|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Quiche Lorraine is a rich egg pie that hails from the mountainous region of Alsace-Lorraine in northern France. Popularly served as a starter, it's also sufficient for a filling meal in itself and is regularly served for breakfast or brunch. Over the years, quiche Lorraine has been adapted from a humble savory custard pie to the substantial cheese, bacon, and egg creation that it is known as today.
Making any quiche at home can be intimidating if it's one of your first attempts, but it doesn't have to be that way. This quiche Lorraine recipe breaks it down, walking you through the dish step-by-step to demonstrate just how straightforward a delicious egg custard is to make. It begins with a layer of crumbled bacon inside the unbaked pastry. It is then topped with a beaten mixture of eggs, half-and-half, and simple seasonings, and it's finished off with the nutty taste of shredded Gruyère cheese. Pop it in the oven, and within an hour, you'll have a tasty dish ready for the table.
For the pie dough, you can either buy it frozen or make it from scratch. Shortcrust pastry is traditionally used for quiche Lorraine because it bakes to a crumbly texture that's perfect for savory dishes. It's made with nothing more than flour, salt, butter, and a touch of cold water. If it's frozen, let it thaw completely before using. You'll also want to use a deep-dish pie plate for this recipe to ensure it holds all of the filling.
Serve the quiche Lorraine with your favorite potato side dish and crusty bread. It also goes well with a fresh green salad and sautéed veggies. For brunch, mix up a fruit salad and enjoy the light meal with mimosas.
"This was a classic version of Quiche Lorraine, hitting all the high notes with lots of bacon, eggs, and cheese. Using a deep-dish pie pan resulted in a generous amount of custard, which added to the quiche's overall richness. I served this with a large green salad and a side of asparagus." —Diana Andrews
1 unbaked pie crust, store-bought or homemade
8 slices cooked bacon, crumbled
8 large eggs
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated Gruyère cheese
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Meanwhile, fit the dough into a 9.5 x 1.6 deep-dish pie plate.
Sprinkle the bacon onto the dough.
Beat together the eggs, half-and-half, salt, white pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the grated cheese.
Bake the quiche until the custard is set in the middle, about 1 hour. Cool slightly before serving.
- For a perfectly baked quiche, take it out of the oven when the center still jiggles slightly, like Jell-O. It will set as it cools.
- Quiche is great served warm, but it is also delicious at room temperature so don't feel like you have to rush it to the table as soon as it comes out of the oven.
How to Store
Refrigerate leftover quiche in an airtight container for up to 5 days. Quiche is best reheated in a 350 F oven, toaster oven, or air fryer oven until heated through. If using a basket-style air fryer, heat at 325 F.