Best Quiche Lorraine Recipe
I love a classic quiche lorraine recipe for its simplicity and delicious taste. I view this as the best quiche lorraine recipe for not only fulfilling the fuss-free nature of this dish but also delivering on stellar flavor.
Best Quiche Lorraine Recipe
For me, quiche has always been breakfast food. When it wasn’t, it was bite-size and served at cocktail hour with a glass of chardonnay.
It wasn’t until I visited France that I realized quiche lorraine is often served as an appetizer during the lunch hour.
And my goodness, was quiche lorraine delicious!
I remember sitting at a bistro on one of Saint-Germain-des-Prés’s hidden streets. I was perusing the menu, trying to choose an appetizer for my prix fixe meal.
I wasn’t surprised to see French onion soup as a choice, but I was definitely shocked to find quiche lorraine.
What is Quiche Lorraine Made of?
A quiche lorraine is a type of savory tart made with eggs, cream, bacon, and pastry. It’s not exactly the type of food I ever considered an appetizer solely because of its richness.
Don’t get me wrong, a quiche lorraine is très délicieux. But as an appetizer?
In my opinion, a quiche lorraine is rich enough to be enjoyed on its own as a complete meal. I don’t know if I could eat a typical French entrée after a slice of quiche lorraine.
Why is Quiche Lorraine called Quiche Lorraine?
Quiche Lorraine is named after the Lorraine region in France, where it originated from. The Lorraine region is located in the north eastern part of France.
What’s the difference between quiche and Quiche Lorraine?
While a quiche can contain any number of ingredients, a Quiche Lorraine is known for it’s trademark ingredient of bacon.
In case you’re wondering if you need to cook the bacon before putting it in the quiche, yes you do!
My quick workaround to this is to either buy pre-cooked bacon from somewhere like Trader Joe’s, or cut up the bacon into small pieces first for a quicker fry in the pan.
What cheese is best for quiche?
Cheese is more of a modern inclusion to a Quiche Lorraine recipe and not true to its original roots, however, if you want to include cheese, you certainly can!
I recommend adding shredded gruyere cheese as it has a fantastic nutty flavor, melts well, and can be found in most grocery stores.
While you won’t find me serving quiche lorraine as an appetizer, you will definitely find it on my breakfast or brunch menu.
One of the reasons I call this the best quiche lorraine recipe is because its ease and quickness make it ideal for a weekend breakfast or entertaining family and friends.
It’s perfect as a filling and scrumptious breakfast option, especially when you have guests over.
Because I adore beautifully plated food, I’ll often serve quiche lorraine in my ceramic pie dish or I’ll make individual size ones in ramekins.
I just find that the quiche looks much more presentable this way.
If you want to create a leaner version at home, you can always skip the pastry and create a crustless quiche lorraine.
But hey, where’s the fun in that!?
Honestly, though, a quiche lorraine is incredibly tasty regardless of how you serve it. I just think the flaky pastry crust and creamy egg filling are divine together.
Oh, and the crispy bacon pieces don’t hurt either!
If you like your eggs soft-scrambled like I do, then you’ll go crazy for quiche lorraine. The eggs are almost custard-like, creamier than you could ever imagine eggs to be.
The additional flavor from the bacon bits just adds that much more to its blissful quality.
You can make your own pastry crust, or you can simply use a store-bought round of pie dough. The latter will certainly make this quiche lorraine a total cinch to make.
If you were planning to serve this for guests, I would accompany the quiche with small, parfait verrines filled with yogurt and fresh berries. The yogurt and fruit will help balance out a slice of rich and savory quiche lorraine.
Best Quiche Lorraine Recipe
A savory tart made with cream, eggs, bacon, and pastry.
- 1 sheet of pie crust
- 3 eggs
- 1/2 cup heavy cream, 120 grams
- 1 cup whole milk, 240 grams
- 5 strips bacon, cut into small pieces and fried crisp
- 1/2 tsp salt
- pinch of freshly ground pepper
- pinch of ground nutmeg
- 1 tbsp unsalted butter, softened, to grease pan
- Preheat the oven to 375°F. Brush a standard (9") pie dish with softened butter. Unroll your sheet of pastry into a 9" circle (if it isn't already shaped to this measurement). Place the dough into the prepared dish, then place some parchment paper into the pastry shell. Pour dried beans or pie weights onto the parchment paper and blind bake the pastry for 10 minutes.
- Meanwhile, in a large bowl, whisk the eggs to break up the yolks. Pour in the cream and milk, and give another whisk to combine. Add the salt, pinch of freshly ground pepper, and a tiny pinch of nutmeg. Whisk to combine.
- Remove the pie dish from the oven, then take out the dried beans/pie weights and the parchment paper. Pierce the pastry with a fork all over the bottom of the pastry shell. Disperse the crisp bacon bits across the bottom of the pastry shell.
- Pour the egg batter into the pastry shell. Carefully transfer the pie dish back into the oven and bake for approximately 30 minutes, until the batter begins to puff up and get golden, bubbly spots on the top. Remove and serve immediately.
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 259
Can this be doubled?
Yes! You would just need to use a bigger baking dish. 🙂
Where does the 1 cup of milk fit in this recipe?
Hi Rachel! Thanks for catching the typo; it’s in the video but I missed adding it into step 2 of the recipe card. It’s added at the same time as the cream (I just updated the card). Thank you! 🙂
Late to the party! I just made this recipe this morning and it was amazing! So simple but impressive. It made Sunday breakfast such a treat. I added about a half cup of Gruyère and skipped the salt (because of the salty cheese addition). Thank you for sharing!
Oh that’s fabulous to hear, Steph! Thanks so much for sharing! 🙂
I never knew that there originally was no cheese in Quiche Lorraine! I’m going to make it now without the cheese! Can’t wait to taste it! Thank you !Have a great morning! Xo
So many things to love here, Beeta. You’ll laugh, but I’ve only thought of Quiche Lorraine as a lunch or dinner recipe – for breakfast? Yes, please! And I’ve never cooked it so that the eggs were still wobbly. I’m with you on loving my eggs just softly scrambled so I know I’d prefer them that way. And, last but not least, the individual size is so pretty, so inviting and makes this just perfect for entertaining. Beautifully done, my friend!
Little did I know that my Ma was making a French recipe when I was growing up. It was one of my favorite things she’d make for us. That custardy center is the best. Agreed that little ramekins make an impressive presentation; beautiful and tidy on a plate. Gorgeous work, Beeta!