Quiche Lorraine is a French classic that never goes out of style. This savory pie combines a buttery crust with a creamy, custardy filling loaded with smoky bacon, nutty Gruyère cheese, and a touch of spice. Perfect for breakfast, brunch, or even dinner, this dish is as versatile as it is delicious. Let’s bring this timeless recipe to your table!
Ingredients:
Crust:
- 1 9-inch single pie crust (store-bought or homemade)
Filling:
- 8 ounces bacon, cut into small pieces (approximately 6 slices)
- 1 large shallot, minced
- ⅛ teaspoon crushed red pepper flakes (optional)
- 4 large eggs
- 1 ½ cups half-and-half (or substitute with ¾ cup milk and ¾ cup heavy cream)
- ¼ teaspoon salt
- 1 teaspoon fresh ground black pepper
- ⅛ teaspoon grated nutmeg
- Pinch of cayenne pepper
- 4 ounces Gruyère cheese, grated (about 1 cup)
- ¾ ounce Parmesan, grated (about ¼ cup)
- 1 tablespoon chives or thinly sliced green onions
- Chopped parsley leaves for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan or pie dish. Trim the edges and chill for 15 minutes. Line with parchment paper and fill with pie weights or dried beans. Pre-bake the crust for 10 minutes. Remove weights and parchment and bake for another 5 minutes. Let cool slightly.
- Cook the Bacon and Shallots: In a skillet over medium heat, cook the bacon pieces until crisp. Remove with a slotted spoon and drain on paper towels. Add the minced shallot to the bacon drippings and cook until softened, about 2 minutes. Stir in the red pepper flakes, if using.
- Prepare the Custard: In a large mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, nutmeg, and cayenne. Stir in the grated Gruyère and Parmesan cheeses.
- Assemble the Quiche: Spread the cooked bacon and shallot evenly over the pre-baked crust. Pour the egg and cheese mixture on top. Sprinkle with chives or green onions.
- Bake the Quiche: Place the quiche in the oven and bake for 35–40 minutes, or until the center is just set and the top is golden brown. Let the quiche rest for 10 minutes before slicing.
- Garnish and Serve: Garnish with chopped parsley leaves and serve warm or at room temperature. Pair with a simple green salad or fresh fruit for a complete meal.
Conclusion:
Classic Quiche Lorraine is the epitome of elegant yet simple cooking. With its flaky crust, creamy filling, and bold flavors, it’s a dish that’s sure to impress every time. Whether served for brunch, lunch, or dinner, this timeless recipe is a delicious way to bring a taste of France into your home.
Classic Quiche Lorraine: A Timeless French Delight
A savory, creamy quiche filled with smoky bacon,Gruyère, and Parmesan cheese, baked in a buttery crust. Perfect for anyoccasion.
Ingredients
- 1 9- inch single pie crust store-bought or homemade
- 8 ounces bacon cut into small pieces (approximately 6 slices)
- 1 large shallot minced
- ⅛ teaspoon crushed red pepper flakes optional
- 4 large eggs
- 1 ½ cups half-and-half or substitute with ¾ cup milk and ¾ cup heavy cream
- ¼ teaspoon salt
- 1 teaspoon fresh ground black pepper
- ⅛ teaspoon grated nutmeg
- Pinch of cayenne pepper
- 4 ounces Gruyère cheese grated (about 1 cup)
- ¾ ounce Parmesan grated (about ¼ cup)
- 1 tablespoon chives or thinly sliced green onions
- Chopped parsley leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan or pie dish. Trim the edges and chill for 15 minutes. Line with parchment paper and fill with pie weights or dried beans. Pre-bake the crust for 10 minutes. Remove weights and parchment and bake for another 5 minutes. Let cool slightly.
- Cook the Bacon and Shallots: In a skillet over medium heat, cook the bacon pieces until crisp. Remove with a slotted spoon and drain on paper towels. Add the minced shallot to the bacon drippings and cook until softened, about 2 minutes. Stir in the red pepper flakes, if using.
- Prepare the Custard: In a large mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, nutmeg, and cayenne. Stir in the grated Gruyère and Parmesan cheeses.
- Assemble the Quiche: Spread the cooked bacon and shallot evenly over the pre-baked crust. Pour the egg and cheese mixture on top. Sprinkle with chives or green onions.
- Bake the Quiche: Place the quiche in the oven and bake for 35–40 minutes, or until the center is just set and the top is golden brown. Let the quiche rest for 10 minutes before slicing.
- Garnish and Serve: Garnish with chopped parsley leaves and serve warm or at room temperature. Pair with a simple green salad or fresh fruit for a complete meal.