A savory Quiche Lorraine Recipe, using open-faced pastry crust with a filling
of creamy custard with cheese, meat, seafood and/or vegetables.
Classic Quiche Lorraine Recipe
Quiche can be
served hot or cold. It is part of French cuisine but is popular in other
countries, too, and is perfect party food.
Although known as a classic French
dish, the quiche originated in Germany.
Quiche Lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons.
It was only later that cheese was added to the quiche Lorraine.
This quiche Lorraine recipe will make you the classic of all French quiches, using cream, cheese, eggs and bacon.
A good quiche Lorraine will please everyone at your table.
It is so simple, honest and good!
Serve with a green salad, French bread, a glass of French
white wine or a Rosé wine.
The beauty of this dish is that it can be served hot or cold.
The Best Quiche Lorraine Recipe
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Quiche Lorraine A Savory French Classic
1 H & 40 M
A quiche Lorraine recipe that is easy to make at home. Great instructions to help you make this delightful French Classic for breakfast, brunch, lunch, or dinner.
For The Filling
⅔ cup (4 oz) lean thick bacon cut into small pieces or lardons
1 cup (1 medium) onion, sliced.
¾ cup (125 gm) Gruyère cheese, grated
1 cup (250 ml) single cream
Salt and pepper, and a little nutmeg to taste.
For The Crust
You can easily make your own at home! It's really not as difficult as you may think.
An 8-inch partially cooked shortcrust pastry case.
Make this recipe, paté brisée recipe and you will find all the information you will need on how to do a lovely pastry shell for your quiche.
If you make the crust yourself, follow the instructions here at Pastry Shell Recipe for rolling out the dough and placing it in the flan.
Also partially cook the crust following the instructions on that page too.
Use store-bought shortcrust pastry.
Preparing The Filling
Prepare the oven by preheating to 220°C (425°F/Gas 7)
Cook the bacon pieces, or lardons, in a heavy-bottomed frying pan for 5-10 minutes.
Transfer the bacon to the pastry case with a slotted spoon, leaving any cooking juices in the pan.
Place the onion in the pan and cook over medium heat for 8-10 minutes, or until golden.
Add the onion to the pastry case and top with the cheese.
Beat eggs slightly.
Stir in cream and salt, pepper and nutmeg.
Pour the egg mixture slowly over the bacon, onion, and cheese in the pastry shell.
Place on a baking tray and bake for 25-30 minutes or until golden brown, puffy, and set. (Test by inserting a clean dry knife blade into the center of the filling, when it comes out fairly clean, a little smear of filling on the blade is acceptable as it will continue to cook during the 10 minute resting period.)
Let the quiche rest for about 10 minutes before serving. You can do this resting period in the oven with the heat turned off and the oven door slightly ajar.
What To Serve With This Dish
Serve with a green salad, French bread, a glass of French white wine, or a glass of Rosé wine.
The beauty of this dish is that it can be served hot or cold!
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above. They are not intended as a health recommendation or guideline.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!