Classic Quiche Lorraine
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Do you ever get a certain food stuck in your head, and you can’t get it out until you break down and eat that food? For some bizarre reason, I had Classic Quiche Lorraine stuck in my head for the past few weeks! Maybe it had something to do with Brunch recipes in general, or some twisted server dream from years gone by…..
If you were ever a server in a restaurant, you know what I am referring to. 😉 Whatever the reason may have been, I finally broke down and baked my very own Classic Quiche Lorraine.
I didn’t add any fancy ingredients, I wanted the original-ish version that consists of eggs, cream, chives, Gruyere cheese, and bacon…we must have bacon. 😉 This Classic Quiche Lorraine is so delicious, your family will be fighting each other for another piece!!
Apparently, Quiche is the French’s sophisticated answer to Italy’s pizza, which would explain why I love it so much, right? It does have several steps, but it is by no means difficult to prepare.
How to make Classic Quiche Lorraine:
Preheat oven to 350 degrees. Roll pie crust dough out into a 12-inch circle on a floured work surface. Place pie dough circle into a 10-inch tart pan {ceramic or metal with removable bottom}.
Press down and smooth out to fit tart pan…..
Trim edges and cover with aluminum foil or parchment paper, overhanging the edges to use as handles. Pour pie weights {or dry beans} onto the foil/parchment paper and place in oven for 20 minutes…..
Carefully remove the foil/parchment paper and pour the HOT beads into a heat safe bowl. Prick the bottom of the pie crust with a fork to vent…..
Return to the oven and bake for an additional 10 minutes, until lightly browned. Remove from oven and set aside.
In a large bowl, whisk together milk, cream, eggs, salt and pepper…..
Pour custard mixture into the baked pie crust. Sprinkle with chopped chives…..
then the bacon slices…..
and finally sprinkle on the grated cheese…..
Return to the oven and bake for 30 to 40 minutes until the center of the quiche is set, but still has a slight jiggle when you shake it. Remove from oven and place on a wire cooling rack until ready to serve.
Slice and serve warm or at room temperature…..
Notes:
- Place your tart pan on a baking sheet to make transferring the filled tart to the oven easier.
- Gruyere cheese is the traditional cheese used to make quiche, but any cheese can be substituted.
- Roll your pie crust out to 1/8th of an inch for a light, crispy crust. Mine was too thick, but still delicious. 😉
- I did not mix the bacon, chives, and cheese in with the custard filling because I wanted even distribution.
I have included Amazon links to the products that I used throughout this post so you can see what I use in my own kitchen….and I might make 3 cents if you purchase any of them. 😉
With Mother’s Day coming up, this Classic Quiche Lorraine would be a delicious addition to your breakfast menu.
More delicious breakfast recipes:
Enjoy!!
Classic Quiche Lorraine
Ingredients
- 1 Recipe pie crust
- 1 cup whole milk
- ½ cup heavy cream
- 3 large eggs
- 1 large egg yolk
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 Tablespoon chopped chives
- 6 slices thick-cut bacon cooked
- 1 cup grated Gruyere or Swiss cheese
Instructions
- Preheat oven to 350 degrees.
- Roll pie crust dough out into a 12-inch circle on a floured work surface.
- Place pie dough circle into a 10-inch tart pan {ceramic or metal with removable bottom}.
- Press down and smooth out to fit tart pan. Trim edges and cover with aluminum foil or parchment paper, overhanging the edges to use as handles.
- Pour pie weights {or dry beans} onto the foil/parchment paper and place in oven for 20 minutes.
- Carefully remove the foil/parchment paper and pour the HOT beads into a heat safe bowl. Prick the bottom of the pie crust with a fork to vent. Return to the oven and bake for an additional 10 minutes, until lightly browned. Remove from oven and set aside.
- In a large bowl, whisk together milk, cream, eggs, salt and pepper.
- Pour custard mixture into the baked pie crust.
- Sprinkle with chopped chives, then the bacon, and then top with the cheese.
- Return to the oven and bake for 30 to 40 minutes until the center of the quiche is set, but still has a slight jiggle when you shake it.
- Remove from oven and place on a wire cooling rack until ready to serve.
- Slice and serve warm or at room temperature.
Notes
- For lactose-free:
Substitute coconut milk {in a can} for the heavy cream, and cashew milk for the whole milk.
Choose a cheese that has been aged more than 90 days.
Oooh, hope you’ll bring this on over to Food on Friday! Cheers
Oh yeah, I’m making this delicious recipe soon. Thanks for sharing.
That looks delicious!
Oooh this looks delicious! What a perfect quiche! Dropping to do some extra sharing – thanks for linking up on #FoodieFriDIY!