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Classic Quiche Lorraine Recipe

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★★★★★

4.7 from 130 reviews

This Classic Quiche Lorraine recipe features a buttery, flaky pie crust filled with a rich, savory custard of eggs, half and half, cheese, crispy bacon, and sautéed onions. Perfectly baked until golden and set but still a little jiggly in the center, it is a quintessential French tart that can be served warm or at room temperature for brunch, lunch, or dinner.

Ingredients

Scale

Pie Crust

  • 1 pie crust (1 frozen crust or 1/2 recipe for double pie crust)

Filling

  • 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
  • 1/2 yellow onion, diced
  • 1 cup shredded cheese (sharp white cheddar or Gruyere)
  • 1 3/4 cups half and half (or equal parts whole milk and heavy cream)
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp finely ground black pepper
  • 1/4 tsp smoked paprika
  • 1/8 tsp ground nutmeg
  • 1 Tbsp chopped parsley or chives (optional garnish)
  • 1 egg white (for brushing the crust)

Instructions

  1. Prepare the Pie Crust: Roll out one pie crust to 12 inches on a lightly floured surface or between parchment paper. Transfer to a tart or deep pie pan and press the dough to mold it to the pan. Freeze for 30 minutes while preheating the oven to 350°F with the rack in the middle.
  2. Pre-Bake the Crust: If using store-bought crust, follow package instructions. Otherwise, remove frozen crust and poke the bottom with a fork every inch. Line the tart with parchment paper or foil that extends above the edges. Place the tart pan with removable bottom on a rimmed baking sheet, fill 3/4 full with pie weights, and bake for 35-40 minutes until lightly golden. Remove weights and lining, then brush the inside with whisked egg white to prevent sogginess.
  3. Cook Bacon and Onions: Heat a large skillet over medium heat. Cook the chopped bacon, stirring often, until the fat is rendered and bacon is crisp. Remove with a slotted spoon. Add diced onions to the bacon fat and sauté until golden, then add to the bacon.
  4. Make Egg Custard Filling: In a large bowl, whisk 4 eggs, then add half and half, salt, black pepper, smoked paprika, and nutmeg. Whisk for about a minute to incorporate air. Stir in shredded cheese, cooked bacon, and onions.
  5. Assemble and Bake the Quiche: Pour the filling into the pre-baked crust. Bake at 350°F for about 50 minutes, or until a knife inserted in the center comes out clean and the center jiggles slightly. The quiche will continue to set after removal.
  6. Cool and Serve: Remove from oven and let cool for 10-15 minutes. Garnish with chopped parsley or chives if desired. Serve warm or at room temperature.

Notes

  • Blind baking the crust ensures it stays crisp and doesn’t get soggy from the custard filling.
  • Using a mix of whole milk and heavy cream is a good substitute if you don’t have half and half.
  • You can substitute Gruyere cheese for a more classic flavor or use sharp white cheddar for a slightly different taste.
  • If you don’t have pie weights, dried beans or rice can be used for blind baking.
  • Letting the quiche cool slightly helps it set and makes slicing easier.
  • Leftovers keep well covered in the refrigerator for 3-4 days.

Keywords: quiche lorraine, classic quiche, French tart, bacon quiche, savory pie, brunch recipes

Find it online: https://chefmilacook.com/classic-quiche-lorraine-recipe/