Classic Quiche Lorraine

Quiche Lorraine is a classic French dish that has captivated food lovers around the world with its rich flavors and creamy texture. This savory pie is not just a meal; it’s an experience, combining a delightful filling of eggs, cream, and cheese, enriched by crispy bacon and sautéed onions, all encased in a flaky, buttery pie crust. Whether served at a leisurely brunch, a light lunch, or as a comforting dinner, Quiche Lorraine proves to be versatile and satisfying in every setting. In this article, we will explore the intricacies of making this beloved recipe, delve into its history, and provide tips for perfecting your own quiche at home.

Discover the timeless delight of Quiche Lorraine, a classic French dish that brings together creamy custard, crispy bacon, and sautéed onions in a flaky pie crust. Perfect for any occasion, this savory quiche is easy to make at home with simple ingredients like eggs, cream, and cheese. Explore its rich history, learn essential cooking techniques, and find tips for creating your own delicious variations. Impress guests at brunch or enjoy a cozy dinner with this versatile recipe.

Print Recipe Pin Recipe

Ingredients

1 pre-made pie crust (9-inch)

6 large eggs

1 cup heavy cream

1 cup whole milk

1 cup grated Gruyère cheese (or Swiss cheese)

6 oz bacon or lardons, cooked and chopped

1 small onion, finely chopped

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg (optional)

Fresh chives or parsley, for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

Prepare the Pie Crust: Roll out the pre-made pie crust and fit it into a 9-inch pie dish. Prick the bottom of the crust with a fork and blind bake it for about 10 minutes. Remove from the oven and set aside to cool slightly.

Cook the Bacon and Onion: In a skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels. In the leftover fat, sauté the finely chopped onion until translucent and lightly browned. Set aside to cool.

Whisk the Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, Dijon mustard, salt, black pepper, and nutmeg until well combined.

Combine the Ingredients: Layer the cooked bacon, sautéed onions, and grated Gruyère cheese evenly on the bottom of the pre-baked pie crust. Slowly pour the egg mixture over the top, ensuring it’s evenly distributed.

Bake the Quiche: Place the prepared quiche in the oven and bake for about 30-35 minutes, or until the quiche is set in the center and lightly golden on top. A toothpick inserted should come out clean.

Cool and Serve: Allow the quiche to cool for about 10 minutes before cutting into wedges. Garnish with fresh chives or parsley if desired. Serve warm or at room temperature.

Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 6 servings