A perfect recipe for the French classic, quiche Lorraine – a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives. Perfect for breakfast, brunch, lunch, or dinner!
Welcome to the September Bake-Along!
This month we’re tackling a savory comfort food: quiche! Specifically, quiche Lorraine.
If you like pie crust and omelets or breakfast casseroles, this is going to be right up your alley. Let’s dig right in!
Quiche dates wayyyy back to the 13th century and appeared in cookbooks as early as the 15th century (!); it is widely known as a French dish, but the simple eggs and cream custard baked in a pastry was also common in English and Italian cuisines around the same time.
Quiche Lorraine is arguably the most popular type of quiche recipe and is named after the Lorraine region of France; there, they made a quiche with eggs, cream, and lardons (cubes of fatty bacon or pork fat). Interestingly, the original French version did not include cheese, however, in English-speaking countries, quiche Lorraine typically includes cheese and the lardons are replaced with bacon.
Many quiche Lorraine recipes also include some type of cooked onions or shallots; I am not always a fan of cooked onion in egg dishes, as I feel it can be sometimes overpowering, so I opted instead to use chives. They give the perfect amount of bite but are much milder.
The pan
A classic 9-inch pie plate is perfect for this quiche recipe; I prefer a simple Pyrex pie plate, as I’ve found glass pie plates perform better than metal or ceramic pie plates in terms of browning, heat conduction, and consistency.
An alternative for your quiche is to use a tart pan, which are usually 9½ or 10 inches in diameter. Since tart pans are shallower than pie plates, you may have some leftover custard and your baking time will be reduced if you choose to go the tart pan route.
The great news is that whatever pan you choose, no prep work is required; you do not need to grease them or line them in any way.
The crust
I have a couple of options for you when it comes to pie crust:
All-butter pie crust – This is the version included in the recipe below because I think it’s just absolutely divine. The buttery, flaky crust pairs wonderfully with the savory filling.
“The best pie crust recipe“ – This has been my go-to pie crust recipe for years, using a combination of butter and shortening, along with some vodka in place of water for a perfect crust that’s easy to work with each and every time.
How to Parbake the Crust
Also referred to as “blind-baking” the crust, we’re going to bake the crust until it’s almost done, but not quite since it’ll go back in the oven with the filling. I’ve tried so many different methods for this, different pie weights, and the method I’ve found that is completely foolproof is the one outlined by Stella Parks.
Line the chilled pie plate with aluminum foil then fill it all up with granulated sugar (you can reuse it!) and bake it at 350 degrees F for 40 to 45 minutes (for partially-baked crusts) or 55 to 60 minutes (for a fully baked crust).
I have never had so much success – no shrinking pie crust, no dough sticking to foil as I try to remove it halfway through baking, and a beautifully browned pie crust.
The filling + mix-ins
For a wonderfully rich quiche, I use a combination of heavy cream and milk and feel it creates the best taste and texture. However, you can mix up the proportions if you’d like more milk than cream (or simply use half and half instead).
Add-Ins!
While quiche Lorraine typically includes bacon, Gruyere cheese, and some type of onions, but you can use this base quiche recipe to mix and match ingredients for countless different quiche varieties! I recommend using no more than 1 cup of cheese and then 2 cups of whatever else you want to include! Some ideas:
Seasonings: Chives, parsley, basil, Old Bay seasoning, hot sauce
Note: If you use any fresh vegetables or greens, I recommend cooking them first so they don’t release liquid in the quiche and cause it to become watery or soupy.
Make-ahead, storing, freezing and reheating instructions
Make-Ahead Pie Crust: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Make-Ahead Parbake Pie Crust: You can pre-bake the crust ahead of time. Complete instructions through step 6, then allow the partially baked crust to cool completely. Wrap tightly in plastic wrap and refrigerate for up to 3 days. You can fill the cold crust and bake (the crust does not need to be reheated prior to filling).
Storage: Wrap the quiche tightly in plastic wrap and refrigerate for up to 4 days.
Freezing Instructions: Cool baked quiche completely, then cover tightly with a layer of plastic wrap and then a layer of aluminum foil, place in a large ziptop bag, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat at 350°F (177°C) for 20-25 minutes.
What to serve with quiche
What you choose to serve with your quiche will probably depend on whether you’re serving it for breakfast/brunch or for dinner. Here are some suggestions that could work in either instance:
If you make this Quiche Lorraine recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
A perfect recipe for the French classic, quiche Lorraine - a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives.
Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt.
Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sizes bits remain.
Add 2 tablespoons of the ice water and use a rubber spatula to stir it into the dough, pressing it together. If it still seems dry, add more water a little at a time until it is cohesive.
Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
Blind Bake Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
Prepare the Filling: Increase oven temperature to 375 degrees F.
Sprinkle the bacon and cheese over the bottom of the pie crust.
In a large bowl, whisk the eggs until they are broken up and a little frothy. Add the salt, pepper, nutmeg, and chives, and whisk to combine. Add the cream and milk and whisk vigorously for about 15 seconds.
Pour the filling over the bacon and cheese. Using a fork or spoon, gently stir everything around a little so that the bacon and cheese are mixed into the filling.
Bake the Quiche: Bake for 30 to 40 minutes; check for doneness by giving the pie plate a little wiggle. The quiche mixture should jiggle ever so slightly in the middle; it will finish setting up as it cools.
Allow the quiche to rest for 10 to 15 minutes before serving. It can be served warm or at room temperature.
Heavy Cream/Milk: You can adjust the ratios of cream and milk or use all half-and-half.
Mix-Ins: Mix and match meats, cheese, and veggies for your own custom quiche. See suggestions above, keeping it to 1 cup cheese and 2 cups meat and/or veggies.
Make-Ahead Pie Crust: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Make-Ahead Parbake Pie Crust: You can pre-bake the crust ahead of time. Complete instructions through step 6, then allow the partially baked crust to cool completely. Wrap tightly in plastic wrap and refrigerate for up to 3 days. You can fill the cold crust and bake (the crust does not need to be reheated prior to filling).
Storage: Wrap the quiche tightly in plastic wrap and refrigerate for up to 4 days.
Freezing Instructions: Cool baked quiche completely, then cover tightly with a layer of plastic wrap and then a layer of aluminum foil, place in a large ziptop bag, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat at 350 degrees F for 20 to 25 minutes.
This recipe is a keeper. Easy to modify depending on what you have on hand. My crust recipe left me with two egg whites so I added those to the milk mixture w about 1/4c more of milk. Sautéed the onion with some frozen mushrooms. Amazing taste and texture. Reheats well in a low temp oven or toaster.
1st time making quiche. I appreciated Lori’s comment about the shallot. I did some sliced green onion and a small shallot in the bacon grease, and think it was perfect. Also, took the advice of adding other things … did 4 slices of bacon in the oven while the crust baked … and then a breakfast ham slice, diced up (and browned again in the bacon grease). I was hesitant about my pie crust making skills (my mom can whip up pies with her eyes closed)…and this recipe, followed from top to bottom and according to directions turns out AMAZING! I did have to bake a bit longer (after cutting a small slice)…to get the inside set to my liking … but that isn’t a reflection on the recipe, more on my oven that does not maintain temp to well. Oh, and no Gruyere cheese to be found in my little town, so I used Havarti (google said this was a decent substitute). If you want to take the time and effort to present a fancy savory dish … this my friends is it. The end result looks intimidating, but it really is not. Once again, miss brown eyed baker, you have hit a homerun! I think my next attempt will be the scrumptious looking PB Pie I am seeing pictures of :) This recipe certainly broadened my cheese horizons :) … and that is dangerously good!
I also dislike shallot/onion in egg dishes (I hate the crunch), but I love the flavor, so I cook the bacon for my quiches with a couple of chopped shallots. It gives just enough flavor. Then I save the shallot/bacon grease mixture to cook chicken breast for any dish that pairs well with bacon/shallot flavor.
(this is my first time commenting, but I LOVE your blog—I’ve been following since 2008 or 2009, and you are the first place I go to when trying a new dish)
This recipe is a keeper. Easy to modify depending on what you have on hand. My crust recipe left me with two egg whites so I added those to the milk mixture w about 1/4c more of milk. Sautéed the onion with some frozen mushrooms. Amazing taste and texture. Reheats well in a low temp oven or toaster.
1st time making quiche. I appreciated Lori’s comment about the shallot. I did some sliced green onion and a small shallot in the bacon grease, and think it was perfect. Also, took the advice of adding other things … did 4 slices of bacon in the oven while the crust baked … and then a breakfast ham slice, diced up (and browned again in the bacon grease). I was hesitant about my pie crust making skills (my mom can whip up pies with her eyes closed)…and this recipe, followed from top to bottom and according to directions turns out AMAZING! I did have to bake a bit longer (after cutting a small slice)…to get the inside set to my liking … but that isn’t a reflection on the recipe, more on my oven that does not maintain temp to well. Oh, and no Gruyere cheese to be found in my little town, so I used Havarti (google said this was a decent substitute). If you want to take the time and effort to present a fancy savory dish … this my friends is it. The end result looks intimidating, but it really is not. Once again, miss brown eyed baker, you have hit a homerun! I think my next attempt will be the scrumptious looking PB Pie I am seeing pictures of :) This recipe certainly broadened my cheese horizons :) … and that is dangerously good!
This was my first time making quiche lorraine and I found this a very simple and easy to follow recipe.
I also dislike shallot/onion in egg dishes (I hate the crunch), but I love the flavor, so I cook the bacon for my quiches with a couple of chopped shallots. It gives just enough flavor. Then I save the shallot/bacon grease mixture to cook chicken breast for any dish that pairs well with bacon/shallot flavor.
(this is my first time commenting, but I LOVE your blog—I’ve been following since 2008 or 2009, and you are the first place I go to when trying a new dish)
I’ve made many but this is by far my favorite!
That’s so awesome to hear!