quiche lorraine recipe

An easy Quiche Lorraine recipe made with cheddar, swiss, parmesan cheese, and bacon served in a flaky pie crust. A classic recipe inspired by Julia Child's Quiche Lorraine.

Quiche Lorraine

Homemade pie crust (, unbaked*)

bacon

onion (chopped)

cheddar cheese

Swiss cheese

parmesan cheese

eggs

heavy cream

milk

nutmeg

salt

black pepper

Preheat the oven to 350 degrees.&nbsp;Prepare your pie pan with your unbaked pie crust. Pre-bake your pie crust for 8 minutes&nbsp;

(I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie weights and parchment paper.)

Meanwhile,&nbsp;cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion.  Saute for 2 minutes.

Layer the bottom of the pie crust with cheddar and Swiss cheeses. Add bacon and onion on top.&nbsp;

Mix the eggs, cream, milk and spices in a bowl. Gently stir while pouring over crust to evenly distribute all of the spices. Sprinkle shredded parmesan cheese on top.

Bake at 350 degrees for 45 minutes - 1 hour, depending on your oven, until the center of the quiche is just set. If you notice the pie crust is browning too much you can place a piece of tinfoil over it while cooking. (I don't usually need to do this).

Remove from oven and allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.

https://content.jwplatform.com/videos/AWBW0sKN.mp4

An easy Quiche Lorraine recipe made with cheddar, swiss, parmesan cheese, and bacon served in a flaky pie crust. A classic recipe inspired by Julia Child’s Quiche Lorraine.

This simple and delicious Quiche Lorraine recipe is the perfect make ahead easy breakfast, brunch or lunch! With bacon, onion and Swiss cheese, the classic savory pie is always a crowd-pleasing treat!

bacon, chopped

onion

milk ((I used 2%))

whipping cream

Preheat oven to 375 degrees F.

Place the pie crust in a pie plate (you do not need to remove the crust from the foil pan that it comes in – just set the entire foil pan in a sturdier dish). Set aside.

Cook bacon and diced onion in a skillet until the bacon is crispy and the onion is tender (about 10-12 minutes).

Sprinkle bacon, onion and cheese evenly in the bottom of the pie crust.

In a medium bowl, beat together eggs, milk, cream, salt and nutmeg. Pour into crust. Bake for 45-55 minutes, or until firm and browned. Allow to rest for about 20-30 minutes. Cut into wedges and serve warm, at room temperature, or cold.

This easy and delicious quiche lorraine recipe is great for brunch, easy dinners, and more. It&#x27;s a multipurpose dish that everyone will enjoy!

Quiche Lorraine Recipe

pre-made frozen pie crust, uncooked

eggs,

half and half

yellow onion, finely diced

mushrooms, sliced

spinach, chopped

thyme

Preheat the oven to 375F.

Cook bacon until tender and lightly crisp. 

In a bowl whisk together: eggs, salt, pepper,...

In a bowl whisk together: eggs, salt, pepper, and thyme.  

Slowly stir in half and half. Layer the onion,...

Slowly stir in half and half. Layer the onion, mushrooms, spinach, bacon, and cheese in the frozen pie crust. 

Pour egg mixture over the top of the...

Pour egg mixture over the top of the filled crust.Bake for 45-50 minutes or until a knife in the center comes out clean and the top is starting to brown.  

Allow quiche to sit for 15 minutes before...

Allow quiche to sit for 15 minutes before serving. 

Made with only a few simple ingredients, this classic Quiche Lorraine is perfect for any occasion. It&#039;s always a crowd-pleaser!

pie crust ((or frozen prepared crust))

bacon (chopped (264 grams))

onion (chopped (96 grams))

heavy cream ((240 milliliters))

cayenne pepper

Gruyere cheese ((114 grams))

On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer to a standard 9-inch pie dish, tuck the edges under, and crimp as desired.

Freeze for 30 minutes.

While freezing the crust, preheat the oven to 425F.

Place the frozen crust on a rimmed baking sheet. Line the crust with parchment paper and fill with pie weights.

Bake for 20 minutes or until the edges start to turn golden brown. Carefully remove the paper and pie weights. Let cool while making the filling.

Reduce oven temperature to 325F.

In a medium skillet, add the bacon. Cook over medium-high heat until crisp, about 8 minutes. Remove the bacon pieces with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the pan. Reduce the heat to medium.

Add the onion and cook over medium heat until softened, about 3 minutes. Remove from the heat and set aside.

In a medium bowl, add the eggs and beat until well blended. Add the cream, salt, black pepper, cayenne pepper, and nutmeg. Whisk until combined.

Layer the onion on the bottom of the blind-baked crust. Top with half of the bacon, all the cheese, and then the remaining bacon. Pour the egg mixture over top.

Bake for 50 to 55 minutes or until the filling is puffed and golden brown. Let cool for at least 10 minutes before serving. Leftovers should be covered and refrigerated for up to 3 days.

https://www.youtube.com/watch?v=kLzDztWY9HQ

A flaky, buttery crust filled with bacon, onions, eggs, heavy cream, and cheese, this classic Quiche Lorraine recipe is perfect for any occasion. It’s extremely easy to make and is always a crowd-pleaser. Perfect for any meal of the day but especially brunch, you’ll fall in love after your first bite.

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Delicious Quiche Lorraine Recipe

Authentic French Quiche Lorraine RecipeThis authentic French Quiche Lorraine recipe has a flaky butter crust, smoky bacon, and a silky egg custard. The traditional no-cheese filling is rich, simple, and perfect for breakfast, brunch, lunch, or dinner.

Authentic French Quiche Lorraine Recipe

(155 g) all-purpose flour

(45 to 60 ml) ice-cold water

(170 g) smoked bacon, diced

(360 ml) heavy cream

(120 ml) whole milk

Salt and black pepper,

(115 g) grated Gruyère, optional for the American-style version

Make the pastry dough

Add the flour and salt to a large mixing bowl and stir them together. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter. These small butter pieces will melt in the oven and create flaky layers. Add the cold water 1 tablespoon at a time, mixing gently after each addition. Stop as soon as the dough holds together when pressed. Do not knead it, because too much mixing can make the crust tough.

Chill the dough

Shape the dough into a flat disk and wrap it tightly. Refrigerate it for at least 30 minutes. Chilling allows the flour to absorb the water and keeps the butter cold. If the dough is warm when it enters the oven, the crust may shrink or lose its flaky texture.

Preheat the oven and baking sheet

Place a large baking sheet on the middle oven rack and preheat the oven to 375°F (190°C). Heating the sheet pan before the tart goes into the oven gives the bottom crust strong heat from the start. This is one of the easiest ways to prevent a soggy base.

Roll and shape the crust

Lightly flour your work surface and rolling pin. Roll the chilled dough into a circle slightly larger than a 9-inch tart pan. Lift the dough carefully and place it inside the pan without stretching it. Press it gently into the corners and sides, then trim the extra dough. If the pastry feels soft or warm, chill the shaped crust for 10 minutes before baking.

Blind bake the crust

Line the pastry with parchment paper and fill it with pie weights or dried beans. Place the tart pan on the hot baking sheet and bake for 15 minutes. Carefully remove the parchment and weights, then bake the uncovered crust for another 10 minutes. The base should look dry and lightly golden. A pale, soft crust needs a few more minutes before the wet filling is added.

Cook the bacon

While the crust bakes, place the diced bacon in a skillet over medium heat. Cook until it is crisp and lightly browned, stirring from time to time so it cooks evenly. Move the bacon to a paper towel-lined plate with a slotted spoon. Drain it well because extra grease can soften the crust and make the filling feel oily.

Prepare the egg white seal

Crack the eggs into a bowl, but save about 1 tablespoon of egg white in a separate small dish before whisking the custard. As soon as the blind-baked crust comes out of the oven, brush the hot bottom and sides with the saved egg white. The heat will set it quickly and create a thin seal between the pastry and the custard.

Make the custard

Whisk the eggs, heavy cream, whole milk, nutmeg, salt, and black pepper until smooth. Mix just until everything is fully combined. Avoid beating in too much air, because large bubbles can make the baked filling look uneven. The mixture should be pale, smooth, and easy to pour.

Assemble the quiche

Scatter the drained bacon evenly over the sealed hot crust. Placing the bacon directly on the pastry creates another small barrier against moisture. For the optional cheesy version, sprinkle half of the Gruyère over the bacon. Slowly pour in the custard so the bacon stays spread across the crust. Add the remaining cheese on top, if using.

Bake the Quiche Lorraine

Reduce the oven temperature to 350°F (175°C). Keep the tart pan on the preheated baking sheet and bake for 35 to 45 minutes. Begin checking near the 35-minute mark. The edges should look set and may puff slightly, while the center should still jiggle gently like set gelatin. It should not slosh like liquid. If you use a thermometer, the center should reach about 170°F (77°C).

Rest before slicing

Move the quiche to a cooling rack and let it rest for at least 45 minutes. This step is important because the hot custard continues to set as it cools. Cutting it too early can make even a fully baked quiche look runny. After resting, the slices should hold their shape while the filling stays smooth and soft.

Serve

Remove the quiche from the tart pan, slice it into wedges, and serve warm or at room temperature. Pair it with a green salad, roasted vegetables, or fresh fruit. For the best texture, avoid serving it straight from a very hot oven.

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