Quiche Lorraine • a classic quiche recipe! (2024)

Quiche Lorraine is a lesson in the power of simplicity and the importance of texture in great food. Restrained yet exuberantly luxe at the same time, (how do the French do it?) you can’t beat this classic quiche made with Gruyere cheese and bacon.

Quiche Lorraine is the grand-mère of all quiches

And so the quiche Lorraine has a lot to teach us about this classic French dish that has become so popular here in the States since the 1850s. Originally a one crust pie filled with a custard made from eggs, cream, and lardons (slab bacon) from the Lorraine region of France, tucked right up along the border with Germany. In fact Germany has its own version of the recipe: speckkuchen.

what’s the difference between a quiche Lorraine and a regular quiche?

Quiche Lorraine is a traditional French/German recipe made with cream, milk and eggs, along with:

• gruyere cheese
• onion or shallot
• bacon orlardons
• nutmeg

Typical quiche recipes include all sorts of add-ins like broccoli, ham, etc., as well as a variety of different cheeses, most notably cheddar or swiss cheese.

ingredients for quiche

You’ll also need a single pastry crust, either homemade or store bought.

• eggs
• milk and cream
• cheese
• bacon
• shallot
• salt, pepper, and nutmeg

what makes a quiche Lorraine special?

I wondered that as I prepared to test this dish. On the surface it seems like an unusually simple, possibly even bland quiche, especially when compared with so many loaded examples we see on menus today. But making this recipe is a lesson in the power of simplicity and the importance of texture in great food.

This easy quiche recipe is made with equal parts heavy cream and milk, making the filling quite rich. If you’re used to an all milk quiche, this one will dazzle you.

Bacon and shallots are the only add-ins. Bacon adds an intense smokey, buttery flavor, and shallots have just the most elegant onion flavor ever.

Gruyere cheese (along with a little Parmesan) are aged cheeses that give the custard a distinctively Mediterranean flavor.

A sprinkle of freshly grated nutmeg is a subtle touch that takes this quiche over the top. If you don’t have fresh nutmeg, use this recipe as your excuse to get some, you’ll never look back.

The precise proportions of milk, cream, eggs, and cheese create a soft custard-like filling that is really lovely. Check out the photos above and below. You can see that melting texture (think of the difference between American and French scrambled eggs.)

tips for making quiche Lorraine

Normally making quiche is pretty laissez faire; the proportions are loose and the ingredients can vary widely ~ in other words, there’s plenty of room for creativity. But for this classic recipe, we’re sticking to the script.

1. Blind bake (or pre-bake) your crust on a high heat for 10 minutes. This will help insure that you won’t get a ‘soggy bottom’. An alternative method that works nicely if you don’t want to pre-bake is to preheat a baking pan in the oven, and when you’re ready to bake, put the quiche on the pan, pour in the filling, and bake. The extra boost of heat helps bake the bottom of the crust faster.
2. Follow the amounts and proportions of milk and cream to eggs and cheese as this will give you the desired consistency in the baked pie.
3. A deep dish pie plate and crust is needed for this recipe.
4. Take the extra time to make a shortcrust pastry crust, I make it in my food processor in a matter of seconds and the tender flaky crust really sets off the quiche in the best way.
5. Restrain yourself. I know you’re tempted to throw all sorts of extras into your quiche, but try it this way first. Next time, if you want to load it up with fridge leftovers, you have my blessing 🙂
6. Bake the quiche just long enough so the sides are set and the center is still slightly wobbly. The center will puff up at the end of baking, indicating that it is done. The top will get quite browned.
7. Let the quiche cool before slicing to allow the center to set up. The filling is a delicate custard and it is looser than standard American quiche fillings. A little cooling time helps it come together.

How to blind bake a pie crust

In case blind baking is new to to you, here’s the basics:

• Arrange your pie dough in your pie plate and crimp the edges.
• lay down a sheet of parchment paper or foil over the crust and fill with dried beans, rice, or special pie weights.
• Partially or completely bake the crust as per your recipe.
• Remove the crust from the oven and lift off the sheet of paper or foil, and remove the weights.

what to serve with quiche

Quiche is one of the most versatile recipes out there because it’s appropriate for breakfast, brunch, lunch, and dinner. I think it works best with a salad or soup on the side, here are some suggestions:

• chopped asparagus salad
• edamame salad
• apple, fennel, and salmi salad
• chopped Italian salad
• Persian cucumber and tomato salad
• shrimp bisque
• iced cucumber soup
• gazpacho