Quiche Lorraine: A Classic French Delight

If there’s one dish that epitomizes the elegance of French cuisine, it’s the Quiche Lorraine. This savory tart, filled with a rich custard of smoky bacon and creamy Gruyère cheese, enveloped in a flaky pastry crust, is a must-try for any brunch or breakfast lover. Whether you’re hosting a weekend brunch or simply treating yourself to a deliciously indulgent meal, this Quiche Lorraine will not disappoint.

Why You’ll Love This Recipe

The beauty of Quiche Lorraine lies in its simplicity and versatility. With a buttery crust and a creamy, custard-like filling, this dish offers a perfect balance of flavors and textures. The smoky bacon adds a savory depth, while the Gruyère cheese brings a nutty richness that pairs beautifully with the delicate custard. Plus, it’s incredibly customizable—swap out ingredients or add your favorite herbs and veggies for a personal touch!

this Recipe

Key Ingredients That Make This Quiche Stand Out:

• Bacon: Adds a smoky, savory flavor that’s classic to a traditional Quiche Lorraine.
• Gruyère Cheese: A must for its creamy texture and slightly sweet, nutty taste.
• Shallots: These provide a subtle onion-like flavor without overpowering the dish.
• Nutmeg & Cayenne: These spices add warmth and a hint of spice to the custard.
• Half-and-Half: A blend of milk and cream ensures a smooth, rich custard.

Ingredients

• 1 9-inch single pie crust
• 8 ounces bacon, cut into small pieces (approximately 6 slices)
• 1 large shallot, minced
• ⅛ teaspoon crushed red pepper flakes (optional)
• 4 large eggs
• 1 ½ cups half-and-half (or ¾ cup milk and ¾ cup heavy cream)
• ¼ teaspoon salt
• 1 teaspoon freshly ground black pepper
• ⅛ teaspoon grated nutmeg
• Pinch of cayenne pepper
• 4 ounces Gruyère cheese, grated (about 1 cup)
• ¾ ounce Parmesan cheese, grated (about ¼ cup)
• 1 tablespoon chives or thinly sliced green onions
• Chopped parsley leaves for garnish

Step-by-Step Instructions

Preparing the Pie Crust:

1. Roll Out the Dough: If using a 9-inch tart pan, roll your prepared dough onto a lightly floured surface into a 14-inch round. Wrap the dough around your rolling pin and carefully unroll it over the pan.
2. Fit the Dough: Gently press the dough into the bottom and up the sides of the pan, trimming any excess. To ensure a higher rim, press the dough firmly against the sides. Refrigerate for 30 minutes, then freeze for 20 minutes.
3. Pre-Bake the Crust: Preheat your oven to 375°F. Prick the crust’s bottom with a fork, line it with aluminum foil, and fill with pie weights or dried beans. Bake for 20 minutes, then remove the foil and weights. Continue baking until light golden brown, about 10 minutes. Set aside to cool.

Preparing the Filling:

1. Cook the Bacon: In a skillet over medium heat, fry the bacon until crisp. Drain on a paper towel-lined plate.
2. Sauté the Shallots: Leave about ½ tablespoon of bacon grease in the pan and cook the minced shallot until soft and translucent. Add crushed red pepper flakes, if desired, and sauté for another 30 seconds. Remove from heat.
3. Mix the Custard: In a mixing bowl, whisk together eggs, half-and-half, salt, pepper, nutmeg, and cayenne.

Assembling and Baking the Quiche:

1. Layer the Ingredients: Scatter the cooked bacon, shallots, and Gruyère cheese evenly over the baked crust.
2. Add the Custard: Place the tart pan on a baking sheet. Pour the egg mixture over the bacon and cheese, filling to about ½ inch below the rim. Sprinkle with Parmesan and chives.
3. Bake: Bake at 375°F for 40-50 minutes, or until the quiche is golden brown and set, but still slightly jiggly in the center. Test for doneness by inserting a knife 1 inch from the edge; it should come out clean.
4. Cool and Serve: Let the quiche cool on a wire rack. Serve slightly warm or at room temperature, garnished with chopped parsley.

Pro Tips for a Perfect Quiche

• Crust Options: If using a store-bought crust, you may have extra filling—use it for a crustless mini quiche!
• Make-Ahead Magic: Prepare and bake the quiche a day in advance, refrigerate, and reheat at 350°F for 30 minutes.
• Freezing Tips: Both baked and unbaked quiche freeze well. Follow the freezing instructions for a convenient, make-ahead meal.

Serving Suggestions

Quiche Lorraine pairs wonderfully with a light green salad and a glass of crisp white wine or sparkling cider. For brunch, consider serving it alongside fresh fruit, roasted potatoes, or a simple tomato salad. The rich, savory flavors of the quiche also complement a refreshing mimosa or a cup of freshly brewed coffee.

Frequently Asked Questions

Can I make Quiche Lorraine without a crust? Absolutely! For a crustless quiche, simply pour the filling into a well-greased baking dish and bake as directed.

How do I prevent a soggy bottom crust? Pre-baking the crust (blind baking) is key to preventing a soggy bottom. Ensure it’s fully cooled before adding the filling.

What can I substitute for Gruyère cheese? Swiss cheese or Comté are great alternatives if you can’t find Gruyère.

More Recipes to Try

• Vegetarian Thai Green Curry: A vibrant, flavorful curry that’s perfect for a hearty vegetarian meal.
• Nashville Hot Chicken Sandwich: A fiery Southern favorite that packs a spicy punch.
• Quick and Easy Vegetable Stir-Fry: A healthy, speedy dish full of fresh vegetables and bold flavors.

I can’t wait for you to try this classic Quiche Lorraine recipe! It’s a dish that brings a touch of French elegance to your table, making any meal feel special. Be sure to share your thoughts or variations in the comments below—I’d love to hear how you make this recipe your own! And stay tuned for more delicious recipes coming your way soon!

Love this Quiche Lorraine? Pin it for your next brunch and enjoy a touch of French elegance anytime!

Enjoy making this classic dish? Be sure to leave a review and share your delicious results on Pinterest! Happy cooking!

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