Quiche Lorraine
By Makinze Gore and Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
When we’re serving a breakfast crowd (Easter brunch, anyone?), quiche is one of our go-to dishes to whip up. While we have experimented with plenty of varieties, it’s no secret that quiche Lorraine is the king of them all. Cheesy and bacon-y with a flaky crust, this classic recipe is basically everything you could want in a brunch spread, all in one bite. Ready to perfect it? Keep reading on for all of our top tips:
What is quiche Lorraine?
Quiche Lorraine is a French breakfast dish that first became popular in the United States in the 1950s. While quiche Lorraine can vary from recipe to recipe, we kept ours classic with bacon, shredded Gruyère, shallots, and heavy cream. While we love this staple recipe as is, you can experiment and make it your own! Don’t have Gruyère? Use Swiss cheese instead. If you don’t have shallots on hand, substitute for yellow onions. Once you’ve got your base down, this recipe is endlessly adaptable.
How to make the crust:
The crust recipe we included here is perfectly flaky and super easy to make yourself. It's pretty similar to our classic pie crust, minus the sugar. Trust us—you definitely won't regret taking the time to make it. That being said, if you’re short on time, store-bought pie crust will work, too.
Top tips for making quiche Lorraine:
— Do I need to use heavy cream? We highly recommend it. Unlike when you're making a frittata or scrambled eggs, you don't really want to substitute the dairy in this recipe. While half-and-half will also work, we recommend using heavy cream for the richest, most decadent quiche that will hold together nicely.
— Variations. If you’re looking to expand beyond this classic recipe, we suggest looking to our spinach quiche, crustless quiche (if you're looking for a low-carb version), or our crispy hash brown-crusted bacon and cheddar quiche.
Serving ideas:
We love serving quiche with a simple arugula salad and crispy pan-fried potatoes (or Greek lemon potatoes). That being said, roasted veggies are always a welcome addition.
Storage:
If you have any quiche leftovers, store them in the fridge for 3-4 days, or freeze for up to 3 months.
Made this? Let us know how it went in the comments below!
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- Yields:
- 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 40 mins
- Cal/Serv:
- 789
Ingredients
For the crust
- 1 1/4 c.
all-purpose flour
- 1/2 tsp.
kosher salt
- 1/2 c.
(1 stick) cold butter, cubed
- 3 Tbsp.
ice water
For the quiche
- 8
slices bacon
- 1 1/2 c.
shredded Gruyère, divided
- 1
shallot, minced
- 6
large eggs
- 1 1/2 c.
heavy cream
Pinch of cayenne
Pinch of nutmeg
Kosher salt
Freshly cracked black pepper
Directions
- Step 1Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes.
- Step 2Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.
- Step 3In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.
- Step 4Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.
- Step 5Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.
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