Classic Quiche Lorraine

November 25, 2024 · Valerie Brunet

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Looking to add a touch of French cuisine to your meal planning? This Classic Quiche Lorraine is the perfect savory dish that’s versatile enough for breakfast, brunch, lunch, or dinner. Originating from the Lorraine region of France, this iconic recipe combines a flaky crust, crispy bacon, creamy eggs, and melted Gruyère cheese for a rich, flavorful experience.

Whether you’re hosting a weekend brunch or preparing a hearty family dinner, this easy-to-follow recipe is a must-try for anyone who loves French cooking.

Why You’ll Love This Recipe

  • Authentic French Flavor: A timeless dish that brings the essence of France to your table.
  • Simple Ingredients: Made with pantry staples like eggs, cream, and bacon.
  • Versatile: Perfect for any meal of the day or as a dish to impress your guests.
  • Customizable: Add mushrooms, spinach, or your favorite cheeses for a unique twist.

What is Quiche Lorraine?

Quiche Lorraine is a savory custard pie baked in a buttery crust, filled with bacon (or lardons), eggs, and cream. While the original recipe doesn’t include cheese, modern versions often incorporate Gruyère or Swiss cheese for added depth and flavor.

This Classic Quiche Lorraine Recipe is a delicious way to explore the flavors of traditional French cooking. Pair it with a simple green salad and a glass of French wine for an unforgettable meal.

 

Ingredients

1 pre-made pie crust (9-inch, unbaked)

2 large eggs

3/4 cup heavy cream

7 oz (about 1 cup) diced bacon or pancetta

3.5 oz (about 1 cup) shredded Gruyère cheese

1/2 small onion, finely chopped

1 tablespoon butter

 Salt and pepper, to
taste

Directions

  • Preheat the oven to 400°F (200°C). Roll out the pie crust and place it in a 9-inch tart or pie pan.
  • Peel and finely chop the onion. In a skillet, melt the butter over medium heat and sauté the onion with the diced bacon until lightly golden. Set aside to cool.
  • In a mixing bowl, whisk the eggs with the heavy cream. Stir in the shredded Gruyère and season with salt and pepper.
  • Spread the bacon and onion mixture evenly over the pie crust, then pour the egg and cream mixture over the top, spreading it evenly.
  • Bake for 40 to 50 minutes, or until the quiche is golden brown and set in the center. Allow to cool slightly before serving.