Quiche Lorraine: 1 Glorious French Classic

There’s just something so wonderfully elegant and utterly comforting about a classic Quiche Lorraine, isn’t there? It’s that perfect French staple that can effortlessly step up to an elegant brunch with friends or make a simple weeknight dinner feel incredibly special. Imagine this: a flaky, buttery crust cradling a rich, savory custard filled with smoky bacon and nutty cheese. Honestly, it’s the kind of dish that reminds me of how Alex found his peace in the kitchen, trading the corporate grind for the simple, soul-satisfying joy of creating something truly delicious. This recipe is all about capturing that pure, unadulterated kitchen happiness, proving that incredible food doesn’t have to be complicated at all.

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Why You’ll Love This Quiche Lorraine

Seriously, this Quiche Lorraine is a total game-changer for your brunch spread or even a lazy Sunday dinner. It’s one of those recipes that makes you feel like a total pro without breaking a sweat. Here’s why it’s going to be your new go-to:

• Effortlessly Elegant: It looks so fancy, right? But trust me, the steps are super straightforward, making it totally approachable even if you’re just starting out.
• Pure Flavor Harmony: We’re talking perfectly cooked bacon, melty Gruyere and Swiss cheese all swimming in a rich, creamy custard. It’s a classic for a reason!
• Brunch Hero: This savory tart is a star player for any brunch gathering. Plus, it’s fantastic make-ahead friendly, so you can actually enjoy your guests!

Gather Your Ingredients for Quiche Lorraine

Alright, let’s get down to business! To make this absolutely divine Quiche Lorraine, you’ll want to have everything ready to go. It makes the whole process so much smoother. Here’s what you’ll need for this classic French bake. Trust me, using good quality ingredients really makes a difference here!

• 1 pre-made pie crust – grab your favorite kind; the flakier, the better!
• 6 slices bacon, cooked until perfectly crisp and then crumbled
• 1 cup shredded Gruyere cheese – it’s got that nutty, slightly sweet thing going on
• 1/2 cup shredded Swiss cheese – for that extra layer of mild, creamy goodness
• 3 large eggs – the heart of our creamy custard
• 1 1/2 cups heavy cream – this is key for that rich, luxurious texture
• 1/2 teaspoon salt – just to enhance all those delicious flavors
• 1/4 teaspoon black pepper – freshly ground is always best!
• Pinch of nutmeg – a tiny whisper that really wakes up the custard

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Mastering the Flaky Pie Crust for Quiche Lorraine

Okay, so the crust is really important for a spectacular Quiche Lorraine, right? It’s the foundation for that amazing bacon and cheese filling. Getting it perfectly golden and flaky makes all the difference. We need to give it a head start with something called blind baking. Don’t worry, it sounds fancier than it is! It just means we bake the crust partly before we add the filling. This stops it from getting soggy and ensures it’s cooked through. I learned so much about patience and technique from Alex’s journey, especially when it comes to baking things like bread and this pie crust. This little step is totally worth the effort for that amazing French classic!

Blind Baking Your Quiche Lorraine Crust

So, here’s the magic for that perfect crust. First things first, grab your pie plate and press your crust down in there, making sure to crimp those edges all pretty. Now, we need to blind bake. Take some parchment paper, lay it right into the crust, and then fill it up with pie weights, or honestly, even dried beans or rice work great if you don’t have weights! This stops the bottom from puffing up like a balloon. Pop that into a preheated oven at 375°F (190°C) for about 15 minutes.

Once that’s done, carefully lift out the parchment paper and all those weights. You’ll see the crust is starting to set but isn’t fully golden yet. We’re going back in for a second bake, uncovered this time, for another 5 to 7 minutes. We’re just looking for a lovely, pale golden color. This way, when you pour in that delicious custard for your Quiche Lorraine, it stays perfectly crisp!

Assembling Your Perfect Quiche Lorraine

Okay, our beautiful crust is blind-baked and just waiting to be filled! Now comes the really satisfying part of making your Quiche Lorraine. It’s all about getting those yummy fillings nestled in perfectly for the custard to do its magic. Grab that wonderfully crisp, lightly golden crust we just worked on.

First, sprinkle all that delicious crumbled bacon evenly over the bottom of the crust. Then, go ahead and scatter both the shredded Gruyere and Swiss cheeses right over the bacon. Don’t be shy – make sure it’s spread out nicely so you get that cheesy goodness in every single bite of your Quiche Lorraine. It’s looking so good already!

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Creating the Rich Custard for Quiche Lorraine

Now for the heart and soul of our amazing Quiche Lorraine – that luscious, creamy custard! This is where the magic really happens and all those flavors meld together. It’s honestly super simple, and getting it right is key to that perfect, melt-in-your-mouth texture we’re aiming for. The ratio of eggs to cream is spot-on in this recipe, giving us that lovely richness without it being *too* heavy.

Just grab your favorite mixing bowl. Gently whisk together those three large eggs, then pour in the heavy cream. We want it nice and smooth, so give it a good whisk until everything is beautifully combined. Then, sprinkle in the salt, pepper, and that tiny pinch of nutmeg. That nutmeg is like a little secret weapon; it just adds this subtle warmth that really elevates the whole dish. Keep whisking until it’s all perfectly blended. You’re creating pure savory goodness right here, ready to pour over that bacon and cheese!

Baking and Cooling Your Quiche Lorraine

Alright, the moment of truth! Our beautiful quiche is assembled and ready for the oven. Carefully pour that gorgeous, rich custard mixture right over the bacon and cheese in our pre-baked crust. Make sure it’s distributed as evenly as possible. Then, pop it into that preheated 375°F (190°C) oven. It’ll need about 30 to 40 minutes in there. You want to see that top turn a lovely golden brown, and the center should be set – not jiggly! A great way to check if your Quiche Lorraine is done is to gently insert a knife near the center. If it comes out clean, you’re golden. Once it’s out, resist the urge to cut into it right away! Let it cool for at least 10 minutes. This resting period is super important; it helps the custard finish setting and makes slicing way easier.

Tips for Success with Quiche Lorraine

You know, Alex and I both believe that cooking should be a joy, not a chore! That’s why I want to give you a few little pointers to make sure your Quiche Lorraine turns out absolutely perfect, every single time. It’s all about those simple little things that make a big difference. Trust me, sticking to these tips will help you feel super confident in the kitchen!

Make-Ahead Brunch Ideas

Okay, planning a brunch can feel a little hectic, right? But this Quiche Lorraine is a lifesaver because it’s totally make-ahead friendly. Here’s the secret: assemble everything *except* the egg mixture. So, blind-bake your crust, sprinkle in the bacon and cheese, cover it up, and pop it in the fridge overnight. Then, on the morning of your brunch, just whisk up that custard, pour it in, and bake as usual! It’s the perfect way to get a jump start on your make ahead brunch plans and actually enjoy the morning with your guests instead of being stuck in the kitchen.

Serving Suggestions for Your Savory Tart

Now that you’ve baked up this gorgeous Quiche Lorraine, you’re probably wondering what to serve alongside it. This rich, savory tart is amazing on its own, but pairing it with a few simple things really completes the meal! I love to keep things fresh and light to balance out that delicious custard and bacon.

A simple green salad is always a winner. Think mixed greens with a light vinaigrette – it adds a nice bit of crispness and acidity. You can find tons of great salad ideas over here if you need some inspiration! A bowl of creamy tomato soup is also a fantastic companion for a cozy dinner, or even a side of roasted asparagus.

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Nutritional Information (Estimated)

Just so you know exactly what you’re getting into with this delicious Quiche Lorraine, here’s a ballpark estimate of the nutritional info per slice. Keep in mind these are just averages, and your numbers might be a little different depending on the brands you use and how you slice it! It’s a pretty satisfying dish, packed with protein and good fats from that creamy custard and cheese.

Per serving (approximate):

• Calories: 450
• Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 150mg
• Sodium: 600mg
• Carbohydrates: 15g
• Protein: 18g

Frequently Asked Questions about Quiche Lorraine

Got questions about whipping up this classic Quiche Lorraine? I totally get it! It’s always good to have a few little tips and tricks up your sleeve. Here are some common things people ask, and I’m happy to share what I’ve learned to make your savory tart experience even better!

Can I make Quiche Lorraine ahead of time?

Oh, absolutely! This is one of my favorite things about this recipe. You can totally get a head start on your make ahead brunch by assembling everything except the custard, covering it, and chilling it overnight. Then just add the custard and bake when you’re ready!

What kind of cheese is best for Quiche Lorraine?

For that classic Quiche Lorraine flavor, Gruyere is pretty much a must-have. Its nutty, slightly sweet profile is just perfect. I also love adding a bit of Swiss cheese for some extra creaminess and a milder flavor. Together, they create such a delicious blend that complements the bacon and custard beautifully.

How do I know when my Quiche Lorraine is done?

It’s super easy to tell! Look for that beautiful golden-brown color on top, and the center should look set, not jiggly. Your best bet is the knife test: insert a thin knife near the center. If it comes out clean, with maybe just a few moist crumbs attached (not wet batter!), then your French classic is ready to go!

Share Your Quiche Lorraine Creations!

I just LOVE hearing from you all! Did you whip up this amazing Quiche Lorraine? I’d be absolutely tickled pink to know how it turned out for you. Please share your cooking adventures, rate the recipe right below, or leave any questions or tips in the comments. You can also reach out through my contact page or share your masterpieces on Facebook @purecookingjoy! It really helps everyone out and makes this whole cooking thing feel like a big, happy gathering!

Quiche Lorraine

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A classic French quiche with bacon and cheese in a flaky crust, perfect for brunch or a simple dinner.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 65 min
• Yield: 6-8 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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• 1 pre-made pie crust
• 6 slices bacon, cooked and crumbled
• 1 cup shredded Gruyere cheese
• 1/2 cup shredded Swiss cheese
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Press the pie crust into a 9-inch pie plate. Crimp the edges.
3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until lightly golden.
4. Sprinkle the crumbled bacon and cheeses evenly over the bottom of the pre-baked crust.
5. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
6. Carefully pour the egg mixture over the bacon and cheese in the pie crust.
7. Bake for 30-40 minutes, or until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
8. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

• For a make-ahead brunch, you can assemble the quiche up to the point of adding the egg mixture and refrigerate overnight. Pour the egg mixture and bake just before serving.
• If you don’t have pie weights, you can use dry beans or rice to blind bake the crust.
• This quiche pairs well with a simple green salad.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 150mg