Quiche Lorraine
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Quiche Lorraine is perhaps the most famous of all quiches, originating in the northeastern French region of Lorraine during the 16th century. Originally a simple custard tart with smoked bacon, it evolved to include cheese and cream as it gained popularity across France and internationally. This savory, open-faced tart features a buttery pastry crust filled with a silky egg custard studded with crispy lardons and Gruyère cheese. The perfect balance of crisp shell, creamy filling, and savory elements has made it a beloved staple of French cuisine and brunch menus worldwide.
Time & Quantities
Method & Ingredients
Required Equipment: 9-inch tart pan with removable bottom, rolling pin, parchment paper, pie weights or dried beans, mixing bowls, whisk
Cooking Method: Baking, Stovetop - Sauteing
Ingredients
- For the crust: 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 8 tbsp cold unsalted butter (cut into small cubes)
- 3-4 tbsp ice water. For the filling: 8 oz thick-cut bacon or lardons
- 1 medium onion (finely diced)
- 4 large eggs
- 1 1/4 cups heavy cream
- 1/4 cup whole milk
- 1/4 tsp nutmeg
- 1 1/2 cups Gruyère cheese (grated)
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp fresh chives (chopped)
Instructions
- For the crust: In a large bowl, combine flour and salt. Add butter and work with your fingertips until mixture resembles coarse crumbs with some pea-sized pieces.
- Sprinkle 3 tbsp ice water over the mixture and stir with a fork until dough begins to come together. Add more water if needed, but be frugal - a dry-looking dough makes a flakier crust!
- Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C).
- Roll dough on a floured surface into a 12-inch circle. Transfer to tart pan, press into corners, and trim excess. Prick bottom with a fork.
- Line with parchment and fill with pie weights. Blind bake for 15 minutes. Remove weights and parchment, then bake for 5 minutes more until just beginning to color.
- Meanwhile, in a skillet over medium heat, cook bacon until crisp. Transfer to paper towels, reserving 1 tbsp fat in pan.
- In the same pan, sauté onion in bacon fat until translucent, about 5 minutes. Let cool slightly.
- In a bowl, whisk eggs, cream, milk, nutmeg, salt, and pepper until well combined.
- Sprinkle half the cheese over the crust. Top with bacon and onions, then remaining cheese.
- Carefully pour the egg mixture over the filling, allowing it to seep between the ingredients - don't worry if it looks full, the custard is the star of this show!
- Bake until center is just set but still jiggles slightly, about 25-30 minutes. The quiche will continue cooking from residual heat.
- Let cool for at least 15 minutes before removing from the pan. Sprinkle with chives before serving.
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. Can be served cold, at room temperature, or reheated in a 325°F (165°C) oven.
Make-Ahead & Freezing Tips: Can be made a day ahead and refrigerated. Freezes well for up to 2 months; thaw in refrigerator overnight before reheating.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 520
- Protein: 16g
- Fat: 42g (Saturated: 24g)
- Carbohydrates: 20g (Fiber: 1g, Sugar: 2g)
- Vitamin A: 30% DV
- Vitamin C: 2% DV
- Calcium: 25% DV
- Iron: 10% DV
Allergen Information: Contains wheat (flour), dairy (butter, cream, milk, cheese), eggs
Dietary Information: Contains gluten, dairy, eggs, and pork; not suitable for vegans, vegetarians, or those with gluten, dairy, or egg allergies
Serving & Variations
Serving Suggestions: Serve a wedge on a plate with a small green salad alongside. For a beautiful presentation, top with a small dollop of crème fraîche and a sprinkle of fresh herbs. Best Side Dishes: A simple green salad with light vinaigrette is traditional. For brunch, pair with fresh fruit or roasted tomatoes.
Wine or Drink Pairing: A crisp Alsatian white wine, like a Pinot Blanc or Riesling, complements the richness perfectly. For something special, try a glass of Crémant d'Alsace, the sparkling wine from the neighboring region.
Possible Recipe Variations: Add sautéed leeks or spinach for a variation. Substitute Swiss or Comté cheese for the Gruyère. For a lighter version, use half-and-half instead of heavy cream.
Additional Notes: The quality of the bacon and cheese significantly impacts the final flavor. Use the best you can find.
Need to make this for my next brunch gathering!
This looks like the real deal. Can’t wait to try the blind baking technique.
Bookmarked!
Looks perfect for Easter brunch! Saving this one.
So good! Will make again.
Comme en Lorraine! La recette de ma grand-mère était similaire. Un classique indémodable.
Solid recipe. Used smoked bacon for extra depth. Served with a light salad – perfect combo.
This has become my go-to brunch recipe. Easy to prep ahead and always impresses guests. The gruyère is essential!
Deliciosa! La hice para el desayuno del domingo y toda la familia quedó encantada. La corteza quedó perfectamente crujiente.
簡単で美味しい！週末のブランチにぴったり。ベーコンとグリュイエールの組み合わせが最高です。
Great brunch dish! 🥧
Finally no soggy bottom! The blind baking tip saved me. My family devoured it in minutes.
ブラインドベイキングのコツがとても役立ちました。底がサクサクで美味しかった！ブランチに最適です。
Une quiche lorraine parfaite! La pâte était croustillante et la garniture crémeuse. Le secret c’est vraiment la cuisson à blanc. Merci pour cette recette authentique!
Made this quiche lorraine yesterday and it turned out great. The blind baking of the crust is essential – no more soggy bottoms! Used thick-cut bacon and Gruyere cheese which gave it amazing flavor. Perfect for brunch with a simple green salad. Really not that difficult to make and so tasty.
This quiche looks good. I’ve had trouble with soggy crusts before.