Chef John's Quiche Lorraine Recipe

Name: Chef John's Quiche Lorraine Recipe
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Ingredients: Dough For A (9-Inch Deep-Dish Pie Crust); 8 Slices Bacon (Cut Into 1); Inch Pieces; ½ Cup Chopped Leeks (White And Pale Green Parts Only); ½ Cup Chopped Onion:: If by any chance you run out of onions (then shallots can work great.); Salt And Freshly Ground Black Pepper To Taste; 1 Pinch Cayenne Pepper (Or More To Taste); 3 Large Eggs; 2 Egg Yolks; 1 Cup Heavy Cream; ¼ Cup Milk; 1 Teaspoon Chopped Fresh Thyme; 6 Ounces Shredded Gruyere Cheese

Recipe Pin

Chef John’s Quiche Lorraine features a buttery, golden crust filled with creamy custard. Inside it you will find crispy, savory bacon that adds a unique texture and flavor. Thus, this combination makes this quiche stand out.

Finally, the quiche is baked until perfectly set and lightly browned on top. Trust me, this quiche is not just your average brunch fare but a whole new experience to unfold.

Now if you are thinking about the ways to customize this recipe, let me tell you that this recipe should not be overly altered as the classic combination of bacon, cheese, and creamy custard filling is so good that you might not want to mess with perfection.

However, if you still wish to make some tweaks, I would suggest adding some extra cheese and herbs.

The combination of cheese, eggs, cream, and crispy bacon results in a dish that is as classic as it is luxurious. Let’s dive into the details of how it is actually made.

What's In The Post

Equipments Required

9-Inch Pie Plate: I grab a pie plate that holds all the delicious fillings.
Saucepan: I use a saucepan to saute the bacon and other ingredients.
Mixing Bowl: You will need a mixing bowl to whisk the eggs, cream, and seasonings.
Rolling Pin: This comes in handy for rolling the pie crust.
Sharp Knife: A sharp knife helps me to slice the bacon into perfect slices.
Whisk: I suggest you use a whisk to blend everything smoothly before popping it all in the oven.

Chef John’s Quiche Lorraine Ingredients And Substitutions

Note: This recipe will help you make eight servings.

Dough For A (9-Inch) Deep-Dish Pie Crust: You can also use homemade pie dough.
8 Slices Bacon, Cut Into 1 Inch Pieces: I recommend you to use beef, chicken turkey, soy or coconut bacon in case you don’t have regular bacon with you.
½ Cup Chopped Leeks (White And Pale Green Parts Only): Shallots and scallions can also be used.
½ Cup Chopped Onion: If by any chance you run out of onions, then shallots can work great.
Salt And Freshly Ground Black Pepper To Taste
1 Pinch Cayenne Pepper, Or More To Taste: I use paprika, chilli powder, red pepper flakes or chipotle powder whenever I don’t have cayenne pepper handy.
3 Large Eggs
2 Egg Yolks
1 Cup Heavy Cream: If there’s no heavy cream left in my kitchen, I opt for greek yoghurt or coconut cream. Moreover, I also use cashew cream, soy milk or silken tofu for a creamier texture.
¼ Cup Milk: You can replace it with oat milk or soy milk.
1 Teaspoon Chopped Fresh Thyme: Out of fresh thyme? Just use dried thyme, basil or rosemary. They add a slightly sweet and strong flavour respectively.
6 Ounces Shredded Gruyere Cheese: This is a classic option for the quiche but if by any chance you run out of it then you can use Raclette, Beaufort, Comte, Fontina or Appenzeller as the alternatives.

Preparation And Cooking Time

Preparation time	Cooking time	Total time
10 Minutes	45 Minutes	55 Minutes

How To Make This Chef John’s Quiche Lorraine At Home

Step 1

Take a pie dough, roll it out according to the size of the pie dish and place it in the pie plate. Also add rice in the pie dish for blind baking.

Step 2

Preheat the oven and bake the pie dish for at least 7 minutes until it gets golden brown.

Step 3

Now take a saucepan and add sliced bacon in it. Cook it over a medium flame until it gets browned for 8-10 minutes. Now add chopped onion and leeks and cook until it gets tender and golden brown for about 5-7 minutes.

Step 4

Then take a mixing bowl and whisk egg, milk, and heavy cream.

Step 5

Add dried thyme.

Step 6

Add cayenne pepper and gruyere cheese.

Step 7

Now add the cooked bacon along with the sauteed onions and leeks in the mixing bowl.

Step 8

Season the mixture with salt and black pepper.

Step 9

Transfer this mixture to the pie crust.

Step 10

Finally, bake the quiche in the preheated oven until browned, set and no longer jiggly in the centre for about 40-45 minutes.

Step 11

Allow the quiche to cool before serving.

Expert Tips That I Recommend

I like mixing my Gruyere cheese with parmesan and cheddar to add cheesy depth and flavor to my quiche.
I use a toothpick or skewer to check the custard’s doneness. It should come out mostly clean with a slight residue. This ensures that the quiche is fully set but still creamy.
For a burst of fresh flavours, I sometimes sprinkle chopped chives, parsley, and basil into the custard filling before baking it. This brightens up my quiche and adds a touch of freshness.
To make this recipe healthy, I also sneak in some extra veggies like spinach, bell peppers, and mushrooms. This boosts the nutritional value of my dish, adding a colorful touch.
Just don’t forget the add-ins like caramelised onion and sun dried tomatoes. These will take your quiche to the next level and also balance the overall flavours.
I seldom sprinkle some gluten-free breadcrumbs or crushed nuts on top to add a crunchy texture.
I allow the quiche to cool before slicing to let the custard fully set. This helps achieve clean slices and a better texture.

FAQs About Chef John’s Quiche Lorraine

Why is the pie crust soggy?

If your pie crust is not prebaked, it may become soggy. To avoid this, make sure to prebake the crust until it is lightly golden before adding the filling. Additionally, use a pie shield or foil to help prevent over-browning.

How can you prevent the quiche from overflowing?

To prevent your quiche from overflowing, make sure that your pie dish is the correct size and avoid overfilling it. If you are left with extra fillings, you can bake them in another small dish. Also, ensure that you place a baking sheet on the oven rack below the quiche to catch any spills.

Why is this quiche too dry?

If you overbake a quiche, it can become dry. To prevent it from drying out, please check for doneness a few minutes before the recommended time. Also, make sure that you are using the right amount of cream and eggs to create a creamy texture.

Why did the crust of this quiche shrink?

The crust of your quiche can shrink if the dough is overworked, not chilled in the refrigerator before using, overbaked, or if you use a smaller pie dish. So, to fix this, chill the dough thoroughly before rolling it out and avoid stretching it too much while fitting it into the dish. Also, make sure not to overbake the dough and only use a 9-inch pie dish to prevent the crust of the quiche from shrinking.

How can you fix a cracked quiche?

Cracks can occur if your quiche is overcooked or the fillings are filled vigorously. To prevent cracking, bake it at a lower temperature and avoid overmixing the custard filling.

Why does the custard filling of this quiche have a rubbery texture?

Baking the quiche at a high temperature for too long can cause the proteins in the eggs to become overcooked and rubbery. Other reasons can be using eggs that are too old or not fresh, and overmixing the egg and cream mixture can incorporate too much air and lead to a rubbery texture. So, to fix all these problems, make sure to bake the quiche only until it gets golden brown; do not overmix the egg and cream mixture, bake the quiche at the required temperature of 425 degrees F, and use fresh eggs.

How can you achieve a crispy crust?

To achieve a crispy crust, prebake it until it becomes golden brown in colour. You can also brush the crust with a bit of beaten egg before baking to help it stay crisp.

Why is this quiche too greasy?

If you use more cheese and cream and do not drain the bacon properly, your quiche can become greasy. To fix this, drain the bacon well and use the right amount of cream and cheese called for in the recipe.

Why did this quiche come out with a lot of liquid?

Excess liquid can result if you overmix the custard or do not bake it for a longer period of time. To prevent this, make sure that the filling is well mixed but not overly beaten. Also, bake it until the filling is mostly set.

How can you prevent the quiche from over-browning?

If the quiche is browning too much, cover the edges with aluminum foil or a pie shield to prevent them from getting too dark while the centre finishes cooking.

Nutritional Information Per Serving

Chef John’s Quiche Lorraine is okay to enjoy once in a while as it is rich in calories and fats.

Calories	413 Kcal
Total Fat	33 g
Saturated Fat	15 g
Cholesterol	197 mg
Sodium	469 mg
Total Carbohydrates	14 g
Dietary Fibres	1 g
Total Sugars	2 g
Protein	16 g
Vitamin C	2 mg
Calcium	286 mg
Iron	1 mg
Potassium	195 mg

This recipe by Chef John is perfectly suitable for people on a keto friendly diet.

Recipe Variations For Different Diets

Vegan: I use a store-bought vegan pie crust or make my own using vegan butter or coconut oil. Then, I swap the eggs with chickpea flour and water to get the custard texture. Additionally, I replace the dairy cream with a non-dairy alternative like coconut cream or cashew cream. In place of Gruyere cheese, I use vegan cheese or make homemade cashew cheese to give the cheesy flavor. Furthermore, instead of bacon, I use plant-based bacon substitutes to keep up with the savory element.
Vegetarian: I switch a few things for a vegetarian version of this recipe. For example, I replace the bacon with smoked tempeh or vegetarian bacon and use flaxseed eggs in place of regular eggs. It’s that simple.
Gluten-Free: I use a gluten-free pie crust made from a gluten-free flour blend. The rest of the ingredients are gluten-free. Hence, my gluten-free Quiche Lorraine is easy to prepare.
Paleo: Use a paleo-friendly pie crust made using almond flour or coconut flour. I stick with sugar-free, uncured, and nitrate-free bacon or look for dried chicken sausage.
Dairy-Free: Use a dairy-free pie crust made from vegan butter or coconut oil. I also substitute heavy cream with coconut cream, cashew cream, or almond milk, then I swap regular milk with coconut or oat milk and use shredded Gruyere cheese with dairy-free shreds, homemade cashew cheese, or nutritional yeast for a cheesy texture.

Storing And Reheating This Recipe

Storing

Refrigerator: When I have extra Quiche Lorraine, I first let it cool to room temperature. Then, I cover it with plastic wrap or aluminum foil so that it does not dry out, and then I place it in the refrigerator, where it stays good for about 3-4 days.
Freezer: If I wish to store my quiche for a longer period of time, I cut it into individual slices and wrap each slice with plastic wrap. Then, I keep these slices in a freezer-safe bag. You can also keep them inside a freezer-safe container. This way, it becomes easy for me to grab a single piece whenever I need to enjoy it because it stays well in the freezer for up to 3 months.

Reheating

Oven: First preheat it to 350 degrees F. Then, I place the quiche on a baking sheet and cover the top with aluminum foil to prevent the topmost layer from over-browning. I bake it for 15-20 minutes until it is heated thoroughly and the centre is hot. If you wish to reheat a single slice, you can reduce the time to 10 minutes. This method helps to maintain the crispiness of the crust.
Microwave: Place quiche in a microwave-safe dish and cover it with a microwave-safe lid. Then, I heat it on medium power for 1-2 minutes, checking it in between to make sure it is evenly heated. This method is quick but might result in a soft crust.
Toaster Oven: Preheat the toaster oven at 350 degrees F and place the quiche on the rack or a baking sheet. Then, I heat it for 10-15 minutes, checking for warmth and crispiness. This method is very similar to oven heating but is only convenient for single servings.
Skillet: I use a skillet for quick heat and a crispy bottom. I heat a non-stick skillet over a medium flame and then place a quiche slice in the pan. Then, I cover it with a lid. After heating it for about 5-7 minutes, it gets warmed and ready to be eaten.

What To Serve With This Recipe

While serving this quiche Lorraine, I like to keep things balanced and delicious. Therefore, I like to pair it with a fresh Caesar Salad. This adds a nice contrast to the richness of the quiche. I often toss some Mixed Greens with a light vinaigrette for a refreshing side.

However, for a hearty meal, I like to serve the quiche alongside Roasted Veggies, which perfectly complement the savory bacon. If I’m in the mood for something a bit more indulgent, I add some Sauteed Mushrooms or a side of creamy tomato soup.

Printable Version

More Chef John Recipes That You Can Try

Chef John's Salmon Cakes recipe — Chef John’s Salmon Cake

Chef John's Chicken and rice — Chef John’s Salmon Cake

Conclusion

This delicious Quiche Lorraine recipe by Chef John is a perfect blend of simplicity and versatility.

The rich and creamy fillings, along with the crispy bacon, make it an excellent dinner choice. It is a fantastic option for all my midday meals or party preps.

Not only is it super easy to make, but it also has very straightforward steps. So, don’t wait; otherwise, you’ll miss a classic quiche recipe that is beloved in kitchens everywhere.