Classic Quiche Lorraine Recipe

Introduction

Classic Quiche Lorraine is a rich and savory French tart filled with crispy bacon, onions, and creamy custard. This timeless dish makes a perfect brunch, lunch, or light dinner option. Its buttery crust and silky filling will delight any palate.

Ingredients

• 1 pie crust (1 frozen crust or 1/2 recipe for double pie crust)
• 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
• 1/2 yellow onion, diced
• 1 cup shredded cheese (sharp white cheddar or Gruyere)
• 1 3/4 cups half and half (or equal parts whole milk and heavy cream)
• 4 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 1/4 tsp smoked paprika
• 1/8 tsp ground nutmeg
• 1 tbsp chopped parsley or chives (optional garnish)
• 1 egg white

Instructions

1. Step 1: Prepare the pie crust by rolling it out to 12 inches on a lightly floured surface or between parchment papers. Transfer to a tart or deep pie pan, pressing the dough into the pan. Freeze for about 30 minutes while you preheat the oven to 350˚F with the rack in the middle.
2. Step 2: Remove the crust from the freezer. Blind bake it by poking the bottom with a fork every inch, then lining it with parchment or foil that extends above the edges. If using a removable-bottom tart pan, place it on a rimmed baking sheet and fill with pie weights 3/4 full. Bake for 35-40 minutes until mostly baked and lightly golden.
3. Step 3: Remove from the oven, lift out the pie weights and parchment. Brush the inside of the crust with whisked egg white to prevent sogginess.
4. Step 4: Meanwhile, heat a skillet over medium heat and sauté the bacon until crisp and fat is rendered. Remove bacon with a slotted spoon. Add the diced onion to the bacon fat and cook until golden. Combine onions and bacon on a plate.
5. Step 5: In a large bowl, whisk eggs then add half and half, salt, pepper, paprika, and nutmeg. Whisk for about a minute to incorporate air. Stir in cheese, bacon, and onions.
6. Step 6: Pour the filling into the prebaked crust, then bake in the 350˚F oven for 50-55 minutes. The quiche is done when a knife inserted in the center comes out clean and the center jiggles slightly.
7. Step 7: Remove from oven and let cool 10-15 minutes to set slightly before slicing. Garnish with chopped parsley or chives if desired.

Tips & Variations

• Use Gruyere cheese for an authentic flavor, or mix cheddar with Swiss for a different twist.
• Blind baking the crust thoroughly helps avoid a soggy bottom.
• For a lighter custard, substitute half and half with whole milk, but the texture will be less rich.
• Add sautéed mushrooms or spinach for a vegetable variation.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a 350˚F oven for 10-15 minutes or in a microwave until warmed through. Quiche can also be frozen after baking; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat instead of bacon?

Yes, cooked ham or pancetta are great alternatives that complement the flavors well.

Do I have to blind bake the crust?

Blind baking helps keep the crust crisp by preventing it from becoming soggy from the custard filling. It’s highly recommended for the best texture.

Classic Quiche Lorraine Recipe

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Classic Quiche Lorraine is a savory French tart featuring a flaky pie crust filled with a rich custard of eggs, half and half, crispy bacon, sautéed onions, and sharp shredded cheese. This timeless dish is perfect for brunch, lunch, or a light dinner, boasting a creamy texture with smoky, cheesy, and aromatic flavors balanced by a golden, buttery crust.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Breakfast, Brunch, Lunch
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pie Crust

• 1 pie crust (1 frozen crust or 1/2 recipe for double pie crust)

Filling

• 1/2 lb bacon, chopped into 1/2 inch pieces
• 1/2 yellow onion, diced
• 1 cup shredded cheese (sharp white cheddar or Gruyere)
• 1 3/4 cup half and half (or equal parts whole milk and heavy cream)
• 4 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 1/4 tsp smoked paprika
• 1/8 tsp ground nutmeg
• 1 Tbsp chopped parsley or chives (optional garnish)
• 1 egg white (for brushing crust)

Instructions

1. Prepare the Pie Crust: Roll out one pie crust to 12 inches on a lightly floured surface or between parchment sheets. Transfer to a tart pan or deep pie pan and press gently with your fingers to shape the crust to the pan. Place in the freezer for about 30 minutes while preheating the oven to 350˚F with rack in the middle.
2. Pre-Bake the Crust: Remove the crust from the freezer, prick the bottom every inch with a fork, then line with parchment paper or foil, folding edges to cover edges of the pan. If using a removable bottom tart pan, place it on a rimmed baking sheet. Fill with pie weights about 3/4 full. Bake for 35-40 minutes until mostly baked through and lightly golden. Remove from oven, discard pie weights and parchment, then brush the crust interior with a whisked egg white to seal the crust and prevent sogginess.
3. Make the Savory Filling: While crust is baking, heat a large skillet over medium heat. Sauté the chopped bacon until fat renders and bacon is crispy. Remove bacon to a plate with a slotted spoon. Add diced onions to bacon fat and cook, stirring frequently, until golden brown. Combine onions with bacon on the plate.
4. Prepare the Custard Mixture: In a large bowl, whisk the eggs vigorously, then add half and half along with salt, pepper, smoked paprika, and nutmeg. Whisk for about one minute to incorporate air. Stir in shredded cheese, crisp bacon, and sautéed onions.
5. Assemble and Bake the Quiche: Pour the filling evenly into the pre-baked pie crust. Bake in the 350˚F oven for 50-55 minutes or until a knife inserted in the center comes out clean and the center jiggles slightly. The quiche will finish cooking as it rests.
6. Cool and Serve: Remove the quiche from the oven and allow it to cool 10-15 minutes to set. Garnish with chopped parsley or chives if desired, then slice and serve warm or at room temperature.

Notes

• Use Gruyere cheese for the classic quiche Lorraine flavor, or sharp cheddar for a sharper taste.
• Blind baking the crust and brushing it with egg white prevents sogginess from the custard filling.
• Pie weights can be dried beans or rice if you don’t have specialized weights.
• Let the quiche cool slightly before serving so it sets properly for easier slicing.
• Leftovers keep well refrigerated and can be served cold or reheated gently.

Keywords: Classic quiche lorraine, bacon quiche, savory tart, brunch recipes, French quiche, easy quiche recipe