Quiche Lorraine
Quiche Lorraine is a classic French dish that brings together a flaky pastry crust and a rich, savory egg custard filled with bacon, onion, and cheese. It’s a wonderful recipe for breakfast, brunch, lunch, or a simple dinner when you want something comforting and satisfying. Serve it warm from the oven or enjoy a slice at room temperature with a fresh green salad.
What makes Quiche Lorraine so delicious is the balance of its ingredients. Crisp bacon adds a smoky, savory flavor, while onion brings a little sweetness to the filling. Gruyère or Swiss cheese melts into the creamy custard, and Parmesan adds another layer of flavor. A touch of nutmeg, freshly ground pepper, and Tabasco gives the filling extra character without overpowering the classic ingredients.
The pastry crust is an important part of this recipe. Partially baking the crust before adding the filling helps it hold up beneath the creamy custard. Pie weights are a useful baking tool for keeping pastry from puffing while it blind-bakes. Dried beans or peas can also work as the recipe describes.
Once the crust is ready, the bacon and onion are layered with the cheeses before the egg and cream mixture is added. The quiche then bakes until the filling is set around the edges while the center remains just slightly tender. Allowing it to rest before slicing helps the custard settle and makes serving easier.
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Quiche Lorraine is especially nice for brunch gatherings because it can be served alongside fruit, roasted potatoes, or a simple salad. It also makes a satisfying lunch, and leftovers can be enjoyed the next day.
If you enjoy savory breakfast recipes, explore the Breakfast Recipes collection for more homemade ideas. This timeless French quiche is a delicious way to make an ordinary meal feel a little more special.
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.
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Quiche Lorraine
This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.
- Total Time: :45
- Yield: 6–10 1x
Ingredients
- 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
Instructions
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Preheat the oven to 400 degrees.
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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.
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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.
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Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
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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.
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Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
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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.
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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.
- Prep Time: :20
- Cook Time: :25
- Category: Main Dish
- Method: Oven
- Cuisine: French