Quiche Lorraine

While I don’t whip up quiche recipes frequently, every time I do, I like making Quiche Lorraine.  Its simplicity and deliciousness make it a favorite among my family and friends. The recipe is straightforward, featuring a buttery crust that cradles a savory filling of crispy bacon and gooey cheese, all crowned with a creamy custard.

What makes Quiche Lorraine particularly appealing is its versatility. It’s not just a breakfast or lunch option; it’s also a fantastic choice for serving as an appetizer at special gatherings or brunch parties. Its rich flavors and comforting texture make it a crowd-pleaser every time.

Whether served warm straight from the oven or at room temperature, Quiche Lorraine never fails to impress. Plus, it’s a convenient dish to have on hand as it keeps well in the refrigerator for several days, allowing for easy enjoyment whenever the craving strikes. So, if you’re looking for a tasty and fuss-free dish to add to your repertoire, Quiche Lorraine is definitely worth a try!

How to make Quiche Lorraine

Begin by preparing the crust. In a medium bowl, whisk together flour, sugar, and salt. Incorporate butter using a pastry blender, fork, or pastry processor until crumbs form. Add water and stir until incorporated.

Wrap the dough in plastic wrap, shape it into a rectangle, and refrigerate for 1 hour. On a lightly floured surface, roll the dough into an 8×16 inch (20x40cm) rectangle.

Line a 5×14 inch (12x36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.

Preheat the oven to 350°F (180°C). Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes. Remove the parchment paper and weights, and bake for 10 more minutes. Let it cool slightly on a cooling rack.

How to prepare the quiche filling

Cook the bacon over medium-high heat until crisp, then remove and drain on paper towels. In a medium bowl, whisk together eggs, salt, pepper, nutmeg, and chives. Add cream and milk, and whisk until well combined and air is incorporated.

Spread the cooked bacon and grated cheese over the crust, then pour the egg mixture over the cheese. Bake for 30-40 minutes until set and golden. Transfer to a cooling rack to cool slightly before serving.

Hope you try this delightful Quiche Lorraine. If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other quiche recipes you may like to try

This Crustless Zucchini Quiche is a delicious blend of fresh zucchini, creamy eggs, and gooey cheese, all without the heavy crust.

This Potato Crust Quiche is a healthy, delicious, and comforting dish perfect for breakfast, brunch, lunch, or even dinner.

These Filo Mini Quiches are a delightful option for appetizers or snacks, with an impressive appearance.

YOU MAY ALSO LIKE:
Tomato Basil Tart
Mini Tarts with Chicken
Spinach and Mushroom Quiche

Quiche Lorraine

3.50 from 2 votes

Quiche Lorraine is a great dish to serve for breakfast or lunch but it also makes a great appetizer for special occasions. Can be served warm or at room temperature and it keeps refrigerated for several days.

Servings 8 servings

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

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Ingredients

  

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Crust

• 1 ¼ cups (160g) all-purpose flour
• 1/2 tsp (3g) salt
• 1/2 tsp (3g) sugar
• 1/2 cup (113g) unsalted butter , chilled
• 3-4 tbsp (45-60ml) ice water

Filling

• 8 oz (225g) bacon , cut in small pieces
• 3 eggs
• 1/2 tsp (3g) salt
• 2 tbsp chives , chopped
• 1/2 tsp black pepper
• Pinch of nutmeg
• 1/2 cup (120ml) milk
• 1/2 cup (120g) heavy cream
• 1 cup (100g) Gruyere cheese , grated

Instructions

 

Prepare the crust.

• In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
• Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
• On a lightly floured surface roll the dough to a 8×16 in (20x40cm) rectangle.
• Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
• Preheat oven to 350F (180C).
• Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
• Remove the parchment paper and weights and bake for 10 minutes more.
• Let it cool slightly on a cooling rack.

Prepare the quiche filling.

• Cook the bacon over medium-high heat until crisp. Remove and drain on paper towels.
• In a medium bowl whisk the eggs with salt, pepper, nutmeg and chives. Add cream and milk and whisk until well combined and air is incorporated.
• Spread the cooked bacon and grated cheese over the crust. Pour the egg mixture over the cheese.
• Bake for 30-40 minutes until set and golden. Transfer to a cooling rack to cool slightly before serving.

Video

Nutrition

Serving: 1 serving out of 8Calories: 588kcalCarbohydrates: 22.4gProtein: 25.9gFat: 43.6gSaturated Fat: 21.6gCholesterol: 199mgSugar: 1.6g

Calories: 588kcal

Course: Appetizer, Main Course

Cuisine: French

Keyword: appetizer, breakfast recipes, brunch quiche, quiche, quiche lorraine