Quiche lorraine is a cheesy, bacon studded custard baked into a buttery pie crust. This recipe is made with easy-to-find American ingredients so you can enjoy this French classic at home!
Kenny and I were fortunate enough to celebrate our one year wedding anniversary with a three month sojourn throughout Europe. The grand finale of our trip consisted of living in Paris for a month. It was unbelievable! Our studio had the obligatory view of the Eiffel tower, where we watched the dazzling light show every night. I know, how annoying are we?!
One of the best things about living abroad in a city like Paris was access to delicious, fresh ingredients. We shopped almost every day and used the regional specialties to cook quiche lorraine, crepes, croque monsieur, and steak frites galore.
Without my cookbooks at hand, traveling abroad forced me to cook intuitively and create recipes based on instinct instead of science. This was quite a liberating experience and one that, I believe, made me a better cook. After weeks of practicing my Quiche Lorraine without measuring tools or cookbooks I landed on a winning recipe.
Upon our return to the states and with all my amenities at hand once more, I’m excited to share with you my American version of this French classic. I love to bake this Quiche Lorraine early in the morning, go for a weekend walk with friends, and come home to a perfectly cooked and cooled quiche to be devoured by famished hikers.
Pin this recipe to your ‘make ahead meals’ and ‘Saturday brunch’ boards for future use!
A cheesy, bacon studded French custard baked into a buttery pie crust!
1 store-bought pie crust (find a high quality one made with just flour, butter, salt)
5 strips thick cut bacon, cut into ¼ inch pieces
½ medium yellow onion, finely diced
1 Tablespoon cornstarch
1 1/2 cups whole milk
5 large eggs
¾ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
3 Tablespoons grated parmesan cheese
4 ounces gruyere cheese, shredded
Adjust oven rack to lower-middle position and preheat oven to 375 degrees.
Roll the dough out into a 10” round, ¼ inch thick circle to fit in a round 9-inch cake pan. Push the dough into the corners of the pan and patch up any tears.
Cover the dough with aluminum foil and fill with pie weights (use dried beans or place a smaller cake pan on top of the dough if you don’t have pie weights). Place the cake pan inside a rimmed baking sheet and cook in the oven until the exposed edges are beginning to brown, about 20 minutes.
Remove the pie weights and aluminum foil, return the crust to the oven until the bottom is golden brown, about 8-10 minutes.
Remove the crust from the oven and set aside. Reduce oven temperature to 350 degrees.
While the crust is baking, prepare the filling.
Cook the bacon in a 10-inch nonstick skillet over medium heat until golden brown and crisp, 8-10 minutes.
Transfer to a paper towel-lined plate and discard all but 1 tablespoon of the bacon fat from the skillet.
Return the skillet and bacon fat to medium heat and cook the onion, stirring frequently, until softened and lightly browned, 6-8 minutes.
Set onions aside.
In a large bowl, whisk together the cornstarch, milk, eggs, salt, pepper, nutmeg, cayenne pepper, and parmesan.
Keeping the cake pan inside a rimmed baking sheet, scatter the bacon, Gruyere, and onions evenly over the bottom of the crust. Gently pour ¾ of the egg mixture over the filling. Carefully place the quiche inside the oven and slowly pour the rest of the custard into the pie shell.
Bake until the top of the quiche is browned, the center is set, and an instant read thermometer registers 170-180 degrees when inserted in the center of the custard, about 35-45 minutes. If you don’t have an instant read thermometer, you can insert a clean knife into the center and know that the quiche is done if the knife comes out clean.
Transfer the baked quiche to a wire rack and let stand at room temperature for at least 2 hours before serving.
Cover leftovers with plastic wrap and store in the fridge for up to two days.