Quiche Lorraine

It occurred to me a while ago that the site was missing a Quiche Lorraine recipe. Hah! An opportunity to cook bacon! (Like we don’t get enough of those around here?) Culinary trends took an odd turn in the 70s when quiche gained the reputation of being a Ladies-who-lunch type of dish. Must have been because they took the bacon out and started putting everything else in (asparagus, goat cheese, mushrooms, heck, they even took out the crust.) But the mother of quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. In this version we’ve included some chopped chives because as of this writing it is springtime, and the chives are flourishing in the garden.

If you’ve never made a quiche before, don’t worry, it couldn’t be easier. Especially if you’re working with a prepared frozen crust. If not, it’s still easy, it just takes more time and planning.

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Quiche Lorraine Recipe

  • Yield: Serves 6.

Onions or shallots can be used in place of the chives. Use about 1/2 cup, finely chopped, and sauté in butter first, before spreading over the bottom of the quiche crust with the bacon.

Ingredients

  • 1 recipe pie dough (see Pâte Brisée recipe) or a prepared frozen pie crust
  • 1/2 pound of bacon (you can use more or less to your taste)
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 teaspoon salt
  • Black pepper to taste (we used about 1/2 teaspoon)
  • 1/8 teaspoon ground nutmeg
  • 1 cup grated gruyere or other cheese (cheddar works too)
  • 1 heaping tablespoon chopped chives

Method

1a If you are making your own pie crust, roll out the pie dough into a 12-inch round. Place it in a 10-inch wide, 1 1/2-inch high tart pan, pressing the dough into the corners. Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges. Freeze for at least half an hour before blind-baking.

1b Pre-bake the frozen crust (also called "blind" baking). Preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Fill two-thirds with dry beans or other pie weights (I've heard copper pennies work well for this too). If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch any spillage. Bake for 20 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil. Using the tines of a fork, poke little holes all around the base of the crust. Return to the oven and bake for another 10 minutes, until lightly browned all over. Remove from oven and set aside.

quiche-lorraine-1.jpg quiche-lorraine-2.jpg

2 Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan (you may need to work in batches or do two pans at once). Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and much of the fat has rendered out. Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Pour fat out of the pan into a jar (not down the drain, unless you want to clog the pipes) for future use, or wait until it solidifies and discard in the trash. Chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.

3 Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.

Arrange the bacon and cheese in the bottom of the pie crust.

quiche-lorraine-3.jpg quiche-lorraine-4.jpg

Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust. You want the bacon and cheese to be suspended in the mix, so you might need to gently stir it around just a little. You also want the chives, which will float, to be evenly arranged on top, so move them around with a spoon until you like where they are.

4 Put the quiche into the preheated oven and bake for 30-40 minutes. (If using pan with removable bottom, be sure to place a rimmed baking sheet underneath.) Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack.

Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 200-degree oven.

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This recipe is dedicated to Berkeley Breathed whose Bloom County comic strip kept millions entertained daily for years, and who named a character in that strip (the sometimes girlfriend of Steve Dallas) "Quiche Lorraine".

Steve Dallas putting the moves on Quiche Lorraine:

(slap!) "I'm not that kind of girl!"
(pause)
"You most certainly are!"
"Oh, pits, is it that obvious?"

Links:
Quiche Lorraine scones from Brown Eyed Baker
Crustless Quiche Lorraine from Amy of Cooking with Amy

23 Comments

  1. Michelle {Brown Eyed Baker}

    Your quiche looks absolutely gorgeous! There’s not much better than a classic quiche lorraine. Thank you for linking to my scones, I’m honored!

    I think the idea of a quiche lorraine scone is positively brilliant. :-) ~Elise

  2. Barbara @ VinoLuciStyle

    I remember the first time I had quiche lorraine; a nice older woman lived in the apartments my husband and I first moved to when relocating to Raleigh, NC. We were in our twenties and it was most likely one of the most sophisticated dishes we had ever had…I mean, French name and all!

    I still use that very same recipe which is almost identical to this one and I’ll use the base and experiment with other ingredients…but nothing beats the original; maybe it’s the memories?

  3. Lillianne

    My little sister was newly married (very young) and wanted to impress her inlaws. She asked me for a great recipe and to my mind this was it. However, she never heard of Gruyere and didn’t know how to pronounce it so she substituted Velveeta. Over 35 years ago – she’s still married and we have never let her forget.

    Oh my! ~Elise

  4. Tracey

    A true classic and among the tastiest ways to serve eggs. I love the addition of fresh chives, they’re so delicious during the spring.

  5. Susan

    I order this out for lunch occasionally because I love it and every time, I tell myself “I should just make this at home.” Except, I don’t keep heavy cream on hand or, especially, gruyere, so I just never make it. Thanks for reminding that you don’t need to use gruyere. I suspect you could use evaporated milk or half and half, too, in a pinch. I happen to have some emmenthaler right now, so..

  6. Moani

    Ok. Seriously. I *love* that you dedicated this to Berkeley Breathed. Bloom County is one of my all time favorite comics. Always funny!

    Secondly, and more importantly, this recipe looks fabulous! I’m definitely making it this weekend. Mmmmmmm! Can’t wait! Your website/blog has become my favorite for finding recipes. I also love going through your readers comments. Very helpful tips :)

    So glad you noticed the dedication. I met Berke Breathed last year and probably sounded like a blubbering idiot to him I was so full of fan adoration. For years I had a stuffed Opus the penguin plush toy (this is as an adult mind you). Totally miss Bloom County. :-) ~Elise

  7. ronnissweettooth

    I love you. Seriously. My mom asked for quiche for Mother’s Day and I have been searching Tastespotting like a madwoman trying to find the ‘perfect’ quiche Lorraine recipe. I didn’t find a perfect recipe, so I was going to cobble a few together. Thanks to you, now I don’t have to! I trust that this will be perfect since every recipe on this site I’ve tried has been.
    So my mama’s belly, and my piece of mind, thanks you!

    You are very welcome. And a happy Mother’s Day to your mom! ~Elise

  8. Mary

    Just made the quiche….loved it. Creamy and full of yummy bacon. Only recommendation is to make the pie crust. I used the ready pie-crust and it was so-so.

  9. J L Schroeder

    The classic quiche Lorraine contains no cheese. Please refer to Mastering the Art of French Cooking, Volume One, Page 147. The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese. I admit I have experimented with adding cheese to it as well, but, it becomes a very different dish with a distinctly different flavor and texture.

  10. Rosie

    Thanks for posting the recipe!
    I made a variation of this on the weekend, and it was delicious.
    I ended up using sauteed onions instead of chives, and I used premade puff pastry for the crust.

  11. Lisa

    The Carmelized Onion Quiche, Mushroom Pie and Tomato Pie are all standards in my house.

    However to lighten them up I have taken the advice from the comments of those quiches – substitute fat free sour cream and fat free half and half for the heavy cream and milk. I will also use egg beaters many times… and have decided recently that the only person that misses the crust in our house is my 15 year old son – so now I make most of our quiches crustless – saves more than half the fat.

    • Anjalika Nigam

      and you can replace sour cream with yogurt! I do it all the time, works great!! :-)

  12. Anonymous

    Can you use something else besides beans, because I want to make this for my mother on mother’s day and she would be suspicous if i used beans for something. ALso can I freeze the crust for 2 or 3 days?

    If you use heavy enough aluminum foil, you can skip the beans. They also sell pie weights that are either ceramic or stainless steel, beans are the cheap option. You can freeze the crust for months, just wrap it in plastic wrap and then foil, push all of the air out. ~Elise

  13. Anonymous

    This was a hit when I made for my mom, she loved it, great recipe!

  14. neha

    it is a very nice recipe(quiche lorraine)I loved it m full family loved it.

  15. Nikki @Pennies on a Platter

    I’ve made this twice in the last couple of weeks, once with white cheddar and another time with the gruyere, and both times were excellent! Thanks for the recipe!

  16. aleesha

    Instead of using heavy cream i used cream of mushroom soup and didnt use chives or nutmeg. Also instead of cheddar cheese i used mozzarella cheese its not as dark and not as green but dont worry because it is still gorgeous. my family loved it.

  17. Tim

    I put a little bit of blue cheese, had some farm fresh eggs from a friend, made my own dough…. a little bit of time invested, but as it bakes in the oven as I write this, I’m sure it will turn out as most things in my kitchen do, yummy! As with any cooking, it takes time, a love for creating good food with good ingredients, and people that deserve the effort. Bon Appetit’

  18. MaxiaSev

    Hi, Elise!

    This looks terrific! I’d like to make this recipe for my french class, and I was wondering if its possible to substitute the bacon for ham?

    Thank you!

  19. MaxiaSev

    Hi, Elise!

    I made this yesterday for my french class and it was a hit! So amazing! Everyone loved it and they even ate twice. My teacher is french and she said it was “vraiment française”.

  20. Angela Halifax

    The next time I make this I will omit the salt. The end result was very salty to us. The gruyere and bacon give it plenty of flavor.

  21. Anjalika Nigam

    Wonder if it would ruin it to add a veggie like spinach or mushroom?? Would it change the taste?

    Also, what is the key to not a soggy crust bottom? Cheese first?

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