Quiche Lorraine

Quiche Lorraine is a brunch classic. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. We certainly understand our readers' obsession.

Here, in our favorite version of this popular quiche, the egg filling gets studded with flecks of green onions and bacon along with a generous helping of Swiss cheese. Add more veggies if you’d like, anything from bell peppers, to tomatoes, or zucchini.

This quiche would be a welcome addition to a brunch buffet but also makes a great lunch or light dinner served with a side salad.

What Is a Quiche Lorraine?

Great question! Quiche, considered a classic French dish, may have originated in Germany, in the medieval kingdom of Lothringen, later renamed Lorraine by the French. The word "quiche" is believed to be derived from the German word "Kuchen," meaning cake.

The original Quiche Lorraine was an open pie made with a filling consisting of an egg, cream, and smoked bacon. The bottom crust was originally made from bread dough, but evolved into a buttery pastry crust.

Cheese was added later and some chefs considered it sacrilegious, including Julia Child who’s Quiche Lorraine recipe didn’t include cheese. When onions are added to a Quiche Lorraine it becomes a "quiche Alsacienne."

Quiche Lorraine became popular in England after the Second World War, and in the U.S. during the 1950's.

Quiche Lorraine Ingredients 

You’ll need more than just eggs and a crust to make this delicious quiche. Here are a few of the main ingredients to pick up:

• Bacon: Bacon is an integral part of what makes a Quiche Lorraine what it is. It lends the quiche its classic savory flavor and adds a touch of salt. Thin and thick-cut bacon works in this quiche, and you can also use turkey bacon, if you prefer. Although not traditional, you could use pancetta, an Italian cured pork product, instead of bacon, too. Whatever bacon you use, it must be cooked before adding it to the crust.
• Swiss cheese: When we say Swiss cheese, you probably picture slices of the famous hole-y cheese, but Swiss cheese is actually a category of cheese, rather than a single kind of cheese. Of course, what you are picturing is exactly the kind of cheese we call for in this quiche, but we bring up this fun fact to note that you can really use any cheese that falls under the category, including Gruyère, which is a classic option for this quiche. That said, if you want to use Cheddar, Gouda, or another melty cheese, go for it.
• Whipping cream and half-and-half: Dairy is the other half of the custard base that makes up a quiche. Typically the ratio is one part egg to two parts dairy, so one egg for every cup of dairy used. While we think of quiche as a super eggy dish, you actually want just enough egg to set the dairy custard; too much egg and the quiche can be rubbery. We use a mix of whipping cream and half-and-half for richness and full flavor, but you can also use whole milk.
• Green onions: These are technically optional, but many Quiche Lorraine recipes include onion in the filling, (we know that technically makes it a quiche Alsacienne). Whether sweet, yellow onion or bright and savory scallions, onions are worth a little extra chopping for the boost of flavor they add to any quiche.

How To Make a Quiche Lorraine

There are just four simple steps to nailing this brunch staple:

• Step 1. Form and par-bake the crust: Fit, form, and crimp the pie dough into a 9-inch pie plate. Prick bottom and sides of crust with a fork; bake for 5 minutes or until lightly browned. Allow the piecrust to cool while preparing the filling.
• Step 2. Make the filling: Whisk together beaten eggs, whipping cream, half-and-half, flour, salt, pepper, and nutmeg in a bowl.
• Step 3. Cook the bacon: Cook bacon in a large skillet over medium heat, stirring often, until crispy; drain on paper towels.
• Step 4. Assemble and bake: Sprinkle the bacon and Swiss cheese over the bottom of the piecrust. Add green onion, if desired. Carefully pour egg mixture over cheese. Bake for 50 minutes or until lightly browned and set in the middle. Cool before serving.

How To Store and Reheat Quiche Lorraine

Wrap your cooked quiche tightly in plastic wrap, or place in an airtight container and store in the refrigerator for up to three days.

To reheat, place the quiche covered with aluminum foil on an oven-safe wire rack inside a 350°F oven for 5 to 10 minutes or until heated through. The rack will allow the crust to breathe so that it won't get soggy as it reheats and the foil will keep the top from burning while trapping steam in to gently reheat the eggy center. 

Can You Freeze Quiche Lorraine?

For a long-term storage option, quiche can be frozen. To freeze, place the quiche on a parchment-lined tray or baking sheet, and freeze until firm.

Once frozen, double wrap the quiche in plastic wrap and aluminum foil or in plastic wrap and a zip-top bag. To reheat, remove wrap, and bake directly from frozen in a 350°F oven for about 25 minutes, or until heated through.

What To Serve With Quiche Lorraine

Quiche Lorraine is the perfect dish for just about any meal. It would be a welcome addition to a brunch buffet but also makes a great lunch or light dinner served with a side salad. Check out these side dishes and salads perfect for serving alongside Quiche Lorraine.

More Classic Quiche Recipes 

Once you master the Quiche Lorraine, try these other classic quiche flavor combinations.

• Asparagus-and-Goat Cheese Quiche: This quiche is perfect for the spring when asparagus is in season and makes a delicious vegetarian lunch.
• Cheese-and-Sausage Quiche: Maybe bacon isn’t your thing; try this sausage and cheese quiche that delivers on savory flavor and can be made using your favorite kind of breakfast sausage or other delicious sausages like chorizo.
• Roasted Tomato Quiche: The rich eggy custard in this quiche is loaded with crumbled bacon and melty Colby cheese, for a salty complement to the sweetness of the tomatoes. 

Editorial contributions by Alana Al-Hatlani.