If you love Quiche Lorraine you have to try this homemade version! So flavorful and perfect for brunch or dinner!
Quiche Lorraine Recipe
I spent part of the holiday season in Paris last year and one of the best things I ate during my trip was a humble slice of Quiche Lorraine. It was one of those rainy, romantic days where the only thing you want to do is curl up with a cup of coffee and a big plate of comfort food. So I strolled down to the nearest cafe and did just that! I don’t know a lick of French, so I did my best to communicate with the gracious waitress, and after a lot of laughs and hand gestures, we came to an agreement she would bring me the “brunch plate”. 20 minutes later she appeared with a spread fit for a king! There was coffee and fresh squeezed juice, croissants and jam, a bowl bursting with fresh berries, and a large plate scattered with salad and a triangle of Quiche Lorraine. Suffice it to say, I’m still dreaming of that meal!
I went to work recreating the Quiche Lorraine I ate in Paris the minute I got home! ← No exaggeration, I actually cooked it for dinner my first night back in the states. It took me a few tries, but I finally nailed it! What I really love about Quiche Lorraine – aside from taste, of course – is its versatility. It’s perfect for fancy holiday brunches, potlucks, or just a simple dinner on the couch. I love serving it with a simple arugula salad, but you can really pair it with almost anything!
How to make Quiche Lorraine
- To make this Quiche Lorraine as quickly as possible, I suggest using a food processor to grate both the onion and the cheese. Not only does this save you time, it makes sure your ingredients are uniform in size. KitchenAid was kind enough to send me their 7-cup Food Processor with ExactSlice™ System which perfectly grated my ingredients in just seconds! Not to mention saved me from having to grate onions by hand… my eyes always tear up like crazy when I have to do that.
- Cook your bacon and onions right after you prepare the crust. You’ll want to have everything ready before you begin assembling your quiche. KitchenAid sent me their incredible Tri-Ply Stainless Steel 10-Piece Set which I used for this step. If you’re in the market for a new set, or trying to find the perfect holiday gift for your favorite foodie, I highly recommend checking it out.
- I used my foolproof all butter pie crust for this recipe and it worked wonderfully! That said, feel free to use your favorite pie dough recipe.
- Don’t over bake your quiche! It should be set at the edges but still slightly jiggly in the center – it will continue cook after it’s removed from the oven.
- Quiche Lorraine may be served warm or cold – it’s delicious both ways!
More Quiche Recipes:
If you try this Quiche Lorraine Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram!
Quiche Lorraine
Prep
Cook
Total
Yield 10" Quiche
Quiche Lorraine is the pure comfort food! Perfect for brunch, lunch, or dinner.
Ingredients
- 1 recipe pie crust (see post for link or use your favorite recipe)
- 12 ounces bacon
- 1 and 1/2 teaspoons olive oil
- 1 large yellow onion, coarsely grated
- 2 large eggs plus 3 egg yolks
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground nutmeg
- 2 tablespoons fresh chives
- 3/4 cup grated Swiss cheese (gruyere works nicely too), coarsely grated
Instructions
- Lightly spray a 10" tart pan with non-stick spray; set aside. On a lightly floured surface, roll the pie crust dough out into a 12-inch round. Place the dough into the prepared pan, pressing it down in the center and up the edges. Using kitchen sheers, trim excess dough around the edges. Place the pan in the freezer for at least 30 minutes.
- In the meantime, preheat oven to 350 degrees (F). Line two plates with paper towels. Place a large frying pan over medium-heat. Fry bacon in batches, transferring cooked bacon onto the paper towel lined plates. Transfer bacon to a cutting board and chop into small pieces; set aside.
- Heat the olive oil in a small saucepan over medium-heat. Add the onion and cook, stirring occasionally, for 6 to 8 minutes, or until the onions are lightly golden. Remove from heat and set aside.
- Remove crust from the freezer. Line the crust with two layers of heavy duty aluminum foil or parchment paper, allowing a few inches of overhang on the sides of the tart pan. Fill with pie weights or dry beans. Bake for 25 minutes. Carefully remove the pie weights and foil. Using the tines of a fork, poke several sets of holes around the bottom of the crust. Return the crust back to the oven and bake for another 15 minutes. Remove partially baked crust from the oven and set aside.
- In a large bowl combine the eggs and egg yolks; whisk well to combine. Add in the milk, heavy cream, salt, pepper, nutmeg, and chives and whisk vigorously for about 2 minutes. Don't skimp on time here! The vigorous whisking allows air to enter the mixture which gives the quiche its light and fluffy texture.
- Sprinkle the bottom of the partially baked crust with the cheese, onions, and bacon. Pour the filling into the pie crust. Bake the quiche for 35 to 40 minutes, or until the edges are set and the center is still a little jiggly. Cool on a wire rack for at least 15 minutes before serving.
Courses Breakfast
Cuisine French
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Godlove says
November 2, 2016 at 12:54 pmThose look like some tasty Pizza.
Edd says
November 7, 2016 at 9:02 pmCan an Egg Substitue be used instead of the egg component?
bakerbynature says
November 7, 2016 at 11:08 pmHi Edd. I have no experience baking with egg substitutes, so I’m not sure!
Jean says
April 4, 2018 at 6:01 pmYes it can. I have used egg substitutes in quiches gor years and it eorks perfectly. Just make sure you measure for the smount if eggs called for. Egg white subs also work used jn conjunction witj egg subs ehen recipe calls for both.
Deedee says
November 8, 2016 at 3:48 pmMade this for a brucnh and it was easy and very very good. thank you!
Jenny says
December 11, 2016 at 5:24 pmWhat do you do with the cooked onion? There are no instructions of when to add it.
bakerbynature says
December 12, 2016 at 2:15 pmHi Jenny. You sprinkle it on the bottom of the partially cooked pie crust, along with the bacon and cheese 🙂
Dina says
February 28, 2017 at 7:55 amLOVE this recipe! The 1986 book version does not have nutmeg, either. I used the recipe as is above, except the book version I have says 12 strips of bacon (YES!). That was the only change for me, other than Pillsbury refrigerated pie crust to save time. The book’s cooking instructions are different, which I followed and it came out PERFECT and light and fluffy. I think it made a difference in a really good way and no foil or precooking crust necessary. My boyfriend was amazed and salivating.
Samantha says
March 21, 2017 at 4:02 pmHi, I was planning to make this for a brunch on Sunday. Is it possible to cook this Saturday night and just reheat in the oven on Sunday morning? Will it come out the same? And how long should I reheat it for/at what temperature? Thanks!
bakerbynature says
March 22, 2017 at 1:43 amHi Samantha! You can totally make this ahead of time. I usually just serve it cold if I make it ahead of time, but you could reheat it at 300 degrees (F) for 10 to minutes, I think 🙂
Logan Warye says
May 27, 2017 at 4:48 pmWe made this morning (under estimated then cook time / prep time, so we were starving by the time it was finished), but it’s was absolutely AMAZING!!!!!!! Already talking about what we add for next time! Maybe green peppers or mushrooms. HIGHLY recommend!
pauline morris says
September 15, 2017 at 11:34 amGREEN PEPPERS ARE BITTER ………INSTEAD TRY THE RED OR YELLOW THEY ARE SWEET!!!! VERY GOOD.
Sarae. Quinn says
May 29, 2017 at 6:50 pmCould I freeze this quiche?
Donna says
June 24, 2017 at 1:37 pmWhen my daughter, who is an amazing cook, asks for a recipe I know it’s a keeper!
Donna says
June 24, 2017 at 5:57 pmI did make a few changed to fit the way we eat.
1. Skip the bacon
2. Use sweet or Vidalia onion
3. Use fat-free half-and-half
4. Use dried chives from seaonsing isle.
Christine says
July 28, 2017 at 6:28 pmJust cooking the pastry and the fat from the butter is dripping on the bottom of the cooker so would suggest you put it on a baking tray
Bonnie says
December 18, 2017 at 7:15 pmHi…can i use 1% milk? Also, what causes quiches not to set properly?
Had made one in the past and the center never set up even after adding to cooking time.
Mostyn Park says
January 25, 2018 at 12:32 amA real quiche Lorraine does not have cheese in it. You can make a great quiche with cheese too but it is not quiche Lorraine. I wonder which planet some commentators are on when they ask if they can make a quiche without egg…they really need to know that should be looking at other recipes.
Carrie says
March 28, 2018 at 7:19 pmMy husband loves it! Definitely a hit during the holidays when family is staying with us. I think store bought pie crust (Pillsbury) works just fine when you need to save time. Freezes well too.
shell shockers says
July 21, 2018 at 4:39 amthank you for sharing information
shell shockers says
July 21, 2018 at 4:44 amThank you for sharing this useful information, I will regularly follow your blog
John whitehurst says
January 6, 2019 at 7:31 pmOne of my family favorites. I go easy on the onion but I add hatch chili. Real good.