Quiche Lorraine

Jump to Recipe

Indulge in the classic charm of French cuisine with our delightful Quiche Lorraine, a culinary masterpiece that hails from the region of Lorraine. This savory pie is a testament to the simple yet exquisite flavors that define French cooking. A golden, buttery crust cradles a velvety filling of eggs, cream, and the star of the show – crispy, smoky bacon. The harmonious marriage of these ingredients creates a decadent and comforting dish that’s perfect for brunch, lunch, or a light dinner. Join us on a journey through the culinary traditions of Lorraine as we explore the timeless appeal of Quiche Lorraine.

INGREDIENTS YOU’LL NEED:

• Pie Crust Dough
• Bacon
• Onion
• Thyme
• Pepper
• Nutmeg
• Gruyere Cheese
• Parmesan Cheese
• Eggs
• Milk
• Heavy Cream

HOW DO YOU PREPARE A QUICHE?

Roll the pastry dough into a circle 2” to 3” larger than the pan you’re using. Place the crust into the pan. Tuck any overhanging pastry under itself to build up the edges.  

Prick the bottom with a fork every 2”. Brush with a beaten egg white, this will help the crust remain crisp. Grease a sheet of foil or parchment and place it, greased side down, on top of the crust. Weigh down the crust with a nesting pie or tart pan, pie weights, or dried beans; this will keep it from puffing up as it bakes.

Prebake the crust for 10 minutes; it won’t be fully baked. Set the crust aside to cool for a few minutes, then remove the weights and foil. Use an egg wash on the crust to waterproof it. Put it back in the oven for 4 minutes to bake the egg wash.

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove and drain on paper towels. Use 3 tablespoons of the leftover bacon grease in a separate skillet. Add onions to those drippings; cook and stir over medium heat until caramelized, 20-25 minutes.

Stir in thyme, pepper, and nutmeg. Remove from the heat and let it cool slightly. Stir in cheeses and reserved bacon; spoon this filling into the crust.

Preheat oven to 325°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place the springform pan on a rimmed baking sheet.

Pour over the top of the pie crust. Place the springform pan on a rimmed baking sheet.

Bake on a lower oven rack until a knife inserted near the center comes out clean, 65-85 minutes. Cool on a wire rack for 15 minutes. Loosen the side from the pan with a knife. Remove the rim from the pan.

HOW TO STORE AND REHEAT LEFTOVERS?

For proper storage, let it cool completely (this prevents a soggy crust), cover it, and place it in the refrigerator for up to 4 days.

For the best flavor and texture, reheat the quiche in the oven if you want to recreate the right-from-the-oven taste.

Reheating in the oven creates an even distribution of heat that creates a crisp crust.

1. Preheat your oven to 350 degrees F.
2. Bring the quiche to room temperature while preheating the oven.
3. Cover crust with foil if it’s already dark golden brown
4. Reheat for 15-20 minutes, or until the inside of the quiche has an internal temperature of 165 degrees F.
5. Remove the foil and serve.

CAN YOU FREEZE QUICHE?

Quiche Lorraine is one of the best meals to freeze! If you have leftovers and want to save them for another day. Or you can make a whole quiche ahead of time and freeze and let the baked quiche cool to room temperature. Wrap in two layers of aluminum foil and freeze for up to two months. To use, thaw overnight in the refrigerator; reheat in a 350° oven until internal temperature reaches 160°.

PRO COOKING TIPS:

• Blind Bake Your Crust— Prevents the crust from getting soggy.
• Good Quality Cust— Whether you choose a store-bought crust or homemade make sure it has quality ingredients.
• Chill the dough— Most people forget this step but it’s critical if you want to see the flakey layers of the crust. Chill your dough for one hour before rolling out your crust.
• Waterproof the Crust— After blind baking, it’s important to create a waterproof seal on the crust by brushing it with an egg wash. Place the crust back in the oven for another three to five minutes to bake the egg before adding your fillings.
• Whip the Eggs— Add your eggs to a bowl, then whisk them for about 3 minutes with a hand mixer before adding the heavy cream. Whip the mixture for another 4 minutes before adding your other ingredients and pouring the eggs into your crust.
• Keep the Oven Temp Low— Many quiche recipes call for preheating your oven to 350 degrees F. Bake the quiche at a slightly lower temperature (around 325 F) for a bit longer. The exact baking time is hard to say since pan sizes can vary, you want your filling to be set, with a slight jiggle in the middle. Anywhere from 65-85 minutes is about the average baking time.

WHAT DO YOU SERVE WITH QUICHE?

Whether serving quiche for breakfast, brunch, or dinner, do you wonder what to serve with quiche? Here are a couple of options including Hassleback Potatoes these crispy, cheesy, and golden brown potatoes are always a popular side dish. They could work for breakfast, brunch, or dinner.

Another option is a simple green salad or my favorite is this Parmesan Crusted Chicken Salad would make a great combination. Grab a box of mixed salad greens or arugula from the grocery store and dress it with your favorite dressing.