Quiche Lorraine

Quiche Lorraine is a classic French dish that looks like a pie but tastes like a creamy, savory custard. It is made with eggs, cream, cheese, and meat baked inside a buttery pie crust. The quiche has a rich, smooth filling and a crispy crust that makes every bite delicious. It’s a favorite in many homes because it’s easy to make, can be served hot or cold, and works for breakfast, lunch, or dinner.

Quiche Lorraine is also super versatile people add vegetables like spinach or mushrooms, or swap the bacon for ham. But the traditional version stays true to its original French roots with simple ingredients that blend together perfectly.

You Should Try the Quiche Lorraine

If you’ve never tried Quiche Lorraine before, you should definitely give it a try! It’s a comforting dish that tastes fancy but is actually simple to make. The creamy filling and crispy crust make it feel like a special meal, even if you’re just having it on a normal day.

It’s also great for sharing with friends and family because it can be cut into slices and served easily. Whether you’re having a picnic, brunch, or a cozy dinner, Quiche Lorraine fits perfectly into any occasion.

Table of Contents

Ingredients you’ll need for Quiche Lorraine

Here is everything you need to make Quiche Lorraine:

• 1 pre made pie crust 9 inch
• 6 large eggs
• 1 cup heavy cream
• 1 cup milk
• 1 cup shredded Gruyère cheese or Swiss cheese
• 6 strips meat, cooked and chopped
• 1 small onion, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg optional

How to Make Quiche Lorraine

Step 1: Prepare the Crust and Oven

First, preheat your oven to 375°F (190°C). While the oven warms up, take your pre-made pie crust and place it carefully into a 9 inch pie dish, pressing it gently into the edges so it fits nicely. Use a fork to poke small holes across the bottom of the crust. This helps prevent the crust from puffing up while baking. If you want the crust extra crisp, you can bake it for about 10 minutes before adding the filling. This is called blind baking, and it keeps the bottom from getting soggy once the egg mixture is added.

Step 2: Cook the Bacon and Onion

Next, place your bacon strips in a skillet and cook them until they are crispy and browned. Once they are cooked, move them to a plate lined with paper towels to remove extra grease. Then chop the meat into small pieces. In the same skillet, add the finely chopped onion to the bacon grease and sauté it over medium heat until it becomes soft and slightly golden. This adds a rich, savory flavor to the quiche and makes the filling extra tasty.

Step 3: Mix the Egg Filling

Now it’s time to make the creamy egg mixture. In a large bowl, crack in 6 eggs, then pour in 1 cup of heavy cream and 1 cup of milk. Add salt, pepper, and a pinch of nutmeg if you like. Whisk everything together until the mixture is smooth and well combined. The goal is to create a creamy custard base that will bake into a silky filling. If you whisk too fast, you may create bubbles, so whisk gently until smooth.

Step 4: Add the Cheese, Bacon, and Onion

Once the egg mixture is ready, sprinkle the shredded Gruyère cheese evenly across the bottom of the pie crust. Then add the chopped bacon and sautéed onions on top of the cheese. Make sure the ingredients are spread out evenly so every slice will have a little bit of everything. This layering helps the flavors blend together beautifully while baking.

Step 5: Pour the Filling and Bake

Carefully pour the egg mixture over the cheese, bacon, and onions inside the pie crust. You should see the mixture slowly filling up the crust, almost reaching the top. Place the pie dish in the preheated oven and bake for about 35–40 minutes. The quiche is done when the center is set and no longer jiggly. The top should be lightly golden and the edges slightly puffed. If the top starts browning too quickly, cover it loosely with aluminum foil to prevent burning.

Step 6: Cool, Slice, and Serve

After baking, remove the quiche from the oven and let it cool for 10–15 minutes. Cooling helps the filling set properly so the slices hold their shape when cut. Once slightly cooled, use a sharp knife to cut the quiche into slices. You can serve it warm, or even enjoy it cold. It pairs perfectly with a fresh salad or roasted vegetables, making it a delicious meal any time of day.

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

• 9-inch pie dish
• Mixing bowl
• Whisk
• Skillet
• Measuring cups and spoons
• Knife and cutting board
• Fork
• Oven

Tips and Variation Ideas

Let the quiche cool a little before slicing so it stays together.

Use shredded cheese for faster mixing.

Add veggies like spinach or mushrooms if you want more color and flavor.

Blind bake the crust for 10 minutes to prevent it from getting soggy.

What can I serve with this Quiche Lorraine ?

I often serve this delicious Quiche Lorraine with a selection of drinks such as fruit juice or orange juice. I also like to enjoy it on its own sometimes, and I like to serve it for breakfast or as an afternoon snack.

Commonly Asked Questions

Can I freeze Quiche Lorraine ?

Yes, you can freeze it for up to 2 months. Thaw in the fridge before reheating.

Can I add vegetables to Quiche Lorraine ?

Definitely! Spinach, mushrooms, bell peppers, and broccoli all work well.

How can I make the filling more creamy ?

Use more heavy cream and less milk for a richer texture.

Why did my quiche sink in the middle ?

This happens if the quiche is underbaked or cooled too quickly. Make sure the center is set and let it cool gradually.

Quiche Lorraine

Recipe by sophieCourse: Breakfast, Brunch, Lunch, DinnerCuisine: FrenchDifficulty: Easy to Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

450

kcal

Total time

1

hour 

Quiche Lorraine is a classic French savory pie made with eggs, cream, cheese, and crispy bacon baked in a flaky crust. It’s creamy, flavorful, and perfect for breakfast, brunch, or a light dinner.

Ingredients

• 1 pre made pie crust 9 inch

• 6 large eggs

• 1 cup heavy cream

• 1 cup milk

• 1 cup shredded Gruyère cheese or Swiss cheese

• 6 strips meat, cooked and chopped

• 1 small onion, finely chopped

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon nutmeg optional

Directions

• First, preheat your oven to 375°F (190°C). While the oven warms up, take your pre-made pie crust and place it carefully into a 9 inch pie dish, pressing it gently into the edges so it fits nicely. Use a fork to poke small holes across the bottom of the crust. This helps prevent the crust from puffing up while baking. If you want the crust extra crisp, you can bake it for about 10 minutes before adding the filling. This is called blind baking, and it keeps the bottom from getting soggy once the egg mixture is added.
• Next, place your bacon strips in a skillet and cook them until they are crispy and browned. Once they are cooked, move them to a plate lined with paper towels to remove extra grease. Then chop the meat into small pieces. In the same skillet, add the finely chopped onion to the bacon grease and sauté it over medium heat until it becomes soft and slightly golden. This adds a rich, savory flavor to the quiche and makes the filling extra tasty.
• Now it’s time to make the creamy egg mixture. In a large bowl, crack in 6 eggs, then pour in 1 cup of heavy cream and 1 cup of milk. Add salt, pepper, and a pinch of nutmeg if you like. Whisk everything together until the mixture is smooth and well combined. The goal is to create a creamy custard base that will bake into a silky filling. If you whisk too fast, you may create bubbles, so whisk gently until smooth.
• Once the egg mixture is ready, sprinkle the shredded Gruyère cheese evenly across the bottom of the pie crust. Then add the chopped bacon and sautéed onions on top of the cheese. Make sure the ingredients are spread out evenly so every slice will have a little bit of everything. This layering helps the flavors blend together beautifully while baking.
• Carefully pour the egg mixture over the cheese, bacon, and onions inside the pie crust. You should see the mixture slowly filling up the crust, almost reaching the top. Place the pie dish in the preheated oven and bake for about 35–40 minutes. The quiche is done when the center is set and no longer jiggly. The top should be lightly golden and the edges slightly puffed. If the top starts browning too quickly, cover it loosely with aluminum foil to prevent burning.
• After baking, remove the quiche from the oven and let it cool for 10–15 minutes. Cooling helps the filling set properly so the slices hold their shape when cut. Once slightly cooled, use a sharp knife to cut the quiche into slices. You can serve it warm, or even enjoy it cold. It pairs perfectly with a fresh salad or roasted vegetables, making it a delicious meal any time of day.

Notes

• Preheat the oven fully before baking to ensure the quiche cooks correctly.
• Sauté onions until soft for a sweeter and richer flavor.
• Don’t overfill the crust leave a little space so the filling doesn’t spill.
• Use a glass pie dish to watch the crust browning.

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