Here’s a classic recipe for Quiche Lorraine. Watch the video showing you how to make this quiche, then scroll to the bottom of this post and print out the recipe so you can make it at home.
Quiche is a savory dish of eggs, cream or milk, cheese, meat, seafood or vegetables. The classic Quiche Lorraine is made with eggs and bacon or ham. My Quiche Lorraine recipe has ham, bacon, Swiss cheese and onions in it. It makes for a delicious breakfast, and it’s good for lunch too. For a mid-day meal, I like to have a slice of quiche with a small salad. Add a glass of Rosé if you’re feeling particularly French!
It all begins with a pie crust. You can certainly use the pre-made pie crusts at the market. Or you can make your own. I like Simply Recipes Perfect Pie Crust recipe. You will put the pie crust in your pie pan, crimp the edges and pre-bake for 10 minutes.
How to prevent a shrinking pie crust:
Pie crust that shrinks while baking is is sometimes a problem for people, so here are some tips! Don’t over-handle the dough. Use a metal or unglazed pie plate. Be sure to trim the dough a tad beyond the rim of the pie pan, perhaps 1/8 inch. This slight overhang will help compensate for any shrinkage and slippage down the side of the plate.
After you pre-bake the crust, you’ll layer in the veggies and other ingredients (cooked bacon, onions, mushrooms, ham and Swiss cheese). Then the egg mixture (eggs mixed with evaporated milk, garlic and spices) is poured on top. At this point, it goes into the oven and is baked for 35 minutes.
And look how beautiful it turns out!
It slices beautifully… which is nice when you are serving to guests. Quiches are a great brunch item, and they’re nice to serve at a luncheon too.
I always suggest baking more than one quiche if you’re serving to guests. Bake this Quiche Lorraine (always a favorite) and choose another to make from the list below!
Here are a few more quiche recipes you might like to try:
- Summer Vegetable Quiche
- Quiche with White Wine and Shallots
- Bagel Quiche
- Spinach Quiche with Tomatoes
- Mushroom and Goat Cheese Quiche
- Broccoli, Cheddar Bacon Quiche
- Swiss and Cheddar Quiche with Bacon
- Crustless Spinach and Cheese Quiche
- 1 unbaked 9-inch pie crust
- 1/2 tablespoon butter
- 4 ounces sliced fresh mushrooms
- 1/2 bunch green onions, minced
- 2 slices chopped cooked bacon
- 1/2 cup chopped deli ham
- 4 ounces Swiss cheese, grated
- 3 large eggs, beaten
- 3/4 cup evaporated milk
- 1 medium garlic clove, minced
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- dash of nutmeg
- dash of freshly ground black pepper
- Preheat the oven to 400 degrees F. Press pie crust into a 9-inch pie pan and crimp the edges. Bake for 10 minutes in a 400 degree oven. Then take out the pie crust and reduce the oven to 350 degrees F.
- In a medium skillet, melt the butter and sauté the mushrooms and onion in the butter until softened. Layer bacon, onion/mushrooms, ham and cheese in the pre-baked crust.
- In a medium bowl, combine the eggs with the remaining ingredients and mix well. Pour into the filled crust and bake for 35 minutes, or until a knife inserted in the center comes out clean.
- This recipe can be doubled if you want to make two quiches.
- When pre-baking pie crust, line with parchment paper and fill with dried beans to prevent the pastry from puffing. Or, use pie weights if you have them.