What is Quiche Lorraine made of?

Quiche Lorraine is a savory French tart traditionally made with a buttery pie crust filled with an egg and cream custard mixed with crispy bacon and cheese. Classic recipes often use Gruyère cheese for its nutty flavor. Some versions include caramelized onions for added sweetness. The filling is baked until set and lightly golden on top.

How do I make the perfect pie crust for Quiche Lorraine?

For a tender, flaky crust, use cold butter cut into flour until the mixture resembles coarse crumbs. Add just enough ice water to bring the dough together without overworking it. Chill the dough for at least 30 minutes before rolling out. Pre-bake (blind bake) the crust with pie weights or dried beans at 375°F (190°C) for 15 minutes until lightly golden to prevent sogginess from the custard filling.

Can I customize Quiche Lorraine with other ingredients?

Yes, you can adapt Quiche Lorraine by adding vegetables like spinach, mushrooms, or roasted peppers for extra flavor and nutrition. Substitute or combine bacon with ham or sausage for different smoky notes. Use various cheeses such as sharp cheddar or Swiss alternatives depending on your taste preferences. Keep the custard ratio roughly the same for the best texture.

How do I know when my Quiche Lorraine is fully cooked?

Quiche is done when the edges are golden brown and puffed, and the center has a slight jiggle but is mostly set. An internal temperature between 165°F and 185°F (74°C to 85°C) confirms doneness. Insert a clean knife in the center; it should come out mostly clean with no wet custard.

What is the best way to store and reheat leftover Quiche Lorraine?

Store leftover quiche covered in the refrigerator for up to 3-4 days. To reheat, cover it loosely with foil and warm in a 325°F (160°C) oven for about 15-20 minutes until heated through. Quiche can also be frozen for up to three months by wrapping tightly in plastic wrap and foil; thaw overnight in the fridge before reheating.

Quiche Lorraine Recipe with Creamy Cheese and Bacon Filling

Name: Quiche Lorraine
Prep time: PT-494755H38M21S
Cook time: 50 min
Total time: 2 h 50 min
Cuisine: French
Ingredients: 1 pie crust (frozen or homemade, 9 or 10-inch deep dish or tart pan with removable bottom); 1/2 pound thin strips of bacon, chopped into 1/2 inch pieces; 1/2 cup diced onion; 1 cup shredded cheese (sharp white cheddar or Gruyere recommended); 1 3/4 cups half and half (or equal parts whole milk and heavy cream); 4 large eggs; 1/2 teaspoon kosher salt; 1/4 teaspoon finely ground black pepper; 1/4 teaspoon smoked paprika; 1/8 teaspoon ground nutmeg; 1 tablespoon chopped parsley or chives (optional garnish); 1 egg white for brushing crust

Ingredients

Scale

1 pie crust (frozen or homemade, 9 or 10-inch deep dish or tart pan with removable bottom)

1/2 pound thin strips of bacon, chopped into 1/2 inch pieces

1/2 cup diced onion

1 cup shredded cheese (sharp white cheddar or Gruyere recommended)

1 3/4 cups half and half (or equal parts whole milk and heavy cream)

4 large eggs

1/2 teaspoon kosher salt

1/4 teaspoon finely ground black pepper

1/4 teaspoon smoked paprika

1/8 teaspoon ground nutmeg

1 tablespoon chopped parsley or chives (optional garnish)

1 egg white for brushing crust

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Instructions

1-Prepare the pie crust: Prepare the pie crust by rolling it out on a lightly floured surface and fitting it into a tart pan or pie dish, then chill it in the freezer for about 30 minutes.

2-Preheat the oven and blind bake the crust: Preheat the oven to 350 degrees F and blind bake the crust by pricking the bottom with a fork, lining it with parchment or foil, adding pie weights or dried beans, and baking for 35-40 minutes until the edges are lightly golden.

3-Remove the weights and brush: Remove the weights and lining, then brush the inside with whisked egg white to avoid sogginess.

4-Cook the bacon: Cook the chopped bacon over medium heat until crisp and the fat renders, then remove it with a slotted spoon.

5-Cook the onions: In the same pan, cook the diced onions in the bacon fat until caramelized, and combine them with the bacon.

6-Whisk the custard mixture: In a large bowl, whisk the eggs thoroughly, then add the half and half, salt, pepper, paprika, and nutmeg, mixing until slightly frothy. Stir in the cheese, bacon, and caramelized onions.

7-Bake the quiche: Pour the mixture into the prebaked crust and bake at 350 degrees F for about 50 minutes, or until a knife inserted in the center comes out clean and the center jiggles slightly.

8-Cool and garnish: Allow the quiche to cool for 10-15 minutes before slicing, and garnish with parsley or chives if desired.

Notes

🥧 Use a tart pan with a removable bottom for easier serving.
❄️ A frozen pie crust saves time; reduce half and half to 1 1/4 cups when using.
🥚 Brushing the prebaked crust with egg white helps prevent sogginess and keeps crust crisp.

Author: Brandi Oshea
Prep Time: 2 hours
Cooling Time: 10 to 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: French
Diet: Gluten

Nutrition

Serving Size: 1 slice (1/8 of quiche)
Calories: 363
Sugar: 1g
Sodium: 567mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 13g
Cholesterol: 131mg