A Savory French Classic
A Classic Quiche Lorraine is a savory recipe that is delicious for breakfast, brunch, lunch, and dinner. Using open-faced pastry crust with a filling of creamy custard with cheese, bacon, and onion. You can mix cheeses and other vegetables of your choice for delicious variations.
Pair your quiche with Arugula Salad with Lemon Vinaigrette, fresh spring Mesclun Salad Greens, or Salade Auvergnate for a brunch that's très chic!
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❤️About French Quiche Lorraine Easy
Although known as a classic French dish, the quiche originated in Germany.
It is named after the Lorraine region of France, and is a popular variant that was originally an open pie with a filling of custard, and smoked bacon or lardons.
It was only later that cheese was added to the quiche Lorraine.
📝Key Ingredients
This recipe will make you the classic of all French quiches, using 5 ingredients:
- Cream and eggs provide the body, which is the custard.
- Cheese, Gruyere, Swiss, your favorite, or a combination.
- Bacon, which is called lardons in France, is a meatier, chunkier bacon than found in North America.
- Onions and or garlic for depth of flavor.
💁🏼♀️How To Serve Easy Quiche Lorraine
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.
A good quiche that will please everyone at your table.
It is so simple, honest, and good!
🍷What To Serve With This Quiche
Serve with a crunchy Green Salad, little 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.
More French Quiche Options
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Classic Quiche Lorraine
Ingredients
- ⅔ cup bacon lean thick bacon cut into small pieces or lardons
- 1 onion diced
- 2 eggs
- ¾ cup Gruyère cheese grated
- 1 cup single cream
- pinch of nutmeg
- Salt and pepper
- short-crust pastry case, for 8" pie short-crust pastry case Partially cook the crust before adding filling for 15 minutes.
Variant:
- Use store-bought short crust pastry.
Instructions
- Preheat oven Hot 425°F/220°C/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.
- 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!
Notes
- Chop onions into consistent small pieces.
- Partially baking the pie crust before adding the filling will ensure a cooked shell.
- Beat eggs well before adding in cream to break the egg whites so they mix better with the egg yolks and do not cook with lumps of egg white.
- Use any cheese you like, and mixing cheese types is especially tasty.
Judith says
If you are a little intimidated by the thought of making a quiche, then banish that idea. Quiche making is easy, versatile, and scrumptious for brunch, lunch, or dinner! Let me know if you venture into it and how it went, please! 🤩