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Classic Quiche Lorraine

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Do you ever get a certain food stuck in your head, and you can’t get it out until you break down and eat that food? For some bizarre reason, I had Classic Quiche Lorraine stuck in my head for the past few weeks! Maybe it had something to do with Brunch recipes in general, or some twisted server dream from years gone by…..

Classic Quiche Lorraine in a ceramic white tart pan sitting on a woven place mat and and blue and white stripped napkin

If you were ever a server in a restaurant, you know what I am referring to. 😉 Whatever the reason may have been, I finally broke down and baked my very own Classic Quiche Lorraine.

I didn’t add any fancy ingredients, I wanted the original-ish version that consists of eggs, cream, chives, Gruyere cheese, and bacon…we must have bacon. 😉 This Classic Quiche Lorraine is so delicious, your family will be fighting each other for another piece!!

a sliced quiche lorraine in a white ceramic tart pan sitting on a woven place mat

Apparently, Quiche is the French’s sophisticated answer to Italy’s pizza, which would explain why I love it so much, right? It does have several steps, but it is by no means difficult to prepare.

How to make Classic Quiche Lorraine:

Preheat oven to 350 degrees. Roll pie crust dough out into a 12-inch circle on a floured work surface. Place pie dough circle into a 10-inch tart pan {ceramic or metal with removable bottom}.

Press down and smooth out to fit tart pan…..

Quiche Lorraine crust cookingwithcurls.com

Trim edges and cover with aluminum foil or parchment paper, overhanging the edges to use as handles. Pour pie weights {or dry beans} onto the foil/parchment paper and place in oven for 20 minutes…..

Quiche Lorraine beads cookingwithcurls.com

Carefully remove the foil/parchment paper and pour the HOT beads into a heat safe bowl. Prick the bottom of the pie crust with a fork to vent…..

Quiche Lorraine poke cookingwithcurls.com

Return to the oven and bake for an additional 10 minutes, until lightly browned. Remove from oven and set aside.

In a large bowl, whisk together milk, cream, eggs, salt and pepper…..

Quiche Lorraine filling cookingwithcurls.com

Pour custard mixture into the baked pie crust. Sprinkle with chopped chives…..

Quiche Lorraine chives cookingwithcurls.com

then the bacon slices…..

Quiche Lorraine bacon cookingwithcurls.com

and finally sprinkle on the grated cheese…..

Quiche Lorraine cheese cookingwithcurls.com

Return to the oven and bake for 30 to 40 minutes until the center of the quiche is set, but still has a slight jiggle when you shake it. Remove from oven and place on a wire cooling rack until ready to serve.

Slice and serve warm or at room temperature…..

a slice of quiche on a stack of white plates with the large quiche in the background

Notes:

  • Place your tart pan on a baking sheet to make transferring the filled tart to the oven easier.
  • Gruyere cheese is the traditional cheese used to make quiche, but any cheese can be substituted.
  • Roll  your pie crust out to 1/8th of an inch for a light, crispy crust. Mine was too thick, but still delicious. 😉
  • I did not mix the bacon, chives, and cheese in with the custard filling because I wanted even distribution.

I have included Amazon links to the products that I used throughout this post so you can see what I use in my own kitchen….and I might make 3 cents if you purchase any of them. 😉

With Mother’s Day coming up, this Classic Quiche Lorraine would be a delicious addition to your breakfast menu.

More delicious breakfast recipes:

Asparagus Brunch Pizza

Breakfast Pizza

Sourdough Breakfast Strata

Low-Carb Breakfast Casserole

Cinnamon French Toast Bake

Cinnamon-Pecan Coffee Cake

Enjoy!!

sliced quiche in a ceramic white tart pan

Classic Quiche Lorraine

Flaky crust and and a rich, creamy center make this Classic Quiche Lorraine a delectable brunch option!
5 from 1 vote
Print Rate
Course: Breakfast
Cuisine: French
Keyword: brunch, eggs, cheese, tart, crust, recipe, breakfast, bacon
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 Servings
Calories: 536kcal
Author: Lisa Johnson

Ingredients

  • 1 Recipe pie crust
  • 1 cup whole milk
  • ½ cup heavy cream
  • 3 large eggs
  • 1 large egg yolk
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 Tablespoon chopped chives
  • 6 slices thick-cut bacon cooked
  • 1 cup grated Gruyere or Swiss cheese

Instructions

  • Preheat oven to 350 degrees.
  • Roll pie crust dough out into a 12-inch circle on a floured work surface.
  • Place pie dough circle into a 10-inch tart pan {ceramic or metal with removable bottom}.
  • Press down and smooth out to fit tart pan. Trim edges and cover with aluminum foil or parchment paper, overhanging the edges to use as handles.
  • Pour pie weights {or dry beans} onto the foil/parchment paper and place in oven for 20 minutes.
  • Carefully remove the foil/parchment paper and pour the HOT beads into a heat safe bowl. Prick the bottom of the pie crust with a fork to vent. Return to the oven and bake for an additional 10 minutes, until lightly browned. Remove from oven and set aside.
  • In a large bowl, whisk together milk, cream, eggs, salt and pepper.
  • Pour custard mixture into the baked pie crust.
  • Sprinkle with chopped chives, then the bacon, and then top with the cheese.
  • Return to the oven and bake for 30 to 40 minutes until the center of the quiche is set, but still has a slight jiggle when you shake it.
  • Remove from oven and place on a wire cooling rack until ready to serve.
  • Slice and serve warm or at room temperature.

Notes

  • For lactose-free:
    Substitute coconut milk {in a can} for the heavy cream, and cashew milk for the whole milk.
    Choose a cheese that has been aged more than 90 days.

Nutrition

Calories: 536kcal | Carbohydrates: 19g | Protein: 18g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 215mg | Sodium: 709mg | Potassium: 229mg | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 0.3mg | Calcium: 309mg | Iron: 1.6mg

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