Quiche Lorraine is the epitome of elegant, savory French comfort—a buttery, flaky crust cradling a silky, impossibly rich custard studded with smoky bacon and nutty Gruyère cheese. This recipe is a masterclass in the art of the quiche, transforming simple eggs, cream, and a handful of high-quality ingredients into a dish that feels both effortlessly sophisticated and deeply satisfying. The magic begins with a pre-baked pie crust, providing a sturdy, golden vessel for the luxurious filling. The star of the show is the custard—a velvety emulsion of eggs, heavy cream, and milk, delicately seasoned with salt, pepper, and a whisper of nutmeg that adds warmth without overwhelming. Folded into this silky base are generous amounts of hickory-smoked bacon, rendered until crisp, and sweet, caramelized onions, cooked in the reserved bacon fat for an extra layer of savory depth. A generous blanket of nutty Gruyère cheese melts into the custard, creating a golden, bubbly top and a creamy, cheesy interior in every bite.
The brilliance of this recipe lies in its careful technique and the stunning, crowd-pleasing result it delivers. Cooking the bacon and onions first ensures they contribute maximum flavor without making the custard greasy. The gentle, slow bake allows the custard to set to a perfect, wobbly doneness—firm at the edges but with a slightly soft center that will finish setting as it cools. The final, crucial step is patience: allowing the quiche to rest for a full hour before slicing ensures clean, beautiful wedges and allows the flavors to meld into a cohesive, unforgettable whole. Served warm, at room temperature, or even chilled, Quiche Lorraine is a versatile classic, perfect for brunch, a light lunch with a green salad, or an elegant addition to any gathering.
Why You’ll Love This Recipe:
- Classic, Elegant French Flavor: The perfect balance of smoky bacon, nutty Gruyère, and a silky, delicately spiced custard.
- Rich, Luxurious Texture: The combination of eggs, cream, and milk creates a velvety, melt-in-your-mouth filling.
- Make-Ahead Friendly: Quiche tastes wonderful at room temperature and can be prepared a day in advance.
- Versatile for Any Occasion: Perfect for brunch, lunch, dinner, or as a stunning addition to a picnic or potluck.
- Beautiful Presentation: A golden crust and bubbly, golden cheese topping make this quiche as beautiful as it is delicious.
Ingredients:
For the Crust:
1 (9-inch) frozen deep-dish pie crust (or homemade, pre-baked according to package or recipe directions)
For the Filling:
¼ lb (4 oz) hickory-smoked thick-cut bacon
1 small yellow onion, finely chopped
5 large eggs
1 cup heavy cream
¾ cup whole milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 ¼ cups (about 5 oz) shredded Gruyère cheese, divided
1 tablespoon fresh parsley or chives, chopped
Instructions:
Step 1: Pre-Bake the Crust
Preheat your oven as directed on the pie crust package (usually around 375-400°F). Pre-bake the pie crust according to package directions (this often involves pricking the bottom with a fork and baking for 10-12 minutes). Remove from oven and let cool on a wire rack. Reduce oven temperature to 350°F (175°C).
Step 2: Cook the Bacon and Onions
Line a rimmed baking sheet with foil for easy cleanup. Arrange the bacon slices in a single layer and bake at 375°F for 15-18 minutes, turning halfway, until crisp. Remove bacon to a paper towel-lined plate to drain. Once cool, chop coarsely. Reserve 1 ½ tablespoons of the rendered bacon fat.
Step 3: Sauté the Onions
In a small skillet, heat the reserved bacon fat over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 5-7 minutes until soft and lightly browned. Remove from heat and let cool slightly.
Step 4: Make the Custard
In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until completely smooth and well combined. Stir in the cooked onions, 1 cup of the shredded Gruyère cheese, and the chopped bacon. Mix until evenly distributed.
Step 5: Assemble the Quiche
Place the pre-baked pie crust on a baking sheet (for easy handling). Pour the egg and bacon mixture into the crust, spreading it evenly. Sprinkle the remaining ¼ cup of Gruyère cheese over the top, followed by the chopped fresh parsley or chives.
Step 6: Bake
Bake in the preheated 350°F (175°C) oven for 35-40 minutes, until the top is lightly golden and puffed. The quiche is done when the center is just barely set and still slightly wobbly—it will continue to set as it cools.
Step 7: Cool and Serve
Remove the quiche from the oven and place it on a wire rack. Allow it to cool for at least 1 hour before slicing. This step is crucial for clean slices and allows the custard to fully set. Serve warm or at room temperature.
Tips:
- Don’t Skip the Pre-Bake: Pre-baking the crust prevents a soggy bottom and ensures a crisp, flaky base.
- Reserve the Bacon Fat: Cooking the onions in the reserved fat adds an incredible depth of smoky flavor.
- Room Temperature Ingredients: Using room-temperature eggs, cream, and milk helps create a smoother, more evenly baked custard.
- Don’t Overbake: The quiche should still have a slight jiggle in the center when you remove it from the oven. Overbaking leads to a rubbery texture.
- Cool Completely: The 1-hour rest is non-negotiable for perfect slices and allows the flavors to fully develop.
Storage Options:
- Refrigerator: Store leftover quiche, covered tightly, in the refrigerator for up to 4 days.
- Reheating: Reheat individual slices in the microwave, or for larger portions, reheat in a 325°F (165°C) oven until warmed through. It’s also delicious cold or at room temperature.
- Freezing: Quiche freezes well. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: Quiche is an excellent make-ahead dish. Prepare it a day in advance, cool, and refrigerate. Serve at room temperature or reheat gently.
Quiche Lorraine is a timeless, elegant classic that never fails to impress. With its buttery crust, silky custard, and generous fillings of bacon and Gruyère, it’s a dish that embodies comfort and sophistication in perfect harmony.
