Easy Quiche Lorraine with Spinach, Bacon
Hands down, quiche is a elegant yet no-fuss dish to share. Our quiche recipe is fantastic for breakfast, brunch and dinner. If you’re looking for something different, our quiche Lorraine recipe is always a favorite morning food. 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 always ask for extra.
Easy Quiche Recipe
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! Here’s some of our favorite Breakfast and Brunch Recipes
Video: Easy Quiche Lorraine Recipe
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.
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! Here’s some of our favorite Easter recipes.
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.
Quiche Lorraine
Ingredients
- Homemade Pie Dough or Pre-made Dough
- 8 large eggs
- 1/2 cup (120 ml) Half & Half or whole milk
- 1/4 teaspoon (1.25 ml) kosher salt , or to tate
- fresh cracked black pepper
- 2 green onions , thinly sliced
- 1/2 cup (50 g) fresh grated parmesan cheese
- 2 cups (60 ml) spinach , chopped
- 3 slices cooked bacon , chopped or 1/2 cup diced ham
Instructions
- Preheat oven 375°F (190°C).
- 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 or pie pan, fitting it into the edges. If using store bought dough, just skip the rolling out part.
- 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). Allow the dough to relax and chill in the fridge or freezer for at 30 minutes or more (can be skipped but this will help minimize shrinking when baking).
- Blind bake the pie crust: Line the inside of the formed crust with aluminum foil with enough foil to completely cover the sides, and then fill with a layer of pie weights. Place on a baking sheet pan.
- Bake at 375°F (190°C) for 15 minutes, then carefully remove the foil and weights. Poke the base a few times with a fork.
- Continue to Bake at 375°F (190°C) for an additional 5-10 minutes, or until the the crust is lightly browned.
- While crust bakes, make the egg filling: In a bowl, whisk together the 8 eggs, 1/2 cup half/half or milk, 1/4 teaspoon salt, and black pepper to taste.
- Add sliced green onions,1/2 cup parmesan cheese, 2 cups spinach, chopped bacon or ham then 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).
- 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).
- Bake the quiche at 375°F (190°C) 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.
- Allow quiche to cool for about 15 minutes before serving or serve at room temperature.
Notes
Video
Nutrition Information per Serving
More Easy Recipes:
- spinach avocado salad
- Passion fruit mint cooler
- creamy stovetop spinach dip
- grilled bruschetta
- This quiche lorraine recipe was originally published in 2019.
- More great breakfast and brunch recipe here.
- baked ham with apricot glaze
This was really great for breakfast. It’s the perfect morning quiche.
This is now my favorite breakfast recipe. The quiche came out perfect. Really great recipe.
Really great quiche recipe. The kids loved it for breakfast.
I love this quiche recipe. It’s so good with the texture of the spinach. Past recipes I tried had the frozen spinach and I prefer the fresh spinach so much more.
Thanks Eunice! We love used the chopped raw spinach too. But it’s still good with the thawed frozen spinach!
This is the perfect quiche recipe I’ve found. The crust is the perfect amount of flaky.
Thanks for posting this delicious looking recipe. My mother thinks this is a fancy dish so I’m making it for Mother’s day. I’ve never cooked with spinach or made a quiche. Do you think 10oz of frozen spinach will work? Could you elaborate on what 2 cups of spinach is? Please pardon my newbie questions, and thank you again.
Thanks for such an amazing quiche recipe! Everyone who’s tried it has enjoyed it! Now it’s a popular dish amongst my friends and family.
I’m in love with this quiche recipe. Added some cooked sausage that I had leftover too. It’s so easy to make.
Love the addition of cooked sausage too. Glad it was cooked sausage and not raw because not sure if raw would have cooked all the way.