This Quiche Lorraine is all about simple pleasures: smoky bacon, a velvety custard, and plenty of cheese, all nestled in a tender, flaky crust. To save time, Betty Crocker™ pie crust mix works as an easy substitute for a from-scratch crust. Serve it warm for a satisfying comfort dinner or enjoy it chilled for a delightful easy quiche anytime. Pure deliciousness!
Crafting our classic Quiche Lorraine is a delightful experience, and these key ingredients are essential for its iconic flavor and texture.
All-Purpose Flour: This is the foundation of our perfectly flaky, homemade pastry crust, providing the structure for this beloved savory pie.
Bacon: Crisply cooked and crumbled bacon provides the signature smoky, savory flavor that defines Quiche Lorraine and makes it so irresistible.
Shredded Swiss or Cheddar Cheese: This cheese melts beautifully into the filling, adding a rich, nutty, and savory depth that perfectly complements the bacon and creamy custard.
Eggs: Essential for creating the rich, velvety custard filling, these eggs bind all the delicious flavors together and give the quiche its signature smooth, tender texture.
Whipping Cream or Half-and-Half: This dairy component is crucial for the luxurious, creamy base of our quiche filling.
Other Ingredients You’ll Need: Salt, shortening, cold water, onion, salt, pepper, and ground red pepper.
Let's bake a truly delightful Quiche Lorraine! Here are the simple steps, packed with clever tips and tricks to ensure your savory pie is a resounding success. See the full recipe below for all the details.
1. Make the Pastry
For a truly flaky crust use cold shortening and cut it into the flour until the mixture resembles small peas. When adding water, use cold water sparingly and handle the dough minimally to keep it tender.
2. Chill the Pastry
Don't skip chilling your pastry for about 45 minutes. This crucial step firms up the shortening, making the dough much easier to roll.
3. Par-Bake the Crust
Line your pastry with foil, making sure it extends up and over the edges. This clever trick prevents the crust from browning too quickly.
4. Make the Filling
When preparing your egg mixture, beat the eggs only slightly; overbeating can affect the final texture.
5. Fill and Bake
The "knife test" is your best friend for knowing when your quiche is perfectly set – insert a knife into the center, and if it comes out clean, it's ready! Allow your quiche to rest for 10 minutes before slicing. This vital resting period lets the filling firm up, ensuring beautiful, clean slices every time.
This Quiche Lorraine is a delight straight from the oven, but its rich flavors are just as wonderful as leftovers. Here’s how to properly store and reheat.
Given its creamy custard, bacon, and cheese, this Quiche Lorraine should not be left at room temperature for more than 2 hours.
Once it has cooled completely, transfer any remaining slices or the whole quiche to an airtight container, or wrap it snugly with plastic wrap or aluminum foil. Your Quiche Lorraine will stay fresh and flavorful for up to 3 days.
Cool completely before freezing. Transfer to a freezer-safe container or wrap tightly in plastic wrap, then add a second protective layer of heavy-duty aluminum foil. Store for up to 3 months. Thaw in the refrigerator overnight before reheating.
When you're ready to enjoy it again, you can reheat individual slices in the microwave until warm, or in 300°F oven until heated through. You can also enjoy it chilled.
In a medium bowl, mix flour and salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
Gather the pastry into a ball. Shape into a flattened round on a lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until the dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let the pastry soften slightly before rolling.
Heat oven to 425° F. With a floured rolling pin, roll the pastry into a round 2 inches larger than an upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in the quiche dish. Unfold and ease into the dish, pressing firmly against the bottom and side. Trim the overhanging edge of the pastry 1 inch from the rim of the pie plate. Fold and roll the pastry under, even with the plate; flute as desired.
Carefully line the pastry with a double thickness of foil, gently pressing the foil to the bottom and side of the pastry. Let the foil extend over the edge to prevent excessive browning. Bake 10 minutes. Carefully remove the foil and bake 2 to 4 minutes longer or until the pastry just begins to brown and has become set. If the crust bubbles, gently push the bubbles down with the back of a spoon.
Reduce the oven temperature to 325° F. Sprinkle bacon, cheese, and onion into the pie crust. In a medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into the quiche dish.
Bake 45 to 50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
No time to make your own crust? You can make this easy Quiche Lorraine recipe even quicker. Look for Betty Crocker™ pie crust mix, or consider using a ready-to-go refrigerated pie crust.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 49g | 76% |
| Saturated Fat | 24g | 120% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 14g | % Value Not Available |
| Polyunsaturated Fat | 8g | % Value Not Available |
| Omega-3 | 1g | % Value Not Available |
| Cholesterol | 240mg | 80% |
| Sodium | 480mg | 20% |
| Total Carbohydrate | 20g | 7% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 3g | % Value Not Available |
| Protein | 16g | % Value Not Available |
| Vitamin D | Value Not Available | 10% |
| Calcium | Value Not Available | 25% |
| Iron | Value Not Available | 8% |
| Potassium | 220mg | 6% |
| Vitamin A | Value Not Available | 25% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 20% |
| Thiamin | Value Not Available | 20% |
| Riboflavin | Value Not Available | 25% |
| Niacin | Value Not Available | 10% |
| Vitamin B6 | Value Not Available | 8% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 20% |
| Pantothenic Acid | Value Not Available | 10% |
| Phosphorus | Value Not Available | 30% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 10% |
| Manganese | Value Not Available | 10% |
| Selenium | Value Not Available | 40% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
