Description

Quiche Lorraine is one of France's most beloved savory tarts, featuring a buttery pastry crust filled with smoky bacon, creamy eggs, rich cream, and melted Gruyère cheese. Baked until golden and perfectly set, this classic French recipe delivers a delicious combination of crisp pastry and silky, savory filling.

Perfect for breakfast, brunch, lunch, or a light dinner, Quiche Lorraine can be served warm or at room temperature. Pair it with a fresh green salad for a simple and elegant French meal.

Preparation Time: 25 minutes

Cooking Time: 40 minutes

Rest Time: 10 minutes

Total Time: 1 hour 15 minutes

Servings: 8 people

Difficulty: Intermediate

Why You'll Love This Recipe

• Buttery, crisp pastry crust.
• Creamy and savory egg custard.
• Smoky bacon adds rich flavor.
• Melted Gruyère creates a delicious finish.
• Perfect for breakfast, brunch, or lunch.
• Can be served warm or at room temperature.
• Great for entertaining.
• Classic French comfort food.

How to Make

1. Prepare the Pastry

Roll out the pastry dough and carefully fit it into a 9-inch tart pan. Trim the edges and prick the bottom lightly with a fork.

2. Blind Bake the Crust

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the edges begin to turn golden. Remove the weights and bake briefly again until the base is lightly golden.

3. Cook the Bacon

Cook the diced bacon in a skillet over medium heat until lightly crisp. Transfer it to a paper towel-lined plate and drain the excess fat.

4. Prepare the Custard

Whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.

5. Assemble the Quiche

Spread the cooked bacon and grated Gruyère evenly over the pastry crust. Pour the custard mixture over the top.

6. Bake

Bake at 375°F (190°C) until the filling is puffed, golden, and set around the edges with a slight softness in the center.

7. Rest Before Slicing

Allow the quiche to rest for about 10 minutes. This helps the custard set and makes slicing easier.

8. Serve

Slice into wedges and serve warm or at room temperature with a fresh green salad.

Tips

• Keep the pastry chilled before baking.
• Blind-bake the crust to prevent a soggy bottom.
• Do not overcook the custard.
• Drain excess bacon fat before adding it to the quiche.
• Use freshly grated Gruyère for the best melting texture.
• Let the quiche rest before slicing.
• Bake the quiche on a lower oven rack for a crispier base.

Variations

Quiche Lorraine with Shallots

Add finely sautéed shallots for extra sweetness and flavor.

Mushroom Quiche Lorraine

Add sautéed mushrooms for an earthy variation.

Spinach Quiche

Add cooked, well-drained spinach for a vegetable-rich version.

Ham Quiche

Replace some or all of the bacon with diced cooked ham.

What to Serve

• Fresh green salad
• Tomato salad
• Roasted asparagus
• French potato salad
• Crusty baguette
• Sautéed green beans
• Fresh fruit
• Light vegetable soup

Storage

Allow the quiche to cool completely before covering and refrigerating. Store in the refrigerator for up to 4 days.

Reheat individual slices in a 325°F (165°C) oven until warmed through.

Freezing

Quiche Lorraine can be frozen for up to 2 months.

Allow it to cool completely, wrap individual slices tightly, and place them in a freezer-safe container. Thaw overnight in the refrigerator and reheat in a 325°F (165°C) oven.