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This hearty Classic Quiche Lorraine has been my go-to recipe for years whenever I need to impress at brunch gatherings or provide comfort food on lazy weekends. The delicate balance of creamy egg custard with smoky bacon and sharp cheese creates a dish that satisfies any time of day.
I first made this quiche when hosting my in-laws for the first time and it has since become their special request whenever they visit. Something about that flaky crust paired with the silky filling just brings everyone together around the table.
Ingredients
- Pie crust: Homemade or frozen for that essential flaky foundation
- Bacon: Adds the signature smoky flavor that defines a true Lorraine choose quality thick cut for best results
- Yellow onion: Provides subtle sweetness once caramelized in bacon fat
- Sharp white cheddar or traditional Gruyère: For authentic nutty depth
- Half and half: Creates the perfect silky custard texture without being too heavy
- Eggs: Form the backbone of the filling look for large farm-fresh eggs for best flavor
- Smoked paprika: Offers a subtle complexity that elevates the other ingredients
- Ground nutmeg: This unexpected ingredient is actually traditional and adds warmth
- Fresh herbs: For garnish they add color and a fresh flavor contrast
Step-by-Step Instructions
- Prepare the Crust:
- Roll your pastry dough to a 12 inch circle working on a lightly floured surface. Transfer it carefully to your tart or pie pan by draping it over your rolling pin. Press the dough gently into all corners and edges without stretching it. The freezing step is crucial as it prevents shrinking during baking so do not skip this 30 minute rest.
- Blind Bake the Shell:
- Poking holes prevents air bubbles from forming beneath your crust. When lining with parchment allow excess to hang over edges for easy removal. Fill with weights until about three quarters full to ensure the sides do not collapse. The egg white brush creates an invisible barrier between crust and filling preventing the dreaded soggy bottom.
- Prepare the Filling Components:
- Cook bacon slowly to render fat completely and achieve maximum crispness. This should take about 10 minutes over medium heat. Sautéing onions in bacon fat infuses them with smoky flavor and reduces waste. Cook until translucent and just beginning to caramelize about 5 to 7 minutes for optimal sweetness.
- Create the Custard Base:
- Whisk eggs vigorously before adding liquids to prevent lumps in your custard. Add half and half and seasonings then whisk for a full minute this incorporates air for a lighter texture. The combination of paprika and nutmeg provides traditional depth without overwhelming the other flavors.
- Assemble and Bake:
- Layer cheese bacon and onions evenly across the bottom of your prebaked shell. Pour custard mixture slowly to allow it to distribute between solid ingredients. The gentle wobble test ensures perfect doneness the center should move slightly but not appear liquid.
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The smoked paprika is my secret ingredient here. I discovered its importance accidentally when I ran out of regular paprika during a snowstorm and had to substitute. The subtle smokiness complemented the bacon so perfectly that my family noticed the difference immediately and now I would never make it without.
The Perfect Crust Technique
Achieving that perfectly flaky crust requires cold ingredients and minimal handling. I keep my butter in the freezer for 15 minutes before cutting it into the flour and use ice water for mixing. Work quickly with your fingertips rather than your whole hands to prevent the butter from warming. This creates those beautiful layers that make the crust shatter when you cut into it.
Storage and Reheating
Quiche Lorraine keeps beautifully in the refrigerator for up to 4 days making it perfect for meal planning. Store cooled quiche covered with foil rather than plastic wrap to prevent moisture from softening the crust. For reheating place in a 325 F oven for about 15 minutes rather than microwaving which can make the crust soggy. For freezing wrap individual slices tightly in foil then place in freezer bags for up to 2 months.
Variations and Substitutions
While bacon and Gruyère are traditional for a classic Lorraine you can create delicious variations with what you have on hand. Ham works wonderfully in place of bacon for a less smoky flavor. Dairy alternatives include a mix of cream cheese and milk if you are out of half and half. For a lighter version substitute whole milk for the half and half and add an extra egg. Vegetarians can skip the bacon and add sautéed mushrooms for umami depth.
Common Recipe Questions
- → Which cheese tastes best in Quiche Lorraine?
Gruyere gets that deep, nutty vibe in your quiche, but don’t stress—sharp white cheddar works really well too.
- → Is it cool to use crust from the store?
Totally! Grab a frozen crust if you want. Pop it in the oven for a quick blind bake before you add the filling.
- → Can I bake quiche ahead and serve later?
Yep, just make it a day early. Pop it back in a 350˚F oven for 10 to 15 minutes to warm up before digging in.
- → What’s a good swap if I’ve got no half and half?
If half and half’s missing, just mix up equal parts heavy cream and whole milk. Same effect!
- → How can I stop my crust from going soggy?
If you brush your baked crust with a little whipped egg white, it seals it up so it stays nice and crisp.