Quiche Lorraine is a classic French dish that has stood the test of time. This savory pie, with its flaky crust and creamy filling, is loaded with smoky bacon, eggs, and cheese, making it a versatile option for breakfast, brunch, or even dinner. Below is a detailed recipe for an old-fashioned Quiche Lorraine, along with helpful tips and pairing suggestions to elevate this dish.
1. Old Fashioned Quiche Lorraine Recipe
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the filling
- 6–8 slices of thick-cut bacon, diced
- 1 medium yellow onion, finely chopped (optional)
- 4 large eggs
- 1 ½ cups heavy cream (or half-and-half for a lighter option)
- 1 cup Gruyère cheese, grated (or Swiss cheese as an alternative)
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Crust
In a large bowl, whisk together the flour and salt.
Add the cold butter cubes and use a pastry cutter (or your fingers) to blend until the mixture resembles coarse crumbs.
Slowly drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Pre-Bake the Crust
Roll out the chilled dough on a floured surface into a 12-inch circle.
Gently transfer it to a 9-inch tart or pie pan, pressing it into the edges. Trim any excess dough.
Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans.
Bake at 375°F (190°C) for 12–15 minutes. Remove weights and bake for an additional 5 minutes. Let it cool slightly.
Step 3: Cook the Bacon and Onion
In a skillet over medium heat, cook the diced bacon until crispy. Remove and drain on paper towels. If using onions, sauté them in the bacon fat until softened. Set aside.
Step 4: Prepare the Filling
In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper. Stir in the grated Gruyère cheese, cooked bacon, and onions (if used).
Step 5: Assemble and Bake
Pour the filling into the pre-baked crust. Spread it evenly. Bake at 375°F (190°C) for 30–35 minutes, or until the filling is set and lightly golden on top.
Allow the quiche to cool for 10 minutes before slicing and serving.
2. Tips For Perfect Quiche Lorraine
Use Cold Butter for the Crust: Cold butter ensures a flaky crust. The small chunks of butter create steam pockets during baking, which results in a light, tender base for your quiche.
Pre-Bake the Crust: Blind baking prevents the crust from becoming soggy as the filling bakes. This step is crucial for achieving a crisp texture.
Choose High-Quality Cheese: Gruyère is the traditional choice for Quiche Lorraine, offering a nutty and slightly sweet flavor. High-quality cheese enhances the overall taste of the dish.
Avoid Overfilling the Crust: Leave some space at the top of the crust to prevent overflow. This keeps the quiche neat and ensures even cooking.
Let the Quiche Rest After Baking: Allow the quiche to cool slightly before slicing. This gives the filling time to set, preventing it from spilling out when cut.
3. What to Eat With Quiche Lorraine
Mixed Green Salad: A simple salad with a light vinaigrette complements the richness of Quiche Lorraine. The crisp greens and acidic dressing provide a refreshing contrast to the creamy filling.
Roasted Vegetables: Serve roasted asparagus, zucchini, or carrots on the side. Their earthy flavors and slightly charred texture balance the buttery crust and savory bacon.
Fresh Fruit: Slices of melon, berries, or citrus fruits bring a sweet and tangy element to the meal. This pairing is ideal for brunch menus.
Crusty French Bread: A slice of baguette or artisan bread is perfect for scooping up any leftover filling and adds a rustic touch to your table.
Potato Dishes: Whether it’s crispy hash browns or a creamy potato gratin, potatoes pair wonderfully with the egg-based filling, creating a hearty and satisfying meal.
4. How To Store & Reheat Leftovers
Storing Leftovers
Allow the quiche to cool completely before storing.Next, wrap individual slices tightly with plastic wrap or aluminum foil, or place them in an airtight container. Refrigerate for up to 4 days.
Reheating Leftovers
For best results, reheat in the oven at 350°F (175°C) for 10–15 minutes. This maintains the crust’s crispness.
Alternatively, use a microwave, but be cautious as it may make the crust soggy. Heat in 30-second intervals until warmed through.
With its buttery crust, creamy filling, and savory combination of bacon and cheese, this savory pie is sure to become a favorite on your menu. By following this old-fashioned recipe, you’ll be able to create a Quiche Lorraine that is both visually appealing and utterly delicious.
