Go Back
Quiche Lorraine is a classic French dish that embodies the art of savory baking. Originating from the Lorraine region in northeastern France, this iconic quiche features a rich custard filling made with eggs, cream, and savory additions like bacon or lardons, all nestled within a flaky pie crust. The elegance of Quiche Lorraine lies in its simplicity, yet it holds a depth of flavor that makes it a favorite across the globe.

Quiche Lorraine

Discover the magic of Classic Quiche Lorraine with a modern twist! This delectable French dish features a creamy custard filling with rich flavors from bacon, cheese, and fresh herbs, all nestled in a flaky pie crust. Whether for brunch or dinner, this quiche is versatile and customizable with endless ingredient options. Follow our guide to create the perfect filling and pie crust that will impress your family and friends! #QuicheLorraine #FrenchCooking #SavoryBaking #CookingTips #BrunchIdeas #HomemadeCooking #DeliciousRecipes
Pin Recipe Print Recipe

Ingredients
  

1 pre-made pie crust (or homemade, if you prefer)

6 large eggs

1 cup heavy cream

1 cup whole milk

1 ½ cups shredded Gruyère cheese (you can substitute with Swiss cheese)

4 oz pancetta or bacon, diced

1 small onion, finely chopped

1 tablespoon olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Salt and black pepper to taste

A pinch of nutmeg (optional)

2 tablespoons finely chopped chives (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Crust: If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling. If using a store-bought crust, fit it into the pie dish according to the package instructions.

      Cook the Pancetta/Bacon: In a skillet over medium heat, add the olive oil and diced pancetta (or bacon). Cook until crispy, about 5-7 minutes. Remove from the skillet and drain on paper towels.

        Sauté Onions: In the same skillet, add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Remove from heat and let cool slightly.

          Mix the Custard: In a large bowl, whisk together the eggs, heavy cream, and whole milk until well combined. Season with salt, pepper, thyme, and a pinch of nutmeg (if using).

            Assemble the Quiche: Sprinkle half of the shredded Gruyère cheese evenly over the bottom of the pie crust. Then distribute the crispy pancetta and sautéed onions over the cheese. Pour the egg mixture over the fillings, and top with the remaining cheese.

              Bake: Bake in the preheated oven for 30-35 minutes or until the center is set and the top is slightly golden. You can check doneness by inserting a knife into the center – it should come out clean.

                Cool and Garnish: Once baked, let the quiche cool for about 10 minutes before slicing. Garnish with freshly chopped chives before serving.

                  Serve: Enjoy warm or at room temperature. Quiche Lorraine pairs beautifully with a simple green salad or some fresh fruit.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8 slices

                      Bon appétit! Enjoy your meal!