Welcome to the definitive guide for crafting a truly unforgettable Quiche Lorraine, a timeless classic that transcends breakfast boundaries. Perfect for any meal – be it a leisurely brunch, a comforting lunch, or an elegant dinner – this recipe combines a flaky, buttery crust with a rich, savory custard brimming with crispy bacon and melted cheese. It’s more than just a dish; it’s a culinary experience that promises to become a cherished family favorite.
There’s an undeniable joy in savoring a delicious breakfast dish, no matter the time of day. If you share this passion, you’ll adore our Quiche Lorraine. For those who love variety, don’t forget to explore our fantastic fluffy pancake recipe or our delightful crispy waffle recipe. And when a more substantial, hearty meal is calling, this Breakfast Pizza or a warming Ham and Cheese Breakfast Casserole are excellent choices!
I proudly declare myself a breakfast enthusiast. Whether it’s the first meal of the day, a midday treat, or an evening comfort food, breakfast dishes hold a special place in my heart. While I appreciate both sweet and savory options, my palate has increasingly gravitated towards the rich complexities of savory dishes. And when it comes to savory breakfast or brunch recipes, Quiche Lorraine stands triumphantly at the pinnacle of my favorites. Its delicate balance of textures and flavors makes it a dish I will happily devour any time, anywhere.
What is Quiche Lorraine? Unveiling a French Culinary Gem
At its core, quiche is an elegant French tart consisting of a golden, flaky pastry crust generously filled with a creamy, savory custard. While quiches can feature an endless array of ingredients – from vibrant vegetables and various cheeses to different kinds of meats – the most renowned and celebrated variation across the globe is undoubtedly Quiche Lorraine.
Originating from the Lorraine region of France, this classic version initially featured a simple custard made with eggs and cream, often baked into a bread dough. Over time, the recipe evolved, incorporating smoked bacon and a pastry crust, leading to the beloved dish we know today. Its immense popularity surged in the United States during the 1950s, quickly becoming a staple for brunches and luncheons. Fast forward to the present, and Quiche Lorraine continues to capture hearts with its irresistible combination of flavors and textures, remaining as popular as ever.
Our traditional Quiche Lorraine recipe begins with a meticulously crafted, buttery pastry crust – I highly recommend my homemade pie crust recipe for its unparalleled flakiness and rich flavor. The heart of the quiche is its luscious filling, a perfect blend of fresh eggs, rich milk (or cream for extra indulgence), a generous helping of cheese, and, of course, the quintessential ingredient: savory, crispy bacon. This harmony of ingredients creates a dish that is deeply satisfying and comforting.
While commonly associated with breakfast or brunch, Quiche Lorraine is wonderfully versatile and truly perfect for any meal. It’s often served warm, straight from the oven, allowing its flavors to meld beautifully. However, it’s equally delightful served at room temperature, making it an excellent choice for potlucks or picnics. And, if I’m being completely honest, one of my absolute favorite ways to enjoy a slice is cold, straight from the refrigerator – it’s a surprisingly delicious treat! Whether served as the main course or as part of a lavish buffet spread, Quiche Lorraine is the ultimate all-around recipe, guaranteed to impress and satisfy.
Essential Ingredients for an Authentic Quiche Lorraine
Creating an exceptional Quiche Lorraine starts with selecting high-quality ingredients. Each component plays a crucial role in achieving the dish’s signature flavor and texture. Here’s a detailed look at what you’ll need and why each choice matters:
- Pie Crust: The foundation of a great quiche is its crust. As I mentioned, a quality crust elevates the entire dish. My homemade pie crust yields an incredibly flaky and tender result, but if you have a favorite store-bought crust that you trust for its quality and flavor, feel free to use it. A deep-dish pie pan is ideal for accommodating a generous filling.
- Bacon: Crispy bacon is non-negotiable for a classic Quiche Lorraine. I typically opt for a regular cut of bacon, which crisps up beautifully and provides a wonderful savory depth. For an even more robust flavor and satisfying chew, thick-cut bacon would also be an excellent choice. Ensure it’s cooked until truly crisp to contrast with the creamy custard.
- Onion: A medium white or yellow onion is perfect for this recipe. When sautéed until tender and translucent (especially in a bit of bacon grease!), the onions add a subtle sweetness and aromatic layer that complements the savory bacon and rich cheese without overpowering them.
- Eggs: Large eggs are the standard for most baking and quiche recipes due to their consistent size and proportion. They form the essential base of our creamy custard, providing structure and richness when combined with milk.
- Milk: For a balanced and creamy filling, 2% milk is typically my go-to. However, if you desire a truly luxurious and richer custard, half and half is an excellent upgrade. Alternatively, you can swap out a portion of the milk for heavy cream to achieve an even silkier texture and deeper flavor.
- Salt: While bacon and cheese contribute significant saltiness, a small amount of additional salt is necessary to properly season the egg custard. I prefer using sea salt for its clean flavor. Remember to taste and adjust cautiously, as too much salt can easily overwhelm the dish.
- Cheese: Gruyère cheese is the traditional choice for Quiche Lorraine, celebrated for its nutty, slightly sweet, and melt-in-your-mouth qualities. Any good Swiss cheese can be used as a substitute if Gruyère is unavailable. For those who enjoy a twist, experimenting with other mild, good-melting cheeses like Emmental or even a blend of white cheddar and mozzarella can yield delicious results, though it will diverge from the classic profile.
- Flour: A crucial trick to prevent the shredded cheese from sinking to the bottom of your quiche during baking is to lightly toss it with a tablespoon of all-purpose flour before adding it to the mixture. This coating helps suspend the cheese throughout the custard, ensuring an even distribution in every bite.
Crafting Your Own Classic Quiche Lorraine: A Step-by-Step Guide
Making Quiche Lorraine is a straightforward process that yields incredibly rewarding results. Follow these steps for a perfect savory tart every time:
1: Prepare and Blind Bake the Crust. Begin by rolling out your chosen pie dough and carefully placing it into a deep-dish pie plate. Flute the edges decoratively. To ensure a crisp crust that won’t become soggy, it’s essential to blind bake it. Line the crust with foil (sprayed with nonstick spray, sprayed side down) and fill with pie weights or dried beans. Bake for 8 minutes at 450ºF (230ºC). Remove the foil and weights, then return the crust to the oven for another 4-5 minutes until it is set. This creates a sturdy base for your filling. After blind baking, lower the oven temperature to 325ºF (160ºC).
2: Cook the Bacon. While your crust is in the oven, it’s the perfect time to prepare the bacon. Cut your bacon slices into small pieces (lardons) and cook them in a skillet over medium-high heat until they are wonderfully crispy. Once cooked, use a slotted spoon to transfer the bacon bits to a plate lined with paper towels to drain excess grease. Reserve about 2 tablespoons of the flavorful bacon grease in the skillet for the next step.
3: Sauté the Onions. Add your chopped white or yellow onion to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, until the onions become tender, translucent, and slightly caramelized. This step infuses the onions with a smoky, rich flavor that will enhance the quiche. Remove from heat and set aside.
4: Prepare the Egg Custard. In a large mixing bowl, whisk together the large eggs, milk (or half and half/heavy cream), and a pinch of sea salt until well combined and slightly frothy. Whisking thoroughly ensures a smooth and uniform custard texture.
5: Flour the Cheese. In a separate, small bowl, combine your shredded Gruyère or Swiss cheese with one tablespoon of all-purpose flour. Toss gently to ensure each strand of cheese is lightly coated. This simple yet effective trick prevents the cheese from clumping and sinking to the bottom of the pie during baking, ensuring even distribution throughout the quiche.
6: Combine the Filling Ingredients. Add the cooled, crispy bacon bits and the sautéed onions to the egg mixture. Stir gently to incorporate. Then, carefully fold in the flour-coated cheese. Be careful not to overmix, as this can lead to a tougher custard.
7: Assemble and Bake. Pour the entire rich, savory mixture into your hot, blind-baked pie crust. Place the pie dish on a baking sheet (to catch any potential drips and for easier handling). Bake in the preheated oven at 325ºF (160ºC) for 40-50 minutes, or until the center is set (a knife inserted near the center should come out clean) and the top is beautifully golden brown. If the edges of your crust start to brown too quickly, you can cover them loosely with aluminum foil or a pie shield.
Expert Tips for Quiche Lorraine Perfection
Achieving the perfect Quiche Lorraine is simpler with these tried-and-true tips:
- Quality Matters: With so few ingredients, the quality of each one truly shines through. Invest in a good, flavorful bacon, fresh eggs, rich dairy, and your favorite cheese. A crust you love, whether homemade or store-bought, will make all the difference.
- Prevent a Soggy Bottom: Blind baking the crust is crucial. Ensure it’s baked long enough to be set and lightly golden before adding the filling. A hot oven for the initial blind bake helps achieve crispness.
- The Cheese Trick: Don’t skip coating your shredded cheese in flour. It’s a simple step that guarantees your cheese is evenly distributed throughout the custard, instead of creating a dense layer at the bottom.
- Optional Additions: While not traditional for Quiche Lorraine, many enjoy adding a touch of green. If you’re a spinach lover, feel free to incorporate some frozen, chopped spinach that has been thoroughly thawed and squeezed dry to remove excess moisture. Other additions like sautéed mushrooms or chives can also be delightful.
- Monitor Your Crust: Keep a close eye on your crust edges during the final bake. If they begin to brown excessively, cover them with strips of aluminum foil or a reusable pie shield to prevent burning while the center bakes.
- Rest for Easy Slicing: Patience is a virtue when it comes to quiche! Allow your Quiche Lorraine to rest for at least 10-15 minutes after it comes out of the oven. This allows the custard to set further, making it much easier to slice neatly without crumbling.
- Storage Best Practices: While Quiche Lorraine is excellent served warm or at room temperature, it’s important not to leave it sitting out for extended periods. Any leftovers should be promptly refrigerated to maintain freshness and safety. Properly stored in an airtight container, it can last for 3-4 days in the refrigerator. Reheat gently in the oven or microwave.
Explore More Delightful Brunch Recipes
If you’ve fallen in love with Quiche Lorraine, you’ll surely enjoy these other fantastic brunch and breakfast ideas from our collection:
- Hearty Quiche Recipe with Butternut Squash and Kale
- Elegant Ham and Asparagus Quiche
- Authentic Liege Waffles
- Classic Biscuits and Sausage Gravy
- Sweet French Toast Cups
- Traditional Homemade Crumpets
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Quiche Lorraine
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Ingredients
- 1 9-inch crust for a single pie crust
- 6 slices of bacon
- 1 medium onion chopped
- 3 large eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1 1/2 cups shredded Gruyere or Swiss cheese
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 450ºF (230ºC).
- Place the pie crust in a pie dish and flute the edges. Line the crust with a layer of foil that has been sprayed with nonstick cooking spray (sprayed side down against the pastry) and place pie weights or dried beans on the foil to weigh it down. Place the dish on a baking sheet and bake for 8 minutes.1 9-inch crust for a single pie crust
- Remove from the oven and remove the foil and weights. Return the crust to the oven for 4-5 minutes, just until the crust is set. Remove from the oven.
- Lower the oven temperature to 325ºF (160ºC).
- Cut the bacon into pieces and cook in a skillet over medium-high heat until crispy. Remove with a slotted spoon to a paper towel covered plate.6 slices of bacon
- Drain all but 2 tablespoons of the bacon grease from the skillet. Add the onion and cook until the onion is tender and translucent.1 medium onion
- Meanwhile, in a large bowl, beat together the eggs, milk and salt.3 large eggs, 1 1/2 cups milk, 1/4 teaspoon salt
- In a small bowl, combine the cheese and the flour and toss to coat.1 1/2 cups shredded Gruyere or Swiss cheese, 1 tablespoon all-purpose flour
- Add the cooked onions and bacon to the egg mixture, then fold in the cheese.
- Pour the mixture into the hot pie crust.
- Bake for 40-50 minutes, or until the center is set and the top is lightly browned. Cover the crust edges if they start to get too brown.
- Let the quiche cool for 10 minutes before slicing to serve.