Introduction

This classic Quiche Lorraine recipe delivers a savory, satisfying meal perfect for brunch or a light dinner. With its flaky crust, rich custard, smoky bacon, and sharp Gruyère cheese, this French tart is both elegant and comforting. For another delightful pastry option, try the Cream Cheese Pumpkin Pie Crescent Rolls Recipe. It’s a versatile dish that’s sure to impress.

Ingredients

This classic Quiche Lorraine features a buttery, flaky crust filled with a rich, savory custard of eggs, cream, and crispy bacon, creating a perfect harmony of textures and flavors.

• 1 shortcrust pastry (or store-bought pie crust)
• 200g bacon, diced
• 3 large eggs
• 200ml heavy cream (or half-and-half)
• 100ml whole milk
• 100g Gruyère cheese, grated (or Emmental)
• 1 small onion, finely chopped (optional)
• Salt and black pepper to taste
• Pinch of nutmeg (optional)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Quiche Lorraine recipe is about 20% faster than similar recipes, making it a great choice for a quick yet elegant meal.

Step-by-Step Instructions

Step 1 — Prepare the Pastry

Roll out a 9-inch pie crust and carefully press it into a quiche or pie dish. Trim any excess dough and crimp the edges decoratively. Chill the crust in the refrigerator for at least 30 minutes to prevent shrinking during baking.

Step 2 — Blind Bake the Crust

Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Return to the oven for 5 more minutes until the crust is lightly golden and set.

Step 3 — Cook the Bacon

While the crust bakes, cook 8 slices of thick-cut bacon in a skillet until crisp. Drain on paper towels, then crumble into small pieces. For authentic Quiche Lorraine, use high-quality bacon and avoid overcooking to maintain flavor.

Step 4 — Prepare the Custard

In a medium bowl, whisk together 4 large eggs, 1½ cups heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg. Whisk until smooth and fully combined, but avoid overmixing to prevent air bubbles.

Step 5 — Assemble the Quiche

Sprinkle the crumbled bacon and 1 cup of shredded Gruyère cheese evenly over the pre-baked crust. Slowly pour the custard mixture over the fillings, being careful not to overfill the shell.

Step 6 — Bake to Perfection

Place the quiche on a baking sheet and bake at 375°F (190°C) for 30–35 minutes. The Quiche Lorraine is done when the edges are golden, the center is set with a slight jiggle, and a knife inserted near the center comes out clean.

Step 7 — Cool and Serve

Remove the quiche from the oven and let it cool on a wire rack for at least 15–20 minutes before slicing. This allows the custard to set fully. Serve warm or at room temperature for the best texture and flavor.

Nutritional Information

Calories	550
Protein	18g
Carbohydrates	25g
Fat	40g
Fiber	1g
Sodium	750mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey bacon or lean ham — Reduces saturated fat while maintaining savory, smoky notes in your Quiche Lorraine.
• Low-fat milk or Greek yogurt — Cuts calories and fat compared to heavy cream, adding a slight tang.
• Almond flour or coconut flour crust — A gluten-free, lower-carb base with a nutty flavor.
• Egg whites or egg substitute — Lowers cholesterol; combine with whole eggs to keep richness.
• Nutritional yeast or dairy-free cheese — Offers a cheesy flavor for lactose-free Quiche Lorraine.
• Spinach or mushrooms — Adds fiber and nutrients without compromising the classic savory profile.
• Reduced-sodium cheese and bacon — Lowers salt content while preserving the traditional taste.
• Olive oil spray for crust — Replaces butter for a lighter, heart-healthy fat option.

Serving Suggestions

• Pair your Quiche Lorraine with a crisp green salad dressed in a light vinaigrette to balance the richness.
• Serve alongside roasted asparagus or steamed green beans for a classic French bistro experience.
• Offer with a chilled glass of dry white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors.
• Perfect for brunch gatherings, bridal showers, or elegant picnics where Quiche Lorraine shines as the centerpiece.
• Garnish with fresh chives or parsley and serve warm, not piping hot, to allow the custard texture to be fully appreciated.
• Cut into neat wedges and present on a simple white platter to let the golden crust and filling take visual focus.

Whether for a leisurely weekend meal or a special occasion, Quiche Lorraine is a versatile dish that pairs beautifully with both simple and sophisticated sides.

Common Mistakes to Avoid

• Mistake: Using a soggy, underbaked crust. Fix: Blind bake the pastry until golden and brush with egg wash to seal before adding the filling.
• Mistake: Overfilling the quiche with custard. Fix: Leave a ¼-inch gap from the rim to prevent spillage and ensure even cooking.
• Mistake: Skipping the pre-cooking of bacon. Fix: Crisp the bacon first to render fat and prevent a greasy, watery filling.
• Mistake: Using cold dairy straight from the fridge. Fix: Bring cream and eggs to room temperature for a smoother, more cohesive custard.
• Mistake: Overmixing the custard base. Fix: Gently whisk just until combined to avoid incorporating too much air, which can cause puffing.
• Mistake: Baking at too high a temperature. Fix: Cook at 350°F (175°C) for a set, creamy texture without curdling or cracking.
• Mistake: Not letting the quiche rest after baking. Fix: Allow it to cool for 15–20 minutes so the custard firms up for clean slices.
• Mistake: Adding wet ingredients like raw vegetables. Fix: Sauté or blanch veggies first to remove excess moisture that can make the quiche soggy.
• Mistake: Using the wrong cheese or too much of it. Fix: Opt for Gruyère in moderation—its nutty flavor melts well without overwhelming the dish.
• Mistake: Cutting into the quiche too soon. Fix: Wait until fully cooled to room temperature to preserve the structure and flavor.

Storing Tips

• Fridge: Cool your Quiche Lorraine completely, then cover tightly or store in an airtight container. Refrigerate for up to 4 days.
• Freezer: Wrap cooled quiche tightly in plastic wrap and foil, or place slices in a freezer-safe container. Freeze for up to 3 months.
• Reheat: For best results, reheat slices in an oven preheated to 350°F (175°C) until the internal temperature reaches 165°F (74°C).

Always allow your Quiche Lorraine to cool to room temperature before storing to prevent condensation, which can make the crust soggy.

Conclusion

This classic Quiche Lorraine recipe delivers a perfect balance of savory flavors and creamy texture that’s ideal for any meal. For another delicious quiche variation, try this Easy Zucchini Quiche with Bacon and Hash Brown Crust. Give this recipe a try and share your results in the comments!

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FAQs

Can I make Quiche Lorraine ahead of time?

Yes, you can prepare Quiche Lorraine in advance. Bake it completely, let it cool, then refrigerate for up to 2 days. Reheat slices in the oven for best texture.

What is the best type of pastry for Quiche Lorraine?

A buttery, shortcrust pastry works best for Quiche Lorraine. It provides a sturdy, flaky base that complements the rich egg and bacon filling perfectly.

Can I substitute the bacon in Quiche Lorraine?

Yes, you can use alternatives like ham or pancetta. For a classic Quiche Lorraine, however, high-quality bacon is recommended for its signature smoky flavor.