Quiche Lorraine
Quiche lorraine is made with cream, milk, eggs, gruyère cheese and bacon for a delightfully rich and flavorful breakfast pastry.
If you’re reading this post, you must be a fan a quiche. I judge people who are not because no one in their right mind would say no to a breakfast pastry as good as this. It is filled with a creamy, yet robust egg filling with cheese and bacon mixed in. Put that in a buttery, flaky tart shell and you have heaven.
What is quiche lorraine? Quiche Lorraine is a French pastry originating from the Lorraine region of France. It consists of a buttery, flaky tart shell that is filled with a custard filling, gruyere cheese and lardons (or bacon). This is the authentic ingredients of quiche lorraine, however, over the years people have created variations using various combinations of vegetables, cheeses, meats and seafood.
Quiche Lorraine Ingredients
Quiche lorraine requires a few simple ingredients:
- Heavy cream yields a rich, creamy flavor
- Whole milk cut down the heaviness of the cream while still provdiing good texture and taste
- Whole eggs helps bind the ingredients together
- Egg yolks adds richness and flavor
- Salt, pepper and an optional dash of nutmeg for seasoning
- Cooked lardons is essentially bacon cut into 1/2-inch strips, then cooked
- Gruyère cheese is used for an authentic quiche lorraine, however a good Swiss cheese can be used as a substitute.
How to make quiche lorraine
- Pre-bake tart shell according to instructions until golden. Keep oven on at 375° F.
- Cook the bacon pieces in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to cool.
- Whisk together heavy cream, milk, eggs and egg yolks. Add salt, pepper and dash of nutmeg. Whisk once more to combine.
- Sprinkle bacon pieces and gruyère cheese across the bottom of the pre-baked tart shell. Carefully pour custard mixture over the bacon and cheese.
- Bake at 375° F for 32 to 35 minutes. Transfer quiche to a wire rack to cool. Serve warm or at room temperature.
How to tell when quiche is done: Quiche is done when the filling is set, but the center is soft like gelatin. The top will be light golden brown and a butter knife inserted 1 inch from the edge comes out clean.
Tips for reheating quiche
To reheat a baked quiche, remove quiche from the refrigerator and let it sit at room temperature while you preheat the oven to 350 F. Once preheated, pop the quiche in the oven for 15 to 20 minutes or until heated through. Serve warm.
To reheat a frozen quiche, remove quiche from the freezer and let it sit at room temperature while you preheat the oven to 350 F. Keep aluminum foil wrapped around the top of the quiche and bake it for 30 to 35 minutes or until heated through. Remove from oven and place on wire rack, keep the aluminum foil on the quiche for 15 minutes before cutting and serving warm.
Frequently Asked Questions
Can you freeze quiche? Yes, you can freeze quiche. Let the quiche cool completely, then place it as is in the freezer for 2 hours. Once set and firm, wrap the entire quiche (including the pan) with aluminum foil, then place in a freezer bag to prevent freezer burn. See notes above on how to reheat quiche.
How long does quiche last? Quiche will last 3 days covered in the refrigerator. If frozen properly, a baked quiche will last 2 to 3 months in the freezer.
What to serve with quiche: Quiche is typically served at breakfast or bunch with coffee and tea. It goes well with a simple mixed green salad or fresh fruit salad to cut the richness of the quiche. Quiche may also be served at lunch with a cup of soup.
Related recipes
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Get the Recipe: Classic Quiche Lorraine
Ingredients
Quiche Lorraine
- 1 partially baked tart shell
- 8 slices bacon, cut into 1/2-inch pieces
- 1 cup heavy cream
- ¾ cup whole milk, (low-fat works too)
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- ½ teaspoon salt
- ½ teaspoon pepper
- Dash nutmeg,, optional
- 4 ounces (about 1 cup) shredded Gruyère cheese
Instructions
- Partially bake tart shell according to instructions. When golden in color, remove the crust from the oven, but keep the oven on at 375° F.
- While the tart shell is baking, cut the bacon into 1/2-inch slices and cook in a skillet over medium heat until crispy, about 5 minutes. Transfer cooked bacon pieces to a paper towel-lined plate to cool.
- In a large bowl, whisk together heavy cream, milk, eggs and egg yolks. Add salt, pepper and dash of nutmeg. Whisk once more to combine.
- Sprinkle bacon pieces and gruyere cheese across the bottom of the pre-baked tart shell. Carefully pour custard mixture over the bacon and cheese (you can do this step with the tart sitting on the oven rack if you like). The filling should come almost to the edges of the crust.
- Bake at 375° F for 32 to 35 minutes. Quiche is done when the filling is set, but the center is soft like gelatin. The top will be light golden brown and a butter knife inserted 1 inch from the edge comes out clean. Transfer quiche to a wire rack to cool. Serve warm or at room temperature.
Notes
- 9-inch tart pan – this pan makes the most beautiful ridges for your tart!
- Kitchen scale– I find this helpful to weigh the cheese and bacon especially
- Mixing bowls
- Whisk
Inspired by Baking Illustrated.(one of my 7 favorite baking cookbooks)
