Presumably you're here for the quiche Lorraine recipe, but we know why you're really here—it's the bacon! And that's fine by us, because this flaky, savory dish is all about the smoky, salty, crispy bits of bacon. Some weekends call for crowd-pleasing breakfast casseroles or classic quiche recipes, but this fast-fix quiche is full of smart shortcuts, making it easy to prepare and serve in the morning. It can on the breakfast table in about an hour!
Why is it called quiche Lorraine?
Quiche Lorraine wasn't named after a famous historical Princess Lorraine or a modern actress like Lorraine Bracco. Actually, quiche Lorraine is named after the region of Germany where it was created, but we have the French to thank for making it so popular.
What's in quiche lorraine?
What makes a quiche a quiche Lorraine comes down to one thing—bacon! Any cooked bacon is perfect for this recipe. Center-cut, thick-cut, applewood-smoked—whatever you like, it will be right at home in in this recipe. Besides the bacon, this recipe for quiche Lorraine includes sautéed onions for extra depth, half-and-half for a rich, custardy texture, and shredded Swiss and parmesan cheeses for layers of savory flavor.
What else can you add to quiche?
Bacon, swiss cheese, and onions are essential to quiche Lorraine, but you can add just about anything to a quiche. Switch it up with a greens-packed spinach quiche, a ham and cheddar quiche, or take Ree Drummond's hearty bacon and cheddarcowboy quiche for a whirl. Cooked breakfast sausage and diced bell peppers are also right at home in your favorite quiche recipe.
What makes this quiche Lorraine recipe the best?
Besides being especially delicious, this recipe for quiche Lorraine is top-notch because it uses smart shortcuts to make your life easier. Refrigerated pie dough bakes up into a flaky, picture-perfect crust, but you can also use a frozen, pre-formed crust. And there's no need to haul out your cheese grater—a bag of shredded cheese works just fine here.
Should you pre-bake the crust for quiche?
You can par-bake or blind bake the crust if you'd like, but this recipe uses a genius trick to avoid that extra step: The quiche is baked on a preheated baking sheet which acts as a pizza stone to produce a crispy, browned bottom crust.
Is quiche Lorraine better eatenhot or cold?
Quiche Lorraine is delicious warm from the oven, but it's also tasty served at room temperature. It's the perfect make-ahead brunch recipe because it can be made the day before and stored in the refrigerator. The next morning, just pull it out of the fridge early so it has a chance to come to room temperature before it's served.
What can you serve with quiche Lorraine?
For a fancy brunch, pair it with a strawberry spinach salad and mimosas! And you can't go wrong with quiche Lorraine as the main course for a "breakfast for dinner" night. Round out the meal with a cheesy grits casserole, yummy fruit salad, and extra bacon, of course!
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 1 hr 5 mins
Ingredients
- 1
refrigerated pie crust(from a 14-oz. box)
- 6
slices thick-cut bacon
- 1
medium yellow onion, sliced
- 1 tsp.
chopped thyme leaves
- 1 tsp.
salt, divided
- 4
large eggs
- 1 1/4 c.
half-and-half
- 2 tbsp.
chopped freshchives, plus more for serving
- 1 tbsp.
all-purpose flour
- 1/4 tsp.
ground black pepper
- 1 c.
shredded Swiss cheese, divided
- 1/4 c.
finely shredded parmesan cheese
Directions
- Step1Preheat the oven to 375°F with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Chill in the refrigerator while preparing the filling.
- Step2Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate and set aside.
- Step3Reserve 1 tablespoon of the bacon drippings in the skillet and heat over medium-low heat. Add the onion, thyme, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onions are soft and golden, 12 to 15 minutes. Remove from theheat and let cool for 10 minutes.
- Step4In a large bowl, whisk together the eggs, half-and-half, chives, flour, pepper, and remaining 1/2 teaspoon salt. Crumble the bacon into about 3/4-inch pieces and reserve 1/4 cup for topping.
- Step5Sprinkle the onion, remaining bacon, 3/4 cup of Swiss cheese, and parmesan cheese in the bottom of the chilled pie crust. Pour in the egg mixture.
- Step6Place the quiche on the pre-heated baking sheet and bake for 15 minutes. Sprinkle the remaining 1/4 cup Swiss cheese and remaining 1/4 cup reserved bacon over top. Continue to bake until puffed in the center, just set, and starting to brown, 15 to 20 minutes more. Transfer the quiche to a wire rack to cool for at least 30 minutes before serving. Top with more fresh chives, if you like.
Tip: Quiche can be refrigerated for up to three days. Let come to room temperature before serving.
Recipe bySloane Layton
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
