Quiche Lorraine is a classic French dish that combines a flaky pastry crust with a creamy filling of eggs, cream, cheese, and bacon. It’s versatile enough to be served for breakfast, brunch, lunch, or dinner, making it a perfect addition to any meal. In this guide, we’ll explore three diverse examples of making Quiche Lorraine from scratch, so you can impress your friends and family with your culinary skills!
This traditional version of Quiche Lorraine features crispy bacon and a rich custard filling. It’s a timeless dish that never fails to impress.
To start, you’ll need: 1 pie crust (store-bought or homemade), 8 slices of bacon, 1 cup heavy cream, 3 large eggs, 1 cup shredded Gruyère cheese, salt, and pepper.
Begin by preheating your oven to 375°F (190°C). Cook the bacon in a skillet over medium heat until crispy. Remove it from the pan and chop it into small pieces. In a mixing bowl, whisk together the eggs, cream, salt, and pepper until well combined. Next, sprinkle half of the cheese into the pie crust, followed by the bacon pieces. Pour the egg mixture over the bacon and cheese, then top with the remaining cheese.
Bake for 30-35 minutes or until the quiche is set and lightly golden on top. Allow it to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes: You can substitute the bacon with sautéed vegetables like spinach or mushrooms for a vegetarian version.
This variation of Quiche Lorraine swaps bacon for vibrant spinach and tangy feta cheese, making it a great option for a lighter meal.
Gather the following ingredients: 1 pie crust, 1 cup fresh spinach (or ½ cup frozen, thawed and drained), 4 oz feta cheese, 1 cup milk, 3 large eggs, 1 cup shredded mozzarella cheese, salt, and pepper.
Start by preheating your oven to 375°F (190°C) again. If using fresh spinach, sauté it in a pan until wilted; if using frozen, make sure it’s well-drained. In a bowl, whisk the eggs and milk together, seasoning with salt and pepper. In your pie crust, layer the spinach, crumbled feta cheese, and mozzarella cheese. Pour the egg mixture over the top, ensuring everything is evenly distributed.
Bake for 30-40 minutes, until the quiche is puffed and golden. Let it rest for a few minutes before serving. This quiche is perfect for a light brunch or lunch!
Variations: Try adding sun-dried tomatoes or olives for an extra flavor boost.
This elegant twist on the classic Quiche Lorraine incorporates delicious smoked salmon for a sophisticated brunch dish.
You’ll need: 1 pie crust, 4 oz smoked salmon, 1 cup heavy cream, 3 large eggs, 1 cup chopped leeks (or green onions), 1 cup shredded Swiss cheese, salt, and dill (optional).
Preheat your oven to 375°F (190°C). In a skillet, sauté the leeks until soft. In a separate bowl, whisk the eggs and cream together, adding salt and dill if using. Spread the sautéed leeks across the bottom of the pie crust, then layer the smoked salmon and Swiss cheese on top. Pour the egg mixture over everything.
Bake for 30-35 minutes until the quiche is set and slightly golden. Allow to cool slightly before slicing. This dish pairs beautifully with a light salad or fresh fruit.
Notes: For a unique flavor, try adding capers or fresh herbs like chives or dill!