Quiche Lorraine Recipe
Quiche Lorraine is a classic French dish made with a buttery crust, smoky bacon, creamy custard, and melted Gruyère cheese. Perfect for brunch, lunch, or dinner, it’s elegant yet simple, with flavors that everyone loves.
Ingredients
- For the crust
- 1 9- inch pie dough store-bought or homemade, chilled
- 1 sheet of parchment paper + pie weights or dried beans for blind baking
- For the filling
- 6 slices bacon chopped into small pieces
- 1 small yellow onion finely chopped
- 4 large eggs room temperature
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups Gruyère cheese shredded (or Swiss cheese as a substitute)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg optional, adds warmth
Instructions
- Prepare the crust (15 minutes + chilling)
- Roll out pie dough into a 9-inch tart pan or pie dish.
- Line with parchment paper, fill with pie weights or dried beans, and blind bake at 375°F (190°C) for 15 minutes.
- Remove weights and parchment, then bake another 10 minutes until lightly golden.
- Cook the bacon and onion (10 minutes)
- In a skillet over medium heat, cook chopped bacon until crisp. Remove and drain on paper towels.
- In the bacon drippings, sauté onion until soft and translucent.
- Make the custard filling (5 minutes)
- In a large bowl, whisk the eggs, cream, and milk until smooth.
- Season with salt, pepper, and nutmeg.
- Assemble the quiche (5 minutes)
- Spread bacon and onions evenly over the baked crust.
- Sprinkle shredded Gruyère on top.
- Pour custard mixture over the filling.
- Bake the quiche (35–40 minutes)
- Bake at 375°F (190°C) until the filling is just set and the top is lightly golden.
- A knife inserted in the center should come out mostly clean, with just a slight jiggle.
- Cool and serve (10 minutes)
- Let quiche rest for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Blind baking the crust is essential to avoid sogginess.
- Quiche can be made ahead and served cold or reheated.
- For best texture, allow the quiche to cool before slicing.
- Wrap leftovers tightly in plastic wrap and refrigerate for up to 4 days, or freeze for up to 2 months.