by Diana Rattray
Quiche is a savory custard-filled pie that originated in the region of Lorraine in northeastern France. Traditionally, a quiche consists of a pastry crust filled with eggs, cream, and cheese and can include various meats, seafood, or vegetables. The dish became popular in the United States in the 1950s and 60s and has since become popular worldwide. The word “quiche” comes from the German word “kuchen,” which means cake.
Preparation Notes
- Quiche cooks relatively quickly, so a blind-baked pie crust is necessary for a nicely browned and fully cooked bottom crust. It’s an extra step but a simple one. You can make the pie dough a day in advance, line the pie dish, add the foil and pie weights, and refrigerate it until you’re ready to make the filling. Then, you pop the quiche crust in the oven to bake partially, fill it with the quiche Lorraine filling, and finish baking it to savory perfection.
- The cheese and cooked chopped bacon are sprinkled over the partially baked crust. The optional spinach is non-traditional in quiche Lorraine, but I like to add it for the color it gives the finished quiche.
- The filling is a simple mixture of eggs, milk, cream, and seasonings. Whisk the ingredients and pour it over the bacon and cheese.
- Carefully move the quiche to the oven and bake it until it is golden brown and the center jiggles only slightly. If in doubt, check the center of the filling with an instant-read thermometer—if it registers from 160 F to 185 F, it’s ready. Watch the crust for over-browning, and protect the edge with a pie shield or foil ring if needed.
- Once the quiche is fully baked, place it on a rack and let it cool for 15 to 20 minutes before slicing. This gives the custard time to firm up, making it easier to cut.
How to Serve Quiche
- A savory quiche Lorraine makes an excellent brunch, lunch, or dinner dish, and it can also be cut into smaller portions and served as an appetizer at a party.
- As for temperature, a quiche may be served cold but is best served warm or at room temperature.
- If the quiche is cold, take it out of the refrigerator about 15 to 20 minutes before serving.
- To warm a chilled quiche, reheat it in a 350 F oven for 15 to 20 minutes. Keep in mind, the minimum safe temperature for leftovers is 165 F.
Recipe Variations
You can easily vary the filling of your quiche by changing the recipe and adding different ingredients. It won’t be a classic quiche Lorraine, but it will still be delicious! Here are a few ideas:
- Instead of bacon, add diced ham, chicken, or browned ground meat or sausage.
- Add 1/4 teaspoon of sautéed shallots.
- Add 1/2 cup of sautéed mushrooms.
- Replace the cheese with grated cheddar, Swiss, Monterey Jack, feta, or fontina.
- Add a few chopped green onions.
- Add about 6 to 8 ounces of trimmed asparagus that has been cut into 1/2-inch slices and steamed for about 5 minutes.
- Top the quiche with several halved cherry or grape tomatoes before sprinkling with Parmesan cheese.
- Add some fresh herbs, such as thyme leaves, chopped basil, or parsley.
Quiche Lorraine Recipe
A quiche is versatile and readily customized. This quiche Lorraine makes a fantastic brunch, lunch, or dinner dish, and it can be cut into smaller portions and served as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Savory Pies, Eggs, Bacon
- Cuisine: French
Ingredients
Scale
- 1 pie crust, 9-inch, par-baked
- 4 large eggs
- 1 large egg yolk
- 1 cup heavy cream
- 3/4 cup whole milk
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon grated nutmeg
- 3/4 cup (3 ounces) shredded Gruyere cheese
- 1/2 cup (2 ounces) cooked bacon, chopped
- A handful of baby spinach leaves, wilted, optional
- 3 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 375 F.
- Prepare the pastry and fit it into a 9-inch pie dish; crimp or flatten the edge and line the dough with foil. Add pie weights or dry beans or rice to the foil lining; this keeps the dough in place and prevents bubbling up. If making this ahead, cover and refrigerate for 1 to 2 days.
- Bake the weighted crust for about 15 minutes. Remove the foil and weights and prick the crust in several places. Bake for 5 to 10 minutes longer or until the dough appears dry.
- Remove the par-baked crust to a rack and prepare the filling.
- Sprinkle the cheese, bacon, and spinach, if using over the bottom of the partially baked crust.
- In a large bowl, whisk the eggs, egg yolk, cream, milk, pepper, salt, and nutmeg until smooth and well blended. Pour over the bacon and cheese mixture and sprinkle with Parmesan cheese.
- Bake the quiche for 35 to 40 minutes until the top is browned and there is a slight jiggle in the center. Watch for over-browning and cover the edges of the crust with a pie shield or foil as needed.
- Cool the quiche on a rack for at least 15 to 20 minutes before slicing.
