Easy Quiche Lorraine Recipe
Okay, guys, gather ’round! We’re talking Quiche Lorraine today. Not the fancy restaurant kind that costs an arm and a leg, but the kind you can whip up on a Sunday morning when you’re still in your pajamas and haven’t brushed your hair. It’s rich, it’s savory, it’s basically a hug in a pie crust. You need this in your life. Seriously.
My husband, bless his heart, used to be a picky eater. Like, “plain chicken and nothing else” picky. But the first time I made this Easy Quiche Lorraine Recipe for him? He devoured it. Now, he practically begs for it every other weekend. My kiddo is just happy to have “pie for breakfast” (sneaky mom win!), and honestly? I love making it. It feels fancy but takes almost no effort, which is my kind of cooking! One time I forgot the nutmeg, but hey, no one died and it was still delicious! It’s seriously a constant in our family now, everyone just loves it!
Why You’ll Love This Easy Quiche Lorraine Recipe
Okay, listen up, buttercups:
- It’s SO easy, even you can’t mess it up. (Okay, maybe you can, but it’s pretty hard.)
- Bacon. Need I say more? (Okay, I will: crispy, salty, glorious bacon.)
- It’s perfect for brunch, lunch, or even dinner. Leftovers cold out of the fridge the next day? Don’t even get me started, it’s amazing.
- It’s secretly impressive. Your friends will think you’re a culinary genius.
- It’s like comfort food but, you know, classy.
How to Make It
Alright, let’s get down to business. First, you’re gonna need a pie crust. Store-bought is FINE. Seriously, no shame in that game. Roll it out and stick it in your pie dish. Now, get your bacon nice and crispy. I usually bake mine because I’m lazy like that, but frying it is totally cool too. Just don’t burn it!
While the bacon’s doing its thing, whisk together your eggs, cream (or milk, if you’re feeling thrifty), cheese (Gruyere is the bomb, but Swiss works too), nutmeg, salt, and pepper. Don’t skimp on the nutmeg! It makes all the difference.
Once the bacon’s crispy, crumble it up and sprinkle it in the bottom of your pie crust. Pour the egg mixture over the bacon, and pop it in the oven. Bake until it’s golden brown and set. Let it cool for a bit before you slice it, otherwise, it’ll be a gooey mess. But honestly? Even if it is a gooey mess, it’ll still taste amazing. That’s it! Seriously. You just made quiche!
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Ingredient Notes
Okay, let’s chat ingredients. Because sometimes things go sideways, and we need to be prepared.
- Pie Crust: Look, I usually buy the pre-made kind. Judge me if you want, but I have a life. If you’re feeling ambitious, go ahead and make your own. Just… don’t blame me if it’s a disaster.
- Bacon: This is non-negotiable. Don’t even think about skipping it. It’s the heart and soul of this quiche. I usually go for thick-cut because I like my bacon chonky.
- Eggs: These are kinda important for holding everything together. Use the good ones.
- Heavy Cream: It makes it rich and decadent. I have used milk, but cut back because it can get… watery.
- Gruyere Cheese: Okay, this is the fancy cheese. But it’s worth it. It’s nutty and flavorful and melts like a dream. But Swiss cheese will work if you’re on a budget (or if your grocery store is out of Gruyere, which has happened to me more than once).
- Nutmeg: Don’t skip this! It adds a warm, cozy flavor that you won’t get anywhere else. But be careful not to add too much, or it’ll taste like soap.
- Salt and Pepper: Season to taste, my friends. I always add a little extra pepper because I like things spicy.
Recipe Steps:
- Preheat the oven and place the pie crust in a pie dish.
- Cook bacon until crispy.
- Whisk eggs, cream (or milk), cheese, nutmeg, salt, and pepper.
- Crumble cooked bacon and sprinkle it into the pie crust.
- Pour the egg mixture over the bacon.
- Bake until golden brown and set.
- Cool slightly before slicing and serving.
What to Serve It With
Okay, so this quiche is pretty rich, so you don’t need a ton of sides. A simple green salad is always a good choice. Or some fresh fruit. Or maybe just a cup of coffee. Honestly? I’ve been known to eat it straight out of the fridge with a fork. No judgment.
Tips & Mistakes
- Don’t overbake it! It should be set but still a little jiggly in the middle.
- If your crust starts to brown too quickly, cover it with foil.
- Let it cool before you slice it, or it’ll be a mess. (But a delicious mess!)
- Don’t be afraid to experiment with different cheeses or toppings. Get creative!
- Don’t forget to add the nutmeg!
- One time I forgot to poke holes in the bottom of my crust and it puffed up like a balloon. Learn from my mistakes.
Storage Tips
If you have any leftovers (which is a big “if” in my house), just wrap them up and stick them in the fridge. They’ll be good for a few days. You can reheat them in the microwave, but honestly? I think they’re even better cold. Especially for breakfast. Don’t judge.
Variations and Substitutions
Alright, let’s talk swaps.
- No Gruyere? Swiss cheese works just fine.
- Out of heavy cream? Milk will do in a pinch. Just don’t expect it to be quite as rich.
- Vegetarian? Skip the bacon and add some sauteed veggies like mushrooms or spinach.
- I once tried using goat cheese instead of Gruyere. It was… interesting. Not terrible, but definitely not classic Quiche Lorraine.
- I’ve also added a sprinkle of red pepper flakes for a little kick. It was a surprisingly good addition!
- One time I forgot to buy bacon so I used prosciutto and just hoped for the best. It worked!
Frequently Asked Questions
Remember it later
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Easy Quiche Lorraine Recipe
Ingredients
Main Ingredients
- 1 pcs pre-made pie crust 9-inch, unbaked
- 6 slices bacon cooked and crumbled
- 1 cup Gruyere cheese shredded
- 3 pcs large eggs
- 1.5 cups heavy cream
- 0.25 tsp salt
- 0.25 tsp black pepper freshly ground
- 0.125 tsp nutmeg ground
- 2 tbsp chives chopped, for garnish
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Place the pie crust into a 9-inch pie dish and set aside.1 pcs pre-made pie crust
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.1 pcs pre-made pie crust
- Spread the crumbled bacon and shredded Gruyere cheese evenly on the pie crust.1 pcs pre-made pie crust
- Pour the egg mixture over the bacon and cheese.
- Bake in the preheated oven for 35-45 minutes, or until the center is set and the top is golden brown.
- Allow to cool for a few minutes before slicing. Garnish with chopped chives.1 pcs pre-made pie crust
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
