Easy Quiche Lorraine Recipe and Best Quiche Recipe for Breakfast Brunch Easter @WhiteOnRice

Everyday Easy Quiche Recipe

Quiche is one of our favorite morning foods. We eat it several times a month and never get tired of it. Most of our morning quiches are for breakfast photo shoot days and all the teams never seem to get tired of it. Quiches may look fancy, but they are quite easy to make and are always a crowd pleaser. It’s the flaky pie dough with the creamy egg center that makes the quiche so fantastic. With the addition of vegetables, salty bacon or ham and some cheese it’s a slice of culinary treasures. Every time we bite into a nice warm slice of quiche, it’s a great way to start the morning. But don’t limit yourself to quiche for breakfast or brunch. It’s a fantastic lunch or dinner dish too. And oh, we love adding spinach to our quiche so the more greens the merrier!

Easy Quiche Lorraine Recipe and Best Quiche Recipe for Breakfast Brunch Easter @WhiteOnRice

What is a Quiche?

A quiche is a savory pastry filled dough with a rich egg mix: eggs, cream, veggies, cheese, ham, bacon or what ever you want to put in it. The quiche is then baked to a beautiful brown crust and the custard filling is cooked to perfection. Each slice is like a whole meal in-itself and theres’ so many variations of quiche, the possibilities are endless.

Easy Quiche Lorraine Recipe and Best Quiche Recipe for Breakfast Brunch Easter @WhiteOnRice

What’s the Difference Between Quiche and Quiche Lorraine?

They are basically very similar, with slight differences. Traditionally quiche lorraine uses heavy cream, bacon, swiss, guyere or emmentalle cheese, which are classic French or German ingredients. Where as regular quiche has other variations of meats like ham, sausage and different types of cheese (cheddar, goat, parmesan, jack, etc…).  There’s much debate whether quiche lorraine was originated in France or Germany. We’ll let those folks argue it out. We’d rather enjoy cooking and making quiche lorraine every weekend!

Video: Easy Quiche Lorraine Recipe

What is Blind Baking Pie Crust?

Blind baking refers to partially baking or fully baking a crust before adding the filling. It is not about blind folding someone and playing some sort of culinary mashup game of “Pin the Tail on the Donkey.” That would be dangerous and probably not too tasty.  Blind baking a crust will help prevent soggy bottoms and lead you onto your way to deliciousness. Once the crust is baked naked (sans filling), the filling is added and then finished baking or chilled, depending on the recipe’s need. Click here to –> learn how to blind bake a crust.

Why you should blind bake the quiche crust?

This will ensure that the crust will cook through when the egg custard is cooked too. That way, you won’t have a perfectly cooked quiche filling with a raw pie dough underneath. This will prevent a soggy quiche bottom and ensure a more delicious eating experience.

How to Blind Bake Pie Crust @WhiteOnRice

How to Blind Bake Pie Crust @WhiteOnRice

How to Blind Bake Pie Crust @WhiteOnRice

Here’s some of our favorite Breakfast and Brunch Recipes 

Deviled Eggs Recipe for Deviled Egg Bar Party! | @whiteonrice

Baked Eggs in Avocado Recipe Paleo Keto @whiteonrice

Berry Buttermilk Breakfast Brunch Cake that's moist, tender and delicious. | @whiteonrice

More great breakfast and brunch recipe here. 

Easy Quiche Lorraine Recipe and Best Quiche Recipe for Breakfast Brunch Easter @WhiteOnRice
5 from 3 votes

Quiche Lorraine

Yield: 8 Servings
Prep Time:
45 mins
Cook Time:
45 mins
Total Time:
1 hr 30 mins
 
A classic quiche with bacon and other delicious additions, this is a favorite. We love it with our homemade dough, but feel free to use any of your favorite store bought doughs too.

Ingredients

  • Homemade Pie Dough or Pre-made Dough
  • 8 large eggs
  • 1/2 cup Half & Half or whole milk
  • 2 green onions , thinly sliced
  • 1/2 cup fresh grated parmesan cheese
  • 2 cups spinach , chopped
  • 3 slices cooked bacon , chopped  or 1/2 cup diced ham
  • 1/4 teaspoon kosher salt , or to tate
  • fresh cracked black pepper

Directions

  1. Preheat oven 375°F (190°C).
  2. If using homemade pie dough, roll out to a 12” (30.5cm) circle and about 1/8” (3mm) thick (it is ok if it is larger than 12” - you’ll trim off the excess in just a bit). Place into the tart pan, fitting it into the edges. Trim off excess dough (we’ll usually trim about 1/2” above the tart pan for a more rustic look and and give extra crust above the quiche level. It’s pretty and makes carry it to the oven even easier).
  3. Allow the dough to relax and chill in the fridge or freezer for at least 30 minutes (will help minimize shrinking when baking).
  4. Blink bake the pie crust: Line the 9” pie crust with aluminum foil with enough foil to completely cover the sides, and then fill with a layer of pie weights. Place pie crust on a baking sheet. Bake for 15 minutes, carefully remove the foil and weights.  Poke the base a few times with a fork, then Bake for an additional 5-10 minutes, or until the the crust is lightly browned.
  5. While crust bakes, make the egg filling: In bowl, whisk eggs, half/half or milk, salt and pepper.
  6. Add green onions, cheese, spinach, bacon or ham and stir egg mixture until everything is well combined (Optional ~ reserve a little of the bacon/ham & green onions to float on top of the quiche before baking).
  7. When crust is finished blind baking, pour the egg mixture into the crust. Gently stir the mixture to make sure all the filling is evenly distributed throughout the quiche. (Optional ~ top with reserved bacon/ham & green onion).
  8. Bake the quiche for about 30-35 minutes or until the top is golden brown and the egg is cooked. Insert a toothpick or a knife in the middle of the quiche and it should come out clean when it’s cooked.
  9. Allow quiche to cool for about 15 minutes before serving or serve at room temperature. 

Recipe Video

Recipe Notes

Recipe note #1: if using a 9” pie pan (unless is it a deep pie pan), you’ll only need 6 eggs total and will often need to blind bake the crust a little less, depending on the thickness of the crust.

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