Quiche Lorraine Recipe
Classic Quiche Lorraine with crispy bacon and creamy custard wrapped in a flaky crust.
There's something delightfully comforting about the savory aroma of a warm Quiche Lorraine wafting through the kitchen. The subtle richness of cream and eggs, the irresistible crisp of bacon, and the delicate flakiness of a homemade pie crust create a symphony of textures and flavors that please any palate. It's the kind of dish that simply says 'welcome home.'
Hailing from the Lorraine region of France, this quiche is a timeless staple that has found a beloved place in brunch menus worldwide. A personal favorite in my family, this quiche brings back memories of leisurely Sunday mornings spent around a table filled with laughter and good food.
What sets this recipe apart is the little trick of pre-baking the crust just enough to maintain its bottom-line integrity against the custard filling. This ensures that your finished quiche has a perfectly crisp base without any unwanted sogginess. Pair this with an easy-to-make custard that balances rich cream with a touch of nutmeg, and you've got a dish that's both simple and sophisticated.
Serve it warm for a weekend brunch, or enjoy it cold for a light lunch paired with a crisp green salad. It's versatile enough to adapt to your schedule, making it a go-to for special occasions or everyday indulgence.
Step-by-Step
- 01Step 1 / 6
Preheat your oven to 375°F (190°C).
In a large bowl, combine flour and salt.
Cut in butter until the mixture resembles coarse crumbs.
Stir in ice water, a tablespoon at a time, until dough forms.
- 02Step 2 / 6
Roll out the dough on a lightly floured surface to fit a 9-inch pie pan.
Gently ease the crust into the pan, trim excess, and flute the edges.
Chill for 15 minutes.
- 03Step 3 / 6
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake in the preheated oven for 15 minutes.
Remove weights and paper, then bake for an additional 5 minutes.
Let cool.
- 04Step 4 / 6
In a skillet over medium heat, cook bacon until crisp.
Remove and drain on paper towels.
Once cooled, crumble bacon.
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- 05Step 5 / 6
In a mixing bowl, whisk together cream, eggs, nutmeg, salt, and pepper until smooth.
Stir in the grated Gruyère and crumbled bacon.
- 06Step 6 / 6
Pour the filling into the prepared crust.
Bake for 25 to 30 minutes, or until the quiche is set and lightly golden on top.
Let it rest for 10 minutes before serving.
Chef Tips
- •Use chilled butter for a flakier crust.
- •Blind baking the crust prevents it from getting soggy.
- •Allow the bacon to cool before crumbling to prevent burns.
- •Grate your own Gruyère for a smoother melt.
- •Resting the quiche after baking allows it to firm up, making slicing easier.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the quiche a day in advance. Simply bake it, let it cool, and refrigerate. Reheat before serving.
What can I substitute?+
For a vegetarian version, swap the bacon for sautéed mushrooms or spinach. Use frozen pie crust to save time.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven until warm.
