Quiche Lorraine is abrunchclassic.
We certainly understand our readers' obsession.
Add more veggies if youd like, anything from bell peppers, to tomatoes, or zucchini.
Credit:Vianney Rodriguez/Jason David Page
Vianney Rodriguez/Jason David Page
What Is a Quiche Lorraine?
The bottom crust was originally made from bread dough, but evolved into a buttery pastry crust.
Cheese was added later and some chefs considered it sacrilegious, includingJulia Childwhos Quiche Lorraine recipe didnt include cheese.
Credit:Vianney Rodriguez/Jason David Page
When onions are added to a Quiche Lorraine it becomes a “quiche Alsacienne.”
Quiche Lorraine Ingredients
Youll need more than just eggs and a crust to make this delicious quiche.
Can You Freeze Quiche Lorraine?
Credit:VVianney Rodriguez/Jason David Page/Southern Living
For a long-term storage option,quiche can be frozen.
To freeze, place the quiche on a parchment-lined tray or baking sheet, and freeze until firm.
What To Serve With Quiche Lorraine
Quiche Lorraine is the perfect dish for just about any meal.
Credit:Vianney Rodriguez/Jason David Page
Check outthese side dishes and saladsperfect for serving alongside Quiche Lorraine.
VVianney Rodriguez/Jason David Page/Southern Living
Ingredients
1/2(14.1-oz.)
Fit piecrust into a 9-inch pie plate; fold edges under, and crimp.
Credit:Vianney Rodriguez/Jason David Page
Prick bottom and sides of crust with a fork.
Bake for 5 minutes or until lightly browned.
Cool piecrust on a wire rack with preparing filling.
Credit:Vianney Rodriguez/Jason David Page
Add ingredients to crust:
Sprinkle bacon and Swiss cheese over bottom of pie shell.
Add green onion, if desired.
Carefully pour egg mixture over cheese.
Credit:Vianney Rodriguez/Jason David Page
Bake quiche:
Bake at 375F for 50 minutes or until lightly browned and set in middle.
Frequently Asked Questions
Yes!
This is slightly subjective, but we think its all about nailing the bake.
Credit:Vianney Rodriguez/Jason David Page
That means the edges will be firm but the middle will still have a slight jiggle.
If adding any kind of meat, like sausage or bacon, it must be fully-cooked.
Credit:Vianney Rodriguez/Jason David Page
Credit:Vianney Rodriguez/Jason David Page
