Most people think of long cooking times and complicated ingredients when they hear the word “quiche.” However, this Quiche Lorraine recipe is actually a super simple and surprisingly quick way to make a tasty and filling lunch for any occasion.
Table of Contents
- Quiche Lorraine
- Quiche Lorraine Ingredients
- How To Make Quiche Lorraine
- What Makes This A Quiche Lorraine?
- Should This Quiche Lorraine Have Cheese?
- Could You Use Other Types Of Cheese For This Recipe?
- How To Enjoy Your Leftover Quiche Lorraine Days After Making It
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- Quiche Lorraine Recipe
Quiche Lorraine is one of those things that you see being sold at the fresh counters of delis or at very fancy supermarkets wrapped in cardboard and with an astronomical price tag.
However, of spending an arm and a leg to try this quintessentially French lunch, why not just make it yourself? It is surprisingly simple and has few ingredients, being really nothing much more than a packed omelet cooked into a pie crust.
Its taste is so much more than that simple description, however – savory, almost slightly sweet, and extremely rich, eating a homemade Quiche Lorraine is an experience worth trying at least once.
Quiche Lorraine Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Swiss cheese
• Whipping cream
• Cayenne Pepper
How To Make Quiche Lorraine
• Prepare and bake pie shell according to directions
• Sprinkle the crumbled bacon, cheese, and onion on the bottom of the pie shell
• In a medium bowl, add the rest of the ingredients, and using a blender, mix them well
• Pour this whole mixture into the pie shell
• Place the quiche into the oven and bake it for 15 minutes at 425 Fahrenheit
• Reduce the oven temperature to 300° and continue to bake the pie for 30 more minutes
• The quiche is done when a knife inserted into the pie one inch from the edge comes out clean
• Once cooked, let the quiche stand for 10 minutes before cutting into wedges and serving
What Makes This A Quiche Lorraine?
Quiche has this universally accepted and rarely challenged reputation as being incredibly hard to make. However, a quiche is really nothing more than a simple pastry shell with a savory egg custard and a bunch of fillings all baked together.
What makes this quiche special, however, is its particular choice of fillings.
The use of bacon (or, in other recipes, lardons) makes this a Quiche Lorraine, whereas other quiche recipes make use of all kinds of different toppings, like spinach, chicken, or even seafood.
Should This Quiche Lorraine Have Cheese?
Quiche Lorraine is an especially traditional dish, and only very recently, in the mid-20th century, did it start being known outside of Lorraine.
However, just like with so many other dishes that grew in popularity, one of the first major changes made to the classic recipe is the addition of cheese.
Someone from Lorraine and especially uptight might criticize the use of cheese in this recipe as being inauthentic, but the fact of the matter is that it makes it taste really good!
If you want to be really traditional, feel free to skip the cheese entirely, but don’t feel bad about including it – traditions change, and cheese belongs in pretty much every dish imaginable.
Could You Use Other Types Of Cheese For This Recipe?
Most of the time, when you are making any sort of recipe that lists cheese as one of the ingredients, you can easily substitute one cheese for another.
However, different types of cheese contribute different flavors, depending both on the cheese itself and on what you are using it with.
Swiss cheese is great in Quiche Lorraine thanks to its mild taste that adds a hint of sweet nuttiness while also not overwhelming the other flavors within the dish.
However, if you are looking for something a bit more intense, why not try using Gruyere for a nutty taste instead? Gruyere cheese has the same nutty taste as Swiss cheese while also having a salty, creamy richness to it that adds a depth of flavor to your quiche.
You can also use the classic option of Cheddar cheese, as it can work in this recipe. However, you should probably only use this cheese if it is the only cheese available, as Cheddar doesn’t melt the best, and it might not work perfectly with all of the other flavors.
How To Enjoy Your Leftover Quiche Lorraine Days After Making It
If there is one description of Quiche Lorraine that everyone can agree on, it would be “rich.” No matter how hungry you are, it is basically impossible to be able to eat an entire Quiche Lorraine in one day.
This means you will undoubtedly have plenty left over. Not to worry, though, because Quiche Lorraine might just be better enjoyed the next day!
Simply wrap any leftover slices completely in plastic wrap, store them in an airtight container and enjoy them whenever you like for the next week!
Simply warm it for 15 minutes in a low oven, something like 300 Fahrenheit, until it is warm all the way through and the top is darkening, and enjoy!
Looking for more delicious Quiche and Egg recipes? Try these out:
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- Prep Time
- 15 minutes
- Cook Time
- 55 minutes
- Dinner, lunch
- 1 Pie
- Karlynn Johnston
- 1 Betty Crocker Pie Crust (pre baked)
- 12 slices bacon (fried and crumbled)
- 1 cup swiss cheese (Grated)
- ⅓ cup onion (minced)
- 4 eggs
- 2 cups whipping cream
- ¾ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon cayenne pepper
- Prepare and bake pie shell according to directions
- Pre heat oven to 425°
- Sprinkle the crumbled bacon, cheese and onion in the bottom of the pie shell.
- In a medium bowl add the rest of the ingredients and using a blender mix them well. Pour this into the pie shell.
- Place the quiche into the oven and bake it for 15 minutes.
- Reduce the oven temperature to 300° and continue to bake the pie for 35 to 40 more minutes. The quiche is done when a knife inserted into the pie one inch from the edge comes out clean.
- Let the quiche stand for 10 minutes before cutting into wedges and serving.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.