Recipe
I can confidently say this homemade quiche is the ultimate crowd-pleaser—every time I make it, there’s never a crumb left. What sets it apart? A buttery, flaky crust that shatters perfectly with each bite, cradling a creamy, custardy filling packed with your favorite ingredients.
Whether it’s smoky bacon, sharp cheddar, or caramelized onions, it’s endlessly customizable and always delicious. I discovered this recipe years ago during a weekend brunch experiment, and it’s been my go-ever since.
The secret? Whisking eggs with just a splash of cream for that velvety texture, and par-baking the crust to keep it crisp. Trust me, one bite of this golden, savory masterpiece, and you’ll understand why it’s a timeless classic.
Plus, it’s surprisingly simple to whip up—perfect for lazy Sundays or impressing last-minute guests. Let’s get baking!
Ingredients
For a quiche that’s rich, flaky, and packed with flavor, the ingredients matter as much as the technique. Start with high-quality staples, and don’t be afraid to customize the fillings to suit your taste. Here’s what you’ll need:
For the Crust:
- 1 ¼ cups all-purpose flour – The foundation of a great quiche; opt for unbleached for a perfect texture.
- ½ cup unsalted butter, chilled and cubed – Cold butter is key for a flaky crust.
- ¼ teaspoon salt – Balances the richness.
- 3-4 tablespoons ice water – Just enough to bring the dough together without overworking it.
For the Filling:
- 1 cup heavy cream – Adds richness; milk can work in a pinch, but cream is non-negotiable for that silky texture.
- 3 large eggs – The binding agent; always use fresh for the best results.
- 1 cup shredded cheese – Gruyère is classic, but cheddar, Swiss, or goat cheese work beautifully.
- 1 cup cooked fillings (e.g., diced ham, sautéed spinach, or caramelized onions) – Customize to your taste; pre-cook veggies to remove excess moisture.
- Salt and pepper to taste – Essential for balancing flavors.
Pro Tips:
- Use a food processor for the crust to keep the butter cold and avoid overmixing.
- Blind bake the crust for 10 minutes to prevent sogginess.
- For a vegetarian version, swap the ham for roasted red peppers or mushrooms.
- A pinch of nutmeg in the custard adds a subtle depth of flavor.
With these ingredients and tips, your quiche will be restaurant-worthy every time.
How to Make the Best Classic Lorraine Quiche Recipe
Sprinkle the crumbled bacon and shredded Gruyère cheese evenly over the pre-baked crust**** – Distribute the bacon and cheese in a single layer to guarantee every bite is packed with flavor.
Why this matters: The cheese melts and binds everything together, while the bacon adds a smoky, savory bite.
Carefully pour the egg mixture over the bacon and cheese – Pour slowly to avoid disturbing the fillings.
Pro tip: Place the pie dish on a baking sheet before adding the filling to catch any spills and make it easier to transfer to the oven.
Bake for 35-40 minutes, or until the center is set and the top is golden brown**** – Insert a knife into the center; if it comes out clean, the quiche is done.
Watch out: Overbaking can cause the quiche to dry out, so keep an eye on it during the last 5 minutes.
Let the quiche cool for 10 minutes before slicing – This allows the filling to set further, making it easier to cut into neat slices.
Why this matters: Serving it too soon can lead to a runny texture.
Enjoy warm or at room temperature – Quiche is versatile and tastes great at any temperature.
Pair it with a simple salad or fresh fruit for a complete meal.
Flex tip: Leftovers can be stored in the fridge and reheated gently for a quick breakfast or lunch the next day.
Nutrition
Enjoy a balanced meal with this homemade quiche, packed with essential nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Carbohydrates | 18 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Cholesterol | 160 mg |
Chef Tips
A few key tips can elevate your quiche from good to great. Always pre-bake your crust to avoid sogginess.
Whisk your eggs thoroughly for a smooth custard. Don’t overfill with fillings—keep it balanced.
Use room-temperature ingredients for even baking. Season your custard generously with salt and pepper.
Let the quiche rest 10 minutes before slicing for cleaner edges. These small steps make a big difference.
Frequently Asked Questions
Can I Freeze Quiche?
Yes, I freeze quiche all the time! Just let it cool completely, wrap it tightly in plastic or foil, and pop it in the freezer. It’ll keep for 2-3 months—reheat it in the oven when you’re ready.
How Long Does Quiche Last in the Fridge?
I’d say quiche lasts 3-4 days in the fridge if stored properly. Just cover it tightly or keep it in an airtight container. If it smells off or looks weird, I’d toss it.
Can I Use Milk Instead of Cream?
Yes, you can use milk instead of cream, but the texture won’t be as rich or custardy. I find whole milk works best, but it’ll still taste great, just lighter. Adjust baking time if needed.
What’s the Best Crust for Quiche?
I prefer a buttery, flaky pie crust for my quiche—it’s classic and holds up well. If I’m short on time, I’ll use store-bought dough, but homemade’s always better for that perfect golden crunch.
Can I Make Quiche Without Eggs?
Sure, I can make quiche without eggs! I’d use silken tofu, chickpea flour, or plant-based egg substitutes for a similar texture. Just blend with dairy or non-dairy milk, season well, and bake as usual.
