Quiche Lorraine is impressive for brunch but can be made for family dinner. A tasty tart everyone will love!
Quiche Lorraine is a french inspired savory egg tart. A baked pie crust is filled with a savory custard with cooked bacon, creamy gruyere cheese, sautéed onions and spices. This tart can be served warm or at room temperature. It is a perfect brunch option but is hearty enough for a weeknight dinner served with a green salad. Use our Pie Crust recipe or pick up a pre-made crust from the freezer section, either way, Quiche Lorraine will turn out beautifully.
What you will need for Quiche Lorraine:
- 1 pie crust
- 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
- 1/2 yellow onion, diced
- 1 cup shredded gruyere cheese , (or sharp white cheddar)
- 2 cups half and half, (equal parts whole milk and heavy cream)
- 4 eggs, large
- 1/2 tsp sea salt, finely crushed
- 1/4 tsp black pepper, finely ground
- 1/2 tsp smoked paprika
- 1/4 tsp ground nutmeg
- 1 egg white, for brushing the inside of the baked pie crust
Prepare the pie crust:
- Follow instructions for our Pie Crust then roll out the crust dough to 12″ round on a lightly floured surface (this can also be done between two pieces of parchment paper). Transfer the dough to the tart pan. Press the pastry dough into the pan with your fingers to mold to the pan. Place pan with pie dough into the freezer. Freeze for about 30 minutes, while the oven preheats to 350˚F with the oven rack set to the middle position.
If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Add pie weights (rice and dry beans work great too) onto the top of the parchment paper inside the pie crust. - Bake at 350˚F for about 35-40 minutes or until the pie crust is mostly baked through and becomes a light golden color. Remove from the oven, carefully remove the pie weights and parchment paper off. Brush the inside of the baked crust with a whisked egg white – this will prevent the crust from becoming soggy from the egg filling.
(If using a store-bought crust, follow the package instructions for baking.)
Make the quiche egg filling:
- While the pie crust is blind-baking, warm up a large skillet to medium heat and add the chopped bacon. Cook, stirring often until the fat is rendered and the bacon becomes crisp. Remove the cooked bacon to a plate lined with a paper towel to absorb excess grease. Add the diced onions to the bacon fat and cook stirring often until the onions cook and become translucent. Remove the cooked onions with a slotted spoon to a separate dish.
- In a large bowl whisk together the 4 eggs, the half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika and 1/4 tsp of nutmeg and whisk together for about a few minutes to add a little air into the custard. Stir in the cheese, cooked bacon and cooked onion. Pour the egg filling into the pre-baked crust.
Bake the Quiche Lorraine:
- Bake the quiche Lorraine in the 350 F preheated oven for about 50 minutes, or until a knife inserted into the middle comes out clean. The center will jiggle slightly. The quiche will continue cooking after it is out of the oven. Cool slightly before serving and garnish with parsley if desired. Quiche can be served warm or at room temperature.
- Recipe Note: You can use an 8″ x 1 3/4″ tart pan with a removable bottom, or an 8″ inch round pie pan.
Helpful tools for making Quiche Lorraine:
- Tart pan with removable bottom.
- Sheet pan to be placed underneath tart while baking (incase the filling leaks out).
- Pie weights for baking the pie crust. Dry rice or beans can be used instead.
- Bench scrapper and rolling pin, if you are making your own pie crust.
Make ahead:
-
- Freezing: Quiche freezes beautifully. Bake it completely as directed. Allow it to cool and come to room temp before freezing. You can choose to cut into slices before freezing or after. If you like the idea of single serve slices (say for a quick lunch), it might be helpful to slice it before freezing.
- Make it the night before: You can also make this Quiche Lorraine the night before…completely baked. If you want to serve it warm, you can prep everything ready to go to bake just before serving…when you are ready to serve, pour filling in baked crust and bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean.
Quiche Lorraine
A savory egg custard with caramelized onions and bacon in a flaky crust. Quiche Lorraine is impressive and so delicious.
Ingredients
- 1 pie crust (see link above for our recipe or use pre-made)
- 1/2 pound bacon cut into 1/2 inch pieces
- 1/2 yellow onion diced
- 1 cup Gruyere cheese shredded (or sharp white cheddar)
- 2 cups half and half
- 4 large eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 egg white for brushing inside of pie crust
Instructions
Baking the crust:
-
Press the pastry dough into the pan with your fingers to mold to the pan.
-
Transfer the dough to the tart pan. Place pan with pie dough into the freezer. Freeze for about 30 minutes, while the oven preheats to 350˚F with the oven rack set to the middle position. If using a tart pan with a removable bottom, place it on a rimmed baking sheet.
-
Add pie weights (rice and dry beans work great too) onto the top of the parchment paper inside the pie crust, bake at 350˚F for about 35-40 minutes or until the tart is mostly baked through and becomes a light golden color.
-
Remove from the oven, carefully remove the pie weights and parchment paper. Brush the inside of the baked crust with a whisked egg white - this will prevent the crust from becoming soggy from the egg filling.
Making the egg filling:
-
While the pie crust is baking, warm up a large skillet to medium heat and add the chopped bacon. Cook, stirring often until the fat is rendered and the bacon becomes crisp. Remove the cooked bacon to a plate lined with a paper towel to absorb excess grease. Add the diced onions to the bacon fat and cook stirring often until the onions cook and become translucent. Remove the cooked onions with a slotted spoon to a separate dish.
-
In a large bowl whisk together the 4 eggs, the half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika and 1/4 tsp of nutmeg and whisk together for about a few minutes to add a little air into the custard. Stir in the cheese, cooked bacon and cooked onion. Pour the egg filling into the pre-baked crust.
Baking the Quiche Lorraine:
-
Bake the quiche Lorraine in the 350 F preheated oven for about 50 minutes, or until a knife inserted into the middle comes out clean. The center will jiggle slightly. The quiche will continue cooking after it is out of the oven. Cool slightly before serving and garnish with chopped parsley (if desired). Quiche can be served warm or at room temperature.
Recipe Notes
You can use an 8" x 1 3/4" tart pan with a removable bottom, or an 8" inch round pie pan.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
More brunch ideas we love:
- Breakfast Hash
- Crispy Fluffy Buttermilk Waffles
- Eggs Benedict
- Hash Brown Egg Cups
- Corned Beef Hash Eggs Benedict
If you try this Quiche Lorraine, let us know. Leave us a comment and a star rating. We love hearing from you!
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