Holiday Quiche Lorraine
Holiday Quiche Lorraine is a classic, cozy dish that’s perfect for festive mornings or special brunches. This quiche is packed with creamy eggs, crispy bacon, gooey cheese, and a flaky…
Tip: save now, cook later.Holiday Quiche Lorraine is a classic, cozy dish that’s perfect for festive mornings or special brunches. This quiche is packed with creamy eggs, crispy bacon, gooey cheese, and a flaky golden crust that everyone loves. It’s simple yet so satisfying, making it a great dish to bring to family gatherings or holiday celebrations.
I really enjoy making this quiche because it combines a few of my favorite breakfast flavors all in one. The smokiness of the bacon pairs perfectly with the rich cheese, and the smooth egg filling keeps it feeling light but filling. I like to prepare it the night before so all the flavors have time to come together, and it’s ready to pop in the oven on the big day.
One of my favorite ways to serve Holiday Quiche Lorraine is alongside a fresh green salad or some roasted vegetables to balance out the richness. It’s a crowd-pleaser for sure, and leftovers heat up beautifully, making it a tasty treat for days after the holiday. If you’re looking for a dish that’s both elegant and easy to make, this quiche is a wonderful choice.
Key Ingredients & Substitutions
Pie crust: A flaky crust is key for texture. Store-bought works well for convenience, but homemade gives extra flavor. To keep it gluten-free, try a gluten-free pie crust mix.
Bacon: This adds rich, smoky flavor. If you want less fat, use turkey bacon or even smoked tofu for a vegetarian twist.
Gruyère cheese: This cheese melts beautifully and has a nice nutty flavor. If you don’t have it, Swiss or Emmental cheese are good substitutes.
Heavy cream and milk: These create the creamy filling. For a lighter option, use half-and-half or full-fat coconut milk for a dairy-free version.
Nutmeg: Just a small pinch adds warmth without overpowering. Freshly grated nutmeg makes a noticeable difference if you have it.
How to Get a Flawless, Creamy Quiche Filling?
The filling should be smooth and tender without being watery or rubbery. Here’s how I make sure of it:
- Beat eggs gently with cream and milk until just combined to avoid too much air.
- Season well with salt, pepper, and nutmeg for balanced flavor.
- Pour mixture evenly over fillings so it cooks uniformly.
- Bake at 375°F, checking at 35 minutes. The center should be set but still slightly jiggly.
- Let the quiche rest after baking for 10 minutes to finish setting and to make slicing easier.
Equipment You’ll Need
- 9-inch quiche or tart pan – Its shallow sides help the crust bake evenly and get nice edges.
- Skillet – Perfect for cooking bacon and softening onions before adding to the quiche.
- Mixing bowl – Large enough to whisk eggs, cream, and seasonings smoothly.
- Whisk – Helps combine ingredients well for a creamy, lump-free filling.
- Measuring cups and spoons – To get the right amounts of cream, milk, and spices easily.
Flavor Variations & Add-Ins
- Swap bacon for smoked ham or pancetta for a different savory note that still pairs great with cheese.
- Use Swiss or cheddar cheese instead of Gruyère for a milder or sharper flavor.
- Add sautéed spinach or mushrooms for extra veggies and a little earthiness.
- Mix in fresh herbs like thyme or chives to brighten the egg custard and add color.
Holiday Quiche Lorraine
Ingredients You’ll Need:
For the Crust and Filling:
- 1 9-inch pie crust (store-bought or homemade)
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1 1/2 cups Gruyère cheese, grated
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This quiche takes about 15 minutes to prepare and around 35-40 minutes to bake. Add an extra 10 minutes to cool before serving, so plan for about an hour total.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch tart or quiche pan, pressing it evenly into the edges. Prick the crust’s bottom a few times with a fork to stop bubbles from forming, then chill it in the fridge while you prepare the filling.
2. Cook Bacon and Onion:
Cook the chopped bacon in a skillet over medium heat until nice and crispy. Use a slotted spoon to move it to paper towels to drain, leaving about a tablespoon of bacon fat in the skillet. Add the finely chopped onion and sauté it in the bacon fat until soft and translucent, around 3-4 minutes. Then, remove from heat.
3. Assemble and Mix Filling:
Scatter the cooked bacon, sautéed onion, and grated Gruyère cheese evenly over the chilled crust. In a mixing bowl, whisk together the eggs, heavy cream, milk, ground nutmeg, salt, and pepper until they’re fully blended and smooth.
4. Bake the Quiche:
Pour the egg mixture gently over the bacon, onion, and cheese. Carefully place the quiche in the preheated oven and bake for 35-40 minutes. The filling should be set and the top a lovely golden brown when it’s done.
5. Cool and Garnish:
Remove the quiche from the oven and let it cool for about 10 minutes. Sprinkle freshly chopped parsley on top as a beautiful, fresh garnish. Serve warm or at room temperature, perfect for holiday brunch or dinner.
Can I Use a Pre-Made Pie Crust?
Absolutely! Using a store-bought pie crust saves time and works perfectly for this quiche. Just be sure to chill it before adding the filling to prevent shrinking.
Can I Make the Quiche Ahead of Time?
Yes, you can assemble the quiche a day in advance and keep it covered in the fridge. Bake it fresh just before serving for the best texture and flavor.
How Do I Store Leftovers?
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm.
Can I Substitute the Gruyère Cheese?
Definitely! Swiss or Emmental cheeses are great substitutes if you don’t have Gruyère. Each gives a slightly different but delicious flavor to the quiche.