Quiche Lorraine is a French classic that never goes out of style. With its buttery, flaky crust and creamy, custard-like filling, this dish is as versatile as it is elegant. It’s perfect for breakfast, brunch, or even a light dinner. If you’re making your crust from scratch, don’t miss our Homemade Pie Crust recipe; it’s easy, reliable, and makes all the difference in flavor and texture.
What Is Quiche Lorraine?
Originating from the Lorraine region of France, this traditional quiche combines eggs, cream, crispy bacon, and nutty Gruyere cheese baked inside a golden crust. The result is rich and savory with just the right amount of saltiness and a smooth, custardy texture. It’s one of those recipes that feels both comforting and elegant, making it a staple for gatherings and special occasions.
Why You’ll Love This Recipe
Quiche Lorraine strikes the perfect balance between simple ingredients and impressive flavor. It’s hearty enough to satisfy yet light enough to serve alongside fresh greens or fruit. Plus, it’s easy to make ahead for holidays, brunches, or busy mornings.
Variations and Substitutions
While Quiche Lorraine is known for its classic combination of bacon and Gruyere, it’s also wonderfully flexible. Try these variations if you want to change things up:
- Cheese Options: Gruyere gives the quiche its signature nutty taste, but Swiss, Fontina, or even sharp white cheddar work beautifully.
- Meat Alternatives: Swap bacon for diced ham, pancetta, or cooked sausage for a different flavor profile.
- Vegetarian Version: Skip the meat and add sautéed spinach, mushrooms, caramelized onions, or roasted red peppers for a hearty, meat-free twist.
- Crust Choices: Use a traditional pie crust for that crisp, buttery bite, or go store-bought for a quick and easy version.
Storage and Reheating Tips
Quiche keeps well, making it a great meal prep option. Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm slices in a 325°F oven for about 10 minutes or microwave briefly until heated through. For longer storage, wrap the baked and cooled quiche tightly in plastic wrap and freeze for up to 2 months. Reheat straight from frozen at 350°F until hot in the center.
Quiche Lorraine
Ingredients
- 1 homemade pie crust, or store-bought crust
- 4 large eggs, room temperature
- ½ cup whole milk
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5 slices thick-cut bacon, cooked and crumbled
- 1½ cups Gruyère cheese, shredded
Instructions
- Place the oven rack in the center position and preheat the oven to 375°F.
- On a lightly floured surface, roll out the pie crust to a 12-inch circle and transfer it to a 9-inch pie pan, gently pressing the crust into the bottom and up the sides of the pan.
- Crimp or flute the edges of the crust if desired. If using a store-bought crust, follow the baking directions on the package and then skip ahead to adding the filling. If using a homemade crust, continue below.
- Line the inside of the crust with parchment paper and fill with pie weights (dried beans work well here too). This helps prevent the crust from puffing or shrinking.
- Bake the crust for 15–20 minutes, or until it turns a light golden brown.
- While the crust is baking, in a medium bowl, combine eggs, whole milk, heavy cream, kosher salt, and ground black pepper. Whisk until fully combined.
- When the crust is finished baking, remove it from the oven and reduce the oven temperature to 350°F.
- Evenly sprinkle the crumbled bacon and shredded Gruyère cheese into the warm crust. Pour the custard mixture evenly over the filling.
- Bake for 30–35 minutes, or until the top is lightly golden and the center is mostly set. To test doneness, insert a knife about 1 inch from the edge; it should come out clean.
- Let the quiche cool for 10 minutes before slicing. Garnish with chopped fresh parsley before serving, if desired.
This recipe was inspired by the Quiche Lorraine recipe found on iamhomesteader.com
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