The Best Homemade Quiche Lorraine Recipe

What You’ll Love About This Recipe

You’ll love this Homemade Quiche Lorraine for its rich, savory flavors and flaky crust—it’s comfort food at its finest. Perfect for brunch or dinner, it’s surprisingly simple to make yet feels impressively gourmet.

• Creamy and indulgent—the blend of eggs, cream, and cheese creates a luscious filling that melts in your mouth.
• Crispy, buttery crust—every bite delivers the perfect crunch, balancing the smooth custard inside.
• Versatile and crowd-pleasing—whether served warm or at room temperature, it’s a dish everyone will rave about.

Recipe

Homemade Quiche Lorraine is a classic French dish that combines a buttery crust with a rich and creamy filling of eggs, cream, bacon, and cheese. This savory tart is perfect for brunch, lunch, or even a light dinner, offering a delightful blend of flavors and textures.

Ingredients:

• 1 pre-made pie crust (or homemade pastry crust)
• 6 slices of bacon, cooked and chopped
• 1 cup shredded Gruyère cheese (or Swiss cheese)
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.
4. Sprinkle the cooked bacon and shredded cheese evenly over the bottom of the crust.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
6. Pour the egg mixture over the bacon and cheese in the crust.
7. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
8. Remove from the oven and let cool for 10 minutes before slicing and serving.

Notes:

• For a lighter version, substitute half-and-half or whole milk for the heavy cream.
• Verify the bacon is fully cooked and drained of excess grease before adding it to the crust.

Equipment:

• 9-inch pie dish
• Mixing bowl
• Whisk
• Pie weights or dried beans

Time:

Prep Time: 20 minutes

Cooking Time: 40 minutes

Cuisine:

French

Serving:

Serves 6-8

Nutrition

Note: Nutritional values may vary based on specific ingredients and serving sizes.

What To Serve With It

I love pairing my quiche Lorraine with fresh, crisp side salads to balance its rich flavors, adding a touch of brightness to the meal. A mix of seasonal fruits also complements the dish beautifully, offering a sweet contrast that’s invigorating. It’s a combo that never fails to impress at brunch or dinner!

Side Salads

Since quiche Lorraine is rich and savory, a fresh side salad balances the meal perfectly. I love pairing it with a simple mixed greens salad, tossed with a tangy vinaigrette. The crispness of the lettuce cuts through the quiche’s creaminess beautifully. A classic Caesar salad works wonders too, with its crunchy croutons and Parmesan adding texture. For something lighter, try a cucumber and tomato salad with a hint of lemon juice. I often toss in fresh herbs like basil or parsley for extra flavor. These salads are quick to make, and they add a revitalizing contrast that makes every bite of quiche even more enjoyable.

Fresh Fruits

While salads bring a crisp bite to quiche Lorraine, fresh fruits offer a sweet, juicy contrast that’s just as satisfying. I love pairing my quiche with a mix of berries—strawberries, raspberries, and blueberries—for a burst of freshness. Sliced apples or pears add a nice crunch, while grapes bring a pop of sweetness. If I’m feeling fancy, I’ll toss in some kiwi or mango for a tropical twist. The key is balance; the tartness of citrus or the mildness of melon can round out the rich, savory flavors. It’s simple, colorful, and always a hit at my table.