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Classic Quiche Lorraine Dish

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Quiche Lorraine is a classic French tart featuring a buttery, flaky crust filled with a rich, creamy custard. The addition of crispy, smoky bacon and nutty Gruyère cheese creates a savory blend of flavors. Preparing this dish involves baking the crust to golden perfection, frying the bacon to crispness, and whisking together a spiced egg mixture. Once combined, it's baked until the filling is set and lightly golden. This dish is perfect served slightly warm or at room temperature, making it suitable for brunch, lunch, or a light dinner. Garnish with fresh herbs for a polished presentation.

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Rehan Magic House Recipes
Updated on Mon, 12 May 2025 21:52:33 GMT
A slice of quiche on a white plate. Pin it
A slice of quiche on a white plate. | magichouserecipes.com

This classic Quiche Lorraine has been my Sunday brunch centerpiece for years, combining smoky bacon and creamy Gruyère in a flaky pastry crust that brings a touch of French sophistication to any table.

I first made this quiche for a holiday gathering when I needed something elegant yet unfussy. The combination of crispy bacon and silky custard was such a hit that it has become my signature dish when hosting friends.

Ingredients

  • Single pie crust: preferably homemade for best texture and flavor
  • Bacon: cut into small pieces creates pockets of smoky goodness throughout
  • Large shallot: adds a milder sweeter flavor than regular onions
  • Eggs: provide structure and richness to the custard base
  • Half and half: creates the perfect silky texture without being too heavy
  • Gruyère cheese: authentic Swiss variety melts beautifully with nutty flavor
  • Parmesan: adds a salty umami boost to the top layer
  • Fresh herbs: like chives and parsley brighten the rich flavors

Step-by-Step Instructions

Prepare the Crust:
Roll dough into a 14-inch round and carefully transfer to your tart pan. Press gently into corners and up sides for an even crust. The crucial step is chilling for 30 minutes and freezing for 20 minutes which prevents shrinking during baking.
Blind Bake the Shell:
Poke holes in the bottom with a fork then line with foil and pie weights. Bake at 375°F for 20 minutes before removing weights and continuing for another 10 minutes until light brown. This prevents the dreaded soggy bottom many home cooks struggle with.
Cook the Bacon and Shallots:
Fry bacon until perfectly crisp then sauté shallots in a small amount of the rendered fat. This layering of flavors creates depth that store bought quiches simply cannot match. Adding red pepper flakes at the end prevents them from burning while still infusing a gentle heat.
Prepare the Custard:
Whisk eggs with half and half and seasonings until completely combined. The addition of nutmeg and cayenne provides subtle warmth that elevates this quiche beyond ordinary versions. Proper seasoning at this stage is essential.
Assemble and Bake:
Layer bacon, shallots and Gruyère in the bottom of your prepared crust. Pour custard in slowly while the pan sits on the oven rack to prevent spills. The final sprinkle of Parmesan and herbs creates a beautiful top that will brown perfectly during baking.
A slice of quiche with green herbs on top. Pin it
A slice of quiche with green herbs on top. | magichouserecipes.com

My grandmother always insisted on using genuine Gruyère cheese rather than Swiss when making her quiche. After trying both, I have to agree that the authentic cheese brings a complexity that transforms this from everyday fare to something special. The nutty, slightly sweet flavor simply cannot be duplicated.

Make Ahead Magic

This quiche truly shines as a make-ahead dish. You can prepare the components separately days in advance. The pastry shell can be blind baked and stored at room temperature for up to 24 hours. The filled and baked quiche refrigerates beautifully for up to three days. When reheating, cover with foil and warm at 350°F for about 30 minutes until heated through.

Perfect Pairings

A simple green salad with a bright vinaigrette creates the ideal balance to the rich quiche. For brunch, serve with fresh fruit and mimosas for an effortless elegant spread. For dinner, roasted vegetables and a crisp white wine like Sauvignon Blanc or unoaked Chardonnay complement the flavors perfectly without overwhelming the delicate custard.

Customization Options

While traditional Quiche Lorraine contains just bacon and sometimes onions, modern interpretations welcome thoughtful additions. Try adding sautéed mushrooms, wilted spinach, or roasted red peppers. Just ensure any additions are well drained to prevent a watery filling. Remember that the classic simplicity is what makes this dish special, so resist the urge to overload with too many competing flavors.

Frequently Asked Questions

→ Can I use a store-bought pie crust for Quiche Lorraine?

Yes, a pre-made frozen pie crust works well. However, you may have extra filling that won't fit. Use a small baking dish to bake the remaining custard.

→ How can I make Quiche Lorraine ahead of time?

Prepare the pastry crust and bake it up to 24 hours in advance. Alternatively, prepare and bake the quiche, then refrigerate and reheat when needed.

→ What is the best way to reheat Quiche Lorraine?

Cover the quiche with aluminum foil and bake at 350°F for 30 minutes, or until heated through. This works well for leftovers too.

→ Can Quiche Lorraine be frozen?

Yes, you can freeze baked or unbaked quiche. For baked quiche, wrap it well and reheat from frozen. For unbaked quiche, freeze it firm, wrap it, and bake directly from frozen.

→ Can I substitute ingredients in Quiche Lorraine?

Yes, you can swap Gruyère cheese with other similar cheeses, like Emmental, or use vegetables like spinach or mushrooms for added flavor.

Quiche Lorraine with Bacon

Classic French dish with bacon, Gruyère, and a flaky crust.

Prep Time
40 Minutes
Cook Time
45 Minutes
Total Time
85 Minutes
By: Reham

Category: Breakfast & Brunch

Difficulty: Intermediate

Cuisine: French

Yield: 8 Servings

Dietary: ~

Ingredients

→ Crust

01 1 9-inch single pie crust

→ Filling

02 8 ounces bacon, cut into small pieces
03 1 large shallot, minced
04 ⅛ teaspoon crushed red pepper flakes
05 4 large eggs
06 1 ½ cups half-and-half (or 3/4 cup milk and 3/4 cup heavy cream)
07 ¼ teaspoon salt
08 1 teaspoon freshly ground black pepper
09 ⅛ teaspoon grated nutmeg
10 Pinch cayenne pepper
11 4 ounces Gruyère cheese, grated (about 1 cup)
12 ¾ ounce Parmesan, grated (about ¼ cup)
13 1 tablespoon chives or thinly sliced green onions
14 Chopped parsley leaves for garnish

Instructions

Step 01

Roll the prepared dough out onto a lightly floured work surface into a 14-inch round. Carefully wrap the dough around the rolling pin and unroll over a 9-inch tart pan. Lift the edges to ease the dough into the bottom corners of the pan and press it firmly into the sides. Trim the excess and refrigerate the shell for 30 minutes, then freeze for 20 minutes. Preheat oven to 375°F. Poke a few holes in the crust with a fork, line with aluminum foil and pie weights, and bake for 20 minutes. Remove weights and foil, bake until lightly browned (10 minutes), and cool the crust on a wire rack.

Step 02

Cook the bacon in a skillet over medium heat until crisp. Drain on a paper towel-lined plate. Remove all but ½ tablespoon of bacon grease from the skillet. Add the minced shallots and sauté until soft and translucent. Add red pepper flakes (if using) and cook for 30 seconds. In a mixing bowl, whisk together eggs, half-and-half, salt, pepper, nutmeg, and cayenne.

Step 03

Scatter cooked bacon, sautéed shallots, and Gruyère cheese evenly over the baked crust. Place the crust on a baking sheet and pour the egg mixture over the filling to ½-inch below the rim. Top with grated Parmesan and chives, if using.

Step 04

Bake at 375°F for 40 to 50 minutes or until the top is golden and the filling is set but slightly jiggly in the center. Test doneness by inserting a knife 1 inch from the edge; it should come out clean. Let the quiche cool on a rack and serve warm or at room temperature.

Notes

  1. For a deeper tart pan, increase the filling by adding one egg and up to ½ cup of half-and-half.
  2. For a crustless version, bake extra custard in a small baking dish.
  3. Baked quiche can be cooled, covered, and refrigerated for reheating or frozen for up to 3 months.
  4. To reheat from frozen, bake covered in foil at 350°F for 35 to 40 minutes.

Tools You'll Need

  • 9-inch tart pan
  • Skillet
  • Rolling pin
  • Mixing bowl
  • Wire rack
  • Pie weights or dried beans
  • Baking sheet

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy
  • Contains gluten (if using traditional crust)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 549
  • Total Fat: 49 g
  • Total Carbohydrate: 16 g
  • Protein: 11 g