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Quiche Lorraine

A silky, savoury quiche Lorraine with smoky bacon and nutty Gruyère in a crisp, blind-baked crust. Perfect for brunch, and just as good the next day.

By Tasty Nest Recipes Editorial TeamPublished

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1 hr 45 min total 1 (9-inch) quiche, 8 slicesIntermediate

A whole golden quiche baked in a glass pie dish

Photo: shawnzrossi · CC BY 2.0. Illustrative photo; your results may look different.

About this recipe

Quiche Lorraine comes from the Lorraine region of France, where it was originally a simple custard tart with smoked bacon. Many modern versions, including this one, add Gruyère for extra savoury depth.

Two things make a great quiche: blind baking the crust so it stays crisp under the filling, and baking the custard gently until it is just set, with a slight wobble in the centre.

Equipment you'll need

  • 9-inch pie dish
  • Pie weights or dried beans
  • Parchment paper
  • Skillet

Tips for success

  • Place the pie dish on a baking sheet before filling, so it is easy to move without spilling.
  • If the crust edges brown too quickly, cover them with a ring of foil.
  • Overbaking makes the custard grainy and watery; take it out while the centre still jiggles slightly.

Substitutions and variations

  • Use pancetta instead of bacon, or sautéed mushrooms for a vegetarian quiche.
  • Replace the Gruyère with Swiss, Emmental or sharp white cheddar.
  • Use 1 1/2 cups of half-and-half instead of the cream and milk.

Storage and reheating

To store: Cool, cover and refrigerate for up to 4 days. Freeze whole or in slices, well wrapped, for up to 2 months.

To reheat: Reheat slices in a 325°F (165°C) oven for 15 to 20 minutes until warmed through to 165°F (74°C). Thaw frozen quiche in the fridge overnight first.

Recipe

Quiche Lorraine

A silky, savoury quiche Lorraine with smoky bacon and nutty Gruyère in a crisp, blind-baked crust. Perfect for brunch, and just as good the next day.

Prep
25 min
Cook
1 hr 5 min
Rest
15 min
Total
1 hr 45 min
Yield
1 (9-inch) quiche, 8 slices
Level
Intermediate

Ingredients

Tick off ingredients as you gather them.

Instructions

  1. Step 1: Blind bake the crust

    Heat the oven to 375°F (190°C). Chill the crust in its dish for 15 minutes, then line it with parchment, fill with pie weights and bake for 20 minutes. Remove the weights and parchment and bake for 5 to 8 minutes more, until the base looks dry and lightly golden. Reduce the oven to 350°F (175°C).

  2. Step 2: Cook the bacon

    While the crust bakes, cook the bacon in a skillet over medium heat until browned and crisp, 8 to 10 minutes. Drain on paper towels.

  3. Step 3: Make the custard

    Whisk the eggs, cream, milk, salt, pepper and nutmeg until smooth.

  4. Step 4: Fill

    Scatter the bacon and Gruyère over the warm crust, then slowly pour in the custard.

  5. Step 5: Bake

    Bake for 35 to 40 minutes, until the edges are set and puffed and the centre has a slight wobble. The filling should reach 160°F (71°C) in the centre.

  6. Step 6: Rest

    Let the quiche rest for at least 15 minutes before slicing so the custard can firm up. Serve warm or at room temperature.

Cuisine: French · Course: Breakfast

Estimated nutrition per serving

Calories
350
Protein
12 g
Fat
27 g
Carbs
14 g
Fibre
0 g
Sugars
2 g

Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.

tastynestrecipes.com/recipes/quiche-lorraine

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