Quiche Lorraine

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Homemade Quiche Lorraine features farm-fresh eggs, bacon, and Gruyère cheese. Paired with a light and flakey crust, this classic combination of flavors will have everyone asking for the recipe! Serve it hot, warm, or cold as a breakfast or brunch centerpiece.

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What is Quiche Lorraine?

Quiche Lorraine is a type of French tart that was popularized in the United States around the 50s. It was the spark that ignited America’s newfound love of quiche. Originally made up of a flakey pie crust and a savory egg filling, the only other additions were heavy cream and bacon.

In more recent years, Gruyère cheese has become another commonly used ingredient. My family loves cheese (I mean, who doesn’t?), so rest assured I have added a healthy serving to this quiche! Cheese also makes the recipe slightly more forgiving, which is always a plus.

When it comes to quality and flavor, quiche Lorriane is regarded as the benchmark for all other quiches. Any variations on this recipe are technically no longer considered quiche Lorraine. But you know in a house my size, I’m going to use whatever we have in the refrigerator!

Quiche crust vs pie crust

Okay, let’s get down to the nitty-gritty of what makes a quiche extra special. Spoiler alert, it’s the crust! You can absolutely get away with using a standard pie crust for this quiche recipe, especially if you have some in the freezer from making pie dough in bulk.

But, quiche crusts differ slightly from standard American pie crusts in their fat-to-flour ratio. A traditional quiche crust contains a 2:1 ratio of flour to fat, making it crumbly, crispy, and soft. This is known as a shortcrust, and it means your fork will glide right through it as you dig in. Typical pie crusts have a slightly higher ratio of fat-to-flour which make them ultra flaky for the tops of apple pies. A shorter crust will be able to stand the weight of the eggs on top without becoming a squishy mess. 

If you’re looking to create the most authentic quiche Lorraine, I suggest going for a shortcrust. If you’re looking to save time, just use whatever is in your freezer or at the store. Just be sure to give your crust ample time to thaw, preferably in the fridge. Rushing a pie crust to thaw or unroll is just going to cause tearing. Sure you can fix it with some water or egg wash and push it back together, but this only works 60% of the time. 

Ingredients you’ll need for quiche Lorraine

The great thing about quiche Lorraine is how short and sweet the ingredient list is. Here’s what you’ll need:

  • Pie crust – Quiche only requires one crust. Shortcrust is in the recipe below, or use typical pie crust.
  • Bacon – Cut your cooked bacon into small strips or pieces to evenly disperse it throughout the filling. I crumble my cooked bacon with a gloved hand once cool. No regular bacon? The next best substitutes are ham or turkey bacon.
  • Eggs – Opt for high-quality eggs as they are the primary component of quiche. Large, farm-fresh eggs offer a better texture and flavor than store-bought. And have you ever noticed the color difference in the yolks?! That’s because store-bought eggs are washed in bleach which gets into the egg. Yuck! 
  • Cream – Use all heavy cream. It makes the finished product rich, silky, and fluffy.
  • Onion – Although not technically a traditional quiche Lorraine ingredient, I love adding onions in for a savory, slightly sweet component. A yellow onion will give you the sweetest taste, but white onion works as well. Just be sure to sauté them slightly in the leftover bacon grease to remove the pungent taste and smell of raw onions. 
  • Gruyère – The most classic cheese variety for quiche Lorraine is Gruyère, but Swiss cheese, sharp cheddar, or mozzarella make great replacements.
  • Salt & Pepper – Be careful not to go overboard with the salt since we’re already adding bacon and cheese.

What cast iron can pie or quiches be cooked in?

Most pies can be cooked in a 10-inch skillet. Lodge also makes a really beautiful pie plate out of cast iron. But you don’t have to purchase the pie plate specifically. Any 10-inch skillet will do. And while this recipe requires a blind bake on the crust, not all recipes will. Which means there is no pre-heating involved. With this recipe, you’ll actually want to cool the entire skillet down before placing the crust in it to bake, or you’ll end up with a soupy buttery mess.

Cast Iron Pie Pan

Can’t help yourself and want to add this beauty to your collection? I can’t blame you. With an edge that beautiful, the edge to your pies can be a bit more… rustic. 😉

How to make quiche Lorraine

Don’t be intimidated by how perfect a finished quiche appears. It’s actually really simple to make! Check out this detailed collage and printable instructions if it’s your first time making quiche Lorraine.

Is it a quiche or a frittata?

Ever wonder what the difference is? It’s all in the crust! A frittata is all egg and fillings, no crust. A quiche will have a shortcrust or a pie crust.

Egg filling

  1. We’re going to start seemingly backwards. If making your crust by hand, do that first. Then while it is resting in the refrigerator before rolling out, we will make the filling.
  2. Heat the 10-inch skillet over medium and cook the bacon until the fat is rendered and the texture is crispy. Drain on a paper towel lined plate.
  3. Add the diced onions to the skillet, and cook them in the bacon fat until they are tender and nearly translucent. Transfer them to a small plate as well. Allow the skillet to cool and wipe away any excess grease from the skillet. Once the skillet is cool to the touch, continue with the pie crust instructions below.
  4. While the crust is blind baking, mix the eggs cream, salt and pepper in a large bowl with a whisky until the eggs are completely broken. There should be no egg hanging on your whisk when you pick it up. Allow it to sit undisturbed until your crust is done. This gives the salt time to help break down the egg, making a fluffier end result.
  5. Stir in the shredded cheese, bacon, and onions, then pour the filling into the crust. Top with a few shreds of cheese if you would like.
  6. Return the quiche Lorraine to the oven at 325F for about 55 minutes. The outside will be slightly golden in color, set to the eye, and the center will appear slightly tender. Let it cool about 10 minutes before serving.

Pie crust

  1. Whether you use store-bought or homemade pie dough, roll it out on a floured surface until it reaches 12-inches in diameter. Transfer the dough to a 10-inch skillet or pie pan, pressing the pastry into the crevices with your fingers.
  2. Preheat your oven to 400F with the rack in the middle, and let the pie crust chill in the freezer for about 30 minutes. Be sure to prick the bottom of the pie crust so it doesn’t puff from air as it bakes.
  3. After 30 minutes, remove the crust from the freezer and line it with parchment paper, letting a few inches hang over the edge.
  4. Fill the lined pie crust with pie weights, dried beans, or dried peas, then blind bake at 400F for 15 minutes, or until the crust is a light golden color.
  5. Remove the weights and parchment paper, then brush the inside with an egg wash. This step is optional, but it will prevent the crust from turning soggy once the filling is added.

Find the measurements and full recipe below!

Jump to Recipe

Tips and Notes for Baking Quiche

Blind bake. Blind baking the crust will prevent it from turning soggy when the filling is added.

Chill the dough. Make sure you can still see solid pieces of butter in the dough before baking it. Those pieces will melt and create pockets as the crust bakes, resulting in flakey layers.

Whip the eggs. Before adding the cream, thoroughly whip the eggs with a whisk or handheld mixer. This will give you a light, airy, and uniform quiche texture.

Sauté the onion. Don’t forget to sauté the onions prior to adding them to the egg mixture. This will ensure they are perfectly cooked when you’re finished baking.

Let it set. As tempting as it is to dive straight into a hot quiche, wait for at least ten minutes. The extra time will create the perfect quiche texture when you bite in. This also makes it the perfect make-ahead dish for holidays!

Other veggies. Stray from a classic quiche Lorraine by adding vegetables like mushrooms, broccoli, roasted red peppers, asparagus, cherry tomatoes, or spinach.

How to store quiche Lorraine

To speed up the cooking process on the day of, you can prebake the crust, cook the eggs and bacon, and whisk the eggs beforehand. Store everything in the fridge and assemble it right before baking.

Once cooked, quiche Lorraine lasts in the fridge for 3-4 days. You’ll want to keep it completely covered to lock the flavors in and prevent it from drying out. 

Quiche can also be frozen for about 3 months. Cover it with plastic wrap followed by foil, then pop it into the freezer! 

Quiche is best served at room temperature or slightly warmed. If it’s cold, remove it from the fridge about 30-40 minutes prior to serving. To warm it further, cover it with foil and bake it at 200F for about 20-25 minutes.

What to serve with quiche

  1. Scalloped Potato Breakfast Casserole
  2. Skillet Fried Potatoes
  3. Mexican Frittata 
  4. Sausage Gravy and Drop Biscuit Casserole
  5. Maple Bacon Quick Bread

Quiche Lorraine is often accompanied by a garden salad, but why not turn this into an entire breakfast or brunch spread with popular dishes like these!

More of our favorite

Breakfast Recipes

It is the most important meal of the day, so start it out right!

See?! Who said that great recipes had to have a million ingredients? A few of the right ones put together and you’re set.

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Quiche Lorraine


Course Breakfast
Cuisine American, French
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings 8
Homemade Quiche Lorraine is a delectable dish made with farm-fresh eggs, crispy bacon, and savory Gruyère cheese. Its light and flaky crust perfectly complements the classic combination of flavors, leaving everyone longing for the recipe! Whether served hot, warm, or cold as a centerpiece for breakfast or brunch, this dish is sure to impress.

Equipment

  • 10-inch skillet or cast iron pie plate
  • Whisk
  • rubber spatula for stirring onions
  • tongs for flipping bacon
  • Plates
  • paper towel

Ingredients
 

Short Crust

  • 2 cups flour all-purpose
  • 8 Tablespoons butter cold
  • 1/2 teaspoon salt
  • 3 Tablespoons water plus extra as needed

Quiche

  • 6 eggs
  • 6 ounces gruyere cheese
  • 1 cup heavy cream
  • 6 slices of bacon
  • 1 medium yellow onion diced small
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • To make the pie crust, combine the crust ingredients (except the water) in a bowl and cut with a pastry cutter or gloved hands. It should be sandy in texture with some chunks of butter still visable. Add 3 Tablespoons of water and more as needed to get the dough to come together. It's okay if some spots still look a bit dry. Do not over work or over saturate your dough to where it becomes sticky.
    Form into a flat circle and cover with plastic wrap completely for 30 minutes before rolling out.

Egg Filling

  • While the homemade pie crust is resting in the refrigerator before rolling out, we will make the filling.
  • Heat the 10-inch skillet over medium and cook the bacon until the fat is rendered and the texture is crispy. Drain on a paper towel lined plate.
  • Add the diced onions to the skillet, and cook them in the bacon fat until they are tender and nearly translucent. Transfer them to a small plate as well. Allow the skillet to cool and wipe away any excess grease from the skillet. Once the skillet is cool to the touch, continue with the pie crust instructions below.
  • Whether you use store-bought or homemade pie dough, roll it out on a floured surface until it reaches 12-inches in diameter. Transfer the dough to a 10-inch skillet or pie pan, pressing the pastry into the crevices with your fingers.
  • Preheat your oven to 400F with the rack in the middle, and let the pie crust chill in the freezer while the oven preheats. Be sure to prick the bottom of the pie crust so it doesn't puff from air as it bakes.
  • Line it with parchment paper, letting a few inches hang over the edge.
  • Fill the lined pie crust with pie weights, dried beans, or dried peas, then blind bake at 400F for 15 minutes, or until the crust is a light golden color.
  • Remove the weights and parchment paper, then brush the inside with an egg wash. This step is optional, but it will prevent the crust from turning soggy once the filling is added.
  • While the crust is blind baking, mix the eggs cream, salt and pepper in a large bowl with a whisk until the eggs are completely broken. There should be no egg hanging on your whisk when you pick it up. Allow it to sit undisturbed until your crust is done. This gives the salt time to help break down the egg, making a fluffier end result.
  • Stir in the shredded cheese, bacon, and onions, then pour the filling into the crust. Top with a few shreds of cheese if you would like.
  • Return the quiche Lorraine to the oven at 325F for about 55 minutes. The outside will be slightly golden in color, set to the eye, and the center will appear slightly tender. Let it cool about 10 minutes before serving.

Nutrition

Calories: 489kcal | Carbohydrates: 26g | Protein: 21g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 210mg | Sodium: 1156mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 2mg

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