Quiche Lorraine is the crown jewel of French cuisine, featuring a buttery, flaky pastry crust filled with a silky custard made from eggs and cream, studded with crispy bacon and caramelized onions. This timeless recipe originated in the Lorraine region of France and represents the perfect balance of rich, creamy texture with savory, smoky flavors. What makes an authentic Quiche Lorraine special is its simplicity – no cheese, no vegetables beyond onions, just the pure harmony of eggs, cream, bacon, and pastry that creates something truly elegant. This recipe serves 6-8 people and is perfect for brunch, lunch, or a light dinner, equally at home on a casual family table or an sophisticated entertaining spread.
Essential Ingredients for Authentic Flavor
For the pastry crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 2-3 tablespoons ice water
For the filling:
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 6 strips thick-cut bacon
- 1 large onion, thinly sliced
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons butter
Creating the Perfect Pastry Crust
Start by making your pastry crust, which is the foundation of a great quiche. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs with some larger butter pieces still visible.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it – the dough should be slightly shaggy and hold together when pressed. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Rolling and Shaping the Dough
On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick. Roll from the center outward, turning the dough quarter turns to maintain a round shape. If it cracks, simply press it back together.
Carefully transfer the dough to a 9-inch tart pan or pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about 1/2 inch overhang. Fold the overhang under and crimp the edges decoratively. Prick the bottom all over with a fork to prevent puffing during blind baking.
Blind Baking the Crust
Preheat your oven to 375 degrees Fahrenheit. Line the pastry shell with parchment paper and fill with pie weights, dried beans, or rice. This prevents the crust from shrinking or puffing up during the initial baking.
Bake for 15 minutes, then carefully remove the parchment and weights. Continue baking for another 8-10 minutes until the bottom is set and lightly golden. Remove from the oven and reduce the temperature to 350 degrees Fahrenheit.
Preparing the Bacon and Onions
While the crust bakes, prepare your filling components. Cut the bacon into 1-inch pieces and cook in a large skillet over medium heat until crispy and golden brown, about 6-8 minutes. The bacon should render its fat and become beautifully crispy.
Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat from the pan, then add the butter and sliced onions. Cook the onions slowly over medium-low heat for 15-20 minutes, stirring occasionally, until they’re golden brown and caramelized.
Creating the Silky Custard Base
In a large bowl, whisk the eggs until well combined but not frothy – you don’t want too much air in the mixture. Gradually whisk in the heavy cream and milk until smooth and well combined.
Season the custard base with salt, white pepper, and freshly grated nutmeg. The nutmeg is traditional and adds a subtle warmth that complements the rich eggs and cream perfectly. Taste and adjust seasoning as needed.
Assembling Your Quiche
Scatter the crispy bacon pieces evenly over the bottom of the pre-baked crust. Top with the caramelized onions, distributing them evenly throughout. The combination should look appealing and well-balanced.
Carefully pour the custard mixture over the bacon and onions, filling the shell almost to the top. The custard should just cover the filling ingredients. If you have leftover custard, save it – you can bake it separately in ramekins for a cook’s treat.
Baking to Golden Perfection
Place the quiche on the middle rack of the preheated 350-degree oven. Bake for 35-40 minutes until the center is just set but still has a slight jiggle when gently shaken. The top should be golden brown and the custard should be firm around the edges.
A knife inserted into the center should come out mostly clean with just a few creamy bits clinging to it. Don’t overbake – the residual heat will finish cooking the center as it cools.
Cooling and Serving
Allow the quiche to cool for at least 15-20 minutes before slicing. This resting time is crucial as it allows the custard to set properly and makes clean slicing possible. The quiche can be served warm or at room temperature – both are delicious.
This recipe serves 6-8 people, depending on whether you’re serving it as a main course or part of a larger meal. Cut into neat wedges using a sharp knife, wiping the blade clean between cuts for the most attractive presentation.
Traditional Serving Suggestions
Quiche Lorraine is traditionally served with a simple dressed green salad – the fresh, crisp greens provide a perfect contrast to the rich, creamy quiche. A light vinaigrette with Dijon mustard is classic and cuts through the richness beautifully.
For brunch, serve alongside fresh fruit, croissants, or crusty French bread. With a glass of crisp white wine or champagne, it becomes an elegant meal suitable for any special occasion.
Maintaining Authenticity
True Quiche Lorraine contains no cheese – that’s a common American addition. The beauty of the authentic version lies in the pure flavors of eggs, cream, bacon, and onions. The custard should be silky and rich, with the smoky bacon and sweet caramelized onions providing flavor and texture contrast.
Storage and Reheating
Quiche Lorraine keeps beautifully in the refrigerator for up to 4 days and can be enjoyed cold or gently rewarmed. To reheat, place slices in a 300-degree oven for 10-15 minutes until warmed through. Avoid microwaving if possible, as it can make the custard rubbery.
The quiche can also be made a day ahead and refrigerated overnight before baking – just add an extra 5-10 minutes to the baking time. This make-ahead quality makes it perfect for entertaining when you want to serve something impressive without last-minute stress.
