Quiche Lorraine

Introduction

Quiche Lorraine is one of the most famous French quiches, originating from the Lorraine region of France. This savory tart features a flaky pastry crust filled with a rich custard of eggs, cream, and cheese, with smoky bacon or lardons adding depth and heartiness. It’s a dish that is elegant yet approachable, perfect for brunches, lunches, or even light dinners.

What makes Quiche Lorraine so beloved is its delicate balance—crispy crust, creamy filling, and just the right touch of savory bacon. Served warm or cold, it’s equally delicious and always feels like a touch of French sophistication at your table.

Why I Love This Recipe

I love Quiche Lorraine because it’s a dish that manages to be both comforting and elegant. The buttery pastry pairs perfectly with the creamy, cheesy filling, while the smoky bacon adds a punch of flavor. It’s also incredibly versatile—you can enjoy it hot out of the oven, at room temperature, or even chilled the next day.

It’s one of those recipes that feels like a crowd-pleaser every time. Whether I’m serving it for brunch with friends, as a light lunch with salad, or for a cozy dinner, it always disappears quickly. Plus, it’s easy to prepare in advance, making it a fantastic option for entertaining.

Why It’s a Must-Try Dish

Quiche Lorraine is a must-try because:

• It’s a French classic that every cook should experience.
• It’s rich, savory, and satisfying, yet still feels light.
• It’s versatile—perfect for any meal of the day.
• It’s make-ahead friendly—great for busy schedules.
• It’s impressive but simple, a great recipe to master.

Recipe Details

• Preparation Time: 20 minutes (plus 30 minutes for chilling pastry, if homemade)
• Cooking Time: 40 minutes
• Total Time: 1 hour – 1 hour 10 minutes
• Servings: 6–8
• Calories: ~400 per serving
• Cuisine: French
• Course: Breakfast, Brunch, Lunch, or Dinner

Ingredients

For the Pastry Crust (or use store-bought pie crust):

• 1 ¼ cups (150g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• ¼ tsp salt
• 3–4 tbsp ice water

For the Filling:

• 6–7 slices thick-cut bacon (or 150g lardons), diced
• 1 medium onion, finely chopped (optional, traditional recipes sometimes skip it)
• 3 large eggs
• 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk
• 1 cup (100g) shredded Gruyère cheese (or Swiss cheese)
• Salt and black pepper, to taste
• Pinch of nutmeg (optional)

Simple Cooking Directions

1. Make pastry crust (or use pre-made) and blind bake.
2. Cook bacon until crispy; drain.
3. Whisk eggs, cream, milk, salt, pepper, and nutmeg.
4. Spread bacon and cheese in crust.
5. Pour custard over filling.
6. Bake until golden and set. Slice and serve.

Step-by-Step Preparation Method

Step 1: Prepare the Pastry

• Mix flour and salt, then cut in butter until mixture looks like breadcrumbs.
• Add ice water gradually and bring dough together.
• Wrap in cling film and chill for 30 minutes.

Step 2: Blind Bake the Crust

• Roll dough into a circle and fit into a 9-inch tart pan.
• Prick with a fork, line with parchment, and fill with pie weights or beans.
• Bake at 180°C (350°F) for 15 minutes, then remove weights and bake 5 more minutes until lightly golden.

Step 3: Cook the Bacon

• Fry bacon (and onion if using) until crisp. Drain on paper towels.

Step 4: Make the Custard

• In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.

Step 5: Assemble the Quiche

• Spread bacon evenly in baked crust.
• Sprinkle cheese over bacon.
• Pour custard mixture on top.

Step 6: Bake the Quiche

• Bake at 180°C (350°F) for 30–35 minutes, until filling is just set and top is golden.
• Let rest 5–10 minutes before slicing.

How to Serve

• Serve warm, at room temperature, or chilled.
• Pair with a light green salad and vinaigrette for a French-style lunch.
• Perfect for brunch spreads with fruit, croissants, and coffee.

Additional Recipe Tips

• Use cold butter for a flaky pastry.
• Blind baking prevents a soggy crust.
• Don’t overbake—the custard should be just set, slightly wobbly in the center.
• Let the quiche cool a little before slicing to avoid a runny filling.

Variations

• Vegetarian Quiche: Replace bacon with sautéed mushrooms or spinach.
• Quiche Florentine: Add spinach and Swiss cheese.
• Seafood Quiche: Add smoked salmon or shrimp.
• Cheese Lovers’ Quiche: Use a mix of Gruyère, cheddar, and goat cheese.
• Mini Quiches: Make individual portions in muffin tins.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Quiche freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 160°C (325°F).
• Reheating: Warm in the oven for 10–15 minutes or microwave individual slices.

Special Equipment Needed

• 9-inch tart or pie pan
• Rolling pin (if making pastry from scratch)
• Whisk and mixing bowl
• Baking weights (or dried beans)

Conclusion

Quiche Lorraine is a true French classic, marrying a buttery crust with a creamy custard filling enriched with bacon and cheese. It’s elegant, versatile, and perfect for any occasion—whether brunch with friends, a light weekday dinner, or a picnic treat. With its rich flavor and beautiful presentation, this recipe is one you’ll want to make again and again.