This hearty, savory Quiche Lorraine recipe will have everyone coming back for seconds! If you’ve never made a quiche before, or if you’re simply looking to expand your quiche recipe options, this delicious Quiche Lorraine recipe won’t disappoint. Although mine is made with a super quick and simple homemade quiche crust, if you feel more comfortable using a premade pie crust – that’s absolutely fine! Getting a delicious dinner on the table for your family is top priority
Ingredients for Quiche Lorraine Recipe
There are a lot of Google searches asking the question “what is in Quiche Lorraine?” The ingredient list is very simple. Here’s exactly what’s needed to make this savory Quiche Lorraine recipe: a chilled quiche crust, eggs, heavy whipping cream, sea salt, freshly-ground black pepper, ground nutmeg, a pat of butter, yellow onion, clove of garlic, cooked and crumbled thick-sliced crispy bacon, shredded Swiss cheese, and shredded cheddar cheese.
Quiche Lorraine Recipe – Easy
This savory Quiche Lorraine recipe is easy to make! This recipe begins with a fabulous and flaky homemade quiche crust that’s been rolled out, placed in a quiche pan and chilled in the freezer for 20-minutes. If you’re using a premade pie crust that’s already nice and cold, then let’s move forward to the next step – preparing the the classic filling for your Quiche Lorraine.
How to Prepare the Basic Filling for Quiche Lorraine
In the bowl of a stand mixer, whisk together the eggs, heavy whipping cream, salt, black pepper, and nutmeg. This is your basic quiche filling for any type of quiche! It’s at this point that bakers branch out with different savory ingredients that make each quiche special and unique. But today we already know that we’re set to make a fabulous Quiche Lorraine. Go ahead and put the mixing bowl aside.
In a small saucepan, saute the yellow onion in a little pat of butter until it’s lightly-golden and beautifully fragrant. Add the sauted onions, cooked and crumbled thick-sliced bacon, and the two types of cheeses into the bowl with the basic quiche filling. With a spatula, fold these ingredients in until they’re fully incorporated.
Finishing up the Quiche Lorraine Recipe
Slowly pour the Quiche Lorraine filling into the chilled quiche crust that’s already lining the quiche pan. Tent the quiche loosely with foil to protect the crust from over-browning. Bake the quiche on the center rack of a 350 degree oven for 45-55 minutes. How to tell when your quiche is ready: When the crust is a light golden brown AND when you tilt the pan back and forth the beautiful quiche filling no longer wiggles and jiggles.
Allow your baked Quiche Lorraine to sit and cool for 10-12 minutes before serving. Just look at how cheesy and scrumptious this looks. If you’re wondering how it tastes, let me tell you – it’s fantastic! This classic quiche is savory, hearty and so delicious!
How to Serve Quiche Lorraine
I enjoy serving quiche on a lovely cake stand. To make removal from the quiche pan super easy, the quiche pans I use have removable bottoms. You simply lift up the center of the quiche pan and allow the rim of the pan to slip off. Serve your savory Quiche Lorraine with a fresh garden salad, sliced cantaloupe, honeydew melon, or with grapes and sliced green and red apples.
Kitchen Tools & Serveware for Quiche Lorraine Recipe
My sturdy KitchenAid stand mixer is a trusted friend in the kitchen. I use it for whisking up filling and batters, kneading dough, whipping mashed potatoes, and mixing up a whole variety of different recipe ingredients. I love that the newest KitchenAid mixers now come with the option of a glass mixing bowl vs. the classic stainless steel bowl. It’s no secret that a glass-bowl model is high on my wishlist!
This hearty, savory Quiche Lorraine recipe will have everyone coming back for seconds! If you’ve never made a quiche before, or if you’re simply looking to expand your quiche recipe options, this delicious Quiche Lorraine recipe won’t disappoint.
- 1 purchased or homemade quiche crust (for an 11/12-inch quiche pan with fluted sides 1–2 inches high), unbaked and chilled
- 8 large eggs
- 1 cup heavy whipping cream
- 1/4 teaspoon salt
- 2–3 turns freshly-ground black pepper
- 1/8 teaspoon ground nutmeg
- 15 slices thick-cut bacon, cooked crispy and crumbled (remove excessive pieces of fat)
- 1 small pat of butter
- 1/3 cup yellow onion, chopped
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded cheddar cheese
- OPTIONAL GARNISHES: Additional pieces of cooked crumbled bacon and thinly sliced green onion
- Adjust your oven rack to the middle position. Preheat your oven to 350 degrees.
- Place the quiche crust over the quiche pan and gently press the dough into place. Slice off any excess dough that extends past the rim of the quiche pan. The top rim of the dough should be flush with the pan. Briefly store the chilled quiche pan with dough in the refrigerator until needed. If the quiche dough is not yet chilled, pop the pan with dough into the freezer for 20 minutes.
- In a mixing bowl, add the eggs, heavy whipping cream, salt, black pepper and nutmeg. Whisk until well blended. This is your basic quiche filling. Set the bowl aside.
- In a small saute pan, melt a pat of butter over medium heat. Add in the chopped yellow onion and saute until it’s golden brown and beautifully fragrant. Turn off the heat.
- Add the sauted yellow onion, cooked-and-crumbled crispy bacon, shredded Swiss cheese and shredded cheddar cheese to the mixing bowl with the basic quiche filling. With a spatula, fold these ingredients into the mixture until well incorporated.
- Slowly pour the Quiche Lorraine filling into the chilled quiche crust. Tent the entire quiche loosely with foil so both the crust and the filling don’t over brown. Bake for 45-55 minutes or until the quiche crust is slightly golden and the filling is set (no wiggling or jiggling when the pan is tilted back and forth).
- Allow the quiche to sit and cool for 10-12 minutes before serving. If desired, garnish with additional cooked crispy bacon pieces and sliced green onion.
- Category: Breakfast, Brunch
- Method: Oven
- Cuisine: American
Keywords: quiche lorraine, quiche lorraine recipe
QUICHE LORRAINE RECIPE >> PIN IT TO PINTEREST
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QUICHE LORRAINE RECIPE >> YOUR THOUGHTS
Do you love making or eating homemade quiche? What are your favorite quiche fillings? I’d love to hear your thoughts in the comments below!