Best Ever Quiche Lorraine

The Best Ever Quiche is what I turn to when I want something elegant yet deeply comforting. With its buttery crust and custardy filling, this dish brings classic French flavor to any table. Whether for brunch or a cozy dinner, it lets you showcase favorite ingredients with ease.

I baked this quiche for my mom’s birthday brunch and everyone asked for seconds and the recipe card. It is the kind of dish you want to share with people you care about.

Ingredients

• Pie crust: Homemade or quality store bought This is your base so choose a buttery one that holds up well
• Large eggs: Fresh eggs give the richest yellow color and help the filling set
• Heavy cream: Adds that signature silkiness and richness to the custard
• Whole milk: Balances out the cream for the right texture
• Grated cheese: Gruyère cheddar or a blend Choose a good melting cheese with a nutty or sharp flavor
• Cooked bacon: Provides smoky salty crunch If using bacon pick a thick cut for the best bite
• Diced ham: Brings satisfying meatiness Use from the deli or leftover roast ham
• Sautéed spinach: Adds earthiness and nutrients Make sure to squeeze out all moisture so it does not water down your quiche
• Caramelized onion: Sweet and deeply flavorful Slowly cooked onions bring complexity
• Salt and pepper: Season well so every bite is flavorful Use kosher salt and freshly ground pepper if possible
• Nutmeg: A small pinch makes the custard irresistibly fragrant Fresh grated nutmeg adds a special touch

Step-by-Step Instructions

Prepare the Crust:

Carefully roll out your pie crust to fit a nine inch quiche pan or pie dish Press it gently into the corners and up the sides Trim away any excess dough for a neat edge Prick the bottom all over with a fork to help keep it flat while baking

Blind Bake the Crust:

Bake the crust on the middle rack at three hundred seventy five degrees Fahrenheit for eight minutes This step keeps your crust nice and crisp so it does not get soggy later Remove and let cool slightly

Mix the Custard:

In a large bowl whisk together the eggs heavy cream whole milk salt pepper and a pinch of nutmeg Whisk until the mixture is smooth and uniform This creates the base for your quiche

Fold in the Fillings:

Stir in your cheese and any desired fillings like bacon ham sautéed spinach and caramelized onion Make sure all mix ins are evenly distributed for balanced flavor in every slice

Fill the Crust:

Pour your custard and filling mix into the pre baked crust Spread everything out evenly so the top will look beautiful and bake evenly

Bake the Quiche:

Set the filled quiche back in the oven and bake for forty to forty five minutes Check that the center is just set and the top looks golden brown A little wobble in the middle is ok as it will continue to cook while cooling

Cool and Serve:

Let the baked quiche cool for at least ten minutes before slicing This helps it set up so you get tidy clean slices Serve it warm or at room temperature

Save

Cheese is my favorite part of any quiche I always try different blends for a unique flavor every time Most recently my family cracked up as my son asked for a second piece before he finished his first That always tells me the recipe is a winner

Storage Tips

After cooling store leftover quiche tightly covered in the fridge It stays good for up to four days For longer storage freeze individual slices wrapped in plastic wrap then foil Thaw overnight and rewarm in a low oven

Ingredient Substitutions

If you want a lighter option use half and half instead of cream You can swap out cheeses try Swiss feta or gouda instead For vegetarian quiche skip meat and add extra veggies like mushrooms or roasted peppers

Serving Suggestions

Pair with a fresh green salad tossed in lemon vinaigrette for balance Serve alongside fresh fruit or even a bowl of soup Like the French do it quiche makes a classy packed lunch too

Cultural and Historical Context

Quiche Lorraine originated in northeastern France where cooks combined eggs cream and local bacon in a rustic tart Over the years the dish spread across Europe and America gaining endless filling variations Today quiche is associated with relaxed but elegant gatherings

Recipe FAQs

→ What type of cheese works best in quiche Lorraine?

Gruyère is traditional, but cheddar or a blend of cheeses also adds great flavor and melts beautifully.

→ Can I use store-bought crust for this dish?

Yes, a store-bought pie crust saves time and works well, though homemade pastry is especially flaky and rich.

→ Is it necessary to pre-bake the crust?

Blind baking helps prevent a soggy base and ensures your crust is crisp and golden once filled and baked.

→ What is the key to a creamy texture?

Use a combination of heavy cream and whole milk with eggs, whisking until smooth for a soft, custardy filling.

→ How can leftovers be stored?

Wrap slices and refrigerate for up to 3 days, or freeze for longer storage. Reheat in the oven for best results.

→ Can this dish be served cold?

Absolutely! Quiche Lorraine is delicious both warm or chilled, making it perfect for picnics or buffets.