Best Quiche Lorraine Recipe!

I still remember the first time I had a Quiche Lorraine. I was visiting a tiny French café tucked away on a cobblestone street in Paris. The smell of butter and eggs filled the air, and with one bite, I was hooked. The delicate balance of creamy, cheesy custard with crispy bacon and a flaky, buttery crust was unlike anything I had ever tasted. It was warm, comforting, and felt like a hug in food form. Naturally, I had to recreate it at home.

Fast forward a few years, and after countless tweaks, mishaps, and a few overcooked quiches (oops!), I finally perfected what I believe to be the best quiche recipe ever. I wanted something that was not only delicious but also quick and easy to make—because, let’s be real, who has hours to spend in the kitchen on a busy morning? This recipe brings all the traditional flavors of a classic Quiche Lorraine recipe, but with a streamlined approach that makes it approachable for even the busiest home cooks.

Now, this quiche has become a weekend breakfast staple in my house. Whether I’m serving it at brunch with friends, packing leftovers for lunch, or just indulging in a late-night slice straight from the fridge (don’t judge me), it’s always a winner. And the best part? It’s endlessly customizable. Whether you go the traditional route or experiment with spinach quiche recipes or mini Quiche Lorraine versions, this dish never disappoints.

Why You’ll Love This Dish

1. Rich, Buttery Flavor
   The combination of eggs, heavy cream, and cheese creates a luscious custard that’s both velvety and indulgent. And let’s not forget the crispy bacon that adds the perfect salty crunch.
   
2. Easy to Make
   Some easy breakfast quiche recipes can feel intimidating, but trust me, this one is foolproof. The hardest part is waiting for it to bake!
   
3. Perfect for Any Meal
   While it’s traditionally a breakfast dish, this homemade quiche makes a fantastic lunch or dinner with a simple side salad. Bonus: It tastes even better the next day.
   
4. Customizable
   Love spinach? Swap out the bacon for a spinach quiche recipe twist. Want a crustless version? Yep, you can turn this into a crustless Quiche Lorraine in a snap.
   
5. Meal Prep Friendly
   Make it ahead of time and enjoy it all week. It reheats beautifully in the oven or microwave, making it perfect for busy mornings.
   
6. Great for Entertaining
   If you’re hosting brunch, this is a guaranteed crowd-pleaser. Slice it into small wedges for a perfect appetizer or make mini Quiche Lorraine versions for a fun party bite.
   
7. A Classic with a Modern Twist
   This version sticks to the authentic flavors of a classic Quiche Lorraine recipe while incorporating a few time-saving hacks for modern kitchens.
   

Ingredients for the Best Quiche Lorraine Recipe

For the Quiche:

• 1 pre-made pie crust (or homemade if you’re feeling fancy!)
  
• 6 large eggs
  
• 1 cup heavy cream
  
• 1 cup whole milk
  
• 1 cup shredded Gruyère cheese (or Swiss cheese)
  
• 6 slices of bacon, cooked and crumbled
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 1/4 teaspoon nutmeg
  

Kitchen Equipment Needed:

• 9-inch pie pan
  
• Mixing bowls
  
• Whisk
  
• Skillet (for bacon)
  
• Oven
  

Cooking Instructions for the Best Quiche Lorraine Recipe

1. Preheat the oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie pan, pressing it gently into the edges. Poke a few holes with a fork and pre-bake for 10 minutes until slightly golden.
   
2. Cook the bacon. While the crust is pre-baking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.
   
3. Prepare the filling. In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until fully combined. Stir in the shredded cheese and crumbled bacon.
   
4. Assemble the quiche. Pour the egg mixture into the pre-baked crust, spreading the filling evenly.
   
5. Bake. Place the quiche in the oven and bake for 35-40 minutes, or until the center is just set. The top should be slightly golden but still have a slight jiggle when moved.
   
6. Cool before slicing. Let the quiche rest for at least 10 minutes before cutting. This helps the custard set fully, making for clean, perfect slices.
   

Notes

1. Crustless Option – Want to make a crustless Quiche Lorraine? Simply grease your pie dish and pour the filling directly in. Bake as directed, but check for doneness around the 30-minute mark.
   
2. Mini Quiche Lorraine Version – Instead of a pie dish, use a muffin tin for adorable mini Quiche Lorraine bites. Reduce the baking time to about 20-25 minutes.
   
3. Dairy-Free Alternative – Swap out the heavy cream and milk for full-fat coconut milk or almond milk. Use a dairy-free cheese alternative for a creamy result.
   
4. Add Some Greens – Want a spinach quiche recipe version? Stir in a handful of sautéed spinach before baking for an extra boost of nutrients.
   
5. Reheating Tips – To keep the crust crispy, reheat slices in the oven at 350°F for about 10 minutes rather than microwaving.
   
6. Make-Ahead Option – You can fully bake this quiche a day ahead. Store it in the fridge and simply reheat in the oven before serving.
   

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Macronutrients Count Per Serving

• Calories: Approximately 350-400 kcal
  
• Protein: 14g
  
• Carbohydrates: 20g
  
• Fats: 28g
  
• Fiber: 1g
  
• Sugar: 2g
  

Pro Tips for the Recipe

1. Blind Bake the Crust – Pre-baking the crust before adding the filling ensures a crispy, non-soggy base. Use pie weights or dried beans to keep the crust from puffing up.
   
2. Use Freshly Grated Cheese – Pre-shredded cheese often contains anti-caking agents that can make the quiche grainy. Grating fresh cheese melts smoother and gives a better texture.
   
3. Let It Rest Before Slicing – Cutting into the quiche immediately can result in a runny center. Let it sit for at least 10 minutes to allow the custard to firm up.
   
4. Prevent Overbaking – The quiche is ready when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools.
   
5. Make It Ahead – You can prepare the filling a day in advance and store it in the fridge. Pour it into the crust just before baking for a quick meal.
   
6. Customize Your Add-Ins – While bacon and Gruyère are traditional, you can mix things up with mushrooms, spinach, caramelized onions, or even smoked salmon.
   

Quiche Queries: Your FAQs Answered

1. What can I serve with Quiche Lorraine?
Quiche pairs beautifully with a simple side salad, roasted potatoes, fruit salad, or a light soup. A crusty baguette also complements it well.

2. Can I make this recipe ahead of time?
Absolutely! Bake it the night before and reheat in the oven at 350°F for about 10 minutes before serving.

3. How do I make a crustless Quiche Lorraine?
Simply grease a pie dish, pour the filling in, and bake as usual. Keep an eye on it around the 30-minute mark, as it may cook slightly faster without a crust.

4. How can I make this quiche lighter?
Use half-and-half instead of heavy cream, swap in turkey bacon, and opt for a low-fat cheese to reduce calories while keeping it delicious.

5. Can I freeze Quiche Lorraine?
Yes! Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to three months. Reheat in the oven at 350°F until warmed through.

6. What’s the secret to a perfect quiche texture?
A mix of heavy cream and milk provides the best custard texture—rich but not too heavy. Also, whisking the eggs thoroughly ensures a smooth, airy filling.