Try this classic French Quiche Lorraine recipe with a buttery crust and lots of bacon!
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The mother of all quiche recipes is Quiche Lorraine, a light cream with lots of bacon in a buttery crust.
But the classic quiche Lorraine survived, I suspect mostly because of the bacon!
In this version of Quiche Lorraine, we’ve included some chopped chives, as at the time of this writing it’s spring and chives are thriving in the garden.
If you’ve never made a quiche before, don’t worry, it couldn’t be easier. Especially if you’re working with a pre-packaged frozen crust. If not, it’s still easy, it just takes more time and planning.
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Check out this recipe for Quiche Lorraine
Can you substitute milk and cream?
You can replace the 1 cup milk and 1/2 cup heavy cream with 1 1/2 cups half and half without greatly changing the consistency of the pudding. Other lower-fat dairy substitutes add less body to the pudding.
Other substitutions to try (remember you’ll change the texture and possibly the taste):
- Whole milk, 2% milk, or non-fat milk, or any combination of the three
- Almond milk
- Soy milk
- hemp milk
- Equal parts nonfat sour cream and nonfat half and half
Can you make a crustless quiche out of this?
Yes, you can make a crustless quiche out of this as long as you keep it in its baking pan as it doesn’t have enough structure to stand on its own. Also, add another egg and 1/4 cup flour to the egg, cream, and milk mixture if opting for a crustless quiche lorraine.
How to store Quiche Lorraine?
Once chilled, store the quiche, covered, in the refrigerator for up to four days.
Can You Freeze (and Reheat) Quiche Lorraine?
Yes, you can freeze Quiche Lorraine and it reheats well.
To freeze a whole, fully cooked quiche, let it cool first. Then place it—pan and all—uncovered in the freezer until frozen through. Remove from the freezer, remove the quiche from the pan and wrap in a double layer of plastic wrap. Then wrap it in a layer of foil or place it in a large freezer-safe ziplock bag with all air removed. The quiche will keep in the freezer for up to three months.
To freeze cooked quiche slices, first freeze the slices – uncovered – on a baking sheet in the freezer. When frozen, wrap each individual slice in a double layer of plastic wrap. Then wrap individual slices in a layer of foil or place in a freezer-safe ziplock bag. The slices will keep in the freezer for up to three months.
Reheat frozen quiche straight from the freezer (unpacked, of course) or after thawing in the fridge. Whether you reheat it from frozen or thaw it first, put it back in its original pan after removing it from the freezer and unwrapping it. Heat in an oven at 350°F until heated through. Cover the quiche with foil to keep it from browning. Individual slices can also be easily defrosted and reheated in the microwave.
Try these great quiche recipes
- Ham and asparagus quiche
- Smoked Salmon, Dill and Goat Cheese Quiche
- Mushroom Quiche
- Cheese quiche without crust
- Deep dish bacon and cheddar quiche
From the editors of Simply Recipes
Quiche Lorraine
Onions or shallots can also be used instead of chives. Use about 1/2 cup, finely chopped and sauté in butter first before spreading on the bottom of the quiche crust with the bacon.
ingredients
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1 recipe pie dough (see Pâte Brisée recipe) or a prepared frozen pie crust
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1/2 pound (225G) bacon (You can use more or less to your liking)
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1 Cup (235ml) milk
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1/2 Cup (118ml) heavy cream
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3 big eggs
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepperr or less to taste
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1/8 teaspoon floor nutmeg
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1 Cup (113g) grated Gruyere or other cheese (cheddar works too)
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1 accumulate tablespoon chopped chives
method
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To make dough:
If making your own pie crust, roll out the pie dough into a 12-inch round. Place in a 10″ wide, 1 1/2″ tall pie pan, pressing the dough into the corners. (If you don’t have a pie pan, you can use a similar sized pie pan.)
Roll a rolling pin over the top of the tart pan to cleanly trim the excess pastry from the edges.
Freeze for at least 30 minutes before blind baking.
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Pre-bake frozen crust:
Pre-baking is also known as “blind baking”. If using store-bought frozen crust, follow package directions for pre-cooking.
If pre-baking a homemade crust, preheat the oven to 350°F. Line the frozen crust with heavy-duty aluminum foil. Leave a few inches overhanging the sides of the pie or cake pan.
Fill the pie pan with pie weights such as dry beans, sugar or rice.
If you are using a removable bottom pan, place the pan on a rimmed baking sheet in the oven to catch any spills.
Bake 40 minutes. Then remove from the oven, remove the pie weights (easiest way to do this is to lift the foil by the edges) and the foil and set aside. (See other tips for blind baking a crust.)
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Cook bacon:
Place a large skillet over medium-high heat. Arrange strips of bacon in a single layer on the bottom of the pan (you may have to work in batches or do two pans at a time).
Slowly sear the bacon, turning the strips occasionally, until nicely browned and most of the fat has evaporated.
Place the cooked bacon strips on a paper towel to soak up the excess fat. Pour grease from the pan into a receptacle (not down the drain unless you want to clog the pipes) for later use, or wait for it to set and discard in the trash.
Slice the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
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Preheat the oven:
After the bacon is cooked, preheat the oven to 350°F.
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make filling:
Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and incorporate a little air into the mixture – this will keep the quiche’s texture fluffy and fluffy.
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Put the filling in the pre-baked base:
Arrange the bacon and cheese on the bottom of the pie crust.
Beat the egg and milk mixture vigorously again for a few seconds, then gently pour into the pie crust.
You want the bacon and cheese to be suspended in the mixture, so you may just need to gently stir them a little. You also want the chives, which will be floating, to be evenly spaced on it, so use a spoon to move them around until you like where they are.
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Bake:
Place the quiche in the preheated oven and bake for 30-40 minutes. (If you’re using a removable-bottomed pan, be sure to place a rimmed baking sheet underneath.)
After 30 minutes, check if the quiche is done by gently rocking the quiche. It should still wobble a little. (It will finish setting while it cools.) Let cool on a wire rack.
Eat at room temperature, cold (a quiche will keep in the fridge for several days), or gently reheated in a 200°F oven.
| nutritional information (per serving) | |
|---|---|
| 678 | calories |
| 47g | Fat |
| 37g | carbohydrates |
| 26g | protein |
