When it comes to brunch glory or a cozy dinner at home, there’s nothing quite like whipping up a classic Quiche Lorraine—it’s where flaky crust meets a savory, cheesy center with the crispy allure of bacon, making every slice a small triumph on your plate.
Always a favorite of mine, Quiche Lorraine is a blend of crispy bacon and creamy Gruyère cheese. The richness of the heavy cream and eggs is magically balanced by a hint of nutmeg, giving this dish an old-world feel.
It tastes far more indulgent than it is to make.
Ingredients
- Bacon: Adds savory, smoky flavor; source of protein and fat.
- Gruyère Cheese: Nutty, rich taste; contains calcium and protein.
- Eggs: Bind ingredients; offer protein, vitamins, and minerals.
- Heavy Cream: Provides creamy texture; rich in fat and calories.
- Whole Milk: Balances cream; adds creaminess with lower fat.
- Nutmeg: Enhances flavor; adds warm, aromatic spice.
Ingredient Quantities
- 1 store-bought or homemade pie crust
- 6 slices of bacon
- 1 cup shredded Gruyère cheese
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
How to Make this
1. Heat your oven to 375°F (190°C). If you are using a store-bought pie crust, be sure to follow the package instructions for pre-baking, if that is necessary for your particular crust. If you are using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Trim the edges, and crimp them if you like. Line the crust with parchment paper, and fill it with pie weights or dried beans. Bake for 10-15 minutes. Remove the weights, and bake for another 5 minutes until the crust is lightly golden. Cool.
2. In a skillet set to medium heat, cook the slices of bacon until they are crispy, which should take about 8-10 minutes. When done, transfer the bacon to a plate that is lined with paper towels. The plate will collect any excess grease and keep the bacon crisp. When the bacon is cool enough to handle, chop it into small pieces.
3. Evenly distribute shredded Gruyère cheese across the bottom of the pie crust that has been pre-baked.
4. Spread the chopped bacon on top of the cheese, inside the pie crust.
5. In a mixing bowl of medium size, combine the eggs, heavy cream, and whole milk. Whisk them together until they are well incorporated.
6. Add salt, black pepper, and ground nutmeg to the egg mixture to season it. Stir the egg mixture to evenly distribute the seasonings.
7. Pour the egg mixture slowly and evenly over the bacon and cheese in the pie crust, making sure it is distributed all throughout.
8. Put the pie dish on a baking sheet to catch any spills, and then carefully move it to the oven.
9. Cook for 35-40 minutes, or until the quiche is settled in the center and the surface is subtly golden brown.
10. Take the quiche out of the oven and allow it to cool a bit before cutting it into slices. It can be served warm or at room temperature, and will be just as enjoyable at either temperature as a freshly baked quiche or a leftover that has been reheated.
Quiche Lorraine is just as adaptable as the species of savory pie it horticulturally belongs to.
Equipment Needed
1. Oven
2. 9-inch pie dish
3. Rolling pin (if using homemade pie crust)
4. Parchment paper
5. Pie weights or dried beans
6. Skillet
7. Plate lined with paper towels
8. Knife
9. Mixing bowl (medium size)
10. Whisk
11. Baking sheet
12. Measuring cups and spoons
FAQ
- Q: Can I use a different type of cheese?A: Yes, you can substitute Gruyère with Swiss or Emmental cheese for a similar flavor.
- Q: How can I make this recipe vegetarian?A: You can leave out the bacon and include veggies such as mushrooms, spinach, or leeks for a vegetarian version.
- Q: Can I prepare the quiche ahead of time?A: Yes, the quiche can be baked and then refrigerated for up to 3 days or frozen for up to a month. Reheat before serving.
- Q: What if I don’t have heavy cream?You can replace it with half-and-half, or you can up the amount of whole milk, though the texture may end up slightly less rich and creamy. If you have only low-fat milk or skim milk, use the same amount of milk as called for in the recipe, plus 1 to 2 tablespoons of heavy cream.
- Q: How should I prevent the crust from becoming soggy?A: For 10-15 minutes, you can blind-bake the crust prior to putting in the filling, which should help keep it crisp.
- Q: Can I use a store-bought pie crust?A: For sure, a premade crust purchased from the store is an excellent option and a real time-saver. Just make sure it fits your pie pan.
Quiche Lorraine Recipe Substitutions and Variations
For the crust of the pie, you could use a gluten-free crust or a different dough, like phyllo, for a more textured crust.
Bacon can be replaced with turkey bacon or vegetarian bacon, making for a lighter or meat-free option.
1. You can use turkey bacon.
2. You can use vegetarian bacon.
3. No added order of items.
Use Swiss cheese or Emmental cheese in place of Gruyère cheese for a flavor profile that is similar.
Replace heavy cream with half-and-half for a lighter quiche.
Option 1: Reduce milk fat by using 2 percent milk instead of whole milk.
Option 2: Substitute 2% milk for whole milk in the recipe.
Option 3: Try an almond or soy milk beverage for a dairy-free version.
Pro Tips
1. Blind Baking the Crust: After pre-baking the crust with weights, removing the weights, and baking it a little longer ensures you get a crisp, non-soggy base for your quiche. Make sure to let it cool completely to maintain its texture.
2. Cheese Layering: Placing the cheese directly on the crust before adding any fillings helps create a barrier that prevents the custard from making the crust soggy.
3. Bacon Texture: To keep the bacon crispy within the custard, ensure it is fully cooled and well-drained of grease before adding it to the pie crust. This will keep it from becoming limp as the quiche cooks.
4. Even Cooking: To avoid overcooking the edges while the center sets, check the quiche a few minutes before the suggested baking time is up. It should be just set with a slight jiggle in the center, as it will continue to cook slightly from residual heat after being removed from the oven.
5. Flavor Enhancement: Consider adding a few fresh herbs, such as chives, thyme, or parsley, for added flavor. These can be mixed into the egg mixture before pouring it into the crust, providing an aromatic lift to the quiche.
Quiche Lorraine Recipe
My favorite Quiche Lorraine Recipe
Equipment Needed:
1. Oven
2. 9-inch pie dish
3. Rolling pin (if using homemade pie crust)
4. Parchment paper
5. Pie weights or dried beans
6. Skillet
7. Plate lined with paper towels
8. Knife
9. Mixing bowl (medium size)
10. Whisk
11. Baking sheet
12. Measuring cups and spoons
Ingredients:
- 1 store-bought or homemade pie crust
- 6 slices of bacon
- 1 cup shredded Gruyère cheese
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions:
1. Heat your oven to 375°F (190°C). If you are using a store-bought pie crust, be sure to follow the package instructions for pre-baking, if that is necessary for your particular crust. If you are using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Trim the edges, and crimp them if you like. Line the crust with parchment paper, and fill it with pie weights or dried beans. Bake for 10-15 minutes. Remove the weights, and bake for another 5 minutes until the crust is lightly golden. Cool.
2. In a skillet set to medium heat, cook the slices of bacon until they are crispy, which should take about 8-10 minutes. When done, transfer the bacon to a plate that is lined with paper towels. The plate will collect any excess grease and keep the bacon crisp. When the bacon is cool enough to handle, chop it into small pieces.
3. Evenly distribute shredded Gruyère cheese across the bottom of the pie crust that has been pre-baked.
4. Spread the chopped bacon on top of the cheese, inside the pie crust.
5. In a mixing bowl of medium size, combine the eggs, heavy cream, and whole milk. Whisk them together until they are well incorporated.
6. Add salt, black pepper, and ground nutmeg to the egg mixture to season it. Stir the egg mixture to evenly distribute the seasonings.
7. Pour the egg mixture slowly and evenly over the bacon and cheese in the pie crust, making sure it is distributed all throughout.
8. Put the pie dish on a baking sheet to catch any spills, and then carefully move it to the oven.
9. Cook for 35-40 minutes, or until the quiche is settled in the center and the surface is subtly golden brown.
10. Take the quiche out of the oven and allow it to cool a bit before cutting it into slices. It can be served warm or at room temperature, and will be just as enjoyable at either temperature as a freshly baked quiche or a leftover that has been reheated.
Quiche Lorraine is just as adaptable as the species of savory pie it horticulturally belongs to.
