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Quiche Lorraine Recipe

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4.9 from 11 reviews

Classic French Quiche Lorraine featuring a buttery shortcrust pastry filled with savory bacon, onions, garlic, eggs, cream, and melted Gruyere cheese, baked to golden perfection and perfect for brunch or dinner.

Ingredients

Units Scale

Quiche Crust

  • 1 homemade quiche crust (shortcrust pastry) or
  • 2 sheets shortcrust pastry, thawed or
  • 1 prepared pie shell, refrigerated or frozen

Bacon Filling

  • 1 tbsp butter (15g)
  • 1 garlic clove, minced
  • 1/2 onion, finely chopped (~1/2 cup)
  • 200 g bacon, cut into small strips (1.5 x 0.5 cm)

Egg Mixture

  • 4 eggs (~55-65g each)
  • 1 1/4 cups heavy cream (300ml)
  • Pinch of salt and pepper

Cheese

  • 1 1/4 cups grated Gruyere cheese (125g) (or tasty, cheddar, Monterey Jack)

Garnish (optional)

  • 50g bacon, chopped and cooked until golden

Instructions

  1. Prepare the Quiche Crust: If using homemade or frozen shortcrust pastry, prepare and pre-bake the crust in a 23cm (9″) quiche tin according to recipe or package instructions. If using a prepared pie shell, bake as per packet directions until golden and set aside to cool slightly.
  2. Cook the Bacon Filling: Preheat the oven to 200°C (390°F) standard or 180°C (350°F) fan. Melt butter in a skillet over medium-high heat. Add the finely chopped onion, minced garlic, and bacon strips. Cook until bacon turns light golden and onions soften. Transfer the mixture to a paper towel-lined bowl to drain and cool.
  3. Mix the Egg Mixture: In a bowl, whisk together the 4 eggs, heavy cream, and a pinch each of salt and pepper until well combined.
  4. Assemble the Quiche: Place the cooked quiche crust in a baking tray. Evenly scatter the cooled bacon filling across the base, then spread the grated cheese over the bacon. Carefully pour the egg and cream mixture over the cheese and bacon, gently pushing some of the filling below the surface for even distribution.
  5. Bake the Quiche: Bake in the preheated oven for 40 minutes until the top is golden and the center is still slightly jiggly when gently shaken.
  6. Garnish and Rest: If desired, sprinkle the extra cooked bacon over the top for garnish. Allow the quiche to rest for 10 minutes before removing from the tin, slicing, and serving.

Notes

  • Use heavy cream for a rich and creamy custard; whole milk can be substituted for a lighter option but will alter texture.
  • The quiche crust can be pre-baked (blind baked) to prevent sogginess from the filling.
  • Let the quiche rest before cutting to allow it to set properly, which makes slicing cleaner.
  • Gruyere cheese gives the classic flavor, but cheddar or Monterey Jack can be used as alternatives.
  • Ensure bacon is cooked to a light golden color for a balanced smoky flavor without bitterness.
  • This quiche can be served warm or at room temperature, ideal for brunch or light dinner.

Find it online: https://stoveandlove.com/quiche-lorraine-recipe/