Quiche Lorraine is a timeless classic that combines creamy custard, smoky bacon, and rich cheese in a buttery, flaky crust. Each bite offers a perfect harmony of textures, from the crisp pastry to the velvety filling. With just 30 minutes of prep and 55 minutes of baking, this dish is surprisingly simple yet utterly indulgent. Whether served warm or at room temperature, it’s a versatile showstopper for brunch, lunch, or dinner.
The savory aroma of caramelized onions and bacon will fill your kitchen, promising a meal that’s as comforting as it is elegant. Packed with 8g of protein per serving, it’s a satisfying dish that doesn’t skimp on flavor. The golden crust and creamy interior make every slice a feast for the eyes and the palate. Perfect for sharing with loved ones, this quiche is a guaranteed crowd-pleaser.
Ingredients for Quiche Lorraine
- 1 pie dough (unbaked)
- Egg wash:
- 1 egg
- 1 teaspoon water
- Filling:
- 4 pieces bacon
- ½ cup finely chopped yellow onion
- 1 teaspoon minced garlic
- 4 large eggs
- 1 ½ cups (354 ml) heavy cream (substitute with half-and-half for a lighter option)
- ½ teaspoon table salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 3-5 drops Tabasco sauce (optional, for a hint of heat)
- 4 oz (113 g) shredded cheese (recommended: mostly Gruyere with a bit of Parmesan)
Step-by-Step Instructions
- Blind-bake the crust: Form pie dough into a quiche pan and flute the edges. Place the pan in the freezer while preheating the oven to 400°F (200°C). Once preheated, line the crust with parchment paper and fill with pie weights. Bake for 15 minutes.
- Prepare the egg wash: Whisk together 1 egg and 1 teaspoon of water. After removing the crust from the oven, carefully remove the pie weights, brush the crust with the egg wash, and prick the bottom with a fork. Return to the oven and bake for another 8-10 minutes until lightly browned. Reduce oven temperature to 375°F (190°C).
- Cook the bacon: In a skillet over medium heat, cook the bacon until crisp. Remove and drain on a paper towel-lined plate. Reserve 1 tablespoon of bacon grease in the pan.
- Sauté the onions and garlic: In the same skillet, cook the onions in the reserved bacon grease until softened (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds). Remove from heat.
- Prepare the egg mixture: In a large measuring cup, whisk together the eggs, heavy cream, salt, pepper, nutmeg, and Tabasco sauce.
- Assemble the quiche: Crumble the bacon over the crust, then scatter the cheese, onions, and garlic evenly. Pour the egg mixture over the filling.
- Bake the quiche: Place the quiche on a foil-lined baking sheet and bake at 375°F (190°C) for 35 minutes, or until the edges are set but the center slightly jiggles. A knife inserted into the center should come out clean.
- Cool and serve: Allow the quiche to cool for 15 minutes before slicing and serving.
Perfect Pairings: Serving Suggestions
Quiche Lorraine is a versatile dish that pairs beautifully with a fresh green salad or roasted vegetables. For a light lunch, serve it with a side of arugula tossed in a simple vinaigrette. If you’re hosting brunch, complement it with fresh fruit or a warm croissant for a delightful spread.
Keep It Fresh: Storage and Reheating Tips
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in a 350°F (175°C) oven for about 10 minutes or until warmed through. Avoid microwaving to maintain the crust’s crispiness. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
Mix It Up: Recipe Variations
Feel free to customize your Quiche Lorraine! Swap bacon for ham or sausage, or add sautéed mushrooms and spinach for a veggie twist. Experiment with different cheeses like cheddar or Swiss to create your own signature flavor. The possibilities are endless!
Time-Saving Hacks
To save time, use a store-bought pie crust instead of making your own. You can also prep the filling ingredients the night before and store them in the fridge. When ready to bake, simply assemble and pop it in the oven for a quick and delicious meal.
Essential Equipment Guidance
A 9-inch quiche pan or pie dish is ideal for this recipe. If you don’t have pie weights, dried beans or rice work just as well for blind-baking the crust. A foil-lined baking sheet is a must to catch any spills and make cleanup a breeze.
Quiche Lorraine
Ingredients
- 1 pie dough unbaked
Egg wash
- 1 egg
- 1 teaspoon water
Filling
- 4 pieces bacon
- ½ cup finely chopped yellow onion
- 1 teaspoon minced garlic
- 4 large eggs
- 1 ½ cup heavy cream see note
- ½ teaspoon table salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 3-5 drops Tabasco sauce
- 4 oz shredded cheese – I do mostly gruyere with a bit of parmesan
Instructions
- Blind-bake the crust
- Form pie dough into quiche pan. Flute the edges. Place pan in freezer and preheat oven to 400F (200C). Allow crust to chill while oven preheats.
- Once oven is preheated, remove quiche pan from freezer, line with parchment paper, and fill with pie weights. Transfer to center rack of oven and bake for 15 minutes.
- While crust cooks, prepare egg wash by whisking together 1 egg with a teaspoon of water.
- Remove from oven, carefully remove pie weights, and brush the sides and bottom of the crust with your egg wash. Prick the bottom of the quiche crust all over with a fork. Return quiche pan to the oven and continue to bake another 8-10 minutes longer or until bottom is beginning to lightly brown. Remove from oven and reduce heat to 375F (190C). Allow crust to cool while you prepare filling.
- Filling
- Place bacon in a medium-sized skillet over medium heat and cook until crisp and deep golden brown. Remove to a paper towel lined plate.
- Drain all but 1 Tbsp of the grease from the pan. Add onion and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds). Remove from heat.
- In a large measuring cup, whisk together eggs, heavy cream, salt, pepper, nutmeg, and Tabasco sauce.
- Crumble bacon evenly over the quiche crust and scatter cheese, onions, and garlic evenly overtop. Pour egg mixture evenly over the crust. Place on a foil-lined baking sheet (in case of spills) and transfer to center rack of 375F (190C) oven. Bake for 35 minutes or until edges are set but the center still slightly jiggles. A sharp knife inserted in the center of the quiche should come out clean.
- Allow to cool about 15 minutes before slicing and serving.