Quiche Lorraine

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Indulge in the delectable world of Quiche Lorraine, a culinary masterpiece that effortlessly combines simplicity and flavor. Hailing from the heart of French cuisine, quiche embodies the essence of a tantalizing tart, graced with a delicate pastry crust lovingly enveloping a rich and savory custard. This culinary gem opens endless possibilities, as you can customize the filling with a delightful array of cheese, meats, seafood, or vegetables, all harmoniously nestled within the pastry confines and baked to perfection in a pie plate.

Among the renowned variations, the classic quiche Lorraine stands as a true culinary icon, charming taste buds with the inclusion of delectable bacon. Versatility defines this dish as it welcomes you to savor it hot, warm, or relish its flavors when served cold, making it an ideal treat for any occasion.

Check out: Culinary Chronicles: A Diverse Collection of Cookbooks

Prepare to embark on a culinary journey that effortlessly blends tradition and innovation, as you delve into the enchanting world of quiche. The buttery aroma that fills your kitchen as it bakes will undoubtedly heighten your anticipation for the sumptuous delight that awaits. Whether you’re seeking a delightful brunch, a quick lunch, or an elegant dinner, Quiche Lorraine proves to be the perfect choice, enchanting your palate with every heavenly bite. Unveil the magic of this timeless French creation and experience the joy of creating a dish that captivates the essence of French gastronomy in your own home.

Delicious Quiche – A French Treat!

The delicious, flaky crust filled with creamy custard and bacon may be one of the most popular food in the world, at least if popularity counts as a measure of goodness! Quiche Lorraine is just one variety of quiche that many people enjoy, but it’s certainly the most famous (and arguably the best). Here are the ingredients you’ll need to make your own tasty quiche right at home.

No matter what your favorite fillings are, there’s a quiche recipe out there for you. From the classic quiche Lorraine, to a vegetarian spinach and feta quiche, to a salmon and dill quiche, there’s something for everyone. And don’t forget about sweet quiches too – apricot and almond or cherry clafoutis make a delicious dessert.

Serve this with some fresh French Bread and Roasted Potatoes with Shallots.


Quiche Lorraine

quiche lorraine

This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.

  • Author: New York Times
  • Prep Time: :20
  • Cook Time: :25
  • Total Time: :45
  • Yield: 610 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: French


  • 1 pastry pie shell
  • 4 strips bacon
  • 1 onion, thinly sliced
  • 1 cup Gruyère or Swiss cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 4 eggs, lightly beaten
  • 2 cups heavy cream or 1 cup each milk and cream
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Tabasco sauce to taste


  1. Preheat the oven to 400 degrees.

  2. Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.

  3. Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.

  4. Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.

  5. Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

  6. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.

  7. Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.

  8. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

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