Chef John's Quiche Lorraine

60 Reviews 15 Pics
  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 45 m
Chef John
Recipe by  Chef John

“In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch quiche

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Roll pie dough to fit a 9 inch 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. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
  5. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  6. 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.
  7. 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.

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Reviews (60)

Rate This Recipe
lisa j
59

lisa j

Delish! I skipped the pie dough recipe and used a frozen pie shell. Deep dish a must! I also did not layer it. Followed directions until filling the crust. Just mixed all the ingredients in a bowl and poured into a frozen pie crust. Baked for 50 mins on 325. Perfect! I would not add any more ingredients for filling the quiche (mushrooms, broccoli, etc) as one tends to do in a quiche. There is no room at the Inn. This filling fills a deep dish pie shell as is.

Baking Nana
52

Baking Nana

What is not to like - cheese, bacon & cream along with onion and you have a match made in heaven. Warning! Use a Deep Dish pie pan - or all the filling will not fit. Also, you must let quiche cool to fully set. This a classic recipe with a really good method.

Kym
49

Kym

Yummy!!!! :) This was the first time I ever made quiche and I was a little nervous about it but I had company over and wanted to make something different. This is a fabulous recipie. I used parmesan and herb seasoning instead of thyme and colby jack cheese instead of Gruyere because that's what I had on hand and it was scrumptious. Made my crust which I just poked holes with a fork in the crust then simply baked it for 10 min. (blind bake thing too much bother). Fried my bacon and onion, mixed up my eggs, put it all in the fridge and it took 2 minutes to assemble and pop in the oven in the morning! Definitly a keeper!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 491 cal
  • 25%
  • Fat
  • 41.4 g
  • 64%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 15.6 g
  • 31%
  • Cholesterol
  • 216 mg
  • 72%
  • Sodium
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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