Classic Quiche Lorraine Recipe
User Reviews
4.9
Classic Quiche Lorraine Recipe
Description
The Classic Quiche Lorraine Recipe starts with a chilled, rolled-out pie crust pressed into a deep tart or pie pan. Pre-baking the crust with pie weights or blind baking ensures a crisp base that holds the custard filling without sogginess. The filling blends chopped bacon cooked with diced onion, shredded cheese such as sharp cheddar or traditional gruyere, with eggs and half and half for richness, lightly spiced with kosher salt, black pepper, smoked paprika, and a hint of nutmeg.
Once poured into the prepared shell, the quiche bakes at 350°F until the custard sets with a slight jiggle in the center and a golden top. The result is a firm yet creamy texture with savory bacon flavor balanced by the smooth custard and melted cheese. Chopped parsley or chives add a fresh note when sprinkled on top before serving.
This quiche works well as a brunch or light meal served warm or at room temperature. It can be reheated gently without losing texture. Using a frozen pie crust is possible when reduced filling is used, and pie weights can be substituted with dried beans or rice during blind baking.
Ingredients
Classic Quiche Lorraine Tart Ingredients
- 1 pie crust (1 frozen crust*, or 1/2 recipe for double pie crust)
- 1/2 lb Bacon chopped into 1/2 inch pieces, thin strips
- 1/2 yellow onion diced
- 1 cup cheese I used sharp white cheddar, but gruyere is classic, shredded
- 1 3/4 cup half and half (or equal parts whole milk and heavy cream)
- 4 egg large
- 1/2 tsp kosher salt
- 1/4 tsp black pepper finely ground
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
- 1 Tbsp parsley optional garnish, chopped or chives chopped
For brushing the inside of the tart
- 1 egg white
Instructions
Prepare the Pie Crust:
- Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*or deep pie pan. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
Pre-Bake the Crust:
- If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
- If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill the inside with pie weights** 3/4 full and bake at 350˚F for about 35-40 minutes or until the tart is mostly baked through and light golden color. Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.
Make the Savory Egg Filling:
- While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
- In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minute to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.
Bake the Quiche Lorraine:
- Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven.
- Remove from the oven and let it cool 10-15 minutes to cool slightly and set before serving. Garnish with parsley if desired.
Notes
- Frozen pre-made pie crust can be used; thaw slightly and poke with a fork before pre-baking.
- Use an 8" tart pan with removable bottom or 9" deep pie pan for best results.
- Blind baking should be done with pie weights or substitutes like dried beans to keep crust flat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices of quiche
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbs | 14g | |
| Protein | 13g | 26% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 131mg | 44% |
| Sodium | 567mg | 24% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 146mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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