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.
Quiche Lorraine
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
A terrific option for a main dish entree is my recipe for broccoli cheddar bacon quiche or crustless spinach quiche. You may also like to try this roast beef quiche from Taste of Home.
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Helpful Kitchen Items:
Quiche Lorraine
Ingredients
- 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
Instructions
- 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.
Rachel says
Hi,
I already assemble the crust in the mold and put in the freezer, should I defrost before using it??
Or just bring it out of the freezer and pour the custard and all ingredients right away?
Is it the same instructions for baking??
Thank you so much, I really appreciate your response.
Rachel.
Melissa says
Hi Rachel, there’s no need to thaw a frozen crust when using one from your local grocery store. Place on a pan, assemble the quiche pouring the filling inside, and bake.
Adell comley says
Can i substitute cheddar for the cheese
Melissa says
If you prefer.
Bevin says
I have never made a quiche before…this looks like the perfect one to start with! Thanks for the great recipes, Happy Easter!
Melissa says
It’s my pleasure, thanks so much for visiting. Happy Easter to you and yours.