Sandra This Classic Quiche Lorraine is a savory and flaky recipe, which is made with crispy bacon and shredded cheese. It’s the perfect choice for breakfast or brunch, ready in about 2 hours and 50 minutes.
Quiche Lorraine Ingredients
- 1 unbaked 9-inch deep-dish pie crust (homemade or store-bought)
- 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
- 1/2 yellow onion, diced
- 1 cup shredded cheese (Gruyère is classic, but sharp white cheddar also works well)
- 1 3/4 cup half-and-half (or equal parts whole milk and heavy cream)
- 4 large eggs
- 1/2 tsp kosher salt
- 1/4 tsp finely ground black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
- 1 egg white, for brushing the crust
- 1 Tbsp chopped parsley or chives (optional garnish)
How To Make Quiche Lorraine
- Prep and Blind Bake the Crust: Preheat your oven to 350°F (175°C). Press your pie dough into a 9-inch deep-dish pie pan or a tart pan. Freeze the crust for about 30 minutes to firm up. Line the inside of the frozen crust with parchment paper and fill it with pie weights or dried beans. Bake for 35-40 minutes, or until the crust is lightly golden.
- Seal the Crust: Carefully remove the parchment paper and pie weights. Brush the inside of the hot, pre-baked crust with a whisked egg white. This creates a seal to prevent the filling from making the crust soggy.
- Cook the Bacon and Onions: While the crust bakes, cook the chopped bacon in a large skillet over medium heat until it is crisp. Use a slotted spoon to remove the bacon to a separate dish, leaving the rendered fat in the skillet. Add the diced onions to the bacon fat and cook, stirring often, until the onions are soft and golden.
- Mix the Egg Custard: In a large bowl, whisk the 4 eggs. Add the half-and-half, salt, pepper, paprika, and nutmeg. Whisk together for about a minute until the mixture is smooth and slightly airy.
- Assemble the Quiche: Layer the cooked bacon and onions and the shredded cheese in the bottom of the pre-baked pie crust. Pour the egg custard mixture over the top.
- Bake the Quiche: Carefully place the quiche in the preheated 350°F (175°C) oven. Bake for about 50 minutes, or until a knife inserted into the middle comes out clean and the center has only a slight jiggle.
- Rest and Serve: Let the quiche cool for 10-15 minutes before slicing. This allows the custard to set properly. Garnish with fresh parsley or chives, if desired, and serve warm or at room temperature.
Recipe Tips
- How to prevent a soggy crust? The most important steps are to “blind bake” the crust first and then brush the inside of the hot crust with an egg white. This creates a moisture-proof barrier between the crust and the wet filling.
- What if I don’t have a tart pan? This recipe works perfectly in a standard 9-inch deep-dish pie pan.
- What can I use for pie weights? If you don’t have ceramic pie weights, you can use dried beans, uncooked rice, or even granulated sugar to fill the parchment-lined crust.
- How do I know when the quiche is done? The quiche is ready when the edges are set and the very center has a slight wobble, similar to Jell-O. It will continue to cook and set from the residual heat after you remove it from the oven.
What To Serve With Quiche Lorraine
This classic and elegant quiche is perfect for brunch, lunch, or a light dinner.
- A simple green salad with a light vinaigrette
- A fresh fruit salad
- Roasted asparagus or broccoli
- A glass of crisp white wine, like Sauvignon Blanc
How To Store Quiche Lorraine
- Refrigerate: Store leftover quiche, covered, in the refrigerator for up to 3-4 days. It can be enjoyed cold, at room temperature, or reheated.
- Freeze: Let the baked quiche cool completely, then wrap it well in plastic wrap and foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
- Reheat: To reheat, place the quiche on a baking sheet in a 350°F (175°C) oven for 20-30 minutes, until warmed through.
Quiche Lorraine Nutrition Facts
- Calories: 363kcal
- Carbohydrates: 14g
- Protein: 13g
- Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 175mg
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a store-bought frozen pie crust?
Yes, you can use a 9-inch deep-dish frozen pie crust. Thaw it for about 10 minutes, then follow the instructions for blind-baking it before adding the filling. You may need to reduce the amount of half-and-half slightly to fit.
What kind of cheese is best for Quiche Lorraine?
Gruyère is the classic, traditional cheese for its nutty and slightly sweet flavor. However, a good quality sharp white cheddar, Swiss, or Emmental cheese are also delicious substitutes.
Can I make this quiche ahead of time?
Yes. You can bake the quiche completely, let it cool, and store it in the refrigerator for up to 2 days. Reheat it in the oven before serving. You can also prepare the components (blind-baked crust, cooked filling, and egg mixture) separately and assemble and bake just before serving.
Try More Recipes:
- Paula Deen Spinach and Bacon Quiche Recipe
- Paula Deen Chicken Divan Recipe
- Paula Deen Bobby’s Goulash Recipe
Paula Deen Quiche Lorraine Recipe
Description
A classic French tart with a flaky pastry crust, filled with a rich and savory egg custard, crispy bacon, and shredded cheese.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Blind bake the pie crust with pie weights for 35-40 minutes until lightly golden. Remove weights and brush the inside of the hot crust with egg white.
- While the crust bakes, cook the bacon until crisp. Sauté the onion in the bacon fat until golden.
- Layer the bacon, onion, and cheese in the bottom of the pre-baked crust.
- In a bowl, whisk the eggs, half-and-half, and all seasonings. Pour this mixture into the crust.
- Bake for about 50 minutes, until the center is just set.
- Let the quiche rest for 10-15 minutes before slicing and serving.
Notes
- Blind-baking the crust and sealing it with an egg white wash is the key to preventing a soggy bottom.
- Letting the quiche rest after baking is essential for it to set properly for clean slices.
- This quiche can be made ahead and also freezes well.
- Gruyère is the classic cheese, but a sharp white cheddar is also an excellent choice.
