Classic Quiche Lorraine: A Step-by-Step Recipe Guide

Ingredients

  • 1 9-inch pie crust (premade or homemade)
  • 12 ounces of bacon (about 8 slices, chopped)
  • 1 medium onion (sliced)
  • 4 large eggs
  • 2 cups of heavy cream
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of white pepper
  • 1/4 teaspoon of nutmeg
  • 1 1/2 cups of shredded Swiss cheese

Steps and instructions

  1. Preheat your oven to 450°F (230°C).
  2. If you are using a pre-made pie crust, place it in your pie dish. If you are using homemade dough, roll it out and line your pie dish with it, then trim any excess around the edges.
  3. Prick the bottom of the pie crust with a fork, line it with aluminum foil, and fill it with pie weights or dried beans. Bake for 8 minutes, then carefully remove the foil and weights and bake for another 4 to 5 minutes, or until the crust is golden. Remove the crust from the oven and set aside.
  4. While the crust is baking, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the skillet.
  5. Add the sliced onion to the skillet and cook in the leftover bacon grease until it is soft and slightly browned.
  6. In a large bowl, beat the eggs and then whisk in the heavy cream, salt, white pepper, and nutmeg.
  7. Spread the cooked onions, crispy bacon, and shredded Swiss cheese evenly over the bottom of the pre-baked pie crust. Then, pour the egg and cream mixture over the top.
  8. Reduce the oven temperature to 325°F (165°C) and bake the quiche for 50 to 60 minutes, or until it is set in the middle and browned on top. If the crust begins to brown too quickly, you can cover the edges with aluminum foil.
  9. Remove the quiche from the oven and let it cool for about 15 minutes before slicing and serving.

Tools for making

  • Pie dish - a round, deep dish used for baking the quiche.
  • Skillet - a frying pan with a flat bottom and low sides, used for cooking the bacon and onions.
  • Large bowl - a container for mixing the eggs, cream, and seasonings together.
  • Whisk - a kitchen utensil used for blending and incorporating ingredients together.
  • Aluminum foil - a thin, flexible metal material used for lining the pie crust during baking.
  • Pie weights or dried beans - used to weigh down the foil-lined pie crust during blind baking to prevent it from puffing up.
  • Slotted spoon - a spoon with slots or holes that allow liquid to drain through, used for removing cooked bacon from the skillet.

Recipe variations

  • Use a different type of crust, such as a whole wheat crust or a puff pastry crust.
  • Replace the bacon with cooked ham or pancetta.
  • Make it vegetarian by omitting the meat altogether and adding vegetables such as sautéed mushrooms, spinach, or roasted red peppers.
  • Add additional ingredients like diced tomatoes, green onions, or fresh herbs like thyme or parsley.
  • Experiment with different types of cheese, such as Gruyère, cheddar, or feta.
  • Make it gluten-free by using a gluten-free pie crust or substituting the crust with a layer of thinly sliced potatoes.
  • Try a lighter version by substituting some or all of the heavy cream with milk or half-and-half.
  • To make it more savory, you can sprinkle some grated Parmesan or Gouda cheese on top before baking.
  • For a touch of sweetness, add caramelized onions or a drizzle of maple syrup.
  • Add a dash of hot sauce or red pepper flakes for a spicy twist.

Recipe overview

Quiche Lorraine, a classic French dish, is a savory pie filled with a creamy mixture of eggs, cream, onions, and Swiss cheese, all baked into a flaky crust. This recipe also includes bacon for an extra layer of delicious flavor. Perfect for any meal of the day, Quiche Lorraine is a versatile dish that can be served hot or cold. This recipe delivers a comforting and satisfying quiche with a crispy crust and a rich, velvety custard filling. Whether you're a beginner baker or a seasoned chef, you'll find this recipe straightforward and rewarding. Enjoy this delightful quiche Lorraine as a brunch mainstay, a simple lunch with a green salad, or for a light dinner. Get ready to impress your family and friends with this exquisite French classic!

Common questions

  1. Can I use a store-bought pie crust for this recipe? Yes, you can use a pre-made pie crust for this recipe. Just make sure it is the right size (9 inches) for your pie dish.
  2. Can I make my own pie crust? Absolutely! If you prefer homemade pie crust, you can make your own and use it in this recipe.
  3. Do I need to pre-bake the pie crust? Yes, it is recommended to pre-bake the pie crust for a few minutes before adding the filling. This helps ensure a crisp crust.
  4. What can I use as pie weights if I don't have any? If you don't have pie weights, you can use dried beans or even uncooked rice as a substitute.
  5. What kind of bacon should I use? You can use any type of bacon you prefer – regular, thick-cut, or even smoked bacon.
  6. Can I use a different type of cheese? While Quiche Lorraine traditionally uses Swiss cheese, you can experiment with other types of cheese like Gruyere or Cheddar if you prefer.
  7. Can I make this quiche ahead of time? Yes, you can make the quiche ahead of time and refrigerate it. Simply reheat it in the oven before serving.
  8. Can I freeze the quiche? Yes, you can freeze the quiche. Make sure it is tightly wrapped and stored in an airtight container. Thaw it in the refrigerator before reheating.
  9. Can I add other ingredients to the filling? Certainly! Quiche Lorraine can be customized with additional ingredients like mushrooms, spinach, or tomatoes. Just make sure to adjust the cooking time if needed.

Serving dishes and utensils

  • Pie Dish - A dish specifically designed for baking pies, usually made of ceramic or glass.
  • Skillet - A frying pan with a flat bottom and low sides, used for cooking the bacon and onions.
  • Large Bowl - Used for beating the eggs and whisking together the cream and other ingredients.
  • Slotted Spoon - A spoon with slots or holes, used for removing the cooked bacon from the skillet.
  • Whisk - A kitchen utensil with wire loops used for beating, whipping, and blending ingredients.
  • Pie Weights or Dried Beans - Used to weigh down the pie crust while it pre-bakes, preventing it from puffing up.
  • Aluminum Foil - Used to line the pie crust and protect it from burning while pre-baking.

Origin stories

Quiche Lorraine, a dish that has tickled taste buds for centuries, has its roots firmly planted in the rural Lorraine region of northeastern France. Its humble beginnings can be traced back to the Middle Ages, when it was a simple pie filled with bread dough, cream, and bacon, and cooked over an open fire. This hearty dish was a staple in the peasant diet, providing sustenance for those engaging in hard labor. It wasn't until the 19th century that cheese was introduced to the recipe, and it became the quiche Lorraine we know and love today. An interesting note is the term "quiche" is actually derived from the German 'Kuchen' meaning cake, a nod to the region's historical ties to Germany. This wonderfully rich and savory pie truly is a testament to the rustic, hearty cuisine of the Lorraine region.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.