Introduction
Quiche Lorraine is a savory, classic dish, perfect for family gatherings, brunches, or special occasions. This rich, creamy quiche, featuring crispy bacon, nutty Gruyère cheese, and a buttery, flaky crust, delivers a timeless, French-inspired flavor with a velvety texture. Presented on a white ceramic pie dish or platter, optionally garnished with fresh parsley or chives, this Quiche Lorraine recipe offers an elegant, inviting aesthetic that elevates any table. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings sophisticated, traditional charm to any occasion.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Filling:
- 6 slices of bacon, chopped
- 1 small yellow onion, finely diced
- 1 cup shredded Gruyère cheese (or Swiss)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
Serving:
- Optional: Fresh parsley, chives
- Suggested Accompaniments: Green salad, roasted potatoes
- Suggested Pairings: White wine, sparkling water
- Suggested Aesthetic: Serve on a white ceramic pie dish or platter
- Suggested Equipment: 9-inch pie dish, food processor or mixing bowl, rolling pin, skillet, whisk, measuring cups/spoons, knife
Step-by-Step Process
- Make the Crust: In a food processor or bowl, combine flour and salt. Add cold butter and pulse or cut in with a pastry cutter until pea-sized crumbs form. Add ice water, 1 tbsp at a time, mixing until dough comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Roll Out Crust: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess, and crimp edges. Chill for 15 minutes.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Blind Bake Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake for 5 more minutes until lightly golden. Set aside.
- Cook Bacon and Onion: In a skillet over medium heat, cook chopped bacon until crispy, about 6–8 minutes. Remove and drain on paper towels. In the same skillet, sauté onion in 1 tbsp bacon fat until soft, about 5 minutes.
- Prepare Filling: In a large bowl, whisk eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth. Stir in bacon, onion, and Gruyère cheese.
- Taste and Adjust: Taste a small amount of the filling (safe due to cooked end product) and adjust with a pinch more salt or nutmeg to ensure a balanced flavor.
- Assemble and Bake: Pour the filling into the pre-baked crust. Bake for 30–35 minutes, or until the center is set but slightly jiggly and the top is golden.
- Cool: Let the quiche cool for 10–15 minutes to set.
- Serve: Slice and present on a white ceramic pie dish or platter. Optionally garnish with fresh parsley or chives. Serve with a green salad, roasted potatoes, white wine, or sparkling water.
Tips for Better Quiche Lorraine
- Keep butter cold for a flaky crust; avoid overworking the dough to maintain tenderness.
- Taste the filling before baking to balance savory and creamy flavors; adjust sparingly.
- Blind bake the crust to prevent a soggy bottom.
- Use Gruyère for authentic flavor, but Swiss or cheddar can substitute.
- Present on a white ceramic pie dish or platter to highlight the golden filling and crust.
- Make ahead: Prepare the crust and filling up to 1 day in advance; store separately in the fridge and assemble before baking.
- Cook bacon until crispy for the best texture and flavor.
- Enhance aesthetic: Garnish with parsley or chives for an elegant, fresh pop.
Variations and Customization
- Gluten-Free Quiche Lorraine: Use a gluten-free flour blend with xanthan gum for the crust.
- Vegetarian Quiche Lorraine: Omit bacon and add 1 cup sautéed mushrooms or spinach; use vegetable oil for sautéing onions.
- Low-Fat Quiche Lorraine: Replace heavy cream with half-and-half and use turkey bacon.
- Crustless Quiche Lorraine: Skip the crust and bake the filling in a greased pie dish for 25–30 minutes.
- Cheesy Quiche Lorraine: Increase Gruyère to 1.5 cups or add 1/4 cup shredded Parmesan.
- Spicy Quiche Lorraine: Add 1/4 tsp cayenne pepper or a pinch of red pepper flakes to the filling.
- Herbed Quiche Lorraine: Add 1 tbsp chopped fresh thyme or tarragon to the filling.
- Mini Quiche Lorraine: Use a muffin tin to make 12 mini quiches; bake for 20–25 minutes.
Storage and Serving Tips
- Store leftover quiche in an airtight container in the fridge for up to 4 days; reheat in a 325°F oven for 10–15 minutes to restore texture.
- Freeze baked quiche slices wrapped tightly in plastic wrap and foil for up to 2 months; thaw in the fridge and reheat in the oven.
- Serve warm or at room temperature for the best creamy, savory texture.
- Use as a brunch centerpiece, lunch, or dinner with light sides.
- Pair with white wine or sparkling water to complement the rich, savory flavors.
- Present on a white ceramic pie dish or platter with garnishes for an elegant, classic charm.
Nutritional Information
Based on 6 servings (1 slice each):
- Calories: 480 kcal
- Total Fat: 36g
- Saturated Fat: 20g
- Trans Fat: 0g
- Cholesterol: 185mg
- Sodium: 720mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 16g
- Vitamin A: 20% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 20% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and substitutions (low-fat options reduce fat). Moderate in calories; pair with light sides for balance.
Conclusion
This Quiche Lorraine recipe delivers a savory, classic dish perfect for brunches or special occasions, transforming simple ingredients into a French-inspired favorite. Its straightforward preparation and elegant presentation make it a go-to. The creamy filling and flaky crust delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.
Quiche Lorraine Recipe: Savory and Classic
Quiche Lorraine with a savory, classic flavor.
Ingredients
- Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- ½ cup unsalted butter cold and cubed
- 3 –4 tbsp ice water
- Filling:
- 6 slices of bacon chopped
- 1 small yellow onion diced
- 1 cup shredded Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
- Optional: Fresh parsley chives
- Suggested Pairings: White wine green salad
Instructions
- Mix flour, salt, and butter for the crust; add ice water. Chill for 30 minutes.
- Roll out dough; fit into a 9-inch pie dish. Chill for 15 minutes.
- Preheat oven to 375°F; blind bake crust for 20 minutes.
- Cook bacon until crispy; sauté onion in bacon fat.
- Whisk eggs, cream, milk, salt, pepper, and nutmeg; add bacon, onion, and cheese.
- Taste and adjust the filling with salt or nutmeg.
- Pour into crust; bake for 30–35 minutes until set.
- Cool for 10–15 minutes; serve on a white ceramic platter.
Notes
- Blind bake for a crisp crust.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a vegetarian or crustless variation.
- Pair with roasted potatoes.
