Quiche Lorraine

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I’ve always loved recipes that combine comfort, elegance, and just the right amount of indulgence. Quiche Lorraine is one of those timeless dishes that brings all three to the table. With its flaky, buttery crust and rich, savory filling of eggs, cream, bacon, and cheese, it’s both humble and luxurious—a recipe that fits just as beautifully at a brunch table as it does on a cozy weeknight dinner plate.

I first made Quiche Lorraine for a weekend brunch with friends, and the moment I sliced through the golden crust and served that creamy, aromatic filling, I knew it was a keeper. It’s a dish that feels special without requiring a culinary degree, and it’s endlessly adaptable depending on your mood or pantry. Whether warm from the oven or served at room temperature, Quiche Lorraine has a way of turning simple ingredients into something truly satisfying.

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Why You’ll Love This Quiche Lorraine

Quiche Lorraine has the perfect balance of flavors—salty bacon, nutty Gruyère cheese, a whisper of nutmeg, and silky custard held together by a crisp pastry shell. It’s satisfying but not heavy, elegant yet easy. It’s ideal for make-ahead meals, looks impressive for gatherings, and reheats beautifully. This is the kind of recipe you’ll find yourself turning to again and again because it simply never goes out of style.

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What Kind of Crust Should I Use for Quiche Lorraine?

Traditionally, Quiche Lorraine is made with a classic shortcrust pastry. I prefer using a homemade buttery tart crust because it holds its shape beautifully and adds that rich, slightly crisp contrast to the creamy filling. If you’re short on time, a good-quality store-bought pie crust or puff pastry will work just fine—but blind baking it is essential to avoid sogginess. The key is ensuring the base is sturdy enough to carry the luxurious filling without going limp.

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Options for Substitutions

One of the things I appreciate most about Quiche Lorraine is how versatile it can be:

• Bacon: You can use pancetta, smoked ham, or even turkey bacon if you prefer something leaner.
• Cheese: While Gruyère is traditional, Emmental, Swiss, or even sharp cheddar can be swapped in without losing the richness.
• Cream: Heavy cream creates a decadent texture, but half-and-half or a whole milk and cream mix works if you’re aiming for something lighter.
• Crust: For a gluten-free option, go with a gluten-free pastry shell or even a hash brown crust for something more playful.
• Add-ins: Though purists might argue, I occasionally add caramelized onions or sautéed leeks for depth and a touch of sweetness.

These substitutions let you adjust the recipe to suit dietary needs or simply what you have on hand, without compromising the spirit of the dish.

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Ingredients for This Quiche Lorraine

Each ingredient in Quiche Lorraine plays a crucial role in building its signature flavor and texture. Here’s what you’ll need and why:

• Shortcrust Pastry (or Pie Crust): Forms the sturdy, golden shell that cradles the creamy filling—crisp and buttery with every bite.
• Thick-Cut Bacon: Adds savory depth and a smoky note that defines the classic Lorraine taste.
• Gruyère Cheese: Melts beautifully into the custard, giving the quiche its nutty, rich backbone.
• Heavy Cream: Contributes to the smooth, custard-like filling with just the right amount of richness.
• Whole Eggs: Provide structure and bind all the elements together during baking.
• Salt and Black Pepper: Simple, essential seasoning to enhance the natural flavors of the filling.
• Nutmeg (optional but traditional): Just a pinch lifts the flavor of the custard with a subtle warmth.
• Fresh Parsley or Chives (for garnish): Brings a burst of color and a light herbal finish when serving.

Each of these ingredients adds something essential—skip one, and you’ll notice the difference. Together, they create that unmistakable Quiche Lorraine magic.

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Step 1: Prepare and Blind Bake the Crust

Start by rolling out your shortcrust pastry and fitting it into a 9-inch tart pan or pie dish. Trim any excess and prick the bottom with a fork to prevent bubbling. Chill it in the fridge for 20 minutes. Then line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, remove the weights, and bake for another 5–7 minutes until lightly golden. Let it cool.

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Step 2: Cook the Bacon

While the crust is baking, cook the bacon in a skillet over medium heat until crispy. Drain it on paper towels and roughly chop. You want golden, crunchy pieces that will dot your quiche with salty goodness.

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Step 3: Make the Custard Filling

In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and a pinch of nutmeg. Whisk until smooth—this will be the creamy base that binds all the flavors together.

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Step 4: Assemble the Quiche

Spread the cooked bacon evenly over the cooled crust. Sprinkle the grated Gruyère cheese on top of the bacon. Slowly pour the custard mixture over the filling until it just reaches the top edge of the crust. Give the pan a gentle tap on the counter to release any air bubbles.

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Step 5: Bake the Quiche

Transfer the quiche to a preheated oven at 350°F (175°C). Bake for 35–40 minutes or until the center is just set and the top is golden. A slight jiggle in the middle is fine—it will firm up as it cools. Let it rest for at least 10 minutes before slicing.

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How Long to Cook the Quiche Lorraine

Quiche Lorraine needs about 35 to 40 minutes in a 350°F (175°C) oven. You’ll know it’s ready when the center is just set—meaning it doesn’t slosh, but has a slight jiggle—and the top is puffed and lightly golden. Letting it cool for at least 10 minutes is essential, as the custard continues to firm up while resting. If you’re baking it ahead of time, allow it to cool completely before storing.

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Tips for Perfect Quiche Lorraine

• Blind Bake the Crust: Don’t skip this step—it prevents a soggy bottom and keeps the crust flaky.
• Use Room Temperature Ingredients: This helps the custard set evenly without curdling or separating.
• Don’t Overbake: A little wobble in the center is a good thing. Overbaking can make the custard rubbery.
• Drain Bacon Well: Excess grease can make the quiche oily. Let the bacon drain on paper towels after cooking.
• Grate Cheese Freshly: Pre-shredded cheese often contains anti-caking agents. Freshly grated melts creamier and blends into the custard beautifully.
• Use a Pie Shield: If the crust edges brown too quickly, loosely cover them with foil or a pie shield halfway through baking.
• Let It Rest: Cooling slightly before slicing ensures clean cuts and a firm but silky texture inside.

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Watch Out for These Mistakes While Cooking

Even a classic like Quiche Lorraine can go sideways if you’re not careful. Here are the pitfalls I’ve learned to avoid:

• Skipping the blind bake: This is the fast track to a soggy crust. Always bake the crust first.
• Overfilling the crust: Pour the custard slowly—too much, and you risk overflow or uneven baking.
• Using too much bacon fat: A little flavor is great, but excess grease in the custard makes it oily. Drain bacon thoroughly.
• Undercooking or overcooking: Take the quiche out when it’s just set in the middle. Overbaking causes curdling.
• Cutting too soon: Let it rest at least 10–15 minutes before slicing. Cutting too early can make the filling fall apart.
• Using cold ingredients: Cold eggs or cream can lead to an uneven custard texture.

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What to Serve With Quiche Lorraine?

Light Green Salad

A simple arugula or mixed greens salad dressed with vinaigrette balances the richness of the quiche.

Crusty Baguette

Warm slices of baguette make for a classic French pairing, perfect for soaking up any quiche leftovers.

Roasted Cherry Tomatoes

Sweet and slightly charred, roasted tomatoes bring color and brightness to the plate.

Pickled Vegetables

Their acidity cuts through the richness and adds an unexpected zing to the meal.

Fresh Berries or Fruit Salad

Whether it’s strawberries, melon, or grapes, fresh fruit adds a refreshing note—especially for brunch.

Herbed Potatoes

Crispy roasted or sautéed baby potatoes with rosemary or thyme are a hearty, savory match.

Coffee or Herbal Tea

A classic beverage option, especially if you’re serving this for breakfast or brunch.

Sparkling Wine or Dry White

For more elegant occasions, a crisp glass of Champagne or Chardonnay pairs beautifully.

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Storage Instructions

Quiche Lorraine stores wonderfully, making it a great make-ahead option. Once fully cooled, wrap the quiche tightly with plastic wrap or foil and refrigerate. It will stay fresh for up to 4 days. To reheat, warm slices in a 325°F (160°C) oven for 10–15 minutes, or microwave in 30-second bursts until heated through.

If you want to freeze it, wrap individual slices or the whole quiche tightly in plastic and then foil. Freeze for up to 2 months. To serve, thaw overnight in the fridge and reheat in the oven to restore the crust’s crispness.

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Estimated Nutrition

Here’s an approximate breakdown for one slice (assuming 8 slices total):

• Calories: 390
• Protein: 13g
• Fat: 31g
• Saturated Fat: 15g
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 2g
• Sodium: 620mg
• Cholesterol: 165mg

These values may vary slightly depending on the exact ingredients and brands used, but overall, Quiche Lorraine is a rich and filling dish, best served with lighter sides for balance.

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Frequently Asked Questions

What’s the difference between Quiche Lorraine and regular quiche?

Quiche Lorraine traditionally contains bacon, cream, and cheese—no vegetables. Other quiches often include add-ins like spinach, mushrooms, or peppers.

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Can I make Quiche Lorraine ahead of time?

Yes! You can bake it the day before and refrigerate it. Reheat gently in the oven before serving, or enjoy it at room temperature.

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Can I freeze Quiche Lorraine?

Absolutely. Once cooled, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

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What’s the best cheese to use?

Gruyère is the classic choice, known for its nutty, melty richness. Swiss or Emmental are great substitutes.

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Is it okay to use milk instead of cream?

You can use whole milk, though the texture will be slightly less rich. A mix of milk and cream gives a lighter but still creamy result.

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Why is my quiche watery?

Usually, it’s from underbaking, not blind baking the crust, or using ingredients with excess moisture. Make sure your crust is crisp and the custard fully set.

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Do I have to use a tart pan?

No, a regular pie dish works fine. A tart pan gives a cleaner edge, but it’s not essential.

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How do I know when it’s done baking?

The center should be set but still slightly wobbly. It will firm up as it cools. A knife inserted should come out mostly clean.

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Conclusion

Quiche Lorraine is one of those classic recipes that feels special every time you make it. Rich, savory, and perfectly balanced, it’s elegant enough for entertaining but simple enough for a weekday meal. I’ve returned to it countless times when I want something that’s both comforting and impressive. Whether you serve it warm, cold, or somewhere in between, this timeless dish never disappoints.

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