Classic Quiche Lorraine Recipe with Rich Bacon and Creamy Filling

Why You’ll Love This Quiche Lorraine

There’s something truly special about a homemade Quiche Lorraine that makes it stand out among savory tarts. This classic French dish combines a flaky pastry crust with a rich, creamy filling that’s packed with smoky bacon and melted cheese. Whether you’re hosting a brunch, planning a special dinner, or simply treating yourself to a delicious meal, this quiche delivers on both taste and versatility.

One of the best things about this Quiche Lorraine is how surprisingly easy it is to prepare. With straightforward steps and common ingredients, you can create an impressive dish that looks like it came from a gourmet bakery. The total preparation time might be around 2 hours and 50 minutes, but most of that is hands-off time while the crust chills and the quiche bakes to perfection.

The nutritional profile of this dish offers a good balance of protein and flavor. Each serving provides approximately 363 calories with 13 grams of protein, making it a satisfying meal that will keep you full for hours. The combination of eggs, bacon, and cheese creates a creamy filling that’s rich enough to feel indulgent while still being a reasonable part of a balanced diet.

What truly makes this recipe special is its versatility. While the traditional Quiche Lorraine features bacon and cheese, you can easily customize it to suit your preferences or dietary needs. It can be served hot or cold, making it perfect for breakfast, brunch, lunch, or even a light dinner. The dish reheats beautifully, so it works wonderfully for meal prep or entertaining.

The beauty of Quiche Lorraine lies in its simplicity just a few quality ingredients come together to create something truly extraordinary.

Essential Ingredients for Quiche Lorraine

Before you start cooking, gather all the necessary ingredients for this classic French dish. The beauty of Quiche Lorraine is in its simplicity it requires just a handful of basic ingredients that you likely already have in your kitchen, making it accessible even for beginner cooks.

Complete Ingredient List

• 1 refrigerated or frozen 9-inch deep dish pie crust (or homemade equivalent)
• 1/2 pound bacon, cut into 1/2 inch pieces
• 1/2 cup diced onion
• 1 cup shredded cheese (sharp white cheddar or Gruyere preferred)
• 1 3/4 cups half and half (or equal parts whole milk and heavy cream)
• 4 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground nutmeg
• 1 tablespoon chopped parsley or chives for garnish (optional)
• 1 egg white (for brushing the crust)

Ingredient Notes

When it comes to the cheese in your Quiche Lorraine, Gruyère is the traditional choice, offering a nutty flavor that melts beautifully. However, sharp white cheddar works wonderfully too, providing a more robust taste that complements the smoky bacon. If you’re feeling adventurous, you could even try a blend of both cheeses for added complexity.

The combination of smoked paprika and nutmeg in this recipe adds a subtle depth of flavor that distinguishes this Quiche Lorraine from simpler versions. These spices work behind the scenes to enhance the overall taste without overpowering the star ingredients.

How to Prepare the Perfect Quiche Lorraine: Step-by-Step Guide

Creating the perfect Quiche Lorraine is easier than you might think. Follow this detailed step-by-step guide to achieve a golden, flaky crust with a rich filling that will impress your family and friends.

Preparing the Crust

Start by preparing and chilling the pie crust. Press your refrigerated or frozen pie crust into a tart pan with a removable bottom. This type of pan makes serving much easier later on. Once the crust is in place, pop it in the freezer for about 30 minutes. This chilling step helps prevent the crust from shrinking during baking.

While the crust is chilling, preheat your oven to 350 degrees Fahrenheit. When the crust is properly chilled, remove it from the freezer and poke the bottom with a fork several times. This technique, called docking, allows steam to escape and prevents the crust from puffing up during baking.

Line the crust with parchment paper or foil, then add pie weights or dried beans to weigh it down. If you don’t have pie weights, dried beans, peas, or rice make excellent substitutes. Bake the weighted crust for 35-40 minutes until it’s lightly golden. Once done, carefully remove the weights and parchment, then brush the crust interior with beaten egg white. This extra step creates a barrier that helps prevent sogginess when you add the filling later.

Preparing the Filling

While the crust is blind baking, cook the bacon over medium heat until it reaches your desired level of crispiness. Once cooked, transfer the bacon to paper towels to drain excess fat. Reserve about 1 tablespoon of the bacon fat in the skillet this will add incredible flavor to your onions.

In the same skillet with the reserved bacon fat, sauté the diced onions until they’re beautifully caramelized. This process takes about 5-7 minutes and develops a sweet flavor that perfectly complements the smoky bacon. Once caramelized, combine the onions with the cooked bacon and set aside.

Assembling and Baking

In a mixing bowl, whisk together the eggs, half and half, salt, pepper, paprika, and nutmeg until the mixture is slightly airy. This aeration helps create a lighter texture in the final quiche. Gently stir in the cheese, bacon, and caramelized onions, being careful not to deflate the egg mixture.

Pour the filling into the prebaked crust, distributing the ingredients evenly. If you’re using a frozen pie crust, remember to reduce the half and half to 1 1/4 cups to prevent overflow during baking.

Bake the quiche at 350 degrees Fahrenheit for about 50 minutes. The quiche is done when it’s set with a slight jiggle in the center and a knife inserted into the middle comes out clean. This is an important step to ensure your Quiche Lorraine has the perfect texture.

Allow the quiche to cool for 10-15 minutes before slicing. This resting time allows the custard to set completely, making it easier to cut clean, beautiful slices. If desired, garnish with fresh chopped parsley or chives before serving to add a pop of color and freshness.

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Dietary Substitutions to Customize Your Quiche Lorraine

One of the wonderful aspects of Quiche Lorraine is its adaptability to various dietary needs and preferences. Whether you’re accommodating allergies, following a specific diet, or simply want to experiment with different flavors, there are plenty of substitutions you can make without compromising the essence of this classic dish.

Protein Alternatives

• Turkey bacon: A leaner option that still provides that smoky flavor with less fat and fewer calories.
• Smoked tofu: An excellent vegetarian alternative that mimics the smoky quality of bacon while adding plant-based protein.
• Ham or prosciutto: If you prefer a different meat flavor, these work well and can be lower in fat than traditional bacon.
• Mushrooms: For a vegetarian option, sautéed mushrooms provide a meaty texture and umami flavor.

Dairy Modifications

For those with dairy restrictions or preferences, there are several ways to adapt this recipe:

• Replace the half and half with a plant-based alternative like almond, soy, or oat milk for a dairy-free version.
• Use vegan cheese shreds made from nuts or soy instead of traditional cheese.
• The egg wash for the crust can be substituted with a mixture of maple syrup and plant milk for a similar sealing effect.

Crust Variations

The crust is another component that can easily be customized:

• Gluten-free crust: Use a pre-made gluten-free pie crust or make your own with a blend of gluten-free flours.
• Vegetable crust: For a low-carb option, try a crust made from finely grated vegetables like cauliflower or zucchini.
• Crustless option: Simply grease your pan well and pour the filling directly in for a grain-free version that’s perfect for those following keto or paleo diets.

The beauty of cooking is making a recipe your own. Don’t be afraid to experiment with ingredients that match your taste preferences and dietary needs.

Mastering Quiche Lorraine: Advanced Tips and Variations

Once you’ve mastered the basic Quiche Lorraine recipe, you might want to refine your technique or try some interesting variations. These advanced tips and creative ideas will help you elevate your quiche-making skills and impress your guests with this versatile dish.

Professional Techniques

Blind baking your crust thoroughly is perhaps the most crucial step in preventing a soggy bottom. Many home cooks rush this step, but taking the time to ensure your crust is golden and partially set before adding the filling makes a world of difference in the final texture. Using a metal tart pan rather than glass or ceramic also promotes even heat distribution, resulting in a more uniformly baked crust.

Another professional technique is to slightly underbeat your egg mixture. Whisking just until combined (rather than until frothy) results in a creamier, more custard-like texture. Overbeating incorporates too much air, which can cause the quiche to puff excessively and then collapse during cooling.

Flavor Variations

While the traditional Quiche Lorraine is delicious on its own, these flavor variations can add an exciting twist:

• Caramelized leeks and thyme: Replace onions with leeks and add fresh thyme for a more refined flavor profile.
• Smoked salmon and dill: Omit the bacon and add flaked smoked salmon with fresh dill for an elegant brunch option.
• Mediterranean style: Incorporate sun-dried tomatoes, olives, and feta cheese for a Greek-inspired variation.
• Autumn harvest: Add roasted butternut squash and sage for a seasonal version perfect for fall gatherings.

Make-Ahead Strategies

One of the best features of Quiche Lorraine is how well it lends itself to advance preparation. You can make the crust and filling separately and store them in the refrigerator for up to 24 hours before assembling and baking. This is particularly useful when entertaining, as it allows you to do most of the work ahead of time.

For even more convenience, fully bake the quiche and refrigerate it. It reheats wonderfully and actually tastes even better the next day as the flavors have more time to meld together. This makes it an excellent option for meal prep or for serving at brunches where you want to minimize last-minute cooking.

Perfect Presentation

The visual appeal of your quiche is almost as important as its taste. For a professional-looking finish, consider these presentation tips:

• Use a sharp, hot knife to cut clean slices. Running the knife under hot water and drying it before each cut helps achieve perfect edges.
• Garnish with fresh herbs that complement the flavors inside. Parsley, chives, or even tarragon add a fresh pop of color.
• A light dusting of smoked paprika or nutmeg around the edges can highlight the spices within the filling.
• Serve with a simple side salad dressed with a light vinaigrette to balance the richness of the quiche.

How to Store Quiche Lorraine: Best Practices

Proper storage of your Quiche Lorraine ensures that you can enjoy every last slice at its best quality. Whether you have leftovers or you’ve made the quiche ahead for future meals, following these storage guidelines will maintain its delicious flavor and ideal texture.

Refrigeration

For short-term storage, keep your Quiche Lorraine in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To preserve the crust’s crispness as much as possible, let the quiche cool completely before covering and refrigerating. If you plan to serve the quichecold or at room temperature, storing it this way works perfectly.

Freezing

Quiche Lorraine freezes exceptionally well, making it an excellent option for make-ahead meals. To freeze, wrap the quiche tightly in plastic wrap, followed by a layer of aluminum foil. This double protection prevents freezer burn and preserves the flavors. When properly stored, your quiche can be frozen for up to three months without significant loss of quality.

For added convenience, consider freezing individual slices. This allows you to thaw exactly what you need for a quick lunch or dinner. Wrap each slice separately in plastic wrap before placing them in a freezer-safe bag or container.

Thawing and Reheating

When you’re ready to enjoy your frozen quiche, the best method is to thaw it overnight in the refrigerator. Once thawed, reheat it in the oven at 200 degrees Fahrenheit, covered with foil, for about 30 minutes or until warmed through. This gentle reheating method preserves the creamy filling while crisping up the crust.

If you’re reheating refrigerated quiche rather than frozen, a shorter time in the oven at a slightly higher temperature (about 325 degrees Fahrenheit for 10-15 minutes) works well. Avoid using the microwave for reheating if possible, as it tends to make the crust soggy and can cause the egg filling to become rubbery.

Meal Prep Considerations

Incorporating Quiche Lorraine into your meal prep routine can save you time during busy weekdays. Consider making it over the weekend and storing it in portion-sized containers for easy grab-and-go breakfasts or lunches. The balanced nutritional profile makes it a satisfying choice that will keep you energized throughout the day.

FAQs: Frequently Asked Questions About Quiche Lorraine

Quiche Lorraine

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🥧 Enjoy a rich and creamy filling paired with crispy bacon in this classic Quiche Lorraine.
🍳 Perfect for breakfast, brunch, or any meal, offering a delicious balance of savory flavors and flaky crust.

• Total Time: 2 hours 50 minutes
• Yield: 8 servings

Ingredients

– 1 refrigerated or frozen 9-inch deep dish pie crust (or homemade equivalent)

– 1/2 pound bacon, cut into 1/2 inch pieces

– 1/2 cup diced onion

– 1 cup shredded cheese (sharp white cheddar or Gruyere preferred)

– 1 3/4 cups half and half (or equal parts whole milk and heavy cream)

– 4 large eggs

– 1/2 teaspoon kosher salt

– 1/4 teaspoon ground black pepper

– 1/4 teaspoon smoked paprika

– 1/8 teaspoon ground nutmeg

– 1 tablespoon chopped parsley or chives for garnish (optional)

– 1 egg white for brushing the crust

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Instructions

1-Preparing the Crust: Start by preparing and chilling the pie crust. Press your refrigerated or frozen pie crust into a tart pan with a removable bottom. This type of pan makes serving much easier later on. Once the crust is in place, pop it in the freezer for about 30 minutes. This chilling step helps prevent the crust from shrinking during baking.

2-Preparing the Crust: While the crust is chilling, preheat your oven to 350 degrees Fahrenheit. When the crust is properly chilled, remove it from the freezer and poke the bottom with a fork several times. This technique, called docking, allows steam to escape and prevents the crust from puffing up during baking.

3-Preparing the Crust: Line the crust with parchment paper or foil, then add pie weights or dried beans to weigh it down. If you don’t have pie weights, dried beans, peas, or rice make excellent substitutes. Bake the weighted crust for 35-40 minutes until it’s lightly golden. Once done, carefully remove the weights and parchment, then brush the crust interior with beaten egg white. This extra step creates a barrier that helps prevent sogginess when you add the filling later.

4-Preparing the Filling: While the crust is blind baking, cook the bacon over medium heat until it reaches your desired level of crispiness. Once cooked, transfer the bacon to paper towels to drain excess fat. Reserve about 1 tablespoon of the bacon fat in the skillet this will add incredible flavor to your onions.

5-Preparing the Filling: In the same skillet with the reserved bacon fat, sauté the diced onions until they’re beautifully caramelized. This process takes about 5-7 minutes and develops a sweet flavor that perfectly complements the smoky bacon. Once caramelized, combine the onions with the cooked bacon and set aside.

6-Assembling and Baking: In a mixing bowl, whisk together the eggs, half and half, salt, pepper, paprika, and nutmeg until the mixture is slightly airy. This aeration helps create a lighter texture in the final quiche. Gently stir in the cheese, bacon, and caramelized onions, being careful not to deflate the egg mixture.

7-Assembling and Baking: Pour the filling into the prebaked crust, distributing the ingredients evenly. If you’re using a frozen pie crust, remember to reduce the half and half to 1 1/4 cups to prevent overflow during baking.

8-Assembling and Baking: Bake the quiche at 350 degrees Fahrenheit for about 50 minutes. The quiche is done when it’s set with a slight jiggle in the center and a knife inserted into the middle comes out clean. This is an important step to ensure your Quiche Lorraine has the perfect texture.

9-Assembling and Baking: Allow the quiche to cool for 10-15 minutes before slicing. This resting time allows the custard to set completely, making it easier to cut clean, beautiful slices. If desired, garnish with fresh chopped parsley or chives before serving to add a pop of color and freshness.

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Notes

🍴 Use a tart pan with a removable bottom for easier serving.
🥚 Brushing the crust with egg white prevents sogginess.
❄️ Bake in advance and refrigerate or freeze; reheat before serving for convenience.

• Author: Brandi Oshea
• Prep Time: 20 minutes (plus chilling time)
• Chilling and pre-baking crust: 2 hours
• Cook Time: 50 minutes
• Category: Quiche
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 363 kcal
• Sugar: 1 g
• Sodium: 567 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 13 g
• Cholesterol: 131 mg