Best 5 Creamy Quiche Lorraine Wow Em Recipes

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Indulge in the classic French delicacy, Quiche Lorraine, a culinary masterpiece that seamlessly blends creamy custard, savory bacon, and nutty Gruyère cheese. This timeless dish, often served as brunch or lunch, originated in the northeastern region of France known as Lorraine. Our collection of recipes takes you on a culinary journey, offering a variety of tantalizing Quiche Lorraine variations to suit every palate. From the traditional recipe that stays true to its roots to creative twists that incorporate unexpected ingredients, these recipes promise an unforgettable taste experience. Whether you prefer a crispy crust or a flaky pastry, a rich custard filling or a medley of cheeses, our diverse selection caters to all preferences. Prepare to impress your family and friends with this iconic dish that embodies both simplicity and sophistication.

**Recipes Included:**

1. **Traditional Quiche Lorraine:** Experience the authentic flavors of the classic recipe, featuring a buttery crust, creamy custard, smoky bacon, and nutty Gruyère cheese.

2. **Spinach and Feta Quiche:** A vibrant twist on the traditional quiche, this recipe incorporates fresh spinach, tangy feta cheese, and a hint of garlic for a delightful combination of flavors and textures.

3. **Roasted Vegetable Quiche:** A vegetarian-friendly delight, this quiche is packed with roasted vegetables like zucchini, bell peppers, and mushrooms, complemented by a creamy custard and a sprinkling of Parmesan cheese.

4. **Smoked Salmon and Dill Quiche:** Indulge in the luxurious flavors of smoked salmon and fresh dill in this elegant quiche. The combination of creamy custard, flaky crust, and briny salmon creates a harmonious and sophisticated dish.

5. **Caramelized Onion and Goat Cheese Quiche:** Experience the sweet and savory symphony of caramelized onions and creamy goat cheese in this unique quiche variation. The caramelized onions add a touch of sweetness, while the goat cheese provides a tangy contrast.

6. **Crustless Quiche:** For those who prefer a gluten-free or low-carb option, this crustless quiche is the perfect choice. Simply combine the custard mixture with your favorite fillings and bake until golden brown for a quick and easy quiche.

Let's cook with our recipes!

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It's truly the best quiche Lorraine recipe. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 2h15m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust deep-dish pie
1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
3 large sweet onions, chopped
1 tablespoon minced fresh thyme
1/2 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1-1/2 cups shredded Gruyere cheese
1/2 cup grated Parmesan cheese
8 large eggs, room temperature
2 cups whole milk
1 cup heavy whipping cream

Steps:

  • On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet., Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.

Nutrition Facts : Calories 671 calories, Fat 49g fat (27g saturated fat), Cholesterol 308mg cholesterol, Sodium 841mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

QUICHE LORRAINE I



Quiche Lorraine I image

Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!

Provided by Laundrie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h20m

Yield 6

Number Of Ingredients 9

1 (9 inch) prepared pie crust
12 slices bacon
1 cup shredded Swiss cheese
⅓ cup minced onion
4 eggs, beaten
2 cups light cream
¾ teaspoon salt
¼ teaspoon white sugar
⅛ teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
  • In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
  • Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Nutrition Facts : Calories 761.2 calories, Carbohydrate 18.7 g, Cholesterol 267.1 mg, Fat 68.1 g, Fiber 1.3 g, Protein 19.2 g, SaturatedFat 30.5 g, Sodium 1021.7 mg, Sugar 1.2 g

QUICHE LORRAINE



Quiche Lorraine image

With smoky bacon, nutty Gruyère, and shallots, this classic quiche Lorraine is one of the most satisfying dishes imaginable.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h15m

Yield 4 to 6

Number Of Ingredients 9

One 9-inch deep-dish frozen pie crust
8 oz thick-cut bacon (about 6 slices), diced
½ cup chopped shallots, from 2 medium shallots
4 large eggs
1¼ cups heavy cream
¼ teaspoon salt
⅛ teaspoon cayenne pepper
Pinch ground nutmeg
4 oz Gruyère, finely shredded (about 1¼ cups)

Steps:

  • Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
  • In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
  • In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
  • Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
  • Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
  • Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
  • Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
  • Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.

Nutrition Facts : Calories 616, Fat 51 g, Carbohydrate 24 g, Protein 16 g, SaturatedFat 24 g, Sugar 3 g, Fiber 1 g, Sodium 575 mg, Cholesterol 232 mg

QUICHE LORRAINE



Quiche Lorraine image

I love Quiche Lorraine, and wanted to make it this morning, but was out of half and half. I substituted a mixture of one cup 1% milk, and one cup of heavy cream, and was delighted with the result! And no wonder, the original French recipe is 18% butterfat, which is what this recipe turns out to be. That is what makes this so unbelievably yummy! I make it with Recipe #483999 Splurge once in a while, you deserve it!

Provided by pammyowl

Categories     Savory Pies

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

9 inches pie crusts
1 cup 1% low-fat milk
1 cup whipping cream
4 eggs
1/4 teaspoon cayenne pepper
sea salt
cracked pepper, to taste
1/3 cup diced onion
10 slices bacon
4 1/2 ounces grated gruyere cheese (or Swiss)

Steps:

  • Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.
  • Meanwhile, dice the onion, and grate the cheese.
  • Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.
  • Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.
  • You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!
  • Let sit for 15-30 minutes, then enjoy!

Nutrition Facts : Calories 506.1, Fat 41.1, SaturatedFat 18.9, Cholesterol 212.9, Sodium 419.2, Carbohydrate 18.1, Fiber 1.3, Sugar 2.8, Protein 16.2

QUICHE LORRAINE II



Quiche Lorraine II image

Bacon, eggs, cheese and onions. It's a delicious way to start a meal!

Provided by LADYNUSS

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 8

Number Of Ingredients 8

1 recipe pastry for a 9 inch single crust pie
6 slices bacon
1 onion, sliced
3 eggs, beaten
1 ½ cups milk
¼ teaspoon salt
1 ½ cups shredded Swiss cheese
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
  • In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
  • In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
  • Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 17 g, Cholesterol 106.3 mg, Fat 26.3 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 10 g, Sodium 463.4 mg, Sugar 3.4 g

Tips:

  • Use high-quality ingredients, especially the cheese and eggs.
  • Make sure the butter is cold and cut into small pieces before adding it to the flour.
  • Work the dough quickly so that it doesn't become tough.
  • Chill the dough for at least 30 minutes before rolling it out.
  • Preheat the oven to the correct temperature before baking the quiche.
  • Bake the quiche until the center is set and the top is golden brown.
  • Let the quiche cool for a few minutes before serving.

Conclusion:

This classic quiche Lorraine recipe is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make a quiche that is sure to impress your friends and family. Whether you're a seasoned cook or a beginner, this recipe is a great place to start. So gather your ingredients and give it a try!

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