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Classic Quiche Lorraine Recipe

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★★★★★

4.4 from 84 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/classic-quiche-lorraine-recipe/