“Have you ever stood in your kitchen, craving a slice of comforting, savory goodness that feels like a warm hug?” This Classic Quiche Lorraine with Gruyere and Bacon is just that—an indulgent yet easy-to-make dish that effortlessly elevates any meal, whether it’s breakfast, brunch, or dinner. Packed with crispy bacon, sweet caramelized onions, and rich Gruyere cheese, all nestled in a buttery crust, this quiche is a high-protein feast you won’t want to miss. Not only is it a crowd-pleaser, but it’s also incredibly versatile, allowing you to experiment with different cheeses or fillings to cater to your taste. Ready to impress your loved ones or treat yourself to a homemade delight? Let’s dive into the deliciousness of this culinary classic!
Why is Quiche Lorraine Unforgettable?
Unmatched Flavor: This quiche is a savory symphony of crispy bacon and creamy Gruyere, making every bite incredibly delicious.
Easy to Customize: Experiment with flavors by adding sautéed vegetables or trying different cheeses, keeping your meals exciting every time.
Perfect for Any Meal: Whether it’s brunch, lunch, or dinner, this versatile dish shines on any table.
Make-Ahead Magic: Prepare it a day in advance for maximum flavor, ensuring you have more time to enjoy with friends and family. Don’t miss out on pairing it with a light salad for a complete meal, just like this Spinach Crustless Quiche.
Visually Impressive: The golden-brown crust and fluffy filling create a stunning centerpiece that will wow your guests!
Quiche Lorraine Ingredients
For the Crust
• Dough for single-crust deep-dish pie – Use a high-quality store-bought crust or try your hand at making a homemade version for the best texture and flavor.
For the Filling
• Thick-sliced bacon (12 ounces) – Adds a savory depth; feel free to substitute with pancetta or turkey bacon if you’re looking for a lighter option.
• Sweet onions (3 large, chopped) – Bring a lovely sweetness and complexity to the dish; yellow or Vidalia onions are great choices.
• Fresh thyme (1 tablespoon, minced) – Adds a fragrant herbal touch; if unavailable, use about 1 teaspoon of dried thyme.
• Coarsely ground pepper (1/2 teaspoon) – Provides a necessary seasoning kick; adjust according to your taste.
• Ground nutmeg (1/8 teaspoon) – Enhances the cheese flavors; can be omitted if you prefer a simpler taste.
• Gruyere cheese (1.5 cups, shredded) – The star cheese of this quiche, ensuring creaminess and flavor; Swiss or sharp cheddar can be great alternatives.
• Parmesan cheese (1/2 cup, grated) – Offers a salty, umami boost; feel free to substitute with Pecorino Romano if desired.
• Large eggs (8) – Responsible for creating the custard base, packed with protein and structure.
• 2% milk (2 cups) – Contributes to the creaminess; swap in whole milk for a richer result; using non-dairy options could change the texture.
• Heavy whipping cream (1 cup) – Increases the quiche’s richness; can be substituted with more milk or a lighter cream, but expect varying textures.
Note: This Classic Quiche Lorraine is not only delicious but also incredibly versatile, allowing you to experiment with flavors to make it uniquely yours!
Step‑by‑Step Instructions for Quiche Lorraine
Step 1: Prepare the crust
Roll the dough into a 14-inch circle and gently place it into a 9-inch springform pan, pressing it into the corners. Trim any excess dough and refrigerate the crust for at least 30 minutes to prevent shrinking during baking.
Step 2: Cook bacon
In a skillet, heat over medium heat and add the thick-sliced bacon, cooking until crisp and browned, about 8-10 minutes. Remove the bacon and place it on paper towels to drain, leaving behind about 1 tablespoon of drippings in the pan for the next step.
Step 3: Caramelize onions
In the same skillet with the reserved drippings, add the chopped sweet onions. Cook them over medium-low heat, stirring occasionally, for 20-25 minutes until they are soft and caramelized, turning a beautiful golden brown. Stir in minced thyme, coarsely ground pepper, and nutmeg, then let cool slightly.
Step 4: Combine filling
Crumble the cooled bacon and mix it with the caramelized onions and shredded Gruyere and Parmesan cheeses in a large bowl. Spoon this savory filling evenly into the prepared crust, ensuring it is well-distributed for a flavorful Quiche Lorraine.
Step 5: Make custard
In a separate bowl, whisk together the eggs, 2 cups of milk, and 1 cup of heavy whipping cream until thoroughly combined. This mixture will create the rich custard base that binds your filling; pour it gently over the assembled filling in the crust.
Step 6: Bake
Place the assembled quiche on a rimmed baking sheet to catch any spills and bake at 350°F for 75-85 minutes. The quiche is done when the filling is set and slightly puffed, with a golden-brown top. Let it cool for 15 minutes before carefully removing the springform pan.
What to Serve with Classic Quiche Lorraine?
Experience a delightful symphony of textures and flavors by pairing your classic quiche with these delicious side dishes and drinks.
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Simple Green Salad: A light salad dressed with a tangy vinaigrette provides freshness and a crisp contrast to the creamy quiche.
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Roasted Asparagus: The earthy flavor of roasted asparagus complements the richness of the quiche while adding a vibrant touch to your plate.
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Fruit Salad: A medley of seasonal fruits brings sweetness and a refreshing contrast, balancing the savory notes of the quiche beautifully.
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Dijon Mustard: A small dollop of tangy Dijon mustard on the side elevates the dish with a zesty kick that enhances flavors and intrigue.
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Herbed Potato Wedges: Crispy, herbed potato wedges add a satisfying crunch, making your meal heartier while still keeping the focus on the quiche.
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Sparkling Water: Pairing with a glass of sparkling water adds a refreshing touch, cleansing the palate between bites of rich and savory goodness.
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Classic Mimosa: This fruity sparkling drink brightens your meal, offering an elegant touch that’s perfect for brunches and special occasions.
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Chocolate Mousse: For dessert, a light chocolate mousse can end your meal on a sweet note, providing a luscious finish after the savory quiche.
Make Ahead Options
These Classic Quiche Lorraine is perfect for busy home cooks looking to save time! You can prepare the crust up to 24 hours in advance by rolling it out, placing it in the springform pan, and covering it tightly with plastic wrap before refrigerating. Additionally, you can cook the bacon and caramelize the onions ahead of time, storing them in the fridge for up to 3 days. When you’re ready to serve, simply combine the filling ingredients and pour the custard over the cooled mixture, then bake as directed for a quiche that’s just as delicious as when freshly made. This meal prep strategy ensures you can enjoy this rich quiche without the stress on busy mornings!
Expert Tips for Quiche Lorraine
• Chill the Crust: Ensure you refrigerate the crust for at least 30 minutes before baking to prevent shrinkage and maintain its flaky texture.
• Crisp Bacon: Cook bacon until it’s nice and crispy; this adds depth and keeps it from becoming soggy when mixed with the filling.
• Blend Well: Whisk the egg mixture thoroughly to avoid curdling and ensure a smooth, creamy custard in your Quiche Lorraine.
• Avoid Overbaking: Keep an eye on the quiche during the last few minutes of baking to prevent overcooking; it should be set but slightly jiggly in the center.
• Customize Wisely: Feel free to experiment with different cheeses and fillings, but be mindful of adding too much moisture which can affect the custard’s set.
How to Store and Freeze Quiche Lorraine
Fridge: Store leftovers in an airtight container for up to 3-4 days. Allow the quiche to cool completely before sealing to maintain its texture.
Freezer: Wrap slices tightly in plastic wrap and then in aluminum foil, or use a freezer-safe container. Quiche Lorraine can be frozen for up to 1 month.
Reheating: To reheat, thaw overnight in the fridge, then warm in the oven at 350°F for about 15-20 minutes, or until heated through.
Make-Ahead Tip: Feel free to prepare the quiche a day in advance. The flavors will meld beautifully, making it even more delicious when served.
Quiche Lorraine Variations & Substitutions
Feel free to get creative with your quiche! Each twist can add a delightful new layer of flavor and texture.
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Vegetarian Delight: Substitute bacon with sautéed mushrooms, spinach, or even roasted bell peppers for a hearty, plant-based option. With these swaps, you won’t miss the meat a bit!
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Cheesy Swap: If you’re in the mood to experiment, try using feta or goat cheese instead of Gruyere for a tangy twist. Each cheesy option adds its own character to the quiche.
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Crust Alternates: Go crustless by baking in a well-greased pie dish for a lighter quiche. Or opt for a whole wheat crust for added health benefits and a nutty flavor.
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Herb Infusion: Enhance the flavor profile by incorporating fresh herbs like basil or dill into the custard. They’ll add a fresh, aromatic touch to each slice!
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Heat It Up: Love a bit of spice? Finely chop jalapeños or add crushed red pepper flakes to the custard for a zing that energizes each bite.
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Savor the Seasonal: Add asparagus, zucchini, or cherry tomatoes when they’re fresh and in season. These veggies not only brighten the dish but also add vibrant flavors.
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Creamy Upgrades: For a richer custard, replace some of the milk with cream cheese blended until smooth. This adds silkiness and a delightful tang that pairs beautifully with the other ingredients.
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Nutty Crunch: Top the baked quiche with a sprinkle of toasted pine nuts or chopped walnuts for a lovely textural contrast and an added burst of nourishment.
Don’t forget, this Classic Quiche Lorraine is not just versatile on its own; you can also serve it alongside a refreshing salad like this Spinach Crustless Quiche for a lovely touch!
Quiche Lorraine Recipe FAQs
What type of bacon should I use for Quiche Lorraine?
Absolutely, thick-sliced bacon is the classic choice for Quiche Lorraine, as it adds a savory depth of flavor. However, if you want a lighter option, feel free to substitute with pancetta or turkey bacon. Just make sure whichever bacon you choose is cooked until crispy; this helps maintain the texture and prevents the filling from becoming soggy.
How long can I store leftover Quiche Lorraine?
You can store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. It’s always best to let the quiche cool completely before sealing it in a container. This prevents excess moisture from accumulating, preserving its delightful texture and flavor.
Can I freeze Quiche Lorraine, and if so, how?
Absolutely! To freeze your Quiche Lorraine, first allow it to cool completely. Wrap slices tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. It can be frozen for up to 1 month. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat in the oven at 350°F for about 15-20 minutes.
What if my custard filling doesn’t set properly?
If your custard filling doesn’t set after baking, it usually means either the baking time was too short or there was too much liquid. Ensure that you whisk the egg mixture thoroughly before pouring it into the crust. If you often find your quiches undercooked, try baking them a little longer, but watch closely to prevent overbaking.
Can I make Quiche Lorraine vegetarian?
Very! You can absolutely customize your Quiche Lorraine to be vegetarian by omitting the bacon and adding flavorful sautéed vegetables such as mushrooms, spinach, or bell peppers. Just be mindful to drain any excess moisture from the vegetables to avoid upsetting the custard’s set. Adding a sprinkle of feta or goat cheese can also enhance the flavor beautifully!
Are there any dietary considerations to keep in mind for Quiche Lorraine?
For those with dietary restrictions, you might need to consider the eggs and dairy in Quiche Lorraine. If you’re making it for someone with lactose intolerance, you could substitute the milk and cream with lactose-free alternatives, keeping in mind that the texture may slightly differ. Always check with your guests for any specific allergies or preferences!
Deliciously Rich Quiche Lorraine for Cozy Brunches
Ingredients
Equipment
Method
- Roll the dough into a 14-inch circle and gently place it into a 9-inch springform pan, pressing it into the corners. Trim any excess dough and refrigerate the crust for at least 30 minutes to prevent shrinking during baking.
- In a skillet, heat over medium heat and add the thick-sliced bacon, cooking until crisp and browned, about 8-10 minutes. Remove the bacon and place it on paper towels to drain, leaving behind about 1 tablespoon of drippings in the pan.
- In the same skillet with the reserved drippings, add the chopped sweet onions. Cook them over medium-low heat, stirring occasionally, for 20-25 minutes until they are soft and caramelized. Stir in minced thyme, coarsely ground pepper, and nutmeg, then let cool slightly.
- Crumble the cooled bacon and mix it with the caramelized onions and shredded Gruyere and Parmesan cheeses in a large bowl. Spoon this filling evenly into the prepared crust.
- In a separate bowl, whisk together the eggs, 2 cups of milk, and 1 cup of heavy whipping cream until thoroughly combined. Pour this mixture over the assembled filling in the crust.
- Place the assembled quiche on a rimmed baking sheet and bake at 350°F for 75-85 minutes. The quiche is done when the filling is set and slightly puffed, with a golden-brown top. Let it cool for 15 minutes before carefully removing the springform pan.
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