Classic Quiche Lorraine Recipe

Quiche Lorraine is a combination of a delicious flaky Pie Crust that is filled with savory egg custard. This has the classic quiche fillings, including bacon, cheese, and caramelized onions, but you can customize this recipe in so many ways.

Whether you serve it for breakfast or brunch, hot or cold, you will fall in love with this classic quiche recipe.

What is Quiche Lorraine?

Quiche Lorraine is a French dish that was introduced to the US in the 1950’s. Quiche Lorraine is THE reason why America fell in love with quiche. It is the gold standard for quiche; essentially a savory tart with an egg, cheese and bacon custard baked in a pie crust. You can use a pie pan, but a quiche mold with a removable base makes it easy to transfer this to a cake stand.

The Best Quiche Recipe

Quiches come in all kinds of different flavors, but a classic quiche Lorraine must include a pastry base and the filling of savory egg custard made with eggs and cream. Adding cheeses, meats, vegetables, and herbs to a basic quiche recipe is what is going to take it to the next level and make it the best quiche recipe.

I love adding bacon, sharp cheddar, and some caramelized onion to my Classic Quiche Lorraine, but you’re welcome to add any other meats (ham, sausage, or shredded chicken are all good meat choices) or vegetables (how does spinach, asparagus, baby tomatoes or roasted pepper sound?).

What Other Fillings Can be Added to Quiche?

Changing up the quiche filling means that you can make as many times as you want and never get bored since it never tastes the same. Here are some suggestions for what else you can add to the quiche filling.

• Protein: ham, chopped sausage, shredded chicken, pork or beef.
• Vegetables: fresh baby tomatoes, wilted and drained spinach, arugula, sauteed zucchini, diced fresh peppers or roasted peppers.
• Cheeses: Swiss-made Gruyere cheese and sharp cheddar are the most popular choices.

How to Pre-Bake the Crust:

For this classic quiche, you’ll need a refrigerated pie crust. You can use a single chilled disk of homemade pie crust or a store-bought pie crust for an even easier quiche. To pre-bake or ‘blind bake’ the pie crust:

• Roll and Chill: transfer to the quiche mold or 9-inch deep pie dish, and press in with your fingers. Place in the freezer. Then, remove and poke with a fork. Line with parchment or foil and fill with pie weights.
• Bake the Crust: Remove from the fridge and bake for about 40 minutes or until the crust is lightly golden in color. Then remove the foil with the pie weights and set the quiche base aside.

Can I Use a Store-Bought Pie Crust?

Yes! If you are short on time and want to save the step of making the pie dough, you can use a pre-made frozen, 9-inch deep dish pie crust. Thaw the crust for about 10 minutes, then use a fork to poke all over the bottom and sides about 25 times. Pre-bake the crust according to the instructions below or until the crust is lightly golden.

How to Make the Quiche Lorraine Filling

• Brown the Bacon – To prep the classic quiche filling first you need to render the fat from the chopped bacon by cooking it over medium-high heat in a large skillet, stirring often, then remove bacon with a slotted spoon to a bowl and transfer to paper towel-lined plate.
• Add the diced onions to the bacon grease and cook on medium heat, stirring often until the onions are well caramelized. Remove the onions with a slotted spoon and add them to the bacon. Discard the bacon fat or save for use in another recipe.
• Whip up the eggs in a large bowl, then add the rest of the ingredients to the egg mixture and whisk together.
• Bake the quiche – If using a tart pan with a removable bottom, set it on a rimmed baking sheet. Brush the inside with egg white then pour filling into the prebaked quiche base and bake for about 55 minutes or until a knife inserted into the middle comes out clean.
• To Serve – Remove from the oven and let it cool 10-15 minutes to cool slightly and set before serving. Sprinkle with parsley or chives and cut into wedges, or cool, then refrigerate until ready to serve.

What Can I Serve With Quiche Lorraine?

A basic quiche is typically served with a side of green salad. This makes it the perfect brunch menu item, as the quiche is both filling and delicious, and the greens balance out the rich breakfast tart wonderfully. Quiche also pairs well with simple sides like Breakfast Potatoes or Hashbrowns, Sourdough Bread or Homemade Croissants.

Can Quiche be Made Ahead?

I learned this lesson the hard way one year when I attempted to make a quiche on Christmas morning from start to finish. No one appreciated my quiche because of the lengthy wait time. You can prebake the crust, cook the bacon, caramelize the onions, whisk the egg custard together with everything but the cheese ahead of time and refrigerate. Then, assemble it right before baking.

Or, you can completely bake and cool the whole quiche, then refrigerate until ready to serve. This quiche recipe is best served at room temperature so make sure to remove it from the fridge about 1 hour ahead. If you wish to serve it warm, preheat the oven to 200˚F, cover with foil and bake 30 minutes.

Can I Freeze Quiche Lorraine?

Quiche Loraine can be frozen for up to three months. Once the pie is baked, cool completely to room temperature then wrap in a couple layers of plastic wrap and finally cover with foil to prevent freezer burn. To reheat, fully thaw quiche in the refrigerator for 24 hours then remove plastic wrap, cover with foil and bake at 200˚F for 30 minutes or until hot in the center. Bon appetite!