There are some dishes that just hug you from the inside, you know? The kind that taste like a warm blanket on a chilly day, or a joyful memory from a Sunday brunch with family. For me, that dish is Quiche Lorraine. It’s funny, because when people hear “quiche,” they sometimes picture something fussy or maybe a bit… well, boring. But my Quiche Lorraine? Oh, it’s anything but. It’s a symphony of creamy custard, salty bacon, and that perfect, flaky crust that just melts in your mouth. I first learned to make this from my grandmother, and honestly, the smell of it baking still takes me straight back to her kitchen. It’s a recipe I’ve tweaked over the years, adding little touches here and there, until it became exactly what I dreamed of – a truly unforgettable Quiche Lorraine that’s both impressive and surprisingly simple to pull off.
What is Quiche Lorraine?
So, what exactly is this magical Quiche Lorraine we’re talking about? At its heart, it’s a classic French savory tart. Think of it as an open-faced pie filled with a rich, creamy mixture of eggs, milk or cream, and of course, delicious smoky bacon. The name “Lorraine” comes from the Lorraine region of France, where this delightful dish originated. Traditionally, it’s made with lardons (little strips of bacon) and a simple custard base. It’s not overly complicated, but the combination of those humble ingredients is just… perfection. It’s that kind of dish that feels elegant enough for guests but is also wonderfully comforting for a casual weeknight meal. It’s essentially a hug in pastry form, and once you try it, I’m pretty sure you’ll understand the fuss!
Why you’ll love this recipe?
Honestly, there are so many reasons why this Quiche Lorraine recipe has become a staple in my kitchen, and I just know you’re going to love it too. First and foremost, the flavor is just out of this world. That savory custard, infused with the smoky, slightly crispy bits of bacon, is so comforting and satisfying. It’s not just tasty; it’s a whole experience. And speaking of experience, this recipe is surprisingly simple! I know baking a quiche might sound a little intimidating, but I’ve really honed this down to be as straightforward as possible. Even if you’re new to quiche making, you’ll find yourself whipping this up with confidence. Plus, it’s a lifesaver when you need to make something impressive without spending hours in the kitchen. It’s also wonderfully cost-effective. The ingredients are pretty basic, and you likely have most of them on hand already, which is always a bonus in my book. What I love most, though, is its versatility. This Quiche Lorraine is perfect for any meal! It’s fantastic for a hearty breakfast, a lovely addition to a brunch spread, a light yet satisfying lunch, or even a simple supper with a side salad. It truly fits every occasion. If you enjoy dishes like a good frittata or a savory tart, you’re going to absolutely adore this Quiche Lorraine. It’s got that familiar comfort but with an extra layer of richness and elegance.
How do you make a quiche Lorraine?
Quick Overview
Making this Quiche Lorraine is a joy from start to finish. You’ll simply prepare your pastry (store-bought is a total lifesaver here!), blind bake it for that perfect crispness, then whisk together a rich custard base. Layer in your delicious bacon, pour over the custard, and bake until it’s golden and set. It really is that straightforward! The beauty of this method is that it ensures a tender crust and a creamy, never-custardy filling every single time. You get maximum flavor with minimal fuss, which is basically my cooking mantra!
Ingredients
For the Main Batter:
You’ll need about 3 large eggs, whisked until they’re nice and frothy. I find using room temperature eggs helps them incorporate more smoothly into the cream. For the liquid base, I swear by a combination of 1 ½ cups heavy cream and ½ cup whole milk. This blend gives you that luxurious, melt-in-your-mouth texture without being overly heavy. If you’re feeling a bit daring, I’ve actually experimented with using half-and-half, and it works beautifully too, just a touch lighter. And of course, a good pinch of salt and a generous grind of fresh black pepper are essential to really bring out all those savory notes.
For the Filling:
The star of the show here is definitely the bacon! I usually use about 6 ounces of thick-cut bacon, diced into small pieces. You want to cook it until it’s crispy but not burnt – nobody likes burnt bacon bits in their quiche! After cooking, I drain it really well on paper towels to get rid of excess grease. Some folks like to add a little bit of cheese, and while traditional Quiche Lorraine doesn’t always have it, I’m a big fan of sprinkling in about ½ cup of Gruyère cheese, grated. It adds a wonderful nutty depth that complements the bacon perfectly. You can totally skip it if you’re a purist, though!
For the Glaze:
This step is totally optional, but oh-so-worth-it if you want that extra touch of restaurant-quality shine and flavor. I usually make a simple glaze by whisking together about 1 tablespoon of milk or cream with a tiny pinch of nutmeg. It’s meant to be super subtle, just enough to give the top a lovely sheen and enhance the overall aroma. You’ll apply this right at the end of baking.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheated to a nice, steady 375°F (190°C). While it’s warming up, grab a 9-inch pie plate or a tart pan with a removable bottom. If you’re using a store-bought pie crust, carefully unroll it and gently press it into your pie plate. Make sure it’s fitted snugly into the corners. For that perfect crisp bottom crust, we need to blind bake it. You can do this by lining the crust with parchment paper and filling it with pie weights, dried beans, or even uncooked rice. Bake it for about 15 minutes, then carefully remove the parchment paper and weights and bake for another 5-7 minutes until it’s lightly golden. This step is crucial – it prevents a soggy bottom, and trust me, nobody wants a soggy bottom quiche!
Step 2: Mix Dry Ingredients
In a medium bowl, we’re going to combine our lovely, crispy bacon bits and the grated Gruyère cheese, if you’re using it. Just give them a quick toss to distribute them evenly. This ensures that every bite of your quiche will have that delicious salty, cheesy goodness. It’s a simple step, but it’s all about making sure those flavors are evenly spread throughout the filling.
Step 3: Mix Wet Ingredients
Now for the creamy heart of our Quiche Lorraine! In a separate, larger bowl, crack in your 3 large eggs. Whisk them up until they’re light and a little frothy. Then, slowly pour in your 1 ½ cups of heavy cream and ½ cup of whole milk. Add your pinch of salt and a good few grinds of fresh black pepper. Whisk everything together until it’s beautifully combined and has a lovely, uniform color. It should look like a smooth, rich custard base, ready to embrace those savory treasures.
Step 4: Combine
This is where it all comes together! Gently pour the creamy egg mixture over the bacon and cheese (if using) that you’ve placed in the partially baked pie crust. Don’t overfill it; you want it to come up just to the edge of the crust. You can give the pan a very gentle swirl to help the custard settle, but don’t whisk it vigorously at this stage. We want everything to meld together harmoniously.
Step 5: Prepare Filling
Actually, in this recipe, the filling (bacon and cheese) is already prepared and distributed in Step 2 and combined with the custard in Step 4. So, this step is already done! We’ve already got our delicious bacon and cheese waiting patiently to be bathed in that rich custard.
Step 6: Layer & Swirl
You’ve already layered the bacon and cheese in the crust and poured the custard over it in Step 4. So, this is where we’ve essentially completed the layering. There’s no real “swirl” technique needed for a classic Quiche Lorraine as the bacon and cheese are distributed throughout. The beauty here is in its simplicity and even distribution of those key flavors.
Step 7: Bake
Now it’s time for the magic to happen in the oven! Carefully place your quiche in the preheated 375°F (190°C) oven. Bake for about 35-45 minutes, or until the center is just set and the top is beautifully golden brown. You can check for doneness by gently jiggling the pan; the edges should be firm, and the center should have a slight wobble. If the crust edges start to brown too quickly, you can always cover them loosely with foil. This recipe is forgiving, but watching it closely towards the end ensures that perfect finish.
Step 8: Cool & Glaze
Once your Quiche Lorraine is beautifully baked, carefully remove it from the oven. Let it cool on a wire rack for at least 10-15 minutes. This is really important because it allows the custard to fully set and makes slicing so much cleaner. If you’re adding the optional glaze, whisk together 1 tablespoon of milk or cream with that tiny pinch of nutmeg. Lightly brush this over the warm surface of the quiche for a lovely, subtle sheen. It adds a professional touch without much effort.
Step 9: Slice & Serve
After it’s had a chance to cool and the glaze (if used) has set, it’s time to slice into your masterpiece! Use a sharp knife and cut into generous wedges. Serve it warm or at room temperature. The texture should be creamy and rich, with those delightful pops of bacon. It’s truly a showstopper, and the aroma alone will have everyone gathering around!
What to Serve It With
This Quiche Lorraine is so wonderfully adaptable, making it perfect for almost any meal. For a simple yet elegant breakfast, I love pairing it with a fresh cup of coffee and a small bowl of fresh berries. The sweetness of the berries cuts through the richness of the quiche beautifully. When I’m planning a brunch, I usually serve it alongside a vibrant green salad tossed with a light vinaigrette. It adds a lovely fresh contrast to the savory tart. Sometimes, I’ll even add a side of roasted potatoes or a small fruit salad to round out the spread. If you’re looking for a lighter lunch or supper, a simple side salad is really all you need. For a truly cozy meal, especially on a cooler evening, I love serving it with a steaming bowl of tomato soup – it’s pure comfort food! My family also loves it with a side of crusty bread for dipping. It’s one of those versatile dishes that never fails to impress and always leaves everyone feeling happy and satisfied.
Top Tips for Perfecting Your Quiche Lorraine
I’ve made this Quiche Lorraine more times than I can count, and over the years, I’ve picked up a few little tricks that really make a difference. For the bacon, I always recommend cooking it until it’s *really* crispy. If it’s a bit limp, it can release too much grease into the custard, which we definitely don’t want. Draining it thoroughly on paper towels is your best friend here. When it comes to the custard, don’t be tempted to over-whisk. You want it smooth, but over-whisking can incorporate too much air, leading to a slightly bubbly or uneven texture. Just a gentle whisk until everything is combined is perfect. I’ve also learned that blind baking the crust is a non-negotiable step for me. It guarantees that beautiful, crisp bottom that complements the creamy filling so well. If you don’t blind bake, you risk that dreaded soggy bottom, and nobody has time for that! For the cheese, if you’re using Gruyère, grating it yourself from a block will give you much better flavor and meltability than pre-shredded cheese, which often has anti-caking agents. My favorite mistake to share? Once, I forgot to blind bake and ended up with a lovely, gooey mess on the bottom! Lesson learned. Another tip: don’t be afraid to slightly underbake the quiche in the oven. It will continue to set as it cools, and this helps ensure that incredibly smooth, creamy texture. If you bake it until it’s rock solid in the oven, it can sometimes become a bit rubbery once cooled. Lastly, if you ever find your quiche is browning too quickly on top, just loosely tent it with a piece of foil. It’s a simple fix that saves the day and ensures your beautiful golden crust.
Storing and Reheating Tips
This Quiche Lorraine is fantastic for leftovers, which is always a win in my house! If you happen to have any (and that’s a big ‘if’ in my family!), you can store it at room temperature for up to two hours after it’s cooled down a bit. For longer storage, wrap the entire quiche tightly in plastic wrap or transfer it to an airtight container and pop it into the refrigerator. It will stay wonderfully fresh in the fridge for about 3 to 4 days. When it comes to reheating, I usually prefer to warm it gently in a moderate oven, around 300°F (150°C), for about 10-15 minutes, or until it’s heated through. This helps maintain that lovely crisp crust. You can also reheat individual slices in a toaster oven or even carefully in a microwave for a quick fix, though the crust might lose a little of its crispness. If you plan on freezing it, I’d recommend baking it, letting it cool completely, then wrapping it very tightly in a couple of layers of plastic wrap followed by a layer of aluminum foil. It should keep well in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating. And for that optional glaze, I always advise applying it *after* reheating if you’re serving leftovers, just to keep it looking its best!
Frequently Asked Questions
Final Thoughts
Making this Quiche Lorraine has always been about more than just following a recipe for me. It’s about creating something comforting, something that brings people together, and something that tastes incredibly delicious with every single bite. It’s that perfect balance of rich, creamy custard and savory, smoky bacon, all nestled in a tender, flaky crust. It truly is a dish that makes any meal feel a little more special. Whether you’re serving it for a lazy weekend brunch, a quick weeknight dinner, or even as part of a holiday feast, it never disappoints. I hope you give this Quiche Lorraine a try and discover the same joy I do every time I bake it. Don’t forget to let me know how yours turns out in the comments below, and I’d love to hear about any of your personal twists or favorite ways to serve it! Happy baking, everyone!
Quiche Lorraine
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup unsalted butter cold, cut into cubes
- 0.25 cup ice water
Filling
- 6 ounces bacon chopped and cooked until crisp
- 1 cup Gruyere cheese shredded
- 3 large eggs
- 1.5 cups heavy cream
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.125 teaspoon nutmeg freshly grated
Instructions
Preparation Steps
- For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights. Bake for another 5-7 minutes, or until lightly golden.
- For the filling: Scatter the cooked bacon and shredded Gruyere cheese over the bottom of the pre-baked pie crust.
- In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- Pour the egg mixture evenly over the bacon and cheese in the pie crust.
- Bake for 30-40 minutes, or until the custard is set and the top is lightly golden. If the crust edges start to brown too quickly, cover them with aluminum foil.
- Let the quiche cool for at least 10 minutes before slicing and serving.
