Quiche Lorraine is a classic French breakfast dish that’s perfect for brunch, lunch, or even dinner. Made with a flaky pastry crust, creamy custard filling, and crispy bacon, it’s a savory and satisfying meal that everyone will love. The beauty of this quiche lies in its simplicity—the ingredients come together beautifully to create a dish that’s rich in flavor and texture.
Whether you’re preparing it for a special occasion or just as a cozy family meal, this quiche is a timeless favorite that never disappoints.
Why You’ll Love This Quiche Lorraine
- Rich, creamy custard filling: Silky smooth with a perfect savory flavor.
- Bacon: Crispy and flavorful, adding that irresistible crunch.
- Flaky crust: A buttery, golden crust that holds everything together.
- Easy to make: Perfect for any skill level and great for meal prepping.
- Versatile: Can be served hot, warm, or cold.
Ingredients for Quiche Lorraine
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 tablespoons ice water
For the Filling
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh parsley (optional, for garnish)
How to Make Quiche Lorraine
- 1. Make the crust: In a food processor, combine flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time until the dough forms. Wrap the dough in plastic and chill for 30 minutes.
- 2. Cook the bacon: In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.
- 3. Make the filling: Whisk together the eggs, heavy cream, Swiss cheese, Parmesan cheese, salt, and pepper in a bowl. Stir in the cooked bacon.
- 4. Assemble and bake: Preheat the oven to 375°F (190°C). Roll out the dough and press it into a pie dish. Pour the egg mixture into the crust. Bake for 30–35 minutes, or until the custard is set and the top is golden brown. Let the quiche cool slightly before serving.
Tips for Perfect Quiche Lorraine
- Use cold butter: This helps create a flaky crust.
- Don’t overbake: The custard should be set, but still slightly wobbly in the center.
- Let the quiche cool before slicing: This helps the filling set and makes for cleaner slices.
Variations & Substitutions
- Add vegetables: Mushrooms, spinach, or leeks are great additions.
- Swap the cheese: Try Gruyère, cheddar, or even goat cheese for a twist.
- Make it lighter: Use half-and-half instead of heavy cream.
Storing & Reheating
- Fridge: Store leftover quiche in an airtight container for up to 3 days.
- Reheat: Gently reheat in the oven or microwave.
Serving Suggestions & Pairings
- Serve with a simple green salad or roasted vegetables.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Reader Review: This quiche is so creamy and flavorful! The bacon adds such a great crunch.
If you make this quiche lorraine, leave a rating and comment. How did you serve it?
Print
Quiche Lorraine – Savory and Delicious French Breakfast Tart
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This **quiche lorraine** is a savory French breakfast tart made with a rich custard, crispy bacon, and a buttery, flaky crust.
Ingredients
### For the Crust
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3 tablespoons ice water
### For the Filling
– 1 tablespoon olive oil
– 6 slices bacon, chopped
– 4 large eggs
– 1 cup heavy cream
– 1 cup shredded Swiss cheese
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon ground black pepper
– Fresh parsley (optional, for garnish)
Instructions
1. Make the crust: Combine flour and salt, then pulse in cold butter until crumbly. Add ice water until dough forms. Chill for 30 minutes.
2. Cook the bacon: Fry the bacon until crispy, then drain.
3. Make the filling: Mix eggs, heavy cream, cheese, salt, and pepper. Stir in the cooked bacon.
4. Assemble and bake: Preheat oven to 375°F (190°C). Roll out the dough, press into a pie dish, and pour in the egg mixture. Bake for 30–35 minutes.
Notes
– Use cold butter for the best crust.
– Quiche can be served hot, warm, or cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French