Classic Quiche Lorraine Recipe

 Classic Quiche Lorraine Recipe

Looking to create a deliciously rich and savory dish? This Quiche Lorraine is perfect for brunch, lunch, or a light dinner, combining crispy bacon, sharp cheddar cheese, and a creamy egg filling, all in a buttery shortcrust pastry. Follow this step-by-step recipe to make your own, along with tips and variations for a personalized touch.

Ingredients for Quiche Lorraine

- 4 large eggs

- 1/2 teaspoon nutmeg

- 270 ml double cream

- 120 ml full-fat milk

- 200 grams cheddar cheese (100 grams cubed, 100 grams grated)

- 150 grams bacon (cubed or diced)

- Black pepper to taste

- Shortcrust pastry (store-bought or homemade - recipe linked)

- Butter (for greasing the tray)

Instructions for Making the Perfect Quiche Lorraine

1. Prepare the Pastry Base

Preheat your oven to 180°C (350°F). Lightly grease your baking tray or quiche pan with butter to prevent the shortcrust pastry from sticking.

Roll out the shortcrust pastry and gently lay it into the greased pan, pressing it into the corners and edges. Trim off any excess pastry and prick the base lightly with a fork to avoid air pockets forming while baking.

Tip: For a crispier crust, you can blind bake the pastry by baking it without the filling for about 10 minutes.

2. Add Bacon and Cheese

Spread 150 grams of cubed bacon evenly over the pastry base. There’s no need to pre-cook the bacon, as it will cook in the oven. 

Next, scatter 100 grams of cubed cheddar cheese evenly over the bacon. Then, take the remaining 100 grams of grated cheddar cheese and spread it on top of the bacon and cubed cheese.

3. Prepare the Creamy Egg Mixture

In a separate bowl, crack 4 large eggs and whisk them until smooth. Add 270 ml of double cream, 120 ml of full-fat milk, and 1/2 teaspoon of nutmeg, and whisk until combined. Season with black pepper to taste. 

Tip: Avoid over-whisking, as this can introduce too much air into the mixture, affecting the quiche’s texture. You want a smooth, creamy consistency.

4. Pour the Mixture Over the Filling

Carefully pour the egg, cream, and milk mixture over the bacon and cheese in the pastry base. Make sure it covers the ingredients evenly for a balanced filling.

5. Bake the Quiche

Place the quiche in your preheated oven and bake for 30–40 minutes or until the filling is set and the top turns golden brown. To check if the quiche is done, insert a toothpick into the center; it should come out clean.

Tip: If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.

6. Cool and Serve

Once the quiche is fully baked, remove it from the oven and allow it to cool for about 10 minutes. This allows the quiche to set and makes slicing easier. Serve warm or at room temperature for the best flavor!

Tips for Perfect Quiche Lorraine

- Blind Baking: To ensure the crust is fully cooked and crispy, blind bake it for about 10 minutes before adding the filling.

- Cheese: While cheddar is a great choice, you can substitute it with Gruyère for a more traditional flavor or use a mix of cheeses like Swiss or Emmental.

- Texture: For an even richer filling, you can increase the cream-to-milk ratio or use a thicker cream.

Variations of Quiche Lorraine

- Vegetarian Quiche: Skip the bacon and add sautéed vegetables like spinach, mushrooms, or onions for a vegetarian version. You can also experiment with feta or goat cheese for added flavor.

  

- Spinach & Feta Quiche: Add fresh spinach and crumbled feta for a Mediterranean twist on the classic Quiche Lorraine.

- Lighter Version: To make a lighter quiche, replace the double cream with single cream or a lighter cream alternative and use a leaner cut of bacon.

Final Thoughts

This Classic Quiche Lorraine is a crowd-pleaser, perfect for a variety of occasions. Whether you’re making it for a weekend brunch or a light weekday dinner, the combination of bacon, cheese, and creamy filling is simply irresistible. Be sure to follow these tips and try some of the variations to create the quiche that’s perfect for you!