Easy Quiche Lorraine Recipe for Brunch
Quiche is a classic dish to serve at breakfast or brunch. Flaky, buttery quiche dough with creamy eggs, cheese, and bacon. And great news, it’s crazy easy to make. Let’s dive into the deets for this easy quiche lorraine recipe!
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What Is Quiche Lorraine?
Well, let’s start with the basics. A quiche is basically a savory egg custard baked into a pastry shell. It’s versatile and can be served hot or cold. Personally, I prefer it hot, but you do you!
A quiche lorraine is a quiche that has cheese and bacon in the egg custard. It’s seriously so simple to make, but it is so tasty. We had this one for dinner (because breakfast for dinner = perfection), but it’s an essential recipe for breakfast or brunch as well.
Quiche Dough
I almost always make my dough for pies and tarts in a food processor. It’s super quick and simple, but you don’t have as much control. So recently, I’ve started using my pastry blender again. It may take an extra few minutes, but it’s still super simple.
This crust is super buttery and flaky. If you want a more basic crust, you could always use my family’s pie crust recipe. It won’t be as rich, but will be a perfect quiche shell. Honestly, next time I make this quiche dough, I’m going to try swapping out half of the butter for shortening. It’s just a personal preference thing.
Quiche Lorraine Filling
Could this filling be any easier?! (I hope you said that in Chandler’s voice.) All you do is put your bacon and cheese in the bottom of the cooled crust and pour your egg mixture over it. Boom. Done. Bake until the internal temperature hits 160℉.
The quiche will still have quite the wiggle at this point, but it will set up as it cools. It is a super tender filling. Almost like a savory cheesecake, but not quite. If you want a firmer quiche, I would add an additional egg. That should do the trick, though I can’t say for sure.
Side Note – Slicing & Serving
This quiche is actually a tiny bit complicated to cut, just a heads up. The chunks of bacon get caught on the knife and get dragged through the quiche giving you jagged edges. Personally, this doesn’t bother me, but I do think it helps to know. If the quiche is cold it might slice easier, but it will probably still be a tiny bit rough.
Related Reading: French Toast with Kahlua Whipped Cream
Is This Sacrilege?
If you are a purist, skip this part because you might hate me. I was thinking that the next time I make this, I might throw in some thawed home fries (you know the frozen potatoes in the green bag?) and reduce the egg mixture a bit to compensate.
There’s one thing you need to know about me. I love potatoes. Like Samwise Gamgee level love of potatoes. There isn’t a savory recipe that I wouldn’t be tempted to throw potatoes at. This would be like if a tortilla espanola and a quiche lorraine had a delicious baby. I’m drooling…
Breakfast Is Life
I don’t think I’ve ever made a quiche before. And it’s probably been years since I last ate one. That needs to change. Quiche needs a comeback.
First of all, I’m always excited when I get to bake something that’s not dessert because it feels useful in a way that making cupcakes every week does not. Ya feel me? But also, breakfast is life. It’s the best meal of the day and should take the place of lunch and dinner too.
How Do We Make It Happen?
Okay, if we’re giving quiche the comeback it deserves, we need a game plan. And I think that means options. As delicious as this quiche lorraine is, you’ve got to have other flavor combos to choose from. Let me know if you’ve got any ideas!
Here’s what’s poppin’ into my brain right now:
- Goat cheese, red pepper, and asparagus
- Chorizo, potatoes, and manchego cheese
- Mozzarella, asparagus, and mushrooms
Enjoy!
I know you’re going to love this easy quiche lorraine recipe. What I don’t know is when are you eating it? Wow. That sounds super weird. No, I mean are you serving this at breakfast, brunch, or brinner? Because I have literally had it for all of these meals and it was a delicious choice!
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Quiche Lorraine
Ingredients
Quiche Dough
- 8 oz all purpose flour
- 1/2 tsp salt
- 4 oz cold butter cubed
- 1 egg whisked
- 2- 4 Tbsps cold water
Quiche Filling
- 4 oz bacon cooked & diced
- 2 oz cheddar cheese shredded
- 4 eggs
- 16 fl oz milk
- 4 fl oz heavy cream
- Salt & Pepper to taste
Instructions
Quiche Dough
- In a medium bowl, whisk together the flour and salt. Add the cubed butter and use a pastry blender to cut it into the dry ingredients. You should end up with roughly pea sized chunks of butter. Some smaller and larger chunks are fine.
- Add the egg and 2 tablespoons of water. Stir to combine. If the mix is too dry, add water a teaspoon at a time. The dough should be just moist enough to hold itself together.
- Turn the dough out and bring together into a ball. Flatten into a 4 inch disc and wrap well with plastic. Chill the dough in the fridge for an hour.
- Roll the dough out to a 12 inch circle and transfer to a pie plate. Carefully press the dough into the corners. Trim or tuck any overhanging dough. Cover the pie plate with cling wrap and chill in the fridge for 40 minutes.
- Transfer the pie plate to the freezer and begin preheating the oven to 375°F. After the 20 minutes, prick the dough a few times with a fork and line with parchment paper. Top with pie weights and cover the edge with a pie shield or a piece of foil. Bake for 25- 28 minutes.
- Remove the weights and parchment paper, but keep the edge of the crust covered. Bake for an additional 10- 12 minutes, or until golden brown. Set the crust aside to cool completely before filling.
Quiche Filling
- Preheat the oven to 350°F.
- Place the bacon and cheese in the cooled crust. Seat aside.
- In a small bowl, whisk together the eggs, milk, and cream. Add salt and pepper to taste and whisk again.
- Pull out the middle rack in the oven. Place a baking sheet on the rack and put the pie plate on that. Carefully pour the egg mixture over the filling. It will be quite full. Add the pie shield or foil to cover the edge of the crust. Gently push the oven rack back in. Bake for 1 hour, or until the internal temperature hits 160°F.
- Let the quiche rest on a cooling rack until it is nearly room temperature. You can either serve it warm or cold.
Notes
- The crust is very rich and buttery. Next time I plan on using 2 oz of butter and 2 oz of shortening.
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Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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