This easy Quiche Lorraine recipe is made with a delicious buttery crust and an assortment of spring vegetables, cheese, and crispy bacon!
A traditional quiche lorraine recipe is made with a pastry crust, an egg custard, and some smoked bacon. Adding extra vegetables and cheese will definitely bring this easy quiche lorraine to a whole new level.
Quiche vs Quiche Lorraine
One of the biggest differences between a traditional quiche and a Lorraine is the filling ingredients. A Lorraine has a heavy cream and egg base and is filled with bacon and French cheeses. Whereas a traditional quiche is made with an egg center and mixed with a variety of cheeses, meats, and vegetables.
How to make quiche crust
- Combine the COLD butter and cream cheese with the flour using a pastry cutter. Keep working the ingredients together until the butter gets down to the size of a pea.
- Add in the eggs– make sure the eggs are lightly whisked beforehand and work them in with your hands until the dough begins to take shape.
- Roll out the dough– You’ll want to do this using a rolling pin. I find it easier to roll out the dough into some parchment paper so you can easily transfer it to the fridge to stiffen the butter again.
- Pre-bake the crust- in a springform pan for about 10 minutes at 350 degrees Fahrenheit.
Pre-bake the crust for the quiche
When making a breakfast pie like this, you want to make sure to bake the crust before adding in the egg filling. This will help prevent the crust from becoming soggy.
How to make a quiche Lorraine
- Make the buttery pie crust– The crust is the best part here so make sure your butter is nice and cold when incorporating it into the flour so it creates delicious pockets of buttery flakey crust.
- Sautee the veggies– Slice up the zucchini and cherry tomatoes and sautee them with the minced garlic and hot oil.
- Combine eggs with cream and spices– Make sure to use heavy cream for the ultimate creamy custard flavored egg base.
- Fill the baked crust and bake again– After you’ve blind-baked your quiche crust, you can fill it with the egg mixture, bacon, veggies, and cheeses. Then bake it as mentioned in the recipe card.
How to prevent the crust from getting soggy
Here are a few simple methods to keep your quiche crust moist-free.
- Blind bake- All you have to do here is bake the shell of the crust before you add in the eggs. This will help it hold its shape better too.
- Egg wash- Brushing the pie crust with a simple egg wash will create a semi-moisture proof barrier so that the eggs don’t make it too wet.
Make sure you cook the bacon
If you only have uncooked bacon at home, make sure to cook it and chop it up before adding it to the quiche. You can either bake it in the oven or in a skillet. You can even use prepackaged bacon bits here as well.
Can you make quiche lorraine the night before
You can easily make a quiche in advance for easier breakfast prep the next morning. I highly recommend baking it completely and just leaving it in the fridge to cool overnight. Then all you need to do it reheat it in the oven the next day! You don’t want to leave an unbaked quiche overnight since the uncooked eggs will soften up your crust and make a soggy mess.
What goes with quiche lorraine
- Foccaiai bread
- parmesan roasted potatoes
- Russet potato soup
- Fluffy overnight cinnamon rolls (VIDEO)
- Blueberry ricotta pancakes
Quiche Lorraine Recipe
Ingredients for the crust:
Make the crust
- Start out with making the crust by combining the flour and salt in a large bowl.
- Shred the cold butter and break the cream cheese into small pieces. Then add them both to the flour. If you dint want to shred the butter you can just cut it into the flour with a pastry cutter.
- Using a pastry cutter or your clean hands, work the butter and cream cheese into the flour.
- Lightly beat 2 eggs in a separate bowl and add it to the butter and flour mixture. Mix the dough with your hands until it begins to take shape.
- Place the dough onto a sheet of parchment paper and roll it out to a circle about 15 inches in diameter.
- Place another sheet of parchment paper on top and refrigerate for about 20 minutes.
Cook the bacon
- Place the bacon on a rimmed baking sheet lined with foil (for easy clean up) and cook at 400 degrees Fahrenheit for about 12 minutes or until golden and fully cooked. Let it cool, then chop into small pieces.
Sautee the vegetables
- Meanwhile, in a pan heat olive oil to medium-high heat, then quickly sauté the minced garlic, sliced zucchini, and cherry tomatoes for about 4 minutes. Then remove from heat.
Bake the pie crust
- Press the chilled dough into a 9-inch springform pan them thoroughly prick the bottom and sides of the shell with a fork. You may want to bend the edges of the dough over the top rim of the springform so the dough doesn’t run towards the center as it bakes. Bake the dough at 350 degrees Fahrenheit for 10 minutes.
Pour egg and veggies into the crust and bake
- Meanwhile in a large bowl, whisk 6 eggs with salt, pepper, and heavy cream.
- Then add the bacon, sautéed vegetables, fresh asparagus, Parmesan, and mozzarella cheese. Mix to combine.
- Pour the egg filling into the baked pie shell and bake at 350 degrees Fahrenheit for 35-40 minutes or until lightly browned and set in the middle. Cool for about 15 minutes before serving.
How to store homemade quiche with a crust?After the quiche is baked and cooled, you can cover it with plastic wrap and keep it refrigerated for up to 5-7 days.
How to reheat quiche LorrainePlace the cold quiche into a baking sheet and warm it in the oven at 350 degrees Fahrenheit for about 15 to 20 minutes.
This recipe was originally posted on Apr 30, 2018, we’ve tweaked it a bit since then.