How to make a quiche lorraine

Quiche Lorraine

The classic quiche Lorraine is world famous and for good reason. It is a simple quiche made with eggs, bacon, cheese and cream. So incredibly delicious, flavorful and truly one of my favorite quiches in French cuisine. This is my classic recipe for a timeless dish.

The origins of quiche Lorraine

Did you know that the classic quiche Lorraine owes its name to the region Lorraine where the recipe originated? This historical area alternately belonged to Germany and France, and in the late Middle Ages a cake with a filling including eggs was first made there. The German word for cake is “kuche“, which later became “kiche“, which evolved into the now common name; quiche.

Nowadays the fillings are more luxurious, often combining Swiss cheese or Gruyere cheese with eggs, heavy cream, some type of meat and sometimes vegetables such as caramelized onions.

Classic Quiche Lorraine recipe

Over time, the Lorraine recipe has been refined, with the addition of bacon, for example, and the dough becoming more of a buttery pastry crust instead of the (leftover) bread dough it was originally made with. Today I share with you my classic quiche recipe for quiche Lorraine.

Quiche lorraine

To cheese or not to cheese?

A quiche Lorraine is made with an egg mixture, crème fraîche and, of course, bacon. You read that right, officially there is no cheese in the traditional recipe, but I will honestly admit that I do put cheese in. Because well.. it’s cheese 😉 !

I love cheese and I know a lot of people like cheese in quiche Lorraine. If you want to keep it classic, you can of course withhold the cheese. It’s absolutely delicious either way.

Quiche Lorraine with Gruyère

In this quiche recipe I chose Gruyère cheese, which you often see in quiche Lorraine. This type of cheese is a little bit sweeter and nutty, which is perfect. It combines very well with the salty bacon, silky egg filling and buttery crust. Of course, you can use whatever cheese you prefer. I reckon a good Swiss cheese, smokey sharp cheddar or even Parmesan cheese would be delicious as well.

Quiche Lorraine recipe

Homemade quiche Lorraine recipe

I made this recipe for quiche Lorraine using puff pastry as the base. I personally like this in a quiche because the puff pastry is crispy but also soft. Pie dough is often a bit firmer, but it can be used just as well. It just depends on what you like best!

Your absolutely welcome to make your own pie crust, I like to opt for a store-bought crust when I’m in a pinch. No fussing around with a food processor, just roll it out and you’re ready to go.

I recommend to blind bake the dough using parchment paper and pie weights in a tart pan, quiche pan or pie dish, to avoid soggy bottoms 😉. Secondly, make sure to bake it in a preheated oven so your oven temperature is perfect once you start baking. This way, you’re almost guaranteed to get a perfectly flaky pie crust.

Serving quiche Lorraine

I like to serve this French classic with a fresh green salad on the side to make it a full meal. You can also serve it in bite sized pieces as a appetizer or snack or even have it for lunch! Honestly, it’s perfect anytime of day. Let’s get cooking!

French quiche lorraine
How to make a quiche lorraine

Quiche Lorraine

Quiche Lorraine, so incredibly delicious, flavorful and truly one of my favorite quiches in French cuisine.
Nog geen stemmen
Prep time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Quantity: 8 pieces

Ingrediënts 

  • 1 roll of puff pastry (fresh)
  • 175 grams of bacon pieces
  • 5 eggs (medium)
  • 100 ml of heavy cream
  • 250 grams of crème fraîche
  • 125 grams of Gruyère cheese (grated)
  • pepper, salt and nutmeg to taste

EQUIPMENT:

  • Quiche or tart pan
  • Pie weights

INSTRUCTIONS (how to make this recipe):

  • Preheat the oven to 200 degrees Celsius/390 Fahrenheit, top and bottom heat.
  • Spread the puff pastry over a quiche or tart pan, poke holes in the bottom and cover it loosely with parchment paper. Blind bake the for about 15-20 minutes using ceramic beans or pie weights.
  • Fry the bacon and drain the excess fat on a paper towel.
  • Mix together the eggs, heavy cream, créme fraîche, grated cheese and bacon and season with salt, pepper and nutmeg.
  • Spread the mixture over the baked pastry and bake the quiche for about 40-45 minutes until cooked and golden brown. Serve with a nice fresh salad, enjoy your meal!

Nutrition information per portion

Calorieën: 455kcal | Koolhydraten: 16g | Eiwitten: 21g | Vetten: 35g | Verzadigd vet: 16g

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How to make a quiche lorraine

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