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    Quiche Lorraine

    clock-icon70 minutes
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    Pixicook editorial team

    A classic French dish made with a savory pastry crust, crisp bacon, onions, and creamy custard filling enriched with Gruyère and Parmesan cheese.

    Ingredients for Quiche Lorraine

    units in
    USchevron
    units in
    USchevron
    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Pastry For A One-crust 9-inch Pie

    0 oz

    Substitute chevron-down

    Bacon

    0.25 strips

    Substitute chevron-down

    Onion, thinly sliced

    each

    Substitute chevron-down

    Gruyère Cheese, cubed

    cups

    Substitute chevron-down

    Parmesan Cheese, grated

    cups

    Substitute chevron-down

    Eggs, lightly beaten

    each

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Nutmeg

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    teaspoons

    Substitute chevron-down

    Tabasco Sauce

    to taste

    Substitute chevron-down

    How to Make Quiche Lorraine

    1. Preheat Oven

    Preheat your oven to 400°F. Line a 9-inch pie plate with the pastry, building a rim and fluting it to give it that classic look. To prevent the pastry from puffing up, cover it with parchment paper and fill it with dried beans or peas, then bake it for 10 minutes until the edges are golden.

    2. Reduce Oven Temperature

    Reduce the oven temperature to 375°F. Carefully remove the beans and parchment paper from the pie shell and set the partly baked pastry aside.

    3. Cook Bacon

    In a skillet, cook the bacon until it is crisp. Remove the bacon and let it cool on a paper towel, reserving one tablespoon of the bacon fat in the skillet.

    4. Cook Onion

    In the same skillet, cook the sliced onion in the bacon fat until it becomes transparent and tender.

    5. Prepare Custard

    While the onion is cooking, combine the eggs, heavy cream, nutmeg, salt, black pepper, and a dash of Tabasco sauce in a mixing bowl. This custard mixture is what makes the quiche rich and creamy, and the nutmeg adds a subtle warmth that complements the savory ingredients.

    6. Assemble Quiche

    Crumble the cooked bacon and sprinkle it evenly over the partly baked pastry. Add the cooked onion and distribute the cubed Gruyère cheese and the grated Parmesan cheese evenly over the bacon and onion. Straining the custard mixture over the filling ensures a smooth and even texture.

    7. Bake Quiche

    Place the quiche on a baking sheet and bake it in the 375°F oven for about 50 minutes. The quiche is done when a knife inserted into the center comes out clean, indicating that the custard has set properly.

    8. Cool and Serve

    Allow the quiche to cool on a wire rack for 5 to 10 minutes before serving. This resting period helps the flavors to meld and makes it easier to slice. Enjoy your homemade Quiche Lorraine, a delightful dish perfect for any meal of the day.

    Variations

    Mushroom and Leek Quiche

    Use sautéed mushrooms and leeks as the filling with goat cheese or Camembert.

    Spinach and Feta Quiche

    Swap bacon for cooked spinach, replace Swiss cheese with feta, and add garlic.

    Mushroom Magic

    Incorporate sautéed mushrooms like cremini or wild mushrooms for an earthy complement to the savory bacon.

    Southwestern Quiche

    Add cooked chorizo or spicy sausage, roasted corn, and diced bell peppers with Pepper Jack cheese for a kick.

    Cheese Variations

    Try using sharp cheddar for a bolder taste, smoked gouda for a hint of smokiness, or a mix of fontina and Parmesan for a nutty profile.


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