Quiche Lorraine Recipe: How to Make This Traditional French Dish
Having a French husband, quiche is a bit of a dietary requirement in our house and, as the kids love it as well, I tend to make it a few times throughout the year.
A freshly baked quiche, a green salad and a nice bottle of wine make one of the best relaxing meals to be shared with family and friends. Alternatively, it can be used as the centerpiece of a weekend brunch, part of a buffet or be taken along on a picnic.
Quiche can seem to be too much bother if you have to make your crust the same day. I therefore highly recommend making your crusts in advance and even putting your crusts directly in the quiche plates, wrapping them and leaving them in the freezer.
How to Make A Quiche Lorraine
Makes: 2-10” quiches
- 1 recipe pie crust
- 1 lb bacon or any smoked ham (prosciutto, schinken, etc), diced
- 3-4 shallots
- 6 eggs
- 3 cups light or heavy cream
- 1 ½ - 2 cups grated Gruyere cheese
- Pepper and nutmeg (I do not add extra salt as the bacon and cheese are already salty).
- Preheat oven to 375 degrees Fahrenheit.
- Roll out crusts and place in tart plates. No need to grease or line plates. I use ceramic tart plates like these French tart dishes by Cote Table, which work perfectly and clean up easily.
- Line the crusts with parchment paper and weigh down with pie weights. If you don't have pie weights, dried beans or rice work as well and can be cooled and reused over and over. Simply place them on the parchment paper to prevent the crust from bubbling up.
- Prebake the crusts for 10 minutes. When done, remove from the oven and allow to cool. When slightly cooled, remove parchment and weights. If using beans or rice as weights, let them cool completely before storing.
- In a fry pan, cook your bacon or ham. A few minutes before it is done to your liking, add your shallots and cook for a few minutes. Remove from the heat and drain the fat. (I usually place a couple of paper towels over a bowl and pour in the contents so the fat runs into the bowl and the bacon and shallots drain in the paper towel.)
- In a medium-sized bowl, whisk your eggs with your light or heavy cream. Season with pepper and grated nutmeg.
- Now it's time to fill your quiches. Cover the bottom of your quiche crusts with the bacon and shallots, pour the cream and egg mixture in and top with the grated Gruyere cheese.
- Carefully place in the oven and continue baking for 45 – 50 minutes. The top of your quiche should be lightly golden.
- Let cool slightly. It can be eaten cold but it is best when still warm. Tip: If being made in advance, cut five minutes off the cooking time and reheat in oven for 5 minutes before serving.
Brief History of Quiche:
Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. The original ‘quiche Lorraine’ was an open pie with a filling consisting of egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a shortcrust or puff pastry crust.
- Food Reference, Quiche Origins
Now that you know how to make quiche lorraine and learned a brief history, it's time to eat! Bon appétit!