Amazing Quiche Lorraine: 1 Silky French Egg Tart

Oh, French food is just the best, isn’t it? There’s something so elegant and comforting about it. And when it comes to classic French cuisine, you just can’t beat a good Quiche Lorraine. It’s one of those dishes that feels fancy enough for a special brunch with friends, but it’s also totally perfect for a relaxed weeknight dinner when you just want something satisfying and delicious. Imagine this: a perfectly crisp, buttery crust filled with smoky bacon, rich Gruyère cheese, and a silky-smooth egg custard that just melts in your mouth. It’s pure magic!

I remember my grandmother’s kitchen always smelled like pure happiness. She taught me that food wasn’t just about eating; it was about love. And that’s exactly what this Quiche Lorraine recipe is all about. It’s my way of bringing a little bit of that soulful, home-cooked goodness to your table. Forget those complicated recipes that leave you stressed – this is a classic French egg tart that’s totally doable, completely reliable, and oh-so-delicious. Trust me, you’re going to love it!

SAVE IT

Why You’ll Love This Quiche Lorraine Recipe

Honestly, what’s not to love about this quiche? It’s practically a hug on a plate!

Here’s why it’s become a go-to for me:

• Super Easy to Make: Even if you’re new to baking, you’ll nail this. I’ve simplified every step so you can get that amazing flavor without any fuss. Seriously, it’s that forgiving!
• Taste Bud Heaven: That combo of salty bacon, nutty Gruyère, and creamy custard? It’s absolutely divine. It’s that classic flavor everyone adores.
• So Versatile: Perfect for a lazy Sunday brunch, a quick lunch with a salad, or even a light dinner. It’s a winner no matter when you serve it!
• Pure Comfort: This is the kind of dish that makes everyone feel happy and cared for. It’s classic for a reason!

Ingredients for Classic Quiche Lorraine

Okay, gathering your ingredients for this classic French egg tart is the easy part! You just need a few good things to make it shine:

• 1 (9-inch) unbaked pie crust – a good buttery one is key!
• 6 slices bacon, give them a good chop
• 1 cup shredded Gruyère cheese – don’t skimp here!
• 1/2 cup chopped yellow onion – just a little sweetness
• 3 large eggs, at room temperature is best
• 1 1/2 cups heavy cream – for that luscious, creamy custard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A tiny pinch of nutmeg – just a whisper!

Tips for the Perfect Quiche Lorraine

You know, the magic of this classic Quiche Lorraine really comes down to a few little details. Getting them right makes all the difference between a good quiche and a *great* one!

First off, ingredient temperature matters! My grandma always insisted on room temperature eggs and cream for the filling. It really helps everything blend together smoothly, giving you that super creamy, silky custard without any fuss. No one wants tiny bits of unincorporated egg ruining that French egg tart vibe!

Next, don’t overcook your bacon! You want it nice and crisp so it holds its shape in the quiche, but if it gets burnt, it’ll just taste bitter, and nobody wants that. Drain it really well on paper towels after you cook it – that gets rid of excess grease and keeps your crust from getting soggy.

And one last thing: a blind bake really helps. I know, I know, it’s an extra step for the pie crust, but trust me. If you give your crust a little pre-bake before adding the filling, you’ll get that perfectly crisp bottom that holds up to the creamy custard filling. It’s totally worth it for a truly knock-out Quiche Lorraine!

SAVE IT

How to Make Quiche Lorraine: Step-by-Step

Alright, let’s get this delicious Quiche Lorraine into the oven! It’s really not complicated at all, and watching it come together is half the fun. We’ll take it step by step to make sure your savory breakfast pie is absolutely perfect. Cooking this classic French egg tart is a joy!

Preparing the Base for Your Quiche Lorraine

First things first, get that oven preheating to 375°F (190°C). While it’s warming up, let’s cook our star: the bacon! Chop it up and cook it in a skillet until it’s nice and crispy. Then, scoop it out with a slotted spoon and let it drain on some paper towels – we don’t want soggy bacon bits, and for this classic Quiche Lorraine, crispiness is key.

In that same skillet, toss in your chopped onions and let them soften up for about 5 minutes. Now, evenly spread the crispy bacon, those sweet little onions, and your shredded Gruyère cheese right into your unbaked pie crust. It already looks amazing, right?

Creating the Creamy Custard Filling

Now for the creamy magic! Grab a medium bowl and whisk together your room temperature eggs, heavy cream, salt, pepper, and just a tiny pinch of nutmeg. You want it all combined until it’s lovely and smooth. This is what gives our quiche that signature smooth texture.

Baking and Resting Your Quiche

Carefully pour that beautiful egg mixture over the bacon, onion, and cheese in the pie crust. Make sure it fills up to the top without overflowing! Now, pop it into the preheated oven. It’ll need about 40 to 50 minutes. You’re looking for a center that’s set – no more jiggly bits! – and a top that’s just starting to turn a pretty golden brown. If you notice the crust edges getting too dark before the center is done, just grab a piece of foil and loosely tent it over the edges like Grandma used to do. Once it’s baked, let this glorious quiche rest for at least 10 minutes. This is super important for letting the custard fully set and makes slicing so much easier! Perfect for your next lunch!

SAVE IT

Ingredient Notes and Substitutions for Quiche Lorraine

So, let’s chat about the stars of the show in this classic Quiche Lorraine! The Gruyère cheese is really special, with its nutty, slightly sweet flavor that just melts into the custard. If you can’t find it, no worries! A good quality Swiss cheese or even a sharp white cheddar can work in a pinch. It won’t be *exactly* the same, but still totally delicious.

And for that super-silky filling? Heavy cream is totally the way to go for that rich, luxurious texture. It’s what makes this French egg tart so decadent. If you’re looking for something a *little* lighter, you could try half-and-half, but I really recommend going for the heavy cream if you can. It makes all the difference for the best Quiche Lorraine!

Serving Suggestions for Your Classic Bacon Quiche

Alright, you’ve made this incredible classic bacon quiche – now what? My favorite way to serve it is with something light and fresh to balance out all that rich, savory goodness. A simple green salad with a bright vinaigrette is an absolute winner. It cuts through the richness beautifully. You can find some of my favorite soup and salad recipes right here!

If you’re feeling a bit more ambitious, a light, creamy soup – maybe a potato leek or a tomato bisque – is fantastic. And never underestimate the power of some warm, crusty bread on the side for just soaking up any extra deliciousness. It really rounds out the meal! Oh, and if you’re looking for a vegetable side that’s a bit more exciting, these crispy smashed brussels sprouts are out of this world!

SAVE IT

Storage and Reheating Your Delicious Quiche Lorraine

Made too much of this amazing quiche? Good! Leftovers are the best. Just let your Quiche Lorraine cool completely, then wrap it up tightly or pop it into an airtight container. It’ll keep beautifully in the fridge for about 3 to 4 days. When you’re ready for another slice, you can gently reheat it in a 300°F (150°C) oven for about 10-15 minutes until warmed through. This keeps that lovely crust from getting soggy and makes the custard just as creamy as the first time!

Frequently Asked Questions About Quiche Lorraine

Got questions about whipping up this classic? I’ve got you covered! Making a perfect Quiche Lorraine means understanding a few little things, and I’m happy to share what I’ve learned.

Can I make the pie crust from scratch?

Absolutely! While I love a good store-bought crust for quick meals, homemade is always wonderful. Just make sure your dough is extra buttery and that you chill it well before using it. A flaky homemade crust takes this French egg tart to a whole new level!

What kind of bacon is best?

For that classic smoky flavor in your creamy custard filling, I like using a good quality, thick-cut bacon. You can also use pancetta if you want a slightly different, Italian-inspired twist! Just make sure you cook it until it’s nice and crisp, and drain off that excess grease really well so your quiche doesn’t get soggy.

How do I avoid a soggy bottom on my quiche?

Ah, the dreaded soggy bottom! It’s a baker’s nightmare. My best tip is to blind bake your crust for about 10-15 minutes before you add the filling. This pre-cooks the bottom and helps it stay firm. Also, making sure your bacon is well-drained and your onions are just softened (not watery) helps a lot!

Nutritional Information for Quiche Lorraine

Just a heads-up, the nutritional info listed below is an estimate for one slice of this delicious Quiche Lorraine. It can totally vary depending on the exact ingredients you use, like the brand of bacon or cream. It’s just a general guideline to give you an idea!

Serving Size: 1 slice

• Calories: 450
• Fat: 35g
• Saturated Fat: 20g
• Trans Fat: 1g
• Cholesterol: 150mg
• Sodium: 500mg
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 3g
• Protein: 18g

Classic Quiche Lorraine Recipe

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A traditional Quiche Lorraine featuring smoky bacon, Gruyère cheese, and a creamy egg custard baked in a buttery pastry crust. Perfect for brunch or a light meal.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 70 min
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (9-inch) unbaked pie crust
• 6 slices bacon, chopped
• 1 cup shredded Gruyère cheese
• 1/2 cup chopped yellow onion
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the chopped bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels.
3. In the same skillet, sauté the chopped onion until softened, about 5 minutes.
4. Spread the cooked bacon, sautéed onion, and shredded Gruyère cheese evenly over the bottom of the unbaked pie crust.
5. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
6. Carefully pour the egg mixture over the bacon, onion, and cheese in the pie crust.
7. Bake for 40-50 minutes, or until the center is set and the top is lightly golden brown. If the crust starts to brown too quickly, you can cover the edges with foil.
8. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

• For a richer flavor, use a mix of Gruyère and Swiss cheese.
• Ensure your eggs and cream are at room temperature for a smoother custard.
• This quiche pairs well with a simple green salad.
• Consider this recipe when looking for meal planning ideas for a satisfying brunch.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 3g
• Sodium: 500mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 150mg