How to Create a Savory Quiche Lorraine: A Step-by-Step Guide

Quiche Lorraine is a classic French dish that has charmed taste buds around the world. With its buttery crust, creamy filling, and smoky flavors, it’s the perfect comfort food for breakfast, brunch, lunch, or even dinner! Don’t be intimidated if you’ve never made quiche before—this rich and savory pie is much easier to whip up than it seems. In this blog post, we’ll walk you through creating a traditional Quiche Lorraine using simple steps and ingredients you might already have in your kitchen.

What Is Quiche Lorraine?

Quiche Lorraine originated in the Lorraine region of France, and it traditionally features a custard filling made from eggs, cream, and bacon, all baked in a pastry crust. Over time, variations of quiche have sprung up, but Quiche Lorraine sticks to its roots with its rich, smoky, and savory flavor.

Ingredients You’ll Need

Before starting, gather all the ingredients. Here’s what you’ll need:

For the Crust:

• 1 ¼ cups (150 grams) all-purpose flour
• ½ teaspoon salt
• ½ cup (115 grams) cold unsalted butter, cubed
• 2–4 tablespoons cold water

For the Filling:

• 6 slices of smoked bacon (or about 5 oz), diced
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) whole milk
• 3 large eggs
• 1 cup (100 grams) shredded Gruyère or Swiss cheese
• Salt and freshly ground black pepper
• Pinch of ground nutmeg (optional)

That’s all you need! If you want to save time, you can use a store-bought pie crust, but making your own dough from scratch is fun and easy.

Step 1: Make the Pastry Crust

Start with the crust. A homemade pastry crust is flaky, buttery, and worth the effort. Here’s how to make it:

1. Mix the dry ingredients: In a large bowl, stir together the flour and salt.
2. Add butter: Add the cold, cubed butter. Use your fingers or a pastry cutter to mix the butter into the flour until the mixture looks sandy, with pea-sized bits of butter throughout.
3. Add water: Gradually add cold water, 1 tablespoon at a time. Mix until the dough just comes together. Avoid overworking it!
4. Chill the dough: Form the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes to let it firm up.
5. Roll it out: After chilling, roll the dough on a lightly floured surface until it’s large enough to fit in a 9-inch tart or pie pan. Carefully transfer it to the pan and press it gently into the sides. Trim any excess dough, then prick the bottom with a fork to prevent bubbles.
6. Pre-bake the crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with baking weights, dried beans, or rice to keep it flat. Bake for 15 minutes, then remove the weights and bake for 5 more minutes until slightly golden. Set aside.

Step 2: Prepare the Bacon

While your crust cools, cook the bacon. Heat a skillet over medium heat, add diced smoked bacon, and cook until crispy. Drain the bacon on paper towels to remove excess grease. Set it aside.

Step 3: Make the Custard Mixture

The heart of Quiche Lorraine is its creamy custard filling. Here’s how to make it:

1. Whisk the eggs: In a large bowl, whisk together the eggs until smooth.
2. Add cream and milk: Gradually pour in the heavy cream and milk, whisking constantly until combined.
3. Season: Add a pinch of salt, pepper, and nutmeg (if using). Be mindful of the salt—bacon and cheese are already salty!

Step 4: Assemble the Quiche

Now it’s time to put everything together!

1. Layer the bacon and cheese: Scatter the cooked bacon evenly across the bottom of your pre-baked crust. Then sprinkle the shredded Gruyère or Swiss cheese on top.
2. Pour the custard: Slowly pour the egg mixture over the bacon and cheese, ensuring an even distribution. The filling should reach nearly to the top of the crust.

Step 5: Bake the Quiche

Reduce the oven temperature to 350°F (175°C) and bake the quiche for 30–35 minutes, or until the filling is set and the top looks golden brown. You’ll know it’s done if you gently shake the pan and the filling doesn’t jiggle. If the crust edges brown too quickly, cover them with foil.

Step 6: Cool and Serve

Remove the quiche from the oven and let it cool for about 10 minutes before slicing. This short resting time allows the filling to set, making it easier to cut. Serve warm or at room temperature.

Tips for Success

• Use cold butter: Keeping the butter cold prevents the crust from becoming greasy and helps it stay flaky.
• Use full-fat dairy: Heavy cream and whole milk ensure a rich and creamy texture.
• Customize: While bacon and cheese are traditional in Quiche Lorraine, you can add onions, leeks, or herbs for extra flavor.

Final Thoughts

Quiche Lorraine is a dish that feels fancy but is surprisingly easy to make. With its buttery crust and creamy filling, it’s sure to impress family and friends at any gathering. Whether you’re looking for a cozy brunch option or a satisfying dinner, this savory quiche is full of flavor, and it’s worth every bite.

Now that you know how to make Quiche Lorraine, roll up your sleeves, grab your ingredients, and give it a try! Bon appétit!