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Quiche Lorraine

Quiche Lorraine makes a tasty breakfast or brunch item that everyone will love. Perfect for Mother’s Day, Easter, Baby Shower, Bridal Shower or Christmas!

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Are you a quiche fan?

If so you’ll love this simple and delicious Quiche Lorraine!

I was sifting through the fridge one day and realized we had a LOT of eggs.

 

 

Somehow we ended up with a few dozen and I had no idea how we were going to eat them.

Until it dawned on me that a quiche might be nice.

 

 

It was’t until my adult years that I truly understood what a quiche was.

I also didn’t realize how absolutely delicious they were.

And once I had my first bite of a quiche then I was hooked.

 

 

One of my favorite things about quiche is that you can add just about anything you love to one.

We have friends who love making theirs with mushrooms and spinach.

 

 

Really any ingredient that goes well with eggs and cheese would work.

Ham, sausage, broccoli, tomatoes, spinach are all acceptable ingredients for a quiche.

However, before you go off exploring other recipes, you really should try this one.

 

 

I’ve been complimented on how good it is over and over again.

This quiche has become a staple in our home and I hope it will in your home too!

 

 

I love how easy a quiche is to make and how you can literally justify to yourself that eating quiche is ok for every single meal.

Typically, quiche’s are for breakfast or brunch.

However I made this Quiche Lorraine for lunch one day.

 

 

And let me just say it was incredible.

Absolutely the best quiche I have ever had.

 

 

Fluffy, packed with flavor and delicious reheated the next day.

I kid you not, I ate this Quiche Lorraine for lunch, then as a late night snack after dinner, then again for breakfast and again for a snack.

It certainly didn’t last long in our home as you can see.

 

 

We all agreed that it was the best one we’d ever tasted.

So good, that as I’m typing this my stomach is growling with hunger because my taste buds are salivating at the memory.

 

 

Since that first time, we’ve made it over and over again.

This Quiche Lorraine has become a favorite breakfast and brunch item of ours.

We’ve also had quite a few friends make this for baby showers, bridal showers and breakfast for dinner.

 

 

Really, there isn’t a single time of the day that a good slice of quiche doesn’t make sense.

I am in no way a quiche expert.

 

 

However I found this Quiche Lorraine to be easy to make and would recommend it to anyone who is a beginner or expert in the kitchen!

If you are looking for a nice breakfast item, brunch item or just love quiche, then you have to try this one!

 

Quiche Lorraine

Prep Time: 40 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 slices

Ingredients

  • 1 (9 inch) unbaked pie crust (boxed or homemade both work)
  • 8 slices bacon, cut into 1 inch pieces
  • 1/2 cup chopped leeks (white and pale green parts only) *If you do not have leeks, than use 1/2 cup of diced green onions
  • 1/2 cup chopped onion
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • 3/4 cup milk
  • 1 teaspoon chopped fresh thyme (dried if you don't have fresh)
  • 6 ounces shredded Gruyere cheese (Swiss if you can't get Gruyere)

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Roll pie dough to fit a 9 inch deep dish pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  3. Reduce oven to 325 degrees F (165 degrees C).
  4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
  5. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
  6. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  7. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
  8. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Notes

Some readers have said this is perfect just the way it is. Others thought there was too much thyme. Keep this in mind when making. If you like thyme, leave it as it is. If thyme is not a favorite flavor for you, then put 1/2 teaspoon thyme in quiche! -------------------------------------------------- If you don't know what to do with the left over egg whites, make one of our delicious coconut macaroons!

https://numstheword.com/quiche-lorraine/

Recipe from: All Recipes

 

 

 

 

Originally Posted: July 8, 2014

Text & Photos Updated: March 28, 2018

12 thoughts on “Quiche Lorraine

    • Thank you Michelle! We certainly love when people pin and stumble our recipes! I hope you get a chance to make it. It is certainly our favorite!!

  1. When you had it the following day did you eat/serve it cold or warm it up? If warm, is a stove or microwave better. I want to make this the night before a party.

    Thank you!

    • Hi Christine. Would you judge me harshly if I said I nuked it in the microwave? You can certainly bake it for 20 minutes to rewarm it up but if you’re just doing 1 serving, it tasted great nuked!

    • Thank you so much for leaving your comment! You’ve just made my day! I agree that this quiche is top notch and amazing! I hope you’ll try a few of our other recipes too!

  2. I want to thank you for posting such a great recipe. Its easy to make yet delicious. I’ve made it several times and everyone loves it.

    • Sugey, you’ve made my day! LOVE this comment! I’ve actually been craving this recipe and will have to whip it up soon! I agree that is so so easy and very delicious!

  3. I have this pinned as a favorite. The recipe is perfect and I have made it about 20x. I always have to make 4 because my daughter and husband eat one a piece! You’re absolutely right, this makes a wonderful all day meal. We put fruit with it for breakfast, a small salad with it for lunch, and if we do some for dinner we simply eat some sort of roasted veggies with it. ?

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