Classic Quiche Lorraine Recipe

Quiche Lorraine, a quintessential dish in French cuisine, has transcended its regional origins in the Lorraine area to gain worldwide acclaim. This savory tart, first introduced to the United States in the 1950s, quickly captivated American palates. Its simple yet sophisticated blend of ingredients – eggs, cream, bacon, and cheese – baked into a flaky pastry crust, has made it a beloved classic in brunch menus and family gatherings alike. The dish’s versatility and ease of preparation have cemented its status as a staple in both home kitchens and upscale cafes.

Why Quiche Lorraine Stands Out

What sets Quiche Lorraine apart is its perfect balance of flavors and textures. Unlike other quiches, it boasts a rich and creamy egg custard base, punctuated with crispy bits of bacon and a subtle hint of cheese, all encased in a buttery, flaky crust. This harmony of tastes – the smokiness of the bacon, the richness of the custard, and the crispness of the crust – creates a multi-sensory experience. It’s a dish that’s both comforting and elegant, making it ideal for a variety of occasions, from a lazy Sunday brunch to a festive holiday breakfast.

For more insights into this classic dish, explore Natasha’s Kitchen, where you’ll find expert tips on perfecting your Quiche Lorraine.

Overview of the Recipe

The beauty of Quiche Lorraine lies in its simplicity and the quality of its ingredients. At its core are:

• Bacon: providing a smoky depth.
• Cheese: typically Gruyère or Swiss, adding a nutty flavor.
• Egg Custard: a silky blend of eggs and cream, forming the heart of the quiche.
• Pie Crust: a homemade or store-bought crust that should be light and flaky.

The process involves preparing the crust, cooking the bacon to a crisp perfection, combining the eggs and cream into a smooth custard, and then assembling these components before baking to a golden, delicious finish. The result is a dish that’s both visually appealing and deeply satisfying.

For a detailed exploration of this recipe, including a step-by-step guide, visit Once Upon a Chef, which offers a classic French Quiche Lorraine recipe.

Ingredients

A Classic Quiche Lorraine requires a harmonious blend of simple, yet high-quality ingredients. Each component plays a crucial role in creating the dish’s signature taste and texture:

• Pie Crust: Opt for a homemade crust for authenticity, or a store-bought one for convenience. You’ll need enough to line a 9-inch pie pan.
• Bacon: About 1/2 pound, chopped. The bacon adds a smoky, savory depth.
• Cheese: 1 cup of grated Gruyère or Swiss cheese, known for their nutty and slightly sweet flavors.
• Eggs: 4 large eggs, forming the base of the custard.
• Cream: 1 3/4 cups of heavy cream or a mix of half-and-half for a rich, creamy texture.
• Seasonings: Salt and pepper for basic seasoning, with a pinch of nutmeg to enhance the flavors.
• Onions: 1/2 a medium onion, finely chopped, adds a subtle sweetness.

Preparing the Pie Crust

The crust is the foundation of your Quiche Lorraine, and getting it right is crucial:

1. Making the Dough: Combine flour, butter, a pinch of salt, and cold water. Work quickly to ensure the butter doesn’t melt. Once the dough comes together, form it into a disk and refrigerate for at least an hour.
2. Rolling Out: On a lightly floured surface, roll the dough into a circle about 12 inches in diameter.
3. Lining the Pan: Gently place the rolled-out dough into a 9-inch pie pan. Press it into the corners and trim any excess dough.
4. Chilling: Chill the lined pan in the freezer for about 30 minutes. This helps prevent the crust from shrinking during baking.
5. Blind Baking: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, remove the weights, and bake for another 10 minutes until lightly golden.

Making the Filling

The filling is where Quiche Lorraine really comes to life:

1. Cooking the Bacon: In a skillet, cook the chopped bacon over medium heat until crisp. Remove and drain on paper towels.
2. Caramelizing Onions: In the same skillet, cook the chopped onions in the bacon fat until they are golden and caramelized. This adds a rich, sweet flavor.
3. Preparing the Custard: In a mixing bowl, whisk together the eggs, cream, salt, pepper, and a pinch of nutmeg. The custard should be smooth and well-combined.
4. Adding Cheese and Bacon: Stir the cooked bacon and grated cheese into the custard mixture, ensuring an even distribution.

Assembling the Quiche

Assembling your Quiche Lorraine is the final step before baking:

1. Layering the Ingredients: Start by spreading the caramelized onions evenly over the bottom of the pre-baked crust.
2. Adding the Custard: Pour the egg, cheese, and bacon mixture over the onions. Tap the pan gently on the counter to remove any air bubbles and ensure an even layer.
3. Baking: Bake the quiche in the preheated oven at 375°F (190°C) for about 35-40 minutes. The quiche is done when the custard is set and the top is lightly golden.
4. Resting: Allow the quiche to rest for a few minutes before slicing. This helps the custard set completely, making it easier to cut and serve.

Baking and Serving

Once assembled, the Quiche Lorraine is ready for baking. Preheat your oven to 375°F (190°C). Place the quiche on the middle rack and bake for approximately 35-40 minutes. The quiche is perfectly baked when the custard is set and the top is a light golden brown. Let it cool for a few minutes before slicing. This resting period allows the custard to firm up, ensuring clean cuts. Serve the quiche warm, accompanied by a light salad or fresh fruit for a balanced meal. For a brunch setting, pair it with a glass of sparkling wine or a mimosa.

Variations and Substitutions

Quiche Lorraine is versatile, allowing for various adaptations:

• Protein: Replace bacon with ham, sausage, or smoked salmon for a different flavor profile.
• Vegetarian Option: Omit the meat and add spinach, mushrooms, or asparagus.
• Cheese Varieties: Experiment with different cheeses like cheddar, brie, or blue cheese for a unique twist.
• Crust Alternatives: For a gluten-free version, use a gluten-free pie crust or go crustless.

Storage and Make-Ahead Tips

Quiche Lorraine is ideal for make-ahead meals:

• Refrigeration: Cool the quiche completely and then cover it. It can be refrigerated for up to 3 days.
• Freezing: Wrap the cooled quiche in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a preheated oven at 350°F (175°C) until heated through. Avoid microwaving as it can make the crust soggy.

FAQs

Can Quiche Lorraine be made ahead of time?

• Yes, you can prepare the quiche up to 2 days in advance and refrigerate it. Reheat in the oven before serving.

Is Quiche Lorraine served hot or cold?

• It can be served either hot or at room temperature, depending on personal preference.

Can I use a store-bought crust for Quiche Lorraine?

• Absolutely. A store-bought pie crust is a convenient option and works well for this recipe.

What can I serve with Quiche Lorraine?

• A green salad, roasted vegetables, or a fruit salad complement the rich flavors of the quiche.

In conclusion, Quiche Lorraine is more than just a dish; it’s a testament to the timeless appeal of French cooking. Its versatility in ingredients and ease of preparation make it a must-try for anyone who appreciates good food. Whether you’re a seasoned chef or a beginner, this quiche is sure to impress.

Classic Quiche Lorraine Recipe

This Classic Quiche Lorraine recipe brings the essence of French cuisine into your kitchen. It's a perfect blend of creamy egg custard, smoky bacon, and nutty cheese encased in a flaky pastry crust. Ideal for brunch, breakfast, or even a light dinner, this quiche is both satisfying and elegant.

5 from 12 votes

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Brunch, Main Course

Cuisine French

Servings 8 servings

Calories 400 kcal

Equipment

• 9-inch pie pan or tart pan
• Rolling pin (if making homemade crust)
• Skillet for cooking bacon and onions
• Mixing bowl
• Whisk
• Parchment paper and pie weights (for blind baking the crust)

Ingredients

  

• 1 pie crust homemade or store-bought, enough to line a 9-inch pie pan
• 1/2 pound bacon chopped
• 1 cup Gruyère or Swiss cheese grated
• 4 large eggs
• 1 3/4 cups heavy cream or a mix of half-and-half
• 1/2 medium onion finely chopped
• Salt and pepper to taste
• A pinch of nutmeg

Instructions

 

Prepare the Pie Crust:

• If using homemade dough, roll it out on a lightly floured surface into a 12-inch circle.
• Gently place the dough into a 9-inch pie pan, pressing it into the corners. Trim any excess dough.
• Chill in the freezer for 30 minutes.
• Preheat your oven to 375°F (190°C).
• Line the crust with parchment paper and fill with pie weights or dried beans.
• Bake for 20 minutes, remove the weights, and bake for another 10 minutes until lightly golden.

Cook the Bacon:

• In a skillet over medium heat, cook the chopped bacon until crisp.
• Remove and drain on paper towels.

Caramelize the Onions:

• In the same skillet, cook the onions in the bacon fat until golden and caramelized.

Make the Custard:

• In a mixing bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth.

Assemble the Quiche:

• Spread the caramelized onions evenly over the bottom of the pre-baked crust.
• Sprinkle the cooked bacon and grated cheese over the onions.
• Pour the egg mixture over the bacon and cheese.

Bake the Quiche:

• Bake in the preheated oven for about 35-40 minutes, or until the custard is set and the top is lightly golden.
• Let the quiche cool for a few minutes before slicing.

Serve:

• Cut the quiche into wedges and serve warm. It pairs beautifully with a light salad or fresh fruit.

Notes

• For a lighter version, substitute half-and-half for the heavy cream.
• The quiche can be made vegetarian by omitting the bacon and adding vegetables like spinach or mushrooms.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keyword Classic Quiche Lorraine Recipe