This quiche filled with bacon and Gruyère cheese is sure to impress with its rich, decadent flavors.
Looking for a dish that tastes luxurious but uses humble ingredients? Chances are, the French have a recipe for it. After all, they’re experts at turning simple ingredients like eggs, cream, and bacon into something that’s not only impressive but also absolutely delicious. So if this is the kind of recipe you’re after, then a quiche is sure to be the perfect dish to satisfy your taste buds and any guests you might be serving. Plus, this quiche Lorraine uses a pre-made pie crust, so you can enjoy that buttery, crispy goodness without actually needing to incorporate any complicated French cooking techniques.
The quiche Lorraine is one of the most popular quiche variations, named for the region in Northeast France where the dish originated. Traditionally, it used the ingredients of eggs, cream, and lardons, but today it can also include onion, Gruyère cheese, and chives as a garnish. Once prepared, this quiche needs to spend just under an hour in the oven.
Though this quiche requires some work and isn’t the most fitting dish for rushed weekday mornings, it’s one of my go-to options when I’m entertaining guests for brunch. Over the past few years, it’s become a tradition in my home to make this quiche for Easter, as it makes for a decadent, cheesy addition to a spread of other fresh spring recipes. I also have some friends who like to make it for their family on Christmas morning. Whatever the occasion, with its flaky crust, creamy filling, and salty specks of bacon, this hearty quiche is a guaranteed crowd-pleaser.
What is blind baking and why is it necessary?
You’ll notice that in step one of this recipe, I instruct you to “blind bake” the pie crust. If you’re not familiar with blind baking, it’s a technique used for pre-baking pie crusts that’s really quite simple. Basically, you line the crust with baking paper and then weigh it down with beans (you can even use dried rice; no need for fancy pie weights) so that it doesn’t puff up and keeps its shape during the baking process. Recipes that call for raw, custardy fillings generally require partially baking the crust, while others (fruit tarts, for example) need a fully baked crust. In that case, you would remove the weights and baking paper and allow the crust to bake to a golden brown.
How do I store leftovers?
If you want to store your quiche Lorraine (whole or sliced), cover it tightly in plastic wrap or transfer it to an airtight container. You can enjoy the leftovers cold or reheat them in a microwave or oven. To do so in the oven, cover the quiche with aluminum foil and let it bake at 350°F for about 10 minutes. The quiche can also be frozen. Double-wrap it in plastic and store it in a freezer-safe container for up to 3 months. Defrost overnight in the fridge.
Serving suggestions
This quiche Lorraine is full of rich, decadent flavors from the egg, bacon, and Gruyère cheese—so I like to balance it out with a fresh salad on the side. Some of my favorite options include this simple Spinach Salad, this Mediterranean Salad With Pomegranate Lemon Dressing, or this Arugula Caprese Salad With Lemon Basil Dressing.
If you’re serving your quiche around the holiday season, this Cranberry Salad would also be a perfect way to add some freshness with a festive touch.
Quiche Lorraine
Ingredients
- 1 9-inch unbaked pie crust
- 8 ounces thick-cut bacon diced (about 6 slices)
- 1 small onion chopped
- 4 large eggs (can use 3 eggs for a creamier quiche)
- 1 1/4 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch of cayenne pepper
- 1 pinch of ground nutmeg
- 4 ounces Gruyère cheese shredded
- Chopped parsley or chives for garnish
Instructions
- Preheat your oven to 400°F. If using a frozen crust, let it thaw for about 10 minutes until soft. Prick the bottom and sides with a fork and place on a baking sheet. Blind bake for 10-15 minutes until lightly golden. Remove from oven and lower the temperature to 325°F.
- In a medium skillet over medium heat, cook the diced bacon until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of the bacon fat in the pan and add the chopped onion. Sauté over medium-low heat for 3-4 minutes until soft and fragrant. Remove from heat.
- In a bowl, whisk together the eggs, heavy cream, salt, pepper, cayenne pepper, and ground nutmeg until well blended.
- Spread the cooked onions evenly in the pre-baked crust. Sprinkle the crisp bacon and shredded Gruyère cheese evenly over the onions. Pour the egg and cream mixture over the top.
- Place the quiche on a baking sheet and bake at 325°F for 45-55 minutes, until the custard is set and the top is light golden. Allow the quiche to cool for about 10 minutes before slicing and serving. Garnish with chopped parsley or chives.
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