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Why You’ll Love My Recipe
‘Quiche Lorraine’ is one of those things you usually see being sold in the fresh counters at high-end grocery stores or at fancy brunch restaurants alongside a fussy house salad. Instead of spending an arm and a leg to get your hands on this quintessentially French dish, why not make it yourself?
Most people think of long cooking times and complicated ingredient lists 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!
If you want to add an extra homemade twist to this recipe, try making your very own Betty Crocker Pie Crust! Or if you don’t like to mess around with pie crusts, why not learn how to make this Bisquick Impossible Quiche Recipe instead?
Reader Review
Amazing!!!! The whole family loved it. Brought it to a pot luck and went home with an empty dish!
Karlynn’s Recipe Notes
- Skill Level: This recipe is so easy to make you’ll wonder why you haven’t tried making quiche before!
- Total Time: This recipe comes together with just 15 minutes of prep and 55 minutes of cook time.
- Variations: Feel free to omit the cheese from this recipe for a truly authentic Quiche Lorraine! If you don’t mind adding a bit of a twist, consider substituting the suggested Swiss cheese for a sharp Cheddar, a nutty Gruyere, or a slightly spicy Pepper Jack for a bit of a kick!
- Tools For This Recipe: To make this quiche, you’ll need a whisk or hand mixer to thoroughly mix your eggs, a cheese grater, and optionally a set of pie crust shields if you’re worried about your crust browning a little too much in the oven. If you’re using pie crust that you’ve made from scratch, you’ll need a pie pan!
What You’ll Need for Ingredients
Pie Crust: You can either make your own pie crust or get pre-made frozen ones from your local supermarket. If using pre-made, follow the instructions on the box to blind bake the pie crust before you get started making your quiche!
Bacon: The traditional recipe for Quiche Lorraine calls for lardons, which are strips or cubes of bacon that usually come thicker sliced than your everyday bacon. I suggest using bacon because it’s easy to get just about anywhere!
Whipping Cream and Cheese: If there’s one description of Quiche Lorraine that everyone can agree on, it’s “rich”! Whipping cream makes the egg filling smooth and tender, and Swiss cheese adds a creamy, savory, nutty flavor.
Cayenne Pepper: A sprinkling of Cayenne pepper adds a little hint of spice that helps cut through the fatty richness of this quiche.
How To Make Qiche Lorraine
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Bake your pie shell according to the directions on the box (if using frozen) or your recipe for pie crust. Then preheat your oven to 425°F. Sprinkle grated cheese over the bottom of your prebaked pie shell.
- Add the crumbled bacon and minced onion to the pie shell over the grated cheese.
- In a medium bowl add the rest of the ingredients and mix them well with a whisk or hand mixer. Pour this into the prepared pie shell.
- Bake the quiche at 425°F for fifteen minutes, then reduce the oven temperature to 300°F and continue to bake 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. Allow quiche to stand 10 minutes before cutting into wedges and serving.
Karlynn’s Tips and Tricks for the Perfect Quiche Lorraine
- Just Beat It: Make sure that you blend your eggs and whipping cream together thoroughly! A well blended custard makes for the best creamy, smooth texture in your final bake.
- Pre-Baked Goodness: It’s important to use a pre-baked pie crust for quiches because it makes sure the crust cooks all the way through without risking overbaking the custard. Overcooked eggs can be rubbery; you want a tender, creamy filling!
- Just A Little Jiggle: Your quiche should still have a tiny bit of ‘wobble’ in the centre when you pull it out of the oven; that’s why I recommend testing for doneness near the outside crust! Don’t worry about undercooked egg, though—he residual heat will make sure everything’s nice and cooked as long as you give it the 10 minutes to rest that I’ve recommended.
Storage Instructions
Refrigerator: Leftovers will keep in the fridge for up to 7 days. Just wrap slices of the quiche completely in plastic wrap and store them in airtight containers! When you’re ready to eat, you can pop your quiche slices in the oven at 300°F for about 15 minutes until warmed through and browned on top, or in the microwave for 1 to 2 minutes if you won’t miss the slight toast!
Freezer: You can freeze quiches either baked or unbaked for convenience! To freeze an unbaked quiche, fill the pie shell with your fillings and egg mixture and put it in the freezer unwrapped—putting it on a baking sheet will help keep it nice and stable. Once it’s frozen solid (about 3 hours) you can wrap it completely in cling wrap and foil and keep it in the freezer. A pre-baked quiche just needs to be allowed to cool before it’s wrapped in plastic wrap and foil. When you’re ready to eat, unwrap your quiche and slide it into the oven while it’s still frozen; an unbaked quiche will take about twice as long to bake as it would from fresh, where a pre-baked one will take about the same amount of time—just make sure it’s nice and hot all the way to the centre of the filling before you get ready to serve!
More Delicious Quiche Recipes
- For something a little richer and earthier, give my Swiss Mushroom Asparagus Quiche a try!
- Looking for a quick and delicious way to give leftovers a new lease on life? Try my Leftover Meatloaf Quiche Recipe!
- My Ham and Mushroom Crustless Quiche makes for an excellent low-carb breakfast or quick weeknight dinner!
I love quiche as a light lunch or easy offering for a potluck or party! The best thing about them is you can fill them with pretty much anything; but Quiche Lorraine is a classic for a reason!
Try out this quiche recipe and let me know what your favorite fillings are in the comments below!
Happy Cooking!
Karlynn
Quiche Lorraine
Ingredients
- 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
Instructions
- Prepare and bake pie shell according to directions
- Pre heat oven to 425°F
- 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 mix them thoroughly using a whisk or hand mixer. Pour this into the pie shell.
- Place the quiche into the oven and bake it for 15 minutes.
- Reduce the oven temperature to 300°F 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ian Cowan says
Was a hit in my house. As the bacon and cheese are as salty as they are, I chose not to put the extra salt in the mixture. I was thinking a little bit of Frank’s Hot Sauce, like 1/2 a teaspoon might get added next time I do this. Thanks for this recipe!
Mary Ann says
Can’t wait to make this. Is there gluten free pie crust somewhere?
Dayle says
Amazing!!!! The whole family loved it. Brought it to a pot luck and went home with an empty dish!
Carol Govier says
This looks amazing. Can it be made with half and half instead of heavy cream? I am ecstatic to know it was originally made without cheese. I hate cheese and I’m sick of everyone adding it to every recipe under the sun. Just my humble opinion.
Jay says
Good on you for saying that. Sometimes I feel that way about garlic and I even like garlic. 😆