BA’s Best Quiche Lorraine

The essence of Quiche Lorraine can be traced back to the Lorraine region in northeastern France, where the dish was first prepared in the early 18th century. Originally, it was a simple open pie filled with cream and eggs, evolving over time into the beloved dish we know today, which features a combination of eggs, cream, cheese, and bacon. The name "quiche" stems from the German word "kuchen," meaning cake, which reflects its pie-like structure.

Discover the timeless charm of Classic Quiche Lorraine, a savory French delight perfect for any occasion! This easy recipe combines flaky pastry, creamy custard, crispy bacon, and nutty Gruyère cheese, creating a dish that’s as comforting as it is delicious. With its rich flavors and simple preparation, Quiche Lorraine is ideal for brunches, family gatherings, or a cozy dinner. Dive into the history, ingredients, and step-by-step guide to make your own delectable quiche masterpiece. Enjoy this versatile dish warm or at room temperature, and let it become a favorite at your table!

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Ingredients

1 9-inch pie crust (store-bought or homemade)

6 large eggs

1 cup heavy cream

1 cup whole milk

8 ounces bacon, chopped

1 cup Gruyère cheese, grated

1 small onion, finely diced

2 tablespoons fresh parsley, chopped (optional)

Salt and pepper, to taste

1/4 teaspoon nutmeg (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Pie Crust: Roll out your pie crust and fit it into a 9-inch pie plate. Trim the edges and prick the bottom with a fork. Pre-bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.

Cook the Bacon and Onion: In a large skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Remove the bacon and allow it to drain on paper towels. Discard excess fat from the skillet, but leave about 1 tablespoon for sautéing the onions. Add the diced onion to the skillet and sauté until soft and translucent, about 4–5 minutes.

Mix the Filling: In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg. Stir in the grated Gruyère cheese, cooked bacon, sautéed onions, and fresh parsley if using.

Assemble the Quiche: Pour the egg mixture into the pre-baked pie crust. Spread the ingredients evenly to ensure every slice gets a bit of bacon and cheese!

Bake the Quiche: Place the quiche in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Cool and Serve: Let the quiche cool for about 10 minutes before slicing. Serve warm or at room temperature, garnished with additional chopped parsley if desired.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8