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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
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.
Those look like some tasty Pizza.
Can an Egg Substitue be used instead of the egg component?
Hi Edd. I have no experience baking with egg substitutes, so I’m not sure!
Yes 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.
Made this for a brucnh and it was easy and very very good. thank you!
What do you do with the cooked onion? There are no instructions of when to add it.
Hi Jenny. You sprinkle it on the bottom of the partially cooked pie crust, along with the bacon and cheese 🙂
LOVE 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.
Hi, 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!
Hi 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 🙂
We 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!
GREEN PEPPERS ARE BITTER ………INSTEAD TRY THE RED OR YELLOW THEY ARE SWEET!!!! VERY GOOD.
Could I freeze this quiche?
When my daughter, who is an amazing cook, asks for a recipe I know it’s a keeper!
I 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.
Just 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
Hi…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.
A 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.
My 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.
thank you for sharing information
Thank you for sharing this useful information, I will regularly follow your blog
One of my family favorites. I go easy on the onion but I add hatch chili. Real good.
Making this took me like 2.5 hours from start to finish but i made a homemade crust as well. It was super delicious.
I did use three whole eggs instead of the egg & yolk combination.
Also used a mild gouda cheese.
Very delicious!!!