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This classic Quiche Lorraine recipe transforms simple ingredients into an elegant meal perfect for any occasion. The flaky crust cradles a silky custard studded with savory bacon and nutty cheese for a dish that's both comforting and sophisticated.
I first made this quiche for a Sunday brunch with my in-laws and it's become our go-to entertaining dish. Something about the combination of crispy bacon and creamy custard seems to make everyone at the table smile.
Ingredients
- Pre made pie crust: Saves valuable time without sacrificing flavor
- Bacon: Provides the signature smoky salty foundation; choose thick cut for best texture
- Gruyere cheese: Brings a nutty depth that's traditional in authentic quiche
- Swiss cheese: Adds creaminess and meltability for the perfect custard
- Chopped onion: Creates a sweet aromatic base that balances the richness
- Large eggs: Provide structure; use room temperature for best results
- Heavy cream: Creates that signature silky custard texture
- Salt and pepper: Enhance all the flavors without overpowering
- Nutmeg: Adds a subtle warmth that's classic in French cooking
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 375°F. Gently press the pie crust into a 9 inch pie plate making sure it's even against the bottom and sides. Take time to crimp the edges for both visual appeal and to prevent shrinkage during baking.
- Cook the Bacon:
- In a skillet cook the chopped bacon over medium heat until it reaches the perfect crispy texture about 5 to 7 minutes. Watch carefully to prevent burning as this will create bitter flavors. Transfer to paper towels to drain excess fat which ensures a crisp rather than soggy quiche base.
- Layer the Fillings:
- Sprinkle the cooked bacon Gruyere cheese Swiss cheese and chopped onion evenly across the bottom of the pie crust. This layering technique ensures every bite contains all the flavors and prevents ingredients from sinking to the bottom.
- Mix the Custard:
- In a bowl whisk together the eggs heavy cream salt pepper and nutmeg until completely incorporated. The mixture should be smooth and slightly frothy which will help create that perfect light texture. Whisking thoroughly breaks up egg proteins for an even bake.
- Assemble and Bake:
- Pour the egg mixture slowly over the ingredients in the crust allowing it to settle around the fillings. Bake for 35 to 45 minutes until the center is set but still has a slight jiggle and the top is golden brown. The quiche will continue to set as it cools.
- Rest Before Serving:
- Allow the quiche to rest for at least 10 minutes before slicing. This crucial step lets the custard fully set for clean slices and allows the flavors to meld together for the best taste experience.
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The nutmeg is my secret ingredient in this recipe. My grandmother always added it to her quiche and once told me it was the difference between a good quiche and a great one. The first time I made this without it I immediately noticed something was missing from the flavor profile.
Make-Ahead Options
Quiche Lorraine actually improves with a little rest making it perfect for entertaining. You can bake it the day before your event let it cool completely wrap in plastic and refrigerate. About 30 minutes before serving remove from the refrigerator and warm in a 300°F oven for about 15 minutes until just heated through. This makes hosting stress-free and allows the flavors to develop even more overnight.
Perfect Pairing Ideas
This quiche pairs beautifully with a simple green salad dressed with a light vinaigrette. The acidity of the dressing cuts through the richness of the quiche creating a balanced meal. For brunch serve with fresh fruit and mimosas. For dinner pair with a crisp white wine like Sauvignon Blanc or a light Pinot Noir which complements the bacon and cheese without overwhelming the delicate custard.
Customization Options
While the classic Quiche Lorraine is perfect as is you can easily adapt this recipe to use what you have on hand. Try adding sautéed mushrooms steamed broccoli or roasted red peppers. For a vegetarian version omit the bacon and add caramelized onions and extra cheese. Just be careful not to overload the quiche with too many wet ingredients as this can prevent proper setting.
Recipe FAQs
- → Can I make Quiche Lorraine ahead of time?
Yes, you can prepare Quiche Lorraine up to 24 hours in advance. Bake as directed, cool completely, then cover and refrigerate. Reheat in a 325°F oven for 15-20 minutes until warmed through, or serve at room temperature.
- → What's the best way to ensure my quiche has a firm center?
To ensure your quiche has a properly set center, bake until the edges are set but the center still has a slight wobble when gently shaken. The residual heat will continue cooking the center as it cools. A knife inserted 1 inch from the edge should come out clean.
- → Can I freeze Quiche Lorraine?
Yes, Quiche Lorraine freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 20-25 minutes or until heated through.
- → What can I serve with Quiche Lorraine?
Quiche Lorraine pairs beautifully with a simple green salad dressed with vinaigrette, fresh fruit, roasted vegetables, or crusty bread. For brunch, serve alongside croissants or breakfast potatoes. For dinner, consider adding a soup or more substantial side dishes.
- → Can I substitute the heavy cream in Quiche Lorraine?
While heavy cream provides the richest texture, you can substitute half-and-half for a lighter version. For a dairy-free option, full-fat coconut milk can work, though it will slightly alter the flavor. Avoid using milk alone as it won't provide enough fat for a proper custard texture.
- → How do I prevent a soggy bottom crust?
To prevent a soggy bottom, blind bake your pie crust for 10-15 minutes at 375°F with pie weights before adding the filling. Additionally, sprinkling a thin layer of cheese on the bottom before adding the bacon and egg mixture creates a barrier that helps keep the crust crisp.