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.
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.
So while you won’t find me serving quiche lorraine as an appetizer, you will definitely find it on my breakfast or brunch menu. 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 (like this one) or I’ll make individual size ones in ramekins. I just find the quiche looks much more presentable this way rather than being serving in a standard pie pan or tart pan.
Entertaining with Quiche Lorraine
Honestly, though, a quiche lorraine is incredibly tasty regardless of how you serve it. 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 great flavor from the bacon bits is also fantastic.
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.
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 fried crisp and cut into small pieces
- 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 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.