Quiche Lorraine

5 from 4 votes

Quiche Lorraine is exquisite - the smooth and slightly sharp flavors of parmesan gruyere cheese, salty bacon, and creamy custard work so well together.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Servings:

Author: Julie Blanner

Equipment

1 10 Inch Tart Pan

Ingredients

1 crust quiche crust, pie crust or cream cheese pie crust
4 strips bacon chopped
4 large eggs large
1 cup heavy cream half and half or whole milk
1 medium onion sliced thin
½ cup gruyere shredded
¼ cup parmesan fresh grated
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons thyme leaves fresh

Instructions

Crust

Prepare a homemade or store-bought crust in advance so it can be chilled and partially baked (up to 3 days in advance).
1 crust
Preheat oven to 375°F.
Place crust in un-greased 10" quiche, pie or tart dish.
Cover with parchment paper to fill mold. Fill dish with pie weights (or beans).
Bake 15 minutes or until edges are slightly golden. Remove parchment and pie weights. Using a fork, prick holes and bake 7 minutes and bottom of crust appears set and no longer wet. Remove from oven and allow to cool (or cover and refrigerate if making ahead) before filling.

Quiche

Reduce oven to 350°F.
Place chopped bacon in frying pan and cook over medium heat, stirring occasionally until done. Place bacon on paper towels to absorb excess grease.
4 strips bacon
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat eggs and cream for 1 minute on high or until well combined.
4 large eggs, 1 cup heavy cream
Whisk in bacon, onion, gruyere, parmesan, nutmeg, salt, pepper and thyme.
1 medium onion, ½ cup gruyere, ¼ cup parmesan, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, 2 teaspoons thyme leaves, ¼ teaspoon black pepper
Pour filling into crust. Tent or use a pie crust shield to prevent over browning. Bake 35-40 minutes or until edges are set. Center should be slightly jiggly when you tap on the edge of the dish. Do not overbake.
Allow to cool 10-15 minutes before slicing to serve. Optional: Garnish with herbs, cheeses, etc. Serve warm or at room temperature.

Video

Notes

Blind Bake Crust - Partially baking the crust before filling keeps it crisp and flaky.
Protect Crust - Use a pie crust shield or tent the crust with foil to prevent over browning.
Minimal Water Content - Drain liquids from bacon so the quiche sets properly.
Bake Just Until Edges are Set - Do not over bake quiche. It should be slightly under baked and jiggly in the center when you tap the edges of the dish for the best consistency.

Substitutions

Mini Quiche - Use a large cookie cutter to cut pie dough to fill muffin tin or phyllo shells on a sheet pan. Fill with custard and toppings. Bake 25 minutes or until edges are set and center is slightly jiggly.

Make Ahead

Quiche can be made ahead of time and then reheated. You can simply put your quiche together as directed, and bake from refrigerated when you're ready. You do run the risk of a soggy crust with this method, though.

Another option is to bake your quiche fully, then let it cool before refrigerating or freezing and reheat to serve. You can also blind bake your crust and prep your filling and store them separately in the fridge, combining to bake when you're ready.

Shortcuts

Use Store Bought Crust - Use a deep dish pie crust.
Use Pre-Shredded or Crumbled Cheese - While it won't result in the creamiest texture, it's quick and easy in a pinch.
Add Cooked Ingredients - Use pre-cooked bacon and leftovers like ham, sausage, or vegetables to save on prep time.

Storage Notes

Leave quiche out at room temperature no more than 2 hours. To refrigerate, cover in plastic wrap or store in an airtight container up to 3 days.

To freeze, store cooled quiche in an airtight container for up to 3 months for best results.

Nutrition