Get the Recipe: Classic Quiche Lorraine
Try a traditional French dish for breakfast and bake a classic quiche lorraine. This authentic recipe makes a delightfully flavorful meal.
Ingredients
Quiche Lorraine
- 1 pie dough (either homemade or store-bought)
- 8 slices bacon cut into 1/2-inch pieces, (or 1 cup firmly packed lardons)
- 1 cup (240 ml) heavy cream
- ¾ cup (180 ml)whole milk, (low-fat works too)
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- Dash of cayenne, optional
- 1 cup (4 oz or 113 g) shredded Gruyère cheese
Instructions
Partially Baked Crust
- Press pastry dough into a 9-inch quiche dish with a rim height of 1 1/4-inches (I love this quiche dish). Press the dough all the way up the sides, folding any overhanging dough in on itself.
- Place dough-lined tart pan in the refrigerator to chill until firm, about 40 minutes. Transfer tart pan to the freezer until very cold, about 20 minutes.
- While the tart pan is in the freezer, preheat your oven to 375° F. Remove tart pan from the freezer and double line it with aluminum foil. Place pie weights on top of the foil. Bake for 30 to 35 minutes or until light golden in color. Transfer to a wire rack to cool. Keep oven on and prepare filling.
Quiche Filling
- 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
Cheese: Gruyére is the traditional cheese used in quiche lorraine. Substitutions include a good-quality Swiss cheese, Comté or Jarlsberg.
Bacon or lardons are typically used in quiche lorraine. However, you can also use cubed ham or pancetta if that's what you have on hand.
Store quiche covered in the refrigerator for up to 3 days.
Reheat at 350 F for 15 minutes or until heated through. If frozen, increase time to 30 minutes and cover with aluminum foil to prevent browning.
Freeze for up to 3 months. Let the quiche cool completely, then place it as is in the freezer for 2 hours. Once set and firm, wrap the entire dish (including the pan) with aluminum foil, then place in a freezer bag to prevent freezer burn.
Serving: 1slice, Calories: 282kcal, Carbohydrates: 13g, Protein: 7g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 141mg, Sodium: 409mg, Potassium: 134mg, Fiber: 1g, Sugar: 1g, Vitamin A: 599IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg