gruyère cheese, and crispy bacon, all nestled within a buttery pastry crust. Perfect for brunches, lunches, or cozy dinners, this timeless dish brings a taste of France to your table.

For even more delicious brunch recipes, check out these family favorites too!Asparagus Brunch Pizza,Sourdough Breakfast Strata, andCinnamon French Toast Bake.

What is Quiche Lorraine?

Quiche Lorraine is a classic French dish that originated in the region of Lorraine. It is a savory tart consisting of a pastry crust filled with a rich mixture of eggs, heavy cream, creamy Gruyère, and smoky bacon or lardons. Sometimes onions or shallots are also included in the filling. The quiche is baked until the filling is set and the crust is golden brown.

Quiche gained popularity in the United States in the 1970s and 1980s, due to an increased interest in international cuisine and a rise in popularity of French-inspired dishes. Quiche, with its rich and versatile flavors, became a fashionable choice for brunches, lunches, and entertaining.

Apparently, Quiche is the French’s sophisticated answer to Italy’s pizza, which would explain why I love it so much, right?It does have several steps, but it is by no means difficult to prepare.

How to make Classic Quiche Lorraine

Preheat oven to 350°F (177°C).

Step 1 – To prevent the crust from getting soggy, we are going to blind bake it before adding the filling.

Roll homemade pie crust dough out into a 12-inch circle on a floured work surface.Place pie dough circle into a 10-inch tart pan (ceramic or metal with removable bottom).

Press down and smooth out to fit tart pan.

Trim edges and cover with aluminum foil or parchment paper, overhanging the edges to use as handles. Pourpie weights(or dry beans) onto the foil/parchment paper and place inpreheatedoven for 20 minutes.

Carefully remove the foil/parchment paper and pour the HOT beads into a heat safe bowl. Prick the bottom of the pie crust with a fork to vent.

Return to the oven and bake for an additional 10 minutes, until lightly browned. Remove from oven and set aside.

Step 2 – Make the custard filling.

Whisk eggs, milk, cream, salt and pepper together in a large bowl.

Pour custard mixture into the baked pastry shell.Sprinkle with chopped chives.

Next, sprinkle on the bacon slices.

Top the quiche with grated cheese.

Step 3 – Bake until golden brown.

Serving suggestions

A simple green salad with a light vinaigrette dressing pairs beautifully with the richness of quiche for a delicious, light dinner.
A bowl of soup, such as a creamy tomato soup, vegetable soup, or French onion soup, makes a comforting and satisfying meal especially during the colder months.
A platter of fresh fruit, such as sliced melon, berries, grapes, or citrus segments, provides a refreshing contrast to the richness of quiche and adds a pop of color to the table.
Roasted vegetables like asparagus, cherry tomatoes, zucchini, or bell peppers complement the flavors of quiche and add a healthy and colorful element to the plate.

Expert Tips

Place your tart pan on a baking sheet to make transferring the filled tart to the oven easier.
Roll your pie crust out to 1/8th of an inch for a light, crispy crust. Mine was too thick, but still delicious.
I did not mix the bacon, chives, and cheese in with the custard filling because I wanted even distribution.
Baking time may vary because all ovens cook differently.

Leftovers

Allow the quiche to cool completely at room temperature. Once cooled, cover the quiche tightly with plastic wrap or aluminum foil in original pan, or place slices in an airtight container. Make sure to wrap it securely to prevent air from entering and to keep it from drying out.

Store in the refrigerator up to 3-4 days.

Reheat individual slices in the microwave, or in the oven for a crispier texture. To reheat in the oven, preheat it to 325°F (160°C), place the quiche on a baking sheet, and heat for about 10-15 minutes or until warmed through.

FAQ’s

Can I make the pastry crust ahead of time?

Yes, you can prepare the pastry crust in advance and refrigerate it until you’re ready to use it. You can also freeze it for longer storage, just make sure to thaw it in the refrigerator before rolling it out.

Can I use store-bought pastry crust?

Absolutely! While homemade pastry crust adds a nice touch, you can use pre-made pastry crust from the store for convenience.

What kind of cheese should I use?

Gruyère cheese is traditionally used in Quiche Lorraine for its nutty flavor, but you can also use Swiss cheese or a combination of cheeses like Emmental and Gruyère.

Can I make Quiche Lorraine without bacon?

Yes, if you prefer a vegetarian version or don’t eat bacon, you can omit it from the recipe. Alternatively, you can substitute bacon with diced ham or cooked vegetables like spinach or mushrooms.

Can I use milk instead of cream?

While cream adds richness and a creamy texture to the filling, you can substitute with additional whole milk or half-and-half if you prefer a lighter version.

More delicious breakfast recipes

Breakfast Pizza with Sausage Gravy
Low-Carb Breakfast Casserole
Breakfast Potato and Steak Nachos
Cinnamon-Pecan Coffee Cake
Crustless Ham and Cheese Quiche – if you are looking for a gluten-free option.
Bananas Fosters Belgian Waffles

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Enjoy!!

Classic Quiche Lorraine

Classic Quiche Lorraine – A savory tart filled with a blend of eggs, cream, Gruyère, and crispy bacon, baked in a buttery pastry crust.

5 from 3 votes

Print Rate

Course: Breakfast

Cuisine: French

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 Servings

Calories: 536kcal

Author: Lisa Johnson

Equipment

10-inch Tart Pan

Ingredients

1 recipe pie crust homemade or store-bought
1 cup whole milk
0.5 cup heavy cream
3 large eggs
1 large egg yolk
0.5 teaspoon sea salt
0.5 teaspoon black pepper
1 tablespoon chopped chives
6 slices thick-cut bacon cooked crispy
1 cup grated Gruyere or Swiss cheese

Instructions

Preheat oven to 350° F (177°C).
Roll pie crust dough out into a 12-inch circle on a floured work surface.
Place pie dough circle into a 10-inch tart pan (ceramic or metal with removable bottom).
Press down and smooth out to fit tart pan. Trim edges and cover with aluminum foil or parchment paper, overhanging the edges to use as handles.
Pour pie weights (or dry beans) onto the foil/parchment paper and place in oven for 20 minutes.
Carefully remove the foil/parchment paper and pour the HOT beads into a heat safe bowl. Prick the bottom of the pie crust with a fork to vent. Return to the oven and bake for an additional 10 minutes, until lightly browned. Remove from oven and set aside.
In a large bowl, whisk together milk, cream, eggs, salt and pepper. Pour custard mixture into the baked pie crust. Sprinkle with chopped chives, then the bacon, and then top with the cheese.
Return to the oven and bake for 30 to 40 minutes until the center of the quiche is set, but still has a slight jiggle when you shake it.
Remove from oven and place on a wire cooling rack until ready to serve. Slice and serve warm or at room temperature.

Notes

For lactose-free:
Substitute coconut milk (in a can) for the heavy cream, and cashew milk for the whole milk.
Choose a cheese that has been aged more than 90 days.

Nutrition