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.
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 yields 6 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 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, chili 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 yogurt 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 flavor, 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 alternatives.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 45 Minutes | 55 Minutes |
How To Make Chef John’s Quiche Lorraine At Home
Step 1
Take pie dough, roll it out to fit the pie dish, and place it in the pie plate. Also, add rice to 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 to it. Cook it over a medium flame for 8-10 minutes, until browned. Now add the chopped onion and leeks, and cook until they are tender and golden brown, 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 sautéed onions and leeks, to 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 center for about 40-45 minutes.
Step 11
Allow the quiche to cool before serving.
Expert Tips That I Recommend
- I like mixing Gruyère 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 flavors, 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 caramelized onion and sun-dried tomatoes. These will take your quiche to the next level and also balance the overall flavors.
- 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, letting the custard fully set. This helps achieve clean slices and a better texture.
FAQs About Chef John’s Quiche Lorraine
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 for chickpea flour and water to achieve a custard-like texture. Additionally, I replace the dairy cream with a non-dairy alternative, such as coconut or cashew cream. In place of Gruyère cheese, I use vegan cheese or make homemade cashew cheese to add a cheesy flavor. Furthermore, instead of bacon, I use plant-based bacon substitutes to maintain the savory element.
- 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.
Storing And Reheating This Recipe
Storing
- Refrigerator: When I have extra Quiche Lorraine, I let it cool to room temperature first. Then I cover it with plastic wrap or aluminum foil to keep it from drying out, and 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, I cut it into individual slices and wrap each slice in 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’s easy for me to grab a single piece whenever I need to enjoy it, since 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 top layer from overbrowning. I bake it for 15-20 minutes until it is heated thoroughly and the center 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 the 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, then place a slice of quiche 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 quiche’s richness. 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
Chef John’s Quiche Lorraine Recipe
Equipment
- 9-Inch Pie Plate
- Saucepan
- Mixing Bowl
- Rolling Pin
- Sharp Knife
- Whisk
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
Instructions
- Take pie dough, roll it out to fit the pie dish, and place it in the pie plate. Also, add rice to the pie dish for blind baking.
- Preheat the oven and bake the pie dish for at least 7 minutes until it gets golden brown.
- Now, take a saucepan and add sliced bacon to it. Cook it over a medium flame for 8-10 minutes, until browned. Now add the chopped onion and leeks, and cook until they are tender and golden brown, about 5-7 minutes.
- Then take a mixing bowl and whisk egg, milk, and heavy cream.
- Add dried thyme.
- Add cayenne pepper and gruyere cheese.
- Now add the cooked bacon, along with the sautéed onions and leeks, to the mixing bowl.
- Season the mixture with salt and black pepper.
- Transfer this mixture to the pie crust.
- Finally, bake the quiche in the preheated oven until browned, set, and no longer jiggly in the center for about 40-45 minutes.
- Allow the quiche to cool before serving.
Notes
- I like mixing Gruyère 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 flavors, 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 caramelized onion and sun-dried tomatoes. These will take your quiche to the next level and also balance the overall flavors.
- 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, letting the custard fully set. This helps achieve clean slices and a better texture.
Nutrition
More Chef John Recipes That You Can Try
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; you’ll miss a classic quiche recipe beloved in kitchens everywhere.
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