Classic Quiche Lorraine is known as much for it's flavor as the simplicity of preparation. The dreamy egg custard is filled with Gruyere cheese, smoky bacon and onion for the classic flavor combination that made it famous.
Easy Quiche Lorraine Recipe
I've said it before, and I'll say it again, real men do eat quiche. I cook for a house filled with men and they all love it. Whether it's an easy sausage quiche, ham and cheese quiche or a kicked-up chicken enchilada quiche, I can always count on an empty pie pan at the end of the meal.
How to Make the Best Quiche Lorraine Recipe
- Ingredients you'll need to make this homemade Quiche Lorraine recipe: A 9 inch deep dish pie shell, cooked and crumbled bacon, large eggs, heavy cream, salt, black pepper, cayenne and shredded Gruyere or Swiss cheese.
- Kitchen gadgets you'll need: a 9 inch deep dish pie pan, mixing bowl, whisk, measuring cups and spoons, a skillet to cook the bacon, a cheese grater and a sheet pan for moving the quiche in and out of the oven.
- You can make this or any of my quiche recipes, using a refrigerated crust, a quality deep dish frozen pie crust or a homemade pie crust. If you prefer homemade, checkout my Flaky Pie Crust recipe.
- When using a homemade or refrigerated crust, you'll want to take the time to dock the bottom of the crust using a fork, fill with pie weights or beans, and par bake for 6-8 minutes before filling. When using a frozen pie shell as I did for this quiche, there's no need to do so. There's also no need to thaw before filling.
- Once a quiche is filled, the egg custard filling can swish a bit when moving it to the oven. I always bake my quiche on a baking sheet to make it easier to move around. Place the pie shell onto a baking sheet for ease of moving it around.
- For the cleanest slices, allow the quiche to stand for 30-45 minutes or so, before cutting.
- When making a Quiche Lorraine in advance, you can reheat it in the oven. To do so, lay a piece of aluminum foil on top and reheat in a 325°F oven for 10 minutes or just until heated through.
- Store leftover Quiche Lorraine chilled in the refrigerator for up to 5 days. Reheat in single serving portions gently in the microwave.
Quiche Lorraine is an All-Occasion Dish to Serve
While we think of quiche for breakfast and brunch, it makes a tasty entrée for a luncheon, holiday gathering or dinner along with a salad or fruit compote, and freshly baked bread.
More Southern Style Quiche Recipes to Make
A terrific option for a main dish entrée is my recipe for Broccoli Cheddar Bacon Quiche or Crustless Spinach Quiche. You can also transform leftover holiday ham into this Ham and Spinach Quiche. You may also like to try my Canadian Bacon Hash Brown Quiche or this Roast Beef Quiche from Taste of Home.
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Helpful Kitchen Items:
- 1 9 inch deep dish pie crust frozen, refrigerated or homemade
- 8 slices bacon
- 1 medium shallot (or ¼ cup red onion) finely diced
- 6 large eggs
- 1 ¾ cups heavy cream or half and half
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- pinch cayenne
- 2 cups shredded Gruyere or Swiss cheese
- Directions for using a deep dish frozen pie crust: Preheat oven to 350°F. Place crust on a baking sheet. Set aside.
- Directions for refrigerated or homemade crust: Preheat oven to 375°F. Press crust into pie dish, flute edges as desired. Line with parchment paper and pie weights or beans. Bake for 8 minutes, take from oven and remove parchment and weights. Lower oven temperature to 350°F.
- Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain, reserving 1 tablespoon drippings. Add shallot to drippings, cooking for 1 minute.
- In a medium-size mixing bowl whisk together cream, eggs, salt, pepper, nutmeg and cayenne.
- To assemble: Scatter ½ cheese onto bottom of crust. Crumble cooked bacon. Arrange crumbled bacon and shallots over cheese.
- Pour custard evenly over bacon. Sprinkle with remaining cheese.
- Place into oven and bake for 40-45 minutes
- Let stand for 20-30 minutes before slicing.