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.
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.
Quiche Lorraine Making Tips
- 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 8 minutes before filling. When using a frozen pie shell, as I did for this quiche, there’s no need to do so, or to thaw before filling.
- Once a quiche is filled, the custard 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.
- For the cleanest slices, allow the quiche to stand for 30 minutes or so, before cutting.
- When making in advance, you can reheat this quiche. Lay foil on top and reheat in a 325°F oven until heated through.
Quiche is an All-Occasion Dish to Serve
While we think of quiche for breakfast and brunch, it makes a tasty entree for a luncheon, holiday gathering or dinner along with a salad or fruit compote, and freshly baked bread.
Other Quiche Recipes You May Like to Try
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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 1/4 cup red onion) finely diced
- 6 large eggs
- 1 3/4 cups heavy cream or half and half
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/8 tsp 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 Tbsp 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 1/2 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.