Quiche Lorraine Recipe – French Special
Quiche Lorraine is a beloved brunch staple that combines the smoky richness of bacon and Swiss cheese with a velvety creamy custard, all baked within a flaky pastry crust. Whether you enjoy it for breakfast, brunch, lunch, or dinner, this versatile all-day meal brings classic French flavors to your table with minimal fuss and maximum flavor.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
Quiche Lorraine Ingredients:
- Pastry for a single-crust 9-inch pie (refer to pastry recipe)
- 4 strips bacon
- 1 onion, thinly sliced
- 1 cup Gruyère or Swiss cheese, cubed
- 1/4 cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 2 cups heavy cream or 1 cup each of milk and cream
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Tabasco sauce, to taste
How To Make Quiche Lorraine
Preheat the oven to 400 degrees Fahrenheit.
Line a 9-inch pie plate with the pastry dough, ensuring to build up a rim and flute the edges. This is crucial to accommodate the amount of custard specified in this recipe.
Place a round of parchment paper over the pastry and fill with dried beans or peas to partially weigh down the shell. Bake for 10 minutes.
Reduce the oven temperature to 375 degrees Fahrenheit. Remove the beans and parchment paper, and set aside the pastry-lined pie plate.
Cook the bacon until crisp, then remove it from the skillet. Pour out all but one tablespoon of the remaining fat. Cook the onion in the remaining fat until translucent.
In a bowl, combine the eggs, cream, nutmeg, salt, pepper, and Tabasco sauce.
Crumble the cooked bacon and sprinkle it along with the onions and cheeses inside the partially baked pastry shell. Pour the cream mixture over the onion-cheese mixture. Place the pie on a baking sheet.
Bake the quiche until a knife inserted one inch from the pastry edge comes out clean, approximately 50 minutes. Transfer to a wire rack and let it stand for 5 to 10 minutes before serving.
Recipe Notes:
Prep Time: Takes just 20 minutes to prep before baking.
Blind-Bake Crust: Partially bake the crust at 400°F with parchment and pie weights for 10 minutes—this ensures a crisp, non-soggy base.
Cooling Time: Let the quiche rest for a few minutes before slicing; its creamy custard filling sets beautifully as it cools.
Storage Tips: Store leftovers covered in the refrigerator for up to 4 days. Reheat slices in a low oven until warmed through for a perfect second serving.
