You’re going to love this quiche lorraine recipe! It’s savory, creamy, and packed with all the goodness you want in a brunch dish. Plus, it’s perfect for any occasion, whether it’s a gathering of friends or a cozy weekend at home.
Quiche Lorraine crust often cracks, custard leaks, and long prep time; this recipe fixes those by guiding a crisp crust, silky filling, and quick bake.
I used to struggle with making the perfect quiche. A soggy crust? No thanks! And I’d always end up with a filling that just didn’t set right. This recipe helps avoid those problems, and I can finally present my quiche without any embarrassment.
What I appreciate about this quiche lorraine is that it’s straightforward and doesn’t take a lifetime to prepare. You’ll spend about 30 minutes getting everything ready, and then it bakes for about an hour and 15 minutes. Just enough time to tidy up the kitchen while it cooks!
If you want something a little different to try, this recipe also pairs wonderfully with other egg dishes. If you… want another fun egg dish, check out this White Pizza Frittata. You’ll find it’s just as tasty!
Why You Will Love This Recipe
- Rich Flavor : The use of garlic and a variety of cheeses adds layers of flavor that’ll have you coming back for seconds. It’s savory and creamy, truly satisfying.
- Buttery Crust : The homemade crust gives a crispy texture that cradles the cheesy filling beautifully. It’s the kind of crust that makes every bite memorable.
- Reheats Well : This quiche keeps its quality even when reheated, so you can enjoy leftovers later in the week without losing any taste or texture.
- Convenience : Whipping up this quiche is straightforward, making it an easy option for brunch or just a cozy dinner at home, no hassle involved.
Homemade Quiche Lorraine Recipe
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: main dish
- Method: baking
- Cuisine: French
- Diet: gluten-free
Description
A classic French savory pie filled with a rich custard, bacon, and cheese.
Ingredients
- 1 homemade quiche crust (shortcrust pastry)
- 2 sheets shortcrust pastry, thawed
- 1 prepared pie shell, fridge or frozen
- 1 tbsp (15g) butter, for greasing
- 1 garlic clove, minced
- 1/2 onion (~1/2 cup), finely chopped
- 200g (6.5 oz) bacon, cut into small strips (1.5 x 0.5cm / 2/3 x 1/5)
- 4 eggs (~55-65g / 2 oz each)
- 1 1/4 cups (300ml) heavy cream (thickened cream)
- Pinch of salt & pepper
- 1 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack)
- 50g (2 oz) bacon, chopped and cooked until golden (optional)
- Pinch of salt
- Pinch of pepper
Instructions
- Make the Crust: Start by rolling out your pastry dough. You want it thin enough to fit into your pie dish but not too thin that it tears easily. It should feel smooth and slightly pliable. Watch it closely; if it is too thick, the crust will not bake properly and could end up tough.
- Pre-Bake the Crust: Place your rolled dough into the pie dish and pre-bake it until lightly golden. This is key to avoiding a soggy base later. You will be able to tell it is ready when you start to see a bit of color, so monitor it closely.
- Cook the Bacon: Cook the bacon until it is crispy and fragrant, then let it cool. This adds a savory flavor to your quiche and creates a nice texture. Be careful not to burn it, or you may have a bitter taste that can overpower the dish.
- Whisk the Eggs: In a bowl, whisk together the eggs and heavy cream until smooth. As you mix, it should turn a nice, light yellow and become frothy.
- Add Cheese and Bacon: Fold in the cheese and crumbled bacon gently into the egg mixture. Mixing is crucial here to distribute the flavors throughout.
- Pour into the Crust: Carefully pour your filling into the pre-baked crust, filling just below the edge to avoid overflow.
- Bake and Check Doneness: Bake the quiche until set but still has a slight jiggle in the center. Avoid opening the oven too much to ensure it cooks evenly.
- Cool Before Slicing: Let the quiche cool slightly before cutting into it. This helps it hold its shape better when served.
Notes
- Storage Tips: Keep in the fridge for 3-4 days, reheating well.
- Expert Tips: Use homemade pastry for the best taste and texture; ensure the heavy cream is full-fat for the best results. If your quiche puffs up during baking, allow it to cool for a few minutes before slicing to avoid collapsing.
- Serving Suggestions: Pair with a fresh garden salad, serve alongside a fruit platter for dessert, or enjoy with a glass of sparkling wine.
- Recipe Variations: You can add sautéed spinach for extra nutrition, replace bacon with smoked salmon for a unique twist, or try different herbs like thyme or chives for flavor.
- Ingredient Notes: When using shortcrust pastry, ensure it is thawed and pliable to avoid tearing.
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://bakeitwell.com/quiche-lorraine-recipe
Recipe Tips
- If you’re aiming for a crisp crust, try pre-baking it for about 10-15 minutes before adding the filling.
- When using heavy cream, ensure it’s full-fat for the best results, and check for a slight jiggle in the center to test doneness.
- For a crust that doesn’t burn, consider wrapping the edges with foil if they brown too quickly.
- If your quiche puffs up during baking, allow it to cool for a few minutes before slicing to avoid it collapsing.
- Experimenting with different cheeses can lead to delightful flavor variations; feel free to mix and match based on what you love.
Serving Suggestions
Serve this quiche with a fresh garden salad or alongside a colorful fruit platter for dessert. A glass of sparkling wine complements the dish well, especially during special occasions.
This quiche works well in brunch settings and can feature in holiday gatherings or celebrations. You could include it in a larger spread that highlights various other flavorful dishes.
Add a dollop of sour cream or a sprinkle of fresh herbs for extra flavor. A light vinaigrette also enhances the overall presentation and enjoyment.
Recipe variations
- You can use a pre-made puff pastry instead of shortcrust for a flakier texture in your quiche Lorraine recipe.
- Add 1 tsp dried thyme or 1 tbsp fresh chives for an aromatic boost to your quiche filling.
- Either substitute the bacon with 200 g smoked salmon for a fancy upgrade, or incorporate sautéed spinach for extra nutrition.
- If you’re cooking for a larger group, double the recipe using 8 eggs, 2 1/2 cups heavy cream, and 250 g cheese for a heartier dish.
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How to Store?
To keep your quiche lorraine fresh, follow these storage tips:
Refrigeration: Store quiche in an airtight container in the fridge for up to 4 days. This method maintains freshness.
Freezing: Wrap quiche tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat quiche slices in the oven at 350°F until warmed through, about 15-20 minutes. This keeps the crust crisp.
Other Recipes You’ll Love
- Mini Frittata
- Egg White Frittata
- Zucchini Frittata Recipe with Ricotta
- Asparagus and Goat Cheese Frittata
If you enjoyed this quiche lorraine recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
