Quiche Lorraine

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When I think of cozy brunches or a simple yet elegant dinner, Quiche Lorraine always comes to mind. It’s one of those timeless dishes that balances creamy, savory custard with crispy bacon, soft onions, and gooey cheese, all wrapped in a buttery crust. The first time I made this classic French recipe, I remember how the aroma filled the kitchen—rich, smoky, and utterly inviting. It felt like a small indulgence, one I was eager to share with others.

Over the years, I’ve tried dozens of variations, but I keep coming back to this traditional version. There’s something special about its simplicity: no flashy ingredients, just a harmonious blend of textures and flavors that always wins hearts. Whether served warm or at room temperature, Quiche Lorraine holds its own at any table—from lazy Sundays to holiday brunches.

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Why You’ll Love This Quiche Lorraine

It’s the ultimate comfort food with a touch of sophistication. The flaky crust paired with the silky egg filling makes each bite melt in your mouth. It’s incredibly versatile—you can serve it hot, warm, or chilled—and it travels well for picnics or potlucks. Plus, it can be prepped ahead of time, saving you stress if you’re hosting. And let’s not forget, it’s a stunning centerpiece that looks as good as it tastes.

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What Kind of Pastry Should I Use for Quiche Lorraine?

For a classic Quiche Lorraine, a homemade shortcrust pastry is ideal. It gives that golden, buttery, crisp base that holds up well to the creamy filling. If you’re short on time, a high-quality store-bought pie crust works too—just make sure it’s not sweetened. Blind baking the crust before adding the filling is essential; it prevents sogginess and keeps the base firm and delicious.

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Options for Substitutions

While tradition calls for bacon and Gruyère, there’s room for creativity if needed. Swap bacon with pancetta or even smoked turkey for a leaner option. Can’t find Gruyère? Swiss cheese or sharp white cheddar make excellent stand-ins. For a vegetarian version, skip the meat and add sautéed mushrooms or spinach. And if you’re dairy-free, use plant-based cream and cheese alternatives, though keep in mind the texture may vary slightly.

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Ingredients for This Quiche Lorraine

Shortcrust Pastry
This is the foundation of the quiche, offering structure and that signature flaky bite. You can use homemade or a good-quality pre-made crust.

Bacon
The star savory component—crispy bacon adds saltiness, smokiness, and incredible depth of flavor.

Onion
Soft, sautéed onions add sweetness and balance out the richness of the bacon and custard.

Eggs
Essential for the custard base, eggs provide the quiche with structure and that velvety texture when baked.

Heavy Cream
Cream creates the silky, rich filling that sets gently as the quiche bakes. For a slightly lighter option, you can use half-and-half.

Gruyère Cheese
Nutty and melty, Gruyère melts beautifully into the custard and adds an extra layer of flavor. It’s a classic choice for good reason.

Salt and Pepper
Simple seasoning that brings out the flavors of every ingredient without overpowering them.

Nutmeg (optional)
Just a pinch adds a subtle warmth and depth to the custard, enhancing the overall flavor profile.

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Step 1: Prepare the Pastry

If using homemade shortcrust, roll it out and gently press it into a 9-inch tart or pie pan. Trim the edges and chill for about 30 minutes. Then line the crust with parchment paper, fill with pie weights or beans, and blind bake at 375°F (190°C) for 15 minutes. Remove the weights and bake for another 5 minutes until the base is lightly golden.

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Step 2: Cook the Bacon and Onion

In a skillet over medium heat, cook the chopped bacon until crisp. Transfer it to a paper towel–lined plate. In the same pan, sauté finely chopped onion until soft and translucent. Let both cool slightly before adding to the quiche.

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Step 3: Make the Custard

In a mixing bowl, whisk together the eggs, heavy cream, a pinch of salt, black pepper, and a hint of freshly grated nutmeg if using. Stir in the grated Gruyère cheese.

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Step 4: Assemble the Quiche

Spread the cooked bacon and onions evenly over the pre-baked crust. Pour the custard mixture on top, making sure the filling is well-distributed.

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Step 5: Bake

Place the quiche on a baking sheet and bake at 350°F (175°C) for 35 to 40 minutes, or until the center is set and the top is golden brown. Let it cool slightly before slicing.

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How Long to Cook the Quiche Lorraine

The quiche should bake at 350°F (175°C) for about 35 to 40 minutes. You’ll know it’s done when the top is lightly golden, and the center has a slight wobble but is not liquid. Let it rest for at least 10 minutes before serving to allow the custard to set fully.

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Tips for Perfect Quiche Lorraine

• Blind bake your crust: This step prevents a soggy bottom and keeps the pastry crisp beneath the filling.
• Let ingredients cool: Always cool the bacon and onions before adding to the custard to avoid scrambling the eggs.
• Don’t overbeat the eggs: Over-whisking introduces air and can cause the quiche to puff too much then collapse.
• Use full-fat cream: It makes a difference in texture—rich and custardy instead of watery or rubbery.
• Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that affect melting.
• Avoid overfilling: Pour in the custard slowly, and stop just before it reaches the edge of the crust to prevent overflow.

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Watch Out for These Mistakes While Cooking

• Skipping the blind bake: This almost guarantees a soggy crust—don’t skip it.
• Using too much liquid: Overfilling can cause the custard to overflow or bake unevenly.
• Not draining bacon: Excess fat can make the quiche greasy. Pat the bacon with paper towels after cooking.
• Overcooking: The quiche should still have a slight jiggle in the center when done. It continues setting as it cools.
• Cutting too soon: Letting it cool slightly helps the custard firm up and makes slicing cleaner.

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What to Serve With Quiche Lorraine?

Mixed Green Salad

A fresh salad with vinaigrette lightens up the richness of the quiche.

Crusty Bread or Baguette

Perfect for soaking up any leftover custard and balancing the meal.

Roasted Cherry Tomatoes

Adds a sweet, tangy contrast and a pop of color to your plate.

Garlic Green Beans

Crisp and garlicky, they bring a crunchy texture alongside the creamy quiche.

Herb-Roasted Potatoes

A hearty side that makes it feel more like a full meal, especially for dinner.

Fresh Fruit or Fruit Salad

Berries or melon offer a refreshing counterbalance to the savory dish.

Sparkling Water or Mimosa

For brunch vibes, these drinks complement without overpowering the flavors.

Cheese and Olive Platter

Great for gatherings—adds variety and depth to the spread.

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Storage Instructions

To store Quiche Lorraine, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be refrigerated for up to 4 days. Reheat slices in the oven at 350°F (175°C) for 10–15 minutes, or in the microwave in 30-second bursts (though the crust stays crispier with oven reheating). For longer storage, freeze it—either whole or in slices—wrapped well and placed in an airtight container. Thaw in the fridge overnight before reheating.

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Estimated Nutrition

Per slice (based on 8 servings):

• Calories: ~390
• Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 165mg
• Sodium: 580mg
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 2g
• Protein: 13g

Note: Nutrition values may vary depending on the crust and cheese used.

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Frequently Asked Questions

What’s the difference between Quiche Lorraine and regular quiche?

Quiche Lorraine is a traditional French version that typically includes bacon, eggs, cream, and Gruyère cheese. Other quiches might include vegetables, meats, or different cheeses.

Can I make Quiche Lorraine ahead of time?

Absolutely! You can bake it the day before, refrigerate it, and reheat slices as needed. It also tastes great at room temperature.

Do I need to blind bake the crust?

Yes. Blind baking helps prevent a soggy bottom by giving the crust a head start before adding the wet filling.

Can I freeze Quiche Lorraine?

Yes, quiche freezes beautifully. Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What kind of cheese can I use instead of Gruyère?

Swiss, Emmental, or sharp white cheddar are all excellent substitutes if Gruyère isn’t available.

How do I know when the quiche is done baking?

The center should be just set with a slight jiggle. A knife inserted near the center should come out clean.

Can I make it vegetarian?

Yes! Omit the bacon and replace it with sautéed mushrooms, leeks, or spinach for a flavorful vegetarian version.

What type of pan should I use?

A 9-inch tart pan with a removable bottom is ideal, but a standard pie dish works just as well.

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Conclusion

Quiche Lorraine is one of those recipes that feels both special and comforting, elegant yet effortless. Its creamy filling, crispy crust, and smoky bacon make it a timeless favorite whether for brunch, lunch, or dinner. Once you make it from scratch, it’s easy to see why it’s a beloved classic that keeps finding its way back onto the table.

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