There’s just something so elegant and utterly satisfying about a perfectly baked quiche, isn’t there? It feels fancy enough for guests but is honestly simple enough for a lazy Sunday brunch. My absolute go-to, the one I’ve made countless times, is this classic Quiche Lorraine. It’s timeless, truly. You get that rich, creamy filling hugged by a buttery crust, studded with savory bacon and melty Swiss cheese. It’s the kind of dish that just whispers “cozy comfort.” This particular quiche recipe has been a lifesaver for me when I need a meal that looks impressive without a ton of fuss. Seriously, it’s foolproof!
Why You’ll Love This Classic Quiche Recipe
Honestly, making this quiche is such a breeze, you’ll wonder why you haven’t made it more often! It’s one of those magic recipes that looks like it took hours but is actually super quick to whip up. Seriously, it’s perfect for:
- Effortless Elegance: It looks so fancy, but trust me, minimal effort is involved!
- Incredible Flavor: That combo of salty bacon, melty Swiss cheese, and creamy custard is just divine.
- Super Versatile: Perfect for brunch, lunch, or even a light dinner with a side salad.
- Customizable: You can totally swap out ingredients to make it your own!
- Make-Ahead Friendly: Bake it ahead and just reheat – dinner is served!
- Crowd-Pleaser: Everyone, and I mean *everyone*, loves a good quiche.
Gather Your Ingredients for the Perfect Quiche Recipe
Alright, let’s get our mise en place ready! This is what you’ll need to make this fantastic quiche. Don’t worry, it’s all pretty standard stuff that you can probably find right in your pantry or fridge. Trust me, having everything prepped makes the whole process so much smoother!
- 1 pre-made pie crust: Grab one from the store, or if you’re feeling ambitious, make your own! Just press it right into a 9-inch pie plate.
- 6 slices bacon, chopped: Cook it up until it’s nice and crispy, then drain it really well on some paper towels. We don’t want any greasy bits sinking to the bottom!
- 1 cup shredded Swiss cheese: Or Gruyere if you’re feeling fancy! Sprinkle it evenly over the bottom of the crust.
- 3 large eggs: Make sure they’re at room temperature if you can – they’ll whisk up better for our custard.
- 1 1/2 cups heavy cream: This is what makes the filling so luscious and rich.
- 1/2 teaspoon salt: Just for seasoning, really.
- 1/4 teaspoon black pepper: Freshly ground is always best if you have it!
Step-by-Step Guide to Making Your Quiche Recipe
Alright, get ready to follow along because this is where the magic really happens! Making this quiche recipe is honestly so straightforward, it feels more like assembling than actual cooking. Just take your time with each step, and you’ll have a gorgeous, golden-brown quiche that’s perfect for any occasion. Trust me, it’s easier than it looks! It almost reminds me of making my spinach and ricotta quiche, just a different flavor profile.
Preparing the Crust and Filling Base
First things first, let’s get that crust ready! Press your pie crust firmly into your 9-inch pie plate. Then, cook up that chopped bacon until it’s beautifully crisp. Give it a good drain on some paper towels so it doesn’t make your quiche soggy. Once it’s drained, sprinkle that crispy bacon and all your shredded Swiss cheese evenly over the bottom of the pie crust. It’s like building a delicious little flavor base!
Creating the Custard for Your Quiche Recipe
Now for the super important part – the custard! In a medium bowl, just whisk together your eggs, the heavy cream, a pinch of salt, and a dash of black pepper. You want to whisk it until it’s all well combined and looks nice and smooth. Don’t go crazy whisking it into a frenzy, just enough to make sure the yolks and whites are fully incorporated with the cream. This makes sure your custard will be perfectly creamy in every bite of your quiche recipe.
Baking and Cooling the Quiche
Carefully pour that lovely egg mixture over the bacon and cheese in the pie crust. Then, pop it into your preheated oven at 375°F (190°C). You’ll want to bake it for about 35 to 45 minutes. You’ll know it’s ready when the center is set – it shouldn’t jiggle too much when you gently nudge the pan – and the top is a gorgeous golden brown. Here’s a pro tip: let it cool for at least 10 minutes before slicing. This really helps the quiche set up properly, so it doesn’t fall apart when you cut into it!
Tips for the Best Quiche Recipe Results
Want to make an absolutely *showstopping* quiche every single time? It really comes down to a few little tricks I’ve picked up over the years. Don’t skip these steps – they’re what elevate a good quiche to a *great* quiche recipe. First off, quality ingredients really matter! Using good bacon and a decent cheese makes a world of difference. Also, make sure your eggs and cream are at room temperature; it helps them blend into a smoother, more cohesive custard. And for goodness sake, don’t overbake it! A slightly jiggly center when you take it out is better than a dry, rubbery mess. A little cooling time after baking is crucial for that perfect, sliceable texture. Oh, and if you’ve got some homemade chili garlic sauce lying around, a tiny drizzle on top can be surprisingly delicious for a kick!
Ingredient Notes and Substitutions for Your Quiche
So, you’ve got the basic quiche recipe down, but sometimes you might be missing an ingredient or want to jazz things up a bit, right? Totally understandable! For the cheese, while Swiss is classic and delicious, Gruyere is my absolute favorite sub – it’s got this amazing nutty depth. You could also try a sharp cheddar if that’s what you have on hand. And for the creaminess factor, heavy cream is king, but if you want something a little lighter, half-and-half works beautifully. Just know it might be slightly less rich.
Serving Suggestions for Your Delicious Quiche
This Quiche Lorraine is pretty amazing on its own, but it really shines when paired with a few simple sides. A crisp green salad with a light vinaigrette is always a winner. For something a bit heartier, a bowl of creamy tomato soup is absolute perfection. And if you’re feeling like a full brunch spread, it goes wonderfully with some fresh fruit or even my creamy ranch taco pasta salad for a lively twist!
Storage and Reheating Instructions
Leftover quiche is a gift that keeps on giving! Simply wrap any remaining slices tightly in plastic wrap or place them in an airtight container. Pop it in the fridge, and it should stay delicious for about 3-4 days. Reheating is super easy – try warming it gently in a moderate oven (around 325°F or 160°C) until it’s heated through. A quick zap in the microwave works too, but watch it so it doesn’t get rubbery!
Frequently Asked Questions About This Quiche Recipe
Can I make this quiche recipe ahead of time?
Absolutely! You can assemble the whole quiche and refrigerate it for up to 24 hours before baking. Just be sure to let it sit out for about 20 minutes before popping it into the oven, and you might need to add a few extra minutes to the baking time.
What kind of cheese is best for a quiche recipe?
For this classic Quiche Lorraine, Swiss or Gruyere cheese is fantastic because they melt so well and have a lovely nutty flavor. But honestly, a good sharp cheddar or even a mix of your favorites works wonderfully in most quiche recipes!
How do I prevent my quiche from becoming watery?
The key is to make sure your mix-ins are well-drained! Cook the bacon until it’s really crisp and drain it really well. If you ever add other veggies like mushrooms or spinach, make sure they’re cooked down and any excess liquid is squeezed out before adding them to your quiche recipe.
Estimated Nutritional Information
Now, let’s talk numbers! Keep in mind these are just estimates, because how much cheese you sprinkle or how crisp your bacon gets can change things a little. But generally, one slice of this glorious quiche is around 350 calories, with about 28g of fat (that’s the good stuff for flavor!). You get a solid 15g of protein and about 10g of carbs. It’s a tasty, satisfying slice that pairs perfectly with a light side, maybe like that fruit salad you’ve been wanting to make!
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Classic Quiche Lorraine
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A traditional French quiche with bacon and cheese.
Ingredients
- 1 pre-made pie crust
- 6 slices bacon, chopped
- 1 cup shredded Swiss cheese
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch pie plate.
- Cook the bacon in a skillet until crisp. Drain on paper towels.
- Sprinkle the cooked bacon and shredded cheese evenly over the bottom of the pie crust.
- In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Pour the egg mixture over the bacon and cheese.
- Bake for 35-45 minutes, or until the center is set and the top is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- You can substitute Gruyere cheese for Swiss cheese.
- For a richer flavor, use half-and-half instead of heavy cream.
- Ensure the quiche is fully cooled before slicing to prevent it from falling apart.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 120mg
Keywords: quiche, quiche lorraine, bacon quiche, cheese quiche, French quiche, easy quiche, classic quiche