Quiche Lorraine Recipe

Introduction

Quiche Lorraine is a classic French tart that combines a flaky pie crust with a rich, savory custard filled with bacon, cheese, and subtle spices. Perfect for brunch, lunch, or a light dinner, this elegant dish is both satisfying and versatile.

Ingredients

• 1 9-inch single pie crust
• 8 ounces bacon, cut into small pieces (approximately 6 slices)
• 1 large shallot, minced
• ⅛ teaspoon crushed red pepper flakes (optional)
• 4 large eggs
• 1 ½ cups half-and-half (or ¾ cup milk and ¾ cup heavy cream)
• ¼ teaspoon salt
• 1 teaspoon fresh ground black pepper
• ⅛ teaspoon grated nutmeg
• Pinch cayenne
• 4 ounces Gruyère cheese, grated (about 1 cup)
• ¾ ounce Parmesan, grated (about ¼ cup)
• 1 tablespoon chives, or thin sliced green onions
• Chopped parsley leaves for garnish

Instructions

1. Step 1: Prepare the pie crust by rolling out the dough on a lightly floured surface into a 14-inch round. Carefully transfer it to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough. Press firmly around the edges to create a raised rim. Refrigerate for 30 minutes, then freeze for 20 minutes.
2. Step 2: Preheat the oven to 375°F. Place the shell on a rimmed baking sheet and poke holes in the bottom and sides with a fork. Line with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and foil, then bake until lightly browned, about 10 minutes. Cool on a wire rack.
3. Step 3: Cook the bacon in a skillet over medium heat until crisp. Remove and drain on paper towels, reserving about ½ tablespoon of bacon grease in the pan.
4. Step 4: Sauté the minced shallot in the bacon grease until soft and translucent. Add crushed red pepper flakes if using and cook for 30 seconds. Remove from heat.
5. Step 5: In a bowl with a spout, whisk together eggs, half-and-half, salt, pepper, nutmeg, and cayenne until fully combined.
6. Step 6: Scatter cooked bacon, shallots, and Gruyère cheese evenly over the baked pie crust. Place the crust on the baking sheet in the oven.
7. Step 7: Slowly pour the egg mixture over the filling, filling to about ½-inch below the rim. Sprinkle grated Parmesan and chives on top.
8. Step 8: Bake for 40 to 50 minutes until the quiche is lightly golden. Test doneness by inserting a thin knife about 1 inch from the edge; it should come out clean. The center should be set but slightly jiggly.
9. Step 9: Allow the quiche to cool on a rack. Serve warm or at room temperature, garnished with chopped parsley.

Tips & Variations

• Use half Gruyère and half Swiss cheese for a milder flavor.
• Swap bacon for ham or sautéed mushrooms for a twist.
• For easier cleanup, line the baking sheet with parchment paper before placing the tart pan.
• Blind bake the crust well to avoid sogginess when adding the custard.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F for about 10 minutes or until warmed through. Quiche can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Gruyère is traditional, but you can substitute Swiss, Emmental, or even sharp cheddar depending on your taste preference.

Is it necessary to blind bake the crust?

Blind baking ensures the crust stays crisp and prevents it from becoming soggy when the custard is added. It’s recommended for best results.

Quiche Lorraine Recipe

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4.9 from 326 reviews

Quiche Lorraine is a classic French savory tart featuring a flaky pie crust filled with crispy bacon, sautéed shallots, and a rich custard of eggs and half-and-half, all enriched with nutty Gruyère and Parmesan cheeses. This versatile dish is perfect for brunch, lunch, or a light dinner, delivering comforting flavors and a creamy texture with a subtle hint of spice.

• Author: Rico
• Prep Time: 40 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Breakfast, Brunch, Lunch
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pie Crust

• 1 9-inch single pie crust

Filling

• 8 ounces bacon, cut into small pieces (approximately 6 slices)
• 1 large shallot, minced
• ⅛ teaspoon crushed red pepper flakes (optional)
• 4 large eggs
• 1 ½ cups half-and-half (or 3/4 cup milk and 3/4 cup heavy cream)
• ¼ teaspoon salt
• 1 teaspoon fresh ground black pepper
• ⅛ teaspoon grated nutmeg
• Pinch cayenne pepper
• 4 ounces Gruyère cheese, grated (about 1 cup)
• ¾ ounce Parmesan cheese, grated (about ¼ cup)
• 1 tablespoon chives or thin sliced green onions
• Chopped parsley leaves for garnish

Instructions

1. Prepare the pie crust: If using a 9-inch tart pan, roll out the dough on a lightly floured surface into a 14-inch round. Carefully wrap the dough around the rolling pin and unroll it over the pan. Lift the edges up, easing the dough into the bottom corners of the pan. Gently press the dough into the bottom and sides, trimming excess. Firmly press the dough upward along the sides to increase the rim height. Refrigerate for 30 minutes, then freeze for 20 minutes.
2. Blind bake the crust: Preheat oven to 375°F. Place the prepared pastry shell on a rimmed baking sheet. Poke a few holes in the bottom and sides with a fork. Line with doubled aluminum foil, pressing to mold to the sides. Fill with pie weights or dried beans covering the bottom and partially up the sides. Bake for 20 minutes. Remove foil and weights and bake an additional 10 minutes until light brown. Transfer to a wire rack to cool. Keep oven at 375°F.
3. Cook the bacon and shallots: In a skillet over medium heat, fry the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Remove all but ½ tablespoon bacon grease from the pan. Add shallots and cook, stirring frequently, until soft and translucent. Add crushed red pepper flakes, sauté 30 seconds. Remove from heat.
4. Prepare the custard mixture: In a bowl with a spout, whisk together eggs, half-and-half, salt, black pepper, nutmeg, and cayenne until blended and smooth.
5. Assemble the quiche: Place baked crust back on rimmed baking sheet. Evenly scatter cooked bacon, sautéed shallots, and grated Gruyère cheese over crust bottom. Slowly and gently pour the egg mixture over the filling to about ½ inch below the rim. Sprinkle shredded Parmesan and chives on top.
6. Bake the quiche: Bake at 375°F for 40 to 50 minutes until quiche is light golden brown. To test doneness, insert a thin knife 1-inch from the edge; it should come out clean. The center should feel set but slightly soft and a bit jiggly.
7. Cool and serve: Transfer quiche to a wire rack to cool. Serve slightly warm or at room temperature, garnished with chopped parsley if desired.

Notes

• Using a tart pan with a removable bottom helps with easy removal.
• If you don’t have pie weights, dried beans or rice work well for blind baking.
• The custard can be adjusted with milk or cream ratios depending on desired richness.
• Gruyère provides a nutty flavor, but Swiss or Emmental cheese can be substituted.
• Let the quiche cool slightly before slicing for cleaner cuts.
• Leftovers can be refrigerated up to 3 days and reheated gently.

Keywords: Quiche Lorraine, bacon quiche, savory tart, brunch recipe, French quiche, Gruyère cheese quiche