Classic Quiche Lorraine Recipe
Introduction
Quiche Lorraine is a classic French tart filled with a rich and savory mixture of eggs, cream, bacon, and cheese. This delightful dish makes for a perfect brunch, lunch, or light dinner that’s sure to impress family and friends.
Ingredients
- 1 homemade quiche crust (shortcrust pastry) or 2 sheets shortcrust pastry (thawed) or 1 prepared pie shell (refrigerated or frozen)
- 1 tbsp (15g) butter
- 1 garlic clove, minced
- 1/2 onion, finely chopped (about 1/2 cup)
- 200g (6.5 oz) bacon, cut into small strips (1.5 x 0.5 cm / 2/3″ x 1/5″)
- 4 eggs (about 55–65g / 2 oz each)
- 1 1/4 cups (300ml) heavy cream (thickened cream)
- Pinch of salt and pepper
- 1 1/4 cups (125g) grated Gruyere cheese (or tasty cheddar, Monterey Jack)
- 50g (2 oz) bacon, chopped and cooked until golden, for garnish (optional)
Instructions
- Step 1: Prepare the quiche crust. Use a homemade shortcrust pastry, thawed shortcrust sheets, or a prepared pie shell. Bake the crust according to your recipe or package instructions for a 23cm (9″) quiche tin.
- Step 2: Preheat your oven to 200°C (390°F) for standard ovens, or 180°C (350°F) for fan/convection ovens.
- Step 3: In a skillet over medium-high heat, melt the butter. Add the finely chopped onion, minced garlic, and the 200g bacon strips. Cook until the bacon turns light golden and the onion softens.
- Step 4: Transfer the bacon mixture to a bowl lined with paper towels to drain and cool.
- Step 5: In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- Step 6: Place the baked quiche crust on a baking tray. Evenly scatter the cooled bacon and onion mixture across the base.
- Step 7: Sprinkle the grated Gruyere cheese evenly over the bacon.
- Step 8: Carefully pour the egg and cream mixture over the filling. Gently press some of the cheese and bacon down below the surface to distribute evenly.
- Step 9: Bake the quiche for 35 to 40 minutes until the top is golden brown. The center should still jiggle slightly when you gently shake the pan.
- Step 10: Garnish with the cooked, chopped bacon if using. Let the quiche rest for 10 minutes before removing from the pan. Slice and serve warm or at room temperature.
Tips & Variations
- For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
- Use a mix of cheeses like cheddar and Gruyere for a more complex flavor.
- Blind bake the crust before adding the filling to prevent a soggy bottom.
- Add fresh herbs like thyme or chives to the egg mixture for extra aroma.
Storage
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave until warmed through. Quiche also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a store-bought pie crust for Quiche Lorraine?
Yes, ready-made pie crusts or frozen shortcrust pastry are convenient options and work well for this recipe. Just follow the baking instructions on the package or blind bake to prevent sogginess.
How do I know when the quiche is fully baked?
The quiche is ready when the top is golden brown and the custard filling is set around the edges but still slightly wobbly in the center. It will continue to firm up as it cools.
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Classic Quiche Lorraine Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This classic Quiche Lorraine features a buttery shortcrust pastry filled with a rich mixture of crispy bacon, caramelized onions, garlic, creamy custard made from eggs and heavy cream, and melted Gruyere cheese. Baked until golden and just set, this savory tart makes a perfect brunch or light dinner that can be served warm or at room temperature.
Ingredients
Crust
- 1 homemade shortcrust pastry or 2 sheets thawed shortcrust pastry
- 1 prepared pie shell (from fridge or frozen)
Bacon Filling
- 1 tbsp (15g) butter
- 1 garlic clove, minced
- 1/2 onion, finely chopped (~1/2 cup)
- 200 g (6.5 oz) bacon, cut into small strips (1.5 x 0.5cm / 2/3″ x 1/5″)
Egg Mixture
- 4 eggs (~55-65g / 2 oz each)
- 1 1/4 cups (300ml) heavy cream (thickened cream)
- Pinch of salt & black pepper
- 1 1/4 cups (125g) grated Gruyere cheese (or tasty cheddar, Monterey Jack)
- Optional: 50g (2 oz) cooked bacon, chopped, for garnish
Instructions
- Prepare Quiche Crust: Use a homemade shortcrust pastry or thawed shortcrust sheets. Line a 23cm (9″) quiche tin with the pastry and blind bake the crust according to your recipe or package directions until lightly golden and set.
- Preheat Oven: Set your oven to 200°C (390°F) for a standard oven, or 180°C (350°F) if using a fan/convection oven.
- Cook Bacon Filling: Melt butter in a skillet over medium-high heat. Add finely chopped onion, minced garlic, and bacon strips. Cook, stirring occasionally, until the bacon turns light golden and onions are soft. Transfer mixture onto a paper towel-lined bowl to drain excess fat and cool.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and smooth.
- Assemble the Quiche: Place the baked quiche crust on a baking tray. Evenly scatter the cooled bacon, onion, and garlic filling across the base of the crust. Then sprinkle the grated Gruyere cheese evenly over the bacon filling. Carefully pour the egg and cream mixture over the top, pressing some cheese and bacon slightly beneath the surface to distribute flavor throughout.
- Bake: Bake in the preheated oven for 35 to 40 minutes until the quiche is set and the top is golden brown. The center should still be slightly jiggly when you gently shake it.
- Rest and Garnish: Remove quiche from oven and optionally garnish with extra cooked bacon on top. Allow to rest for 10 minutes before removing from the tin and slicing to serve.
Notes
- Blind baking the crust ensures a crisp base that won’t become soggy when the custard filling is added.
- You can substitute Gruyere cheese with tasty cheddar or Monterey Jack for a milder flavor.
- Resting the quiche after baking helps the filling to set fully, making slicing easier.
- Using heavy cream rather than milk results in a richer, creamier custard.
- To reduce fat content, lean bacon or turkey bacon can be used, but it will alter the traditional flavor.
- Let the filling cool before pouring the egg mixture to avoid prematurely cooking the eggs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: Quiche Lorraine, Bacon Quiche, Savory Tart, French Quiche, Gruyere Cheese Quiche, Brunch Recipe, Classic Quiche
