Quiche Lorraine Recipe is a delicious savory egg and bacon tart surrounded by a homemade pie crust and baked to perfection for the perfect brunch recipe.
This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.
Quiche Lorraine is such a classic dish that is a staple around American breakfast tables.
Super easy to make and incredibly delicious, quiche Lorraine would be the perfect dish to serve up for an Easter brunch or breakfast.
What is Quiche Lorraine
Quiche is a classic French dish that is essentially a flan cooked in a pie crust.
While quiche spread the western Europe, it’s been a staple in that region since the 14th century.
Quiche Lorraine first came onto the scene in the early 1800’s in France and if I had to guess helped start the revolution of making quiche’s a bit more customizable with the ability to add more veggies and cheeses to the mix.
Quiche Lorraine however was made popular in the United States in the 1950’s and throws in sautéed onions, bacon and cheese to the mix for a really tasty flavor.
How to Make Quiche Lorraine Crust
When making quiche Lorraine you need to start by making the pie crust.
I use a simple pie crust recipe that I’ve used for years which is really made easy when you cut it together using a food processor.
From there you form it to your tart pan, par-bake it and let it sit!
Quiche Lorraine Egg Filling
The classic filling for a quiche Lorraine is eggs, cream, cheese, bacon and onions. There are a few more things you could add such as nutmeg or an additional cheese, but I like to keep things simple.
No matter if I’m prepping this quiche Lorraine or something else, things are just so much easier to prepare when doing it in my Franke Chef Center.
With all of the accessories, I can cut, chop, rinse, throw away and clean up with ease all while in the same place. I cut and chop on the cutting board and I use the compostable bins to throw away the cheese rinds and egg shells, it’s amazing and so easy to use!
For this quiche Lorraine, cut up and sauté the onions, whisk some eggs with cream, cheese, salt and pepper, and the cooked onions and pour the mixture into the pre baked pie crust and bake it away.
Serving a Quiche Lorraine
Quiche Lorraine needs to rest for about 15 minutes until it is ready to slice and serve.
I believe quiche Lorraine is a fantastic brunch option, especially for Easter.
I personally like to serve quiche Lorraine up with some additional crisp cooked bacon, some oj, coffee and fresh fruit. To me this is the absolutely perfect way to start your day.
Enjoy this Quiche Lorraine everyone and Happy Easter!
Quiche Lorraine Recipe
For the Pie Crust:
- 1 ½ cups all-purpose flour
- 1 stick ice cold unsalted butter
- 3 to 4 tablespoons ice cold water
- pinch of sea salt
For the Filling:
- 1 teaspoon unsalted butter
- ½ thinly sliced sweet onion
- 6 strips chopped crisp cooked bacon
- 1 cup of shredded comte cheese
- 6 eggs
- 1 ½ cups heavy whipping cream
- sea salt and pepper to taste
- Preheat the oven to 400°.
- Pie Crust: Add the flour, butter and salt to a food processor and process on low speed while drizzling in water until it becomes like a meal.
- Transfer the dough to a clean surface dusted with flour and roll out the dough and form it to a 9” tart pan. Remove any access.
- Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes. Turn the heat down to 375°.
- Filling: Add the butter to a small sauté pan and gently roast the onions on medium heat for 10 minutes or until lightly browned.
- In a bowl whisk together the onions, bacon, cheese, eggs, cream, salt and pepper until combined.
- Pour the mixture into the prebaked par crust and make sure to spread out the ingredients in the pie crust.
- Bake at 25 to 30 minutes or until lightly browned on top and cooked through out.
- Rest for 15 minutes, slice and serve.