This Quiche Lorraine Recipe is inspired by a traditional French quiche. It has savory, thick-sliced bacon, eggs, Gruyere cheese, and cream in a homemade, buttery pastry crust.
Estimated reading time: 4 minutes
Quiche Lorraine Recipe
Hi Everyone, I LOVE quiche in general and this classic Quiche Lorraine Recipe is a new family recipe to treasure.
I use thick-sliced bacon, eggs, cream and it’s baked in the tastiest pastry crust.
Ingredients
Quiche Filling
- 3 large eggs
- 1 cup whipping cream You can substitute Heavy cream
- 6-ounce thick-slices bacon cut into 1/4 inch lateral slices
- 2/3 cup Shredded Gruyere cheese shredded (you can substitute shredded Swiss or Jarlsberg cheese)
- 1/3 cup Shredded Gruyere cheese for topping before baking
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon nutmeg (a dash) or to taste
- 1/4 teaspoon ground black pepper or to taste
Pastry for Crust
- 2 cups all-purpose flour
- 1/2 teaspoon Kosher salt
- 2/3 cup unsalted butter sliced into tablespoons and chilled
- 1 egg slightly beaten
- 2-3 tablespoons water
Kitchen Tools
- French rolling pin
- rectangular quiche pan or a large round quiche pan with removable bottom
- chef’s knife for cutting bacon
- spatula for serving
- mixing bowls
- pastry mat for rolling out the pastry
- whisk for mixing quiche filling
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I know you will love this classic Quiche Lorraine Recipe!
What’s your favorite quiche recipe?
Please let me know in the comments below!
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Quiche Lorraine Recipe
This Quiche Lorraine Recipe is inspired by a traditional French quiche. It has savory thick-sliced bacon, eggs, and cream in a homemade, buttery pastry crust.
Ingredients
Quiche Filling
- 3 large eggs
- 1 cup whipping cream, You can substitute Heavy cream
- 6 ounce thick-slices bacon, cut into 1/4 inch lateral slices
- 2/3 cup Shredded Gruyere cheese, shredded (you can substitute shredded Swiss or Jarlesberg cheese)
- 1/3 cup Shredded Gruyere cheese, for topping before baking
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon nutmeg (a dash), or to taste
- 1/4 teaspoon ground black pepper, or to taste
Pastry for Crust
- 2 cups all-purpose flour
- 1/2 teaspoon Kosher salt
- 2/3 cup unsalted butter, sliced into tablespoons and chilled
- 1 egg, slightly beaten
- 2-3 tablespoons water
- 1 egg, slightly beaten, optional, for egg wash on the crust
Instructions
Pastry for Crust
- In a large mixing bowl, add the flour, salt, and mix.
- Add the chilled butter and using a pastry cutter (or your fingertips), cut the butter into the dough until you get crumbles.
- Add 2-3 tablespoons of water to the 1 egg. Make a well in the center and add the egg-water combination. Using a stiff baking spatula, mix until combined and a dough ball is formed. Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.
- After the dough is chilled, roll it out on a floured pastry mat into a rectangle or circle, depending on the shape of your fluted quiche pan. lay the pastry into the quiche pan and prick the bottom with a fork or kitchen scissors.
- Optional egg wash: using a pastry brush, you can coat the crust with a lightly beaten egg.
- Blind bake option: You can blind bake the pastry crust, if you want, first before adding the filling. Use pie weights or dry beans over a layer of parchment paper to keep the crust from separating from the sides of the fluted pan and losing its shape.
Quiche Filling
- Slice thick slices of bacon laterally (1/4 inch width). Cook in a skillet until desired crispiness is reached. Allow cooling on paper towels to absorb the grease. (make sure the bacon is cool before adding to the mixture).
- In a large mixing bowl, mix eggs, cream, 2/3 cup of shredded Gruyere cheese, Kosher salt, sliced bacon, nutmeg, and black ground pepper.
- Preheat the oven to 350 degrees F. Pour the quiche filling into the prepared crust in the pan. Sprinkle the 1/3 Shredded Gruyere cheese over the top of the mixture. Bake for 20-30 minutes, until golden brown. Makes 12 slices.
Notes
I suggest preparing the pastry first so it can chill and then preparing the quiche filling.
The blind bake option is optional, I have made this recipe both ways. Blind baking the crust will make it more golden and crisp. If you are short on time or do not feel like it, you can forgo this step. (in the photos the crust has been blind-baked).
Alternately, you can use a pie plate or round, fluted quiche pan with removable bottom.
Recommended Products
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Pyrex Prepware 2-Cup Glass Measuring Cup
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Pyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack)
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Gorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)
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Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
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Non-slip Silicone Pastry Mat Extra Large with Measurements 28''By 20'' for Silicone Baking Mat, Counter Mat, Dough Rolling Mat,Oven Liner,Fondant/Pie Crust Mat By Folksy Super Kitchen (2028, red)
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Pyrex Smart Essentials 8-Piece Mixing Bowl Set
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Wilton Excelle Elite Non-Stick Tart Pan and Quiche Pan with Removable Bottom, 11-Inch
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 437Total Fat: 33gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 183mgSodium: 519mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 17g
Please note that the Calculated Nutrition is an estimate at best.
*This recipe post was originally posted 7.21.2017 and updated 5.20.2019
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