This is a European style Quiche Lorraine recipe. Which means lots of cheese, pork lardons, and a custard like consistency. I made this recipe easy so anyone can make it!
Hailing from the Lorraine region of north eastern France, this world renowned quiche traditionally uses cheeses from Switzerland. You can use a popular combination of all three; Swiss, Gruyere, and Emmental. However for this recipe I felt like saving a little money and used a Swiss/Gruyere combo.
Traditionally a Quiche Lorraine uses thick matchstick cuts (julienne) of bacon known around the world as lardons. You can cube it as well if you’d like, I don’t think that part has to be too picky. Pork belly would work great as well and I have no doubt that has been used throughout Europe when available to make this classic quiche.
I only used 4 eggs. Which means it will not be your hearty, American style quiche which will have more of a dense or fluffy texture. It’s just enough eggs to bind the whole milk and cream creating a custardy filling. Once combined with the cheeses this quiche really is something to appreciate.
Serves 6 adults and can be served at room temperature or cold. Can also be refrigerated and will last for three days as leftovers. I do recommend however that this quiche rests for at least 25 minutes after baking before serving.
Let me know what you think! And if you cannot do the creamy texture that’s actually okay my mom and sister are the same way. In fact I have several family members who are lactose intolerant. If that’s the case I recommend my mom’s recipe for a hearty American style quiche which is 6 eggs to one cup of whole milk, no cream. You may also cut the cheese down to two cups total instead of two and a half if you want to trim down some of the dairy.
Anyway everything you need to know is below, so please leave a comment and let me know what you think!
- 4 Large Eggs
- 10oz Thick Cut Bacon
- 1 Premade Pie Crust
- 1 Cup Whole Milk
- 1/2 Cup Heavy Cream
- 10oz block of Swiss Cheese
- 10oz block of Gruyere Cheese
- 1/2 Cup chopped Green Onion
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/8 teaspoon Cayenne Pepper
- 1/8 teaspoon Dried Thyme
- Calories: 700
- Cholesterol: 206.2mg
- Sodium: 752.9mg
- Total Carbohydrates:
- 18.7g Sugar: 1.7g
- Protein: 30.1g
- Vitamin D: 0%
- Calcium: 62%
- Iron: 3.1%
- Potassium: 116.1mg
- Vitamin A: 13.9%
- Vitamin C: 4.9%
- Grate your cheese into separate bowls and chop your green onion. You’ll need the part that is lightest in color, so you may want to start at the bulbs and work your way back this time.
- Stack your bacon and cut it into matchsticks or lardons, also called a julienne cut.
- Add bacon to a skillet over medium heat with a slight drizzle of oil, and let it fry until it takes on some color. You want it to brown a little but don’t over cook it. You bacon should be somewhat pliant before transferring it to a paper towel to drain.
- Set your pie crust out to thaw for at least 25 minutes.
- Time for the egg mixture. In a large mixing bowl whisk together four large eggs. Add in 1 cup of whole milk, 1/2 cup of heavy cream, and a very small amount of seasoning. If you’re going to risk over seasoning, it really is best to just not season at all here as the seasonings will intensify when baked into eggs. After four attempts the following amounts worked out perfectly, and have done so every time thereafter which are; 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne, 1/8 teaspoon dried thyme. And by 1/8 teaspoon you really could just give it one dash from a sifter top spice container such as McCormick. Now mix all those ingredients together with your whisk and set aside.
- Back to your pie crust. Roll it out carefully making sure it doesn’t crack. If you start to see cracks let it thaw some more. Using a 9″-10″ pie dish, 9.5″ Pyrex glass pie dish works perfect for me every time, line your pie crust and pinch the excess dough.
- Layer your pie. For the first layer use half your bacon, half your green onion, and all of your Gruyere. For the second layer use the rest of your bacon, almost the rest of your green onion as you’ll need a sprinkle for the top, and almost all of your Swiss as again you’ll need a sprinkle for the top. Once both layers are complete slowly pour in your egg mixture, then top it with your sprinkle of Swiss cheese and green onion.
- Bake at 350 degrees for 30 minutes.
- At 30 minutes remove from oven and cover with a foil dome to protect your crust, then return to oven and bake for an additional 20 minutes.
- Remove from oven and test with a butter knife. Push knife through the center of quiche and if it comes out clean it’s perfect.
- Let rest for at least 25 minutes before serving. This quiche is best enjoyed at near room temperature which makes it perfect for Sunday brunch!