Let me show you How to Make Quiche Lorraine, the Queen of all quiches! A delicious egg custard seasoned with nutmeg gets poured over shallots sautéed with bacon and herbs in a tender, flaky pastry crust. Baked until just set and served warm for the perfect brunch, lunch or Mother’s Day surprise.
What is a Quiche Lorraine?
A true, classic Quiche Lorraine, one I grew up watching Julia Child make first on PBS’s The French Chef, is made with just eggs, cream and bacon. I stay almost true to that classic Quiche Lorraine, but add sautéed shallots.
This Quiche Lorraine is a wonderful breakfast, brunch, lunch, heck even a dinner served with a salad meal. It all starts with a delicious egg custard that’s seasoned with nutmeg that gets poured over shallots sautéed with bacon and herbs in a tender, flaky pastry crust. Baked to tender perfection and it’s time to serve!
My thinking is that with Mother’s Day fast approaching this Quiche Lorraine would serve well and if you’re not into making your own pastry dough a frozen, store bought would easily work in a pinch.
How to Make Quiche Lorraine
For those not into making your own pastry crust feel free to purchase a store bought version, but this recipe is a beautifully tender, flaky crust using the butter and lard combination my grandmother used to use on her pies.
The refrigerated dough then gets a quick pre-bake before filling. I use parchment paper and a bag of beans to weight the dough down so the center stays flat. Yes, those are chickpeas, and I keep them in a jar for this baking purpose, though any bean or baking weight swill do.
Do I have to prebake the crust?
When a pie or tart filling is very wet, the crust must be prebaked before it is filled. This technique is called “blind baking,” and it prevents the crust from becoming soggy. Quiche is a perfect example of a tart that requires a prebaked shell because of the custard filling.
I enjoy my subtle add of the shallots cooked in the bacon fat and the pinch of cayenne for a little kick. These can be omitted to stay true to her Quiche Lorraine version, but I like the updated touches myself.
While some like to lighten this Quiche Lorraine recipe up, I highly advise not skimping on using the heavy cream by substituting half an half or even milk, as the consistency and texture of the resulting quiche will be loose. Trust me, I made three different versions to try it out in case I stumbled across a substitute for you. Some things you just don’t mess with!
Cheese lines the pre-baked crust, then the sautéed bacon and shallots, then the egg and cream filling is poured all over. Finish with more cheese and in the oven goes your Quiche Lorraine.
Can I make quiche ahead of time?
This Quiche Lorraine is one of those recipes that is also incredible as a leftover, too, reheated or served cold.
For other tasty breakfast and brunch ideas try my Crustless Spinach Quiche with Ham, Red Velvet Waffles with Cream Cheese Glaze, Italian Sausage, Gouda and Spinach Strata or these Breakfast Stuffed Peppers. Enjoy!