Classic Quiche Lorraine Recipe with Bacon (2024)

FAQs

What is the difference between a Quiche Lorraine and a quiche? ›

Standard quiches can consist of any kind of fillings you like: ham, veggies, sausages, you name it. But a quiche Lorraine must have (and only have) eggs, heavy cream, bacon, and Swiss cheese.

Quiche Lorraine is perhaps the most famous of all quiches. Purists will tell you that only bacon, cream, and eggs are allowed. Though it is common to find other ingredients like Gruyere cheese, caramelized onions, and even chives.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture," says Zakari Davila, executive chef at Willa's in Tampa, Florida. This prevents it from getting soggy.

French people often enjoy eating quiche with a side salad or a light soup.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

It uses a mixture of milk and double cream, and, interestingly enough, calls for the filling to be vigorously whisked until "light and foamy". This, apparently, helps to keep the other ingredients suspended, rather than allowing them all to sink to the bottom.

A good quiche custard typically features: 1 large egg to 1/2 cups of dairy. The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk. 1 large egg : ½ cup half-and-half.

Why does my quiche have a soggy bottom? Cooking any vegetables before adding to the filling can help avoid excess moisture which can cause a soggy crust. Blind baking your crust, or baking without the filling, can also help ensure a flaky crust.

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

Why is my quiche not fluffy? ›

Cool the par-baked crust.

And while you're at it, turn your oven temperature down. Most quiche recipes will call for it to be baked between 325 to 375°F that so the custard can slowly coagulate without turning spongy or drying out. If you're using a pizza stone, leave it in.

If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.

You can blind bake the crust up to a day in advance or bake the entire quiche 3 days before serving.

Quiche Lorraine has origins beginning in the rural Lorraine region of France. While it's considered a French dish, it developed during a time when the Lorraine Region was under German rule. Even the word Quiche comes from the German word kuchen, meaning cake.

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

Quiches, which originate in France, are savory custard tarts served in a crust. If you're looking for quiche in America, then you're likely to find an egg-forward dish baked in a shell using a round pie pan. Technically speaking, however, the most famous quiche doesn't highlight eggs as the star ingredient.

To serve cold: This product is ready to eat. However, for best results we recommend that you re-heat it first and allow to cool for before serving.