I remember the first time I served a Quiche Lorraine Recipe for a friend who arrived late on a rainy afternoon, the kitchen smelling of sautéed bacon and butter while the crust turned golden, and we ate warm slices with tea as light rain traced the window.
Why You’ll Love It
This quiche balances crisp, buttery pastry with a silky egg custard and smoky bacon, which makes it both comforting and refined; it is perfect for a relaxed weekend brunch, a simple dinner when paired with a salad, or to impress guests without complicated technique, and home bakers who like a pretty plated dish will appreciate how reliably it comes together.
Serves 6
Prep Time: 20 minutes |
Cook Time: 35 minutes |
Total Time: 55 minutes
Ingredients
- 1 store bought 9 inch pie crust or homemade equivalent
- 6 slices thick cut bacon, chopped
- 1 cup grated Gruyere cheese (about 110 g)
- 4 large eggs
- 1 cup heavy cream (240 ml)
- 1/2 cup whole milk (120 ml)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1 tablespoon butter for the pan
Instructions
- Preheat the oven to 375 F 190 C and place the pie crust into a 9 inch tart or pie pan, trimming any excess and crimping the edges for a tidy rim.
- Blind bake the crust for 10 minutes lined with parchment and pie weights then remove the weights and bake 5 minutes more until just set and lightly golden, cool slightly.
- While the crust bakes, cook the chopped bacon in a skillet over medium heat until crisp then drain on paper towels and reserve a tablespoon of the rendered fat to brush the crust if you like.
- Scatter the grated Gruyere evenly across the bottom of the parbaked crust, then sprinkle the crisp bacon over the cheese.
- Whisk together the eggs heavy cream whole milk salt pepper and nutmeg until smooth, strain through a fine sieve for extra silkiness if desired.
- Pour the custard mixture gently into the crust over the bacon and cheese, tapping the pan once on the counter to release air bubbles.
- Bake for 30 to 35 minutes until the center is just set and the top has a pale golden color, a slight wobble is okay because it will firm as it cools.
- Cool the quiche on a rack for at least 15 minutes before slicing to achieve clean wedges, garnish with fresh thyme and serve warm or at room temperature.
Recipe Variations
- Classic Gruyere and Caramelized Onion Add a layer of slowly caramelized onions beneath the cheese for a sweet savory depth.
- Mushroom and Thyme Swap half the bacon for sautéed cremini mushrooms and extra thyme for an earthy version.
- Spinach and Goat Cheese Stir in 1 cup wilted baby spinach and crumble 3 ounces goat cheese over the top for a tangy green quiche.
- Gluten Free Use a store bought or homemade almond flour crust and bake slightly longer at 375 F to ensure the crust sets.
Make Ahead: You can blind bake the crust and store it wrapped at room temperature for up to 24 hours, cook and refrigerate the bacon up to 48 hours ahead, or fully assemble and refrigerate the unbaked quiche covered for up to 24 hours then bake from cold adding a few extra minutes to the bake time; baked leftovers keep well refrigerated for 3 days and can be reheated gently in a low oven.
Frequently Asked Questions
Can I make Quiche Lorraine without cream A: Yes you can substitute half and half or a mix of milk and a smaller amount of cream but the texture will be slightly lighter and less rich than the classic version
How do I prevent a soggy bottom crust A: Blind bake the crust with weights until the edges start to set remove the weights and bake a few minutes more before adding the filling and avoid overfilling with wet ingredients
Can I freeze quiche A: Fully baked quiche freezes well wrapped tightly for up to 2 months thaw overnight in the fridge and reheat in a 350 F oven until warmed through
Quiche Lorraine Recipe
This quiche balances crisp, buttery pastry with a silky egg custard and smoky bacon, which makes it both comforting and refined; it is perfect for a relaxed weekend brunch, a simple dinner when paired with a salad, or to impress guests without complicated technique, and home bakers who like a pretty plated dish will appreciate how reliably it comes together.
Ingredients
- 1 store bought 9 inch pie crust or homemade equivalent
- 6 slices thick cut bacon, chopped
- 1 cup grated Gruyere cheese (about 110 g)
- 4 large eggs
- 1 cup heavy cream (240 ml)
- 1/2 cup whole milk (120 ml)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1 tablespoon butter for the pan
Instructions
- Preheat the oven to 375 F 190 C and place the pie crust into a 9 inch tart or pie pan, trimming any excess and crimping the edges for a tidy rim.
- Blind bake the crust for 10 minutes lined with parchment and pie weights then remove the weights and bake 5 minutes more until just set and lightly golden, cool slightly.
- While the crust bakes, cook the chopped bacon in a skillet over medium heat until crisp then drain on paper towels and reserve a tablespoon of the rendered fat to brush the crust if you like.
- Scatter the grated Gruyere evenly across the bottom of the parbaked crust, then sprinkle the crisp bacon over the cheese.
- Whisk together the eggs heavy cream whole milk salt pepper and nutmeg until smooth, strain through a fine sieve for extra silkiness if desired.
- Pour the custard mixture gently into the crust over the bacon and cheese, tapping the pan once on the counter to release air bubbles.
- Bake for 30 to 35 minutes until the center is just set and the top has a pale golden color, a slight wobble is okay because it will firm as it cools.
- Cool the quiche on a rack for at least 15 minutes before slicing to achieve clean wedges, garnish with fresh thyme and serve warm or at room temperature.
Conclusion
A Quiche Lorraine Recipe like this one feels both effortless and a little showy in the best way, offering a reliable balance of crisp pastry silky custard and savory bacon that works for breakfasts brunches casual dinners and special gatherings; trust the simple steps take the small styling touches like a thyme sprig to make it look inviting and then enjoy experimenting with cheeses and fillings as you grow more confident in the technique.
