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 just like with my Italian Frittata Recipe and my Corned Beef Hash with Jammy Eggs.
WHAT IS IT
Quiche is a classic French dish that is essentially a flan cooked in a pie crust. While it 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 from the Lorraine region 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.
However, it 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.
- CHEF NOTE: The difference between this and a plain quiche is that a quiche is a simple mix of eggs, cream and cheese baked in a pie shell, while this version uses the addition of bacon to make it distinct.
How to Make Quiche Lorraine Crust
When making it you need to start by making the pie crust.
I use a simple pie crust recipe just like in my apple pie that I’ve used for years which is really made easy when you cut it together using a food processor. You do definitely prebake the crust for quiche so once it’s formed to your tart pan, par-bake it and let it sit!
- CHEF NOTE: Par baking is when you pre-cook the crust because the total cooking time of the recipe is short and won’t be enough time to fully cook the crust.
HOW TO MAKE QUICHE LORRAINE EGG FILLING
The classic filling 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.
- Saute bacon in a hot pan until browned and crisp and set aside.
- Add in the onions and saute in the rendered bacon fat for 2-3 minutes.
- In a bowl whisk the eggs, cream, cheese, bacon, cooked onions, salt and pepper and transfer to the parbaked pie crust.
- Bake, cool for 15 minutes and serve.
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.
MAKE AHEAD INSTRUCTIONS
You can easily make this recipe ahead of time. Simply par bake the crust, make your egg filling and chill them separately until the day of your event. It will hold for 2 days.
For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions and you are ready to go!
I personally like to serve this 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.
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.
- REHEATING IT: When reheating it simply place your desired portion onto a pan, cover with foil and bake at 350° for5-6 minutes or just until warm. You do not want to overcook the eggs. Likewise, you can reheat in the microwave as well.
- STORING AND FREEZING: You can store it in the refrigerator for up to 4 days covered in plastic wrap or in an airtight container. Quiche does not freeze well and is not recommended because so much moisture will be lost in the thawing and re cooking process.
- MAKE AHEAD: Simply par bake the crust, make your egg filling and chill them separately until the day of your event. It will hold for 2 days. For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions and you are ready to go!