We love quiche of all kinds, this classic quiche Lorraine recipe is our very favorite. Why? Because it’s easy to make, and beloved by all. Our quiche Lorraine recipe is classic through and through—unapologetically creamy, eggy, garlicky and Gruyère-y! Don’t feel that quiche Lorraine is only for the brunch table. Whip up this quiche recipe for dinner and make like the French! Serve the quiche with a lovely green salad and chilled white wine (bien sûr!); breakfast for dinner has never tasted better. Serve it on Easter Christmas morning, on Friday night, or for Mother’s Day Brunch — there is no wrong way to serve up an oh-so-French Quiche Lorraine. Once you’ve got this one down, learn How To Make A Frittata next, or try our easy Spinach Mushroom Strata!
What is Quiche Lorraine?
Although it sounds very French, and quiche is indeed popular in France, quiche Lorraine may not actually be of French origin! Regardless of its origins, this quiche is a classic. It appears in Julia Child’s “Mastering the Art of French Cooking” after all! Traditionally, quiche Lorraine is made with cream and bacon and (brace yourself) no cheese! But over the years, adding a nutty, hard cheese, like Gruyère, has become common. And thank goodness. We’re firmly in the “cheese please!” camp.
Classic Quiche Lorraine Ingredients
Eggs: Eggs are the base of this (and every) quiche. No eggs, no quiche! So no subs. If you want even more ideas for eggs to eat anytime, check out The 45 Best Egg Recipes Ever.
Bacon: You could substitute ham in here, if you prefer.
Gruyère cheese: Nothing melts quite like Gruyère cheese, and it’s our pick for this rich quiche recipe. If you’re in a pinch or feeling budget-stress, it’s OK to use regular Swiss cheese. The quiche will be a little less rich and savory, but it’ll still taste delicious.
All-butter pie crust: You can make your All-Butter Pie Crust ahead of time and keep it in the fridge or freezer so that all you need to do on quiche day is roll it out and whip up the custardy filling. Or, if homemade pie crust frightens you, use a store-bought crust. No one will mind one bit.
Salted butter: We like to use salted butter for quiche Lorraine because it’s just easier. Is that lazy?
Onions and garlic: These are really important here — we’ll caramelize the onions (with a pinch of brown sugar, just to really coax out their sweetness) and add the garlic for a little savory lift.
Heavy cream: Cream! Cream is a must — just a little goes a long way, and sadly you cannot substitute anything in its place.
Nutmeg: Creamy dishes need nutmeg — remember our Alfredo? Same deal!
Best Cheese for Quiche Lorraine
Cheese makes everything better, so our classic French quiche Lorraine recipe includes cheese! But what cheese is the best cheese for quiche Lorraine? Swiss-style cheeses are most common, like Gruyère or Comté. They are rich, nutty and, most of all, they are known for being truly excellent melting cheeses. However, a sharp cheddar also works well in this quiche Lorraine—it’ll also be a bit nutty, and will bring a lovely, big savory punch.
How To Make Quiche Lorraine
Before you start on the quiche filling: Cook the bacon in the oven, and crumble it up. Line a tart pan or pie plate with your unbaked crust. Blind bake the crust! unbaked crust. Now make the quiche Lorraine filling:
Sauté the onions in butter with a sprinkling of brown sugar to pull out their sweetness. Add the garlic and, after a minute or so, turn off the heat.
Whisk the eggs, cream, salt, pepper and nutmeg.
Stir in the cheese, onions and ham or bacon.
Stop! Here’s our best quiche tip: To fill the crust with the quiche filling, place your pie plate or tart pan on the oven rack (slightly pulled out) and fill it carefully right there on the oven rack. You'll still have to carefully slide the rack into the oven, but it's easier than walking across the whole room with a pie plate full of sloshing eggs and cream.
Bake the quiche: 35-40 minutes at 375º F should do the trick! Watch it closely and try not to overcook it—you want a lovely, custardy texture.
What To Serve With Quiche Lorraine
The classic way to serve quiche Lorraine is with a Simple Green Salad on the side (and maybe a glass of nice, crisp white wine). However, most any brunch side dish that you love would work well on the side! Our Crispy Smashed Potatoes would make a nice partner, along with some bacon (more bacon is always a good thing). If you’re serving the quiche for dinner, any veggie side dish would work pretty well — maybe roasted asparagus in the spring, or Garlic Green Beans in the summer.
How To Freeze Quiche Lorraine
You can freeze quiche Lorraine! We prefer to enjoy it fresh, but if you’d like to make quiche Lorraine to stock a friend’s freezer or something like that, it does indeed freeze pretty well. Simply bake the quiche — we’d use an aluminum pie tin if you’re planning to freeze it — and let it cool. Then, wrap it tightly in plastic wrap and a layer of foil. Freeze for up to 3 months.
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A Perfect Quiche Lorraine Recipe, Non?
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