This Quiche Lorraine recipe is intoxicatingly creamy, cheesy, buttery, bacony, and custardy perfection that will have everyone coming back for seconds! Best of all, you can prepare the filling and crust ahead of time or use a store-bought pie crust – so there’s no reason not to make this recipe today! It’s swoon-worthy for any meal, every occasion, and the best way to feed a crowd. This Quiche Lorraine recipe is easy yet impressive, with step-by-step instructions for the best quiche you’ll ever make!
Savory breakfasts are always a win to start off the day or make a fun breakfast-for-dinner option. Some must-try breakfast winners include: ham and cheese quiche, sweet potato frittata, sausage breakfast casserole, ham and cheese breakfast enchiladas, eggs Benedict casserole, breakfast tacos, breakfast quesadillas, and now this Quiche Lorraine recipe!
WATCH: How to Make Quiche Lorraine
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What is quiche Lorraine?
Quiche Lorraine is considered the gold standard for quiche – and soon you’ll taste why. Quiche Lorraine is a savory tart filled with a rich custard filling made of eggs, cream, Swiss cheese and smoky bacon cocooned in a buttery, flaky crust. Modern adaptations, like the one I’m sharing with you today, also often include caramelized onions or shallots.
QUICHE LORRAINE RECIPE
This Quiche Lorraine is rich, creamy, cheesy, and custardy heaven. It may sound, look, and taste fancy, but I’ll let you in on a little secret – it’s astonishingly easy to make! If you use a prepared frozen pie crust, it’s almost no effort or time at all. You simply cook the onions and bacon, then combine them with the eggs, heavy cream, and cheese, and bake.
If you choose the homemade quiche crust route, it’s also very easy to make with my 5-minute food processor pie crust dough; it just takes some planning ahead. Homemade quiche crust requires 2 hours of chilling before rolling and another 45 minutes after being formed into the pie pan or quiche pan. This means it’s ideal to make the day before and just pull out and fill OR you can use a store-bought pie shell.
No matter which crust you use, one thing is for certain: Quiche Lorraine is the perfect dish for just about any meal, not just breakfast or brunch! We love it for lunch or dinner as well, with a side salad. It’s also fabulous for on-the-go breakfasts, brunch (looking at you Mother’s Day), baby showers, bridal showers, or potlucks.
You can also use this Quiche Lorraine recipe and customize it to suit your mood, preference, or pantry by adding other meats (sausage, ham, shredded chicken, crab, etc.), vegetables (tomatoes, spinach, asparagus, mushrooms, bell peppers, etc.), or different cheeses or herbs. Just be aware that once you swap ingredients, the savory custard pie is no longer Quiche Lorraine but just a fabulous quiche.
Why this is the Best Recipe for Quiche Lorraine
There are a few elements that elevate this Quiche Lorraine recipe above the rest:
quiche Lorraine Ingredients
This Quiche Lorrainne recipe looks impressive, but uses pantry-friendly ingredients! Once the quiche crust is done, you can practically prep the filling with your eyes closed! Here are the ingredients you’ll need for this easy Quiche Lorraine recipe:
CAN YOU USE MILK INSTEAD OF HEAVY CREAM OR HALF AND HALF IN QUICHE?
No, please DO NOT use milk or your quiche will not set.
Do I need a quiche pan?
The pan you see featured in these photos is a quiche pan, but a pie pan will work just fine. The reason I love a quiche pan for both quiche and pie is that it has a removable bottom. This allows you to bake the quiche, then push up the bottom, and the sides drop away from the pan. This feature is amazing because:
•It allows you to easily transfer the quiche to a plate or cake stand for beautiful presentation
•The quiche is easier to slice, and more importantly, it’s easier to remove the slices from the pan without losing any crust
•It allows the quiche to cool to savory golden perfection out of the pan, so the crust stays soft and flaky and doesn’t overcook
Do I need to adjust the filling if using a different pie pan than the one pictured here?
Nope! This Quiche Lorraine recipe is written so it works perfectly with either a 9-inch quiche pan or astandard 9-inch deep-dish pie plate. The quiche pan has higher sides, so you have a little more wiggle room if you want to add additional veggies or meat to the filling; otherwise, you’ll just have a little more crust above the filling, as seen in these photos.
About quiche crust
This quiche crust is the same shortcrust pastry used for traditional pies. Shortcrust pastry is a type of pastry made with equal amounts of butter and lard (shortening) that results in a crust that is gloriously buttery and flaky, holds together when slicing and transferring, yet is soft enough to cut with barely any effort.
Best of all, even if you’ve never made quiche crust before, you’ll find that it’s SO easy to make in your food processor. Just pulse flour, butter, shortening, salt, and water together, chill, then roll – the hardest part is hours of hands-off chilling time! If you want to see exactly how to make it, make sure to check out the quiche video at the top of the post or in the recipe card.
For the best quiche crust, I used my homemade pie crust recipe, which turns out perfectly every time. If making the homemade shortcut pastry, make sure to plan ahead! The dough needs to chill for at least 2 hours, so it’s handy to make it the night before you make the quiche, so all you have to do is roll and bake the next day. You can even bake the quiche crust up to 3 days in advance, or even longer, and freeze it until you’re ready to bake your fabulous Quiche Lorraine.
DO I HAVE TO USE HOMEMADE quiche CRUST?
Nope! If you’re short on time, you can use a store-bought pie crust, but if you do have the time, homemade is 100% worth the time and effort – it’s buttery and flaky in ways store-bought can only dream of.
HOW TO USE STORE-BOUGHT PIE CRUST
When buying frozen pie crust, make sure to purchase a 9-inch deep-dish pie crust; a regular pie crust will not work because it is not deep enough. If you unpackage the pie crust and it’s cracked, make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water and use it to fill any cracks. You can use this same trick if your crust cracks after pre-baking as well. Which brings me to my next point, you will still need to blind-bake store-bought pie crust to prevent a soggy bottom. Here’s how:
•Remove the pie crust from the freezer and thaw for about 10 minutes or until just soft enough to easily prick with a fork.
•Prick the bottom and sides all over with a fork (about an inch apart to prevent crust from puffing up).
•Bake until lightly golden, about 10 minutes. You do not need to fill store-bought pie crust with weights.
WHAT IS BLIND BAKING PIE CRUST?
This Quiche Lorraine recipe requires you to blind bake the homemade quiche crust first. Blind baking might sound complicated, but it simply means partially pre-baking the empty pastry before you add the filling.
WHY YOU SHOULD BLIND BAKE THE QUICHE CRUST?
Blind baking is important for achieving a flaky crust rather than a soggy one. Blind baking allows the sides to set and the bottom to crisp, something that can never happen if the cake is filled and baked immediately with a wet filling.
HOW TO MAKE quiche Lorraine
Don’t be intimidated by how beautiful this Quiche Lorraine looks! It’s easy to make; it just requires some hands-off dough chilling time. Here’s a breakdown of the steps to make the best Quiche Lorraine at home:
STEP 1: MAKE THE CRUST
- Make the pastry dough according to these recipe instructions.
- Press the dough into an 8-inch disc, cover it in plastic wrap, and let it chill for at least 2 hours.
- Once the dough has had time to chill, roll it out into a 12-inch circle.
- Gently transfer the dough to a 9-inch pie plate or quiche pan.
STEP 2: How to BLIND BAKE THE PIE CRUST
- Chill your quiche shell before blind baking. The quiche crust should be chilled for 45 minutes (or longer) after it’s transferred to the pan, then blind-baked. The colder the crust before baking, the crispier and flakier it will be. You want the fat to be firm going into the oven, so it melts in the oven – not on the counter – this creates pockets of steam resulting in flaky layers. Equally as important, chilling the quiche crust lets the strands of gluten relax, which helps prevent constricting and shrinking.
- Use pie weights to prevent the quiche crust from shrinking. As the pastry bakes, the fat melts and shrinks, causing the bottom to shrink and the sides to slide down. Melting fat also creates steam, which causes the dough to puff up if not weighed down with a filling. To remedy both problems, you need pie weights, rice, or beans – any ovenproof weight – to fill the bottom of the quiche crust. Now your center won’t puff up, and the sides won’t shrink as much (some shrinkage is normal).
- Bake without pie weights to brown the bottom. You’ll bake the quiche crust for 18 minutes with pie weights, which bakes the edges and secures them in place, but since the bottom was covered with parchment and weights, it doesn’t brown up. To remedy this, you’ll simply remove the parchment and pie weights and bake for an additional 10 minutes.
- “Dock” the quiche crust before popping it back into the oven. This means pricking holes in the bottom of the quiche crust with a fork to allow steam to escape. And no, your filling will not seep through the holes!
STEP 3: MAKE THE QUICHE FILLING
- While the pie crust is baking, whip up your filling. The filling can also be made ahead of time.
- Brown the chopped bacon in a large skillet. Remove the bacon with a slotted spoon, then cook the onions in the bacon grease. This gives the onions so much flavor!
- To make the custard, whisk the eggs and egg yolk until lightly beaten. Whisk in heavy cream and seasonings, then stir in the bacon, onions, and cheeses.
- Carefully pour the filling into the pre-baked pie crust. Use the back of a spatula to smooth out the filling if needed.
STEP 4: BAKE THE QUICHE
- Bake until the center is just about set.
- Do NOT overbake the Quiche Lorraine! The center will finish cooking and will set completely as it cools. Also note that the quiche may puff as it bakes and will fall and settle once it cools.
HOW TO TELL WHEN A QUICHE IS DONE
It is important not to overcook your homemade quiche to achieve light, fluffy, creamy perfection. Cook the quiche until the cheese is melted and the center is set but jiggles ever so slightly. Your quiche center should be soft and custardy, which means it’s mega-creamy. If you cut into your crust and it’s liquidy, then simply pop it back in the oven for another 5-10 minutes.
WHAT TEMPERATURE SHOULD THE QUICHE BE BAKED TO?
According to the United States Department of Agriculture (USDA), egg dishes are safe to eat at 160 degrees F. At this point, however, the quiche will still be liquid in the middle. Instead, bake the quiche until an instant-read thermometer inserted into the center registers between 170 and 175 F. Above 180°F, and it is definitely overcooked and runs the risk of curdling. If it’s under 160 degrees F, continue baking it until it reaches 170 degrees F.
CAN I PREP QUICHE IN ADVANCE?
Yes! You have a few options when it comes to making this quiche recipe in advance:
• Pie crust: Make the quiche crust in advance and chill in the fridge for up to 5 days OR make further in advance and freeze for up to 3 months, then thaw overnight and use. You can also partially pre-bake the crust in the pie plate up to 3 days in advance. Let cool, cover, and refrigerate.
• Bacon and onions: Can be cooked up to two days ahead of time and stored in separate airtight containers.
• Egg filling: You can whisk together the eggs, heavy cream, seasonings, onions, and cheeses, cover, and store in an airtight container (NOT the pie shell) for up to 24 hours. Add the bacon and stir the mixture before using it.
• Whole quiche: You can assemble and bake the entire quiche before serving it. Quiche will last up to 4 days in the fridge, but it’s best within the first 24 hours of making it. It’s delicious served cold, room temperature, or warm, but I’m partial to warm.
Best Quiche Lorraine Recipe Tips
How to Tell When Quiche is Done
For the creamiest quiche, avoid overcooking, as this can result in dry, spongy, rubbery, or crumbly eggs. A perfect Quiche Lorraine recipe should have a custard-like consistency.
There are several factors to consider when it comes to baking times, such as pan material, actual ingredients, and oven temperature. Therefore, it is essential to monitor your quiche closely during the last few minutes of baking, especially if you are new to the recipe.
You will want to bake the quiche until the edges are set and the center jiggles slightly when the pan is moved. For a perfectly cooked quiche, the internal temperature should reach 165°F (74°C). Use an instant-read thermometer to insert into the center and ensure the custard is fully set but still creamy. Let it rest for about 10 minutes before slicing for the best texture.
Lorraine Quiche Variations
Quiche Lorraine is minimalistic, made with bacon and cheese. You can substitute or add ingredients such as sausage, ham, mushrooms, spinach, if desired, just don’t call it Quiche Lorraine! Here are some recipe variations:
Can You Make This a Crustless Quiche?
Crustless quiche is exactly that – quiche without a crust! You can make a crustless Quiche Lorraine by following the recipe but adding one more egg and ¼ cup flour to the filling, then pouring it into a 9-inch pie dish generously greased with cooking spray. Bake at 375 degrees for 35 -40 minutes.
Can You Make This a Crustless Quiche?
Crustless quiche is exactly that – quiche without a crust! You can make a crustless Quiche Lorraine by following the recipe but adding one more egg and ¼ cup flour to the filling, then pouring it into a 9-inch pie dish generously greased with cooking spray. Bake at 375 degrees for 35 -40 minutes.
HOW TO MAKE MINI QUICHE
This quiche recipe will work great to make mini quiche as well, but you will need TWO pie crusts (double the homemade pie crust recipe):
1. Preheat oven to 375 degrees. Spray two nonstick 24-cup mini muffin tins with cooking spray.
2. Working with 1 chilled pie dough at a time (store-bought or homemade), roll out onto a floured surface into a 12-inch circle. Using a 2.5-inch cookie cutter, cut out 24 circles, rerolling the scraps as needed. 3. Work quickly as the dough becomes more delicate and tears more easily the longer it’s at room temperature. Repeat with 2nd chilled pie dough for a total of about 48.
4. Transfer the dough rounds into greased pans and press the dough flat into the bottom and up the sides. Evenly pour filling into each unbaked crust.
5. Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan.
How to Store Bacon Quiche (Lorraine)
Quiche reheats very well, so it’s fabulous to make ahead.
• To store: Let the quiche cool to room temperature on your countertop before covering it with foil and refrigerating it. It will last up to 4 days in the fridge.
• To reheat in the microwave: Warm individual servings on a microwave-safe plate in the microwave for about a minute or until warmed through. I like to cut my slice in half before microwaving so it warms evenly.
• To reheat in the oven: Transfer the whole quiche to the oven and reheat for 20 minutes at 350 degrees F or until heated through. For quiche slices, transfer them to an oven-safe baking dish, then cover with foil and bake for 10 minutes, or until heated through.
• From frozen: Thaw a slice for 2 minutes on high in the microwave, then bake for 10 minutes.
Can you freeze quiche Lorraine?
Yes! This Quiche Lorraine freezes like a dream! Here’s how to freeze a quiche:
•For slices: Wrap each slice in plastic wrap, then seal it in a freezer-safe plastic bag.
•For the whole quiche: Wrap the quiche in a double layer of plastic wrap followed by a double layer of foil.
Freeze for up to 3 months.
•When ready to eat, you can reheat quiche slices from frozen per the method above, but it is best to thaw a whole quiche in the refrigerator for 24 hours before reheating. Reheat for 20 minutes at 350 degrees F or until heated through.
WHAT TO SERVE WITH QUICHE Lorraine?
Quiche Lorraine is typically served as a main dish for breakfast or brunch. It’s already a very hearty dish, so I like to keep the sides simple. A few ideas of what to serve with quiche include:
Lorraine Quiche FAQs
Contrary to popular belief, the French did not invent Quiche Lorraine, but they did improve upon it. Quiche Lorraine originated in the medieval kingdom of Lothringen, Germany, which the French took over after World War I and renamed Lorraine. In fact, the word ‘quiche’ is from the German ‘Kuchen’, meaning cake.
Lorraine resides in what is considered the Aslace region of France, on the west bank of the upper Rhine next to Germany and Switzerland. It is one of the few areas not bombed during WWII, with the most picturesque villages to this day. I had the privilege of visiting there a few years ago, which you can check on my IG highlights under Belgium-France (It appears halfway through, starting with Colmar). Just as I was mesmerized by the charming Alsace region, you will be mesmerized by the deliciousness of Quiche Lorraine!
The original Quiche Lorraine, dating back to medieval Germany, was made with bread dough filled with a simple filling of cream, custard, and smoked bacon. It wasn’t until later that Swiss cheese became a standard ingredient in the recipe.
Quiche Lorraine became popular in England sometime after World War II and in the U.S. during the 1950’s. It wasn’t until the 1970s, however, that quiche gained the reputation of being a Ladies-Who-Lunch type of dish. Quiche Lorraine gave birth to every variation of quiche imaginable, from broccoli, asparagus, mushrooms, ham, salmon, crab, mini quiche, crustless quiche, etc. In fact, Southern Living magazine featured quiche in every single issue in the seventies!
Still, there has never been a more popular version than the original Quiche Lorraine – I’m guessing it’s the bacon ;). It’s perfectly creamy, perfectly cheesy, perfectly salty, perfectly addicting.
Quiche Lorraine is a type of quiche with very specific ingredients. To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.
As with many traditional dishes, however, it tends to evolve the farther it gets from home. In this Quiche Lorraine recipe, I’ve kept the building blocks of traditional Quiche Lorraine but I’ve added caramelized onions for incredible savory flavory, garlic because it makes everything better, Parmesan for its nutty, salty richness and seasonings to make all the ingredients sing.
So basically, I break the rules of traditional Quiche Lorraine, and the French might call it blasphemy, but the flavor still rings of classic Quiche Lorraine – just better.
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Lorraine Quiche
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Ingredients
- 1 Homemade Pie Crust Recipe or see notes to use store-bought pie crust
- 8 ounces thick-cut bacon chopped into ½-inch pieces
- 1/2 onion, chopped
- 3-4 cloves garlic, minced
- 4 large eggs
- 1 egg yolk
- 1 1/4 cups heavy cream
- 1/2 tsp EACH dried parsley, dried oregano, dried thyme, paprika, ground mustard, pepper
- 1/8 teaspoon salt
- 1 ¼ cups (4.5 ounces) freshly shredded Swiss Gruyère cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
QUICHE CRUST
- Prepare the pie dough according to the recipe directions through fluting the edges (or whatever edge design you prefer), and refrigerate for 45 minutes (no baking). Cover the crust with plastic wrap if refrigerating longer than 45 minutes (can be refrigerated for up to 5 days). It is helpful to complete this step the day before, then just pull the pie shell out of the fridge the next day. At the very least, I suggest making the pie dough the night before.
- When ready to make the quiche, preheat the oven to 375 degrees F. Line the chilled quiche crust with parchment paper, then evenly fill with baking beads, dry beans, or rice – anything oven-proof that will weigh down the pastry (prevents it from shrinking while baking).
- Bake at 375 F for 18 minutes.
- ** If using a quiche pan with a removable bottom, be sure to only handle the pan on the sides and don’t touch the bottom (or the bottom will slide up and you’ll ruin your quiche).
- Remove the quiche crust from the oven and carefully lift the parchment paper with the weights out of the pie. Prick holes around the bottom crust with a fork.
- Return the quiche crust to the oven and bake for an additional 10 minutes. Remove from the oven (crust can still be warm when you add the filling). You can complete blind baking (pre-baking) the crust up to 3 days ahead of time, then let it cool, cover, and refrigerate until ready to use.
QUICHE
- Preheat oven to 375 degrees F.
- While the crust is blind-baking, cook the bacon over medium heat in a large skillet, stirring occasionally. Once the bacon is crisp, remove it to paper towels with a slotted spoon. Add the chopped onions to the bacon grease and cook until softened; add the garlic and sauté 30 seconds. Remove the onions from the bacon using a slotted spoon.
- In a large bowl, whisk the eggs and egg yolk together (don’t overbeat). Whisk in the heavy cream and seasonings, then stir in the bacon, onions, and cheeses. Pour the custard into the partially baked crust.
- If using a quiche pan, place it on a rimmed baking sheet to catch any leaks while baking. Bake the quiche uncovered at 375 degrees for 35 to 45 minutes, or until set but the center jiggles very slightly.
- Let the quiche cool for 10 minutes before serving or before removing the quiche pan. Your quiche center should be soft and custardy, which means it's mega-creamy. If you cut into your crust and it's liquidy, then simply pop it back in the oven for another 5-10 minutes.
- To remove the quiche pan, center the pan on an inverted bowl/container with a flat bottom that is stable enough to hold the entire quiche. Pull the sides of the pan down to reveal your beautiful quiche! Carefully slide the quiche onto a serving platter or pedestal.
Video
Notes
quiche pan or pie pan
This Quiche Lorraine recipe is written so it works perfectly with either a 9-inch quiche pan or a standard 9-inch deep-dish pie plate. The quiche pan has higher sides so you have a little more wiggle room if you want to add additional veggies or meat to the filling. That being said, I HIGHLY recommend a quiche pan because it not only makes for prettier presentation, but it has a removable bottom so it’s so easy to slice and serve.HOW TO USE STORE BOUGHT PIE CRUST
When buying frozen pie crust, make sure to purchase a 9-inch DEEP-dish pie crust, a regular pie crust will not work because it is not deep enough. If you unpackage the pie crust and it’s cracked, make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water and use it to fill any cracks. You can use this same trick if your crust cracks after pre-baking as well. Which brings me to my next point, you will still need to blind-bake store-bought pie crust to prevent a soggy bottom. Here’s how:- Remove the pie crust from the freezer and thaw for about 10 minutes or until just soft enough to easily prick with a fork.
- Prick the bottom and sides all over with a fork (about an inch apart to prevent crust from puffing up).
- Bake until lightly golden, about 10 minutes. You do not need to fill store-bought pie crust with weights.
TIPS AND TRICKS
- Heavy Cream: also called “heavy whipping cream” at the grocery store. Heavy cream makes the quiche filling ultra velvety and rich. If you want to substitute with half and half, it will still work but won’t be as luxurious – more of a frittata texture.
- Gruyere: can be found with the specialty cheese (usually by the deli) in your grocery store. Make sure to look for authentic Swiss-made Gruyère that has the AOP (Appellation d’Origine Protégée) seal, which means it meets strict quality standards AKA it tastes the best! Americanized Swiss cheese is made from pasteurized milk and is significantly less flavorful than real Swiss cheese.
- Chill the crust! The quiche crust will shrink if you don’t chill it before blind baking. Chill for at least 45 minutes.
- Keep an eye on the crust. Don’t forget to keep an eye on the quiche as it bakes. If the crust is becoming too dark, cover the outside ring of the crust with foil or I love my pie shield.
HOW TO MAKE AHEAD
- Quiche crust: Make the pie dough in advance and chill in the fridge for up to 5 days OR make further in advance and freeze for up to 3 months, then thaw overnight and use. You can also partially pre-bake the pie crust in the pie plate or quiche pan up to 3 days in advance. Let cool, cover and refrigerate.
- Bacon and onions: Can be cooked up to two days ahead of time and stored in separate airtight containers.
- Egg filling: You can whisk together the eggs, heavy cream, seasonings, onions and cheeses, cover, and store in an airtight container (NOT the pie shell) for up to 24 hours. Add the bacon and give the mixture a stir before using to.
- Whole quiche: You can assemble and bake the entire quiche before serving it. Quiche will last up to 4 days in the fridge, but it’s best within the first 24 hours of making it. It’s delicious served cold, room temperature, or warm, but I’m partial to warm.
HOW TO STORE AND REHEAT
- To store: Let the quiche cool to room temperature on your countertop before covering it with foil and refrigerating for up to 4 days.
- To reheat in the microwave: Warm individual servings on a microwave-safe plate in the microwave for about a minute or until warmed through. I like to cut my slice in half before microwaving so it warms evenly.
- To reheat in the oven: Transfer whole quiche to the oven and reheat for 20 minutes at 350 degrees F or until heated through. For quiche slices, transfer them to an oven-safe baking dish, then cover with foil and bake for 10 minutes, or until heated through.
- From frozen: Thaw a slice for 2 minutes on high in the microwave then bake for 10 minutes.
HOW TO FREEZE
- For slices: Slice into individual servings. Wrap each slice in plastic wrap then seal inside a freezer-safe plastic bag.
- For whole quiche: Wrap quiche in a double layer of plastic wrap followed by a double layer of foil.
- Freeze for up to 3 months.
- When ready to eat, you can reheat quiche slices from frozen per method above but it is best to thaw a whole quiche in the refrigerator for 24 hours before reheating. Reheat for 20 minutes at 350 degrees F or until heated through.
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Ramya says
will be making this soon can i use coconut cream mushrooms vegan cheeses as am a vegetarian i never had quiche lorriane before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Jen says
Thanks Ramya, I love how creative you are with your vegan substitutions!
Rachel says
This is one of the best recipes I have made all year (and I have made a lot of new (to me) recipes in 2021. I made this in a rectangle tart pan so I had some leftover pie crust (used the all butter crust from another site) so I made some little tartlets. I also used a mix of skim milk and heavy cream and didn’t feel like I was missing out. I sauteed the onion with some fresh spinach before adding it to the egg-milk-cheese mix. The herb mix makes the flavor profile here so don’t skimp out. I definitely recommend trying this one.
Jen says
Thanks so much for taking the time to review this recipe Rachel, I’m thrilled/honored it’s one of the best you’ve made all year!
Mari says
The only things I changed from your original recipe were using fresh parsley since it is an herb I always have on hand. I made this for a breakfast get together and served a chopped salad with a maple vinaigrette alongside. It was simply delicious! We agreed that this was the best quiche we had ever eaten.
Jen says
Thank you so much for the high praise Mari, I’m honored you loved it so much!
Mina D says
I was looking for info on trimming the crust, as in before blind baking or after blind baking or after baking the whole quiche. It’s not mentioned at all in your instructions. Was wondering what you do?
Jen says
Hi Mina, trim the crust before blind baking. Enjoy!
Christine says
This is delicious! I wanted a ready-to-go breakfast option for this week and this is working perfectly. I opted for a pre-made crust, which didn’t turn out great, so I’m thinking of skipping the crust completely next time. I’m trying to decide if I should do it full size again or bake them in a (full size) muffin tin for little egg bites. My only concern is if skipping the crust will make the edges crispier. But there’s only one way to find out! Either way, the quiche filling is amazing! Great texture, delicious taste, and definitely worth making again! Thanks!
Jen says
I am so glad that the filling was delicious! I include some tips on how to make store-bought crusts turn out better, but if you end up going without I’m sure it will be just fine! Thanks for taking the time to let me know how it went!
Chloe says
I made this with a couple tweaks and it’s SO delicious! I added a pinch of fresh ground nutmeg and two shallots in place of the onion. I also buttered the crust before i put it in the oven. Phenomenal! Thanks for the recipe!
Jen says
Yum! I’m so happy to hear that it turned out great!