Gather around, quiche lovers! Whether you’re craving a cozy weekend brunch or an elegant dinner centerpiece, these 17 Delicious Quiche Lorraine recipes are sure to impress. From classic renditions to creative twists, each one brings that perfect balance of flaky crust, savory bacon, and creamy custard. Get ready to find your new favorite—let’s dive into these amazing dishes that will have everyone asking for seconds!
Classic Quiche Lorraine with Bacon and Gruyere
Simply the ultimate savory pie, this quiche delivers rich flavor with minimal effort. Start with quality ingredients for best results.
Ingredients
– Pie crust – 1 (9-inch)
– Bacon – 6 slices
– Eggs – 4 large
– Heavy cream – 1 cup
– Gruyere cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Nutmeg – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish and crimp edges.
3. Prick bottom of crust with a fork 10 times to prevent puffing.
4. Bake crust for 10 minutes until lightly golden.
5. Cook bacon in a skillet over medium heat for 8 minutes until crispy.
6. Drain bacon on paper towels and crumble into small pieces.
7. Whisk eggs in a bowl until fully combined and slightly frothy.
8. Add heavy cream, salt, pepper, and nutmeg to eggs and whisk for 30 seconds.
9. Sprinkle half of the Gruyere cheese over the pre-baked crust.
10. Spread crumbled bacon evenly over the cheese layer.
11. Pour egg mixture slowly over the bacon and cheese.
12. Top with remaining Gruyere cheese.
13. Bake at 375°F for 35 minutes until center is set and top is golden brown.
14. Let quiche cool for 15 minutes before slicing.
What emerges is a creamy, custardy filling encased in a flaky, buttery crust. The smoky bacon and nutty Gruyere create a perfect savory balance. Serve warm with a simple green salad for a complete meal.
Spinach and Quiche Lorraine Fusion
Vividly combining the richness of quiche Lorraine with fresh spinach, this fusion dish delivers a savory, satisfying meal. Perfect for brunch or dinner, it’s straightforward to prepare and endlessly adaptable. Expect a creamy, flavorful result every time.
Ingredients
– Pie crust – 1
– Eggs – 6
– Heavy cream – 1 cup
– Bacon – 6 slices
– Gruyère cheese – 1 cup, shredded
– Spinach – 2 cups, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Nutmeg – ⅛ tsp
Instructions
1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish; prick bottom with a fork to prevent bubbling.
3. Bake crust for 10 minutes at 375°F until lightly golden; let cool.
4. Cook bacon in a skillet over medium heat for 8–10 minutes until crispy; drain and crumble.
5. Sauté spinach in the same skillet for 2–3 minutes until wilted; squeeze out excess moisture.
6. Whisk eggs, heavy cream, salt, pepper, and nutmeg in a bowl until fully combined.
7. Stir in crumbled bacon, shredded Gruyère, and sautéed spinach into the egg mixture.
8. Pour mixture into the pre-baked pie crust.
9. Bake at 375°F for 35–40 minutes until the center is set and top is golden brown.
10. Let quiche cool for 10 minutes before slicing.
Remarkably creamy with a crisp crust, this quiche offers a balanced blend of smoky bacon and earthy spinach. Serve warm with a side salad for a complete meal, or enjoy slices cold for a quick, protein-packed snack.
Mini Quiche Lorraine Bites for Parties
Holiday parties demand easy, elegant finger foods. These mini quiche Lorraine bites deliver rich flavor in perfect one-bite portions. They’re simple to make ahead and reheat beautifully.
Ingredients
– Refrigerated pie crust – 1 package (2 crusts)
– Eggs – 4 large
– Heavy cream – 1 cup
– Bacon – 6 slices
– Gruyère cheese – 1 cup shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Nutmeg – ⅛ tsp
Instructions
1. Preheat oven to 375°F.
2. Cook bacon in skillet over medium heat until crispy, about 8 minutes.
3. Drain bacon on paper towels, then crumble into small pieces.
4. Unroll pie crusts and cut into 24 rounds using 2-inch biscuit cutter.
5. Press each round into greased mini muffin tin cups.
6. Whisk eggs, heavy cream, salt, pepper, and nutmeg in bowl until smooth.
7. Divide bacon and cheese evenly among crust-lined cups.
8. Pour egg mixture over fillings, filling each cup ¾ full.
9. Bake at 375°F for 18-20 minutes until centers are set and edges are golden.
10. Cool in pan for 5 minutes before transferring to wire rack.
You’ll love the flaky crust contrasting with the creamy, savory filling. These pair wonderfully with sparkling wine or a crisp salad. For extra flair, garnish with fresh chives before serving.
Quiche Lorraine with Caramelized Onions
Just the thought of quiche Lorraine with caramelized onions makes mouths water. This classic gets an upgrade with sweet, slow-cooked onions. It’s rich, savory, and perfect for any meal.
Ingredients
– Pie crust – 1
– Bacon – 6 slices
– Yellow onion – 1 large
– Butter – 2 tbsp
– Eggs – 4 large
– Heavy cream – 1 cup
– Gruyère cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Nutmeg – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Cook bacon in a skillet over medium heat for 8-10 minutes until crispy; transfer to paper towels to drain, then crumble.
3. Pour off all but 1 tbsp bacon fat from the skillet.
4. Add butter and sliced onion to the skillet; cook over low heat for 25-30 minutes, stirring occasionally, until deeply golden and caramelized.
5. Tip: Low and slow cooking is key for sweet, not bitter, caramelized onions.
6. In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until fully combined.
7. Place pie crust in a 9-inch pie dish; prick the bottom with a fork.
8. Blind bake the crust for 10 minutes at 375°F to prevent sogginess.
9. Spread caramelized onions evenly over the pre-baked crust.
10. Sprinkle crumbled bacon and shredded Gruyère over the onions.
11. Tip: Shred cheese yourself for better melting than pre-shredded.
12. Pour the egg mixture over the fillings in the crust.
13. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
14. Tip: Let quiche rest for 10 minutes before slicing to set properly.
15. Remove from oven and cool on a wire rack for 10 minutes.
The quiche emerges with a flaky crust, creamy custard, and smoky-sweet depth from bacon and onions. Serve warm with a crisp green salad for contrast, or enjoy a slice cold for a quick, satisfying bite.
Gluten-Free Quiche Lorraine
Savor this classic quiche reimagined for gluten-free diets. It’s rich, savory, and perfect for any meal. Simple ingredients deliver big flavor without the gluten.
Ingredients
– Gluten-free pie crust – 1
– Eggs – 6
– Heavy cream – 1 cup
– Bacon – 8 slices
– Gruyère cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Nutmeg – ⅛ tsp
Instructions
1. Preheat oven to 375°F.
2. Cook bacon in a skillet over medium heat for 8-10 minutes until crispy; drain on paper towels and crumble.
3. Whisk eggs, heavy cream, salt, pepper, and nutmeg in a bowl until fully combined.
4. Place gluten-free pie crust in a 9-inch pie dish; prick bottom with a fork to prevent bubbling.
5. Sprinkle crumbled bacon and shredded Gruyère cheese evenly over the crust.
6. Pour egg mixture over the bacon and cheese.
7. Bake at 375°F for 35-40 minutes until the center is set and a knife inserted comes out clean.
8. Let quiche cool for 10 minutes before slicing to allow it to set properly.
The quiche has a creamy, custardy texture with a crisp crust and smoky bacon notes. Serve warm with a side salad for a balanced brunch or reheat slices for a quick weekday breakfast.
Quiche Lorraine with a Hash Brown Crust
This savory brunch classic gets a crispy upgrade with a shredded potato base. Traditional bacon and egg filling bakes into golden perfection. Trust me, it’s worth every minute.
Ingredients
Frozen shredded hash browns – 4 cups
Eggs – 6
Heavy cream – 1 cup
Bacon – 8 slices
Gruyère cheese – 1 cup, shredded
Salt – 1 tsp
Black pepper – ½ tsp
Butter – 2 tbsp, melted
Instructions
1. Preheat oven to 400°F.
2. Thaw hash browns completely and squeeze out excess moisture using a clean kitchen towel.
3. Press hash browns firmly into a 9-inch pie dish to form an even crust.
4. Brush crust with melted butter.
5. Bake crust for 20 minutes until edges turn golden brown.
6. Cook bacon in a skillet over medium heat for 8-10 minutes until crispy.
7. Drain bacon on paper towels, then crumble into small pieces.
8. Whisk eggs, heavy cream, salt, and pepper in a bowl until fully combined.
9. Sprinkle half the cheese over the baked crust.
10. Top with crumbled bacon.
11. Pour egg mixture evenly over the filling.
12. Sprinkle remaining cheese on top.
13. Reduce oven temperature to 375°F.
14. Bake quiche for 35-40 minutes until center is set and top is lightly browned.
15. Let quiche rest for 10 minutes before slicing.
A crisp hash brown crust contrasts beautifully with the creamy, rich filling. Serve warm with a simple arugula salad for a balanced meal. Leftovers reheat wonderfully for quick weekday breakfasts.
Vegan Quiche Lorraine with Tofu
Vegan quiche Lorraine swaps eggs for silken tofu, creating a creamy filling with smoky tempeh bacon. This plant-based version delivers classic flavor without dairy or eggs. Perfect for brunch or a light dinner.
Ingredients
– Pie crust – 1
– Silken tofu – 14 oz
– Nutritional yeast – ¼ cup
– Turmeric – ½ tsp
– Onion powder – 1 tsp
– Smoked paprika – 1 tsp
– Black salt – ½ tsp
– Tempeh bacon – 4 oz
– Olive oil – 1 tbsp
Instructions
1. Preheat oven to 375°F.
2. Press silken tofu between paper towels for 10 minutes to remove excess water.
3. Crumble tempeh bacon into small pieces.
4. Heat olive oil in a skillet over medium heat.
5. Sauté tempeh bacon for 5 minutes until crispy.
6. Blend pressed tofu, nutritional yeast, turmeric, onion powder, smoked paprika, and black salt in a food processor until smooth.
7. Fold sautéed tempeh bacon into the tofu mixture.
8. Pour filling into the pie crust, spreading evenly.
9. Bake at 375°F for 35 minutes until the top is golden brown and the center is set.
10. Let cool for 10 minutes before slicing.
Baked to perfection, this quiche has a firm yet creamy texture with a savory, smoky flavor from the tempeh bacon. Serve warm with a side salad for a complete meal, or enjoy cold as a quick snack.
Quiche Lorraine with Smoked Salmon Twist
Tired of the same old quiche? This smoked salmon version elevates the classic with briny richness. Perfect for brunch or a light dinner, it comes together faster than you’d think.
Ingredients
Pie crust – 1 (9-inch)
Eggs – 6 large
Heavy cream – 1 cup
Smoked salmon – 4 oz, chopped
Gruyère cheese – 1 cup, shredded
Butter – 2 tbsp
Onion – ½ cup, diced
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish; prick bottom with a fork 10 times.
3. Blind bake crust for 12 minutes until lightly golden (tip: use pie weights or dried beans to prevent puffing).
4. Melt butter in a skillet over medium heat.
5. Sauté onion for 5 minutes until translucent.
6. Whisk eggs, cream, salt, and pepper in a bowl until fully combined.
7. Stir in smoked salmon and sautéed onion.
8. Sprinkle ½ cup cheese evenly over the pre-baked crust.
9. Pour egg mixture over the cheese.
10. Top with remaining ½ cup cheese.
11. Bake at 375°F for 35 minutes until center is set and top is golden (tip: check doneness by inserting a knife—it should come out clean).
12. Cool on a wire rack for 15 minutes before slicing (tip: resting ensures clean cuts).
Hearty yet elegant, the quiche boasts a creamy interior with smoky salmon bursts. Serve warm with a crisp arugula salad or chilled for a picnic—the flavors deepen overnight.
Quiche Lorraine with Sun-Dried Tomatoes and Basil
Vividly rich and savory, this quiche combines classic French technique with Mediterranean flair. Perfect for brunch or a light dinner, it’s surprisingly simple to make. Let’s get straight to it.
Ingredients
Pie crust – 1 (9-inch)
Eggs – 4 large
Heavy cream – 1 cup
Bacon – 6 slices
Gruyère cheese – 1 cup, shredded
Sun-dried tomatoes – ½ cup, chopped
Fresh basil – ¼ cup, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Butter – 1 tbsp
Instructions
1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish; trim edges.
3. Prick bottom of crust with a fork 10 times to prevent puffing.
4. Bake crust for 10 minutes at 375°F until lightly golden.
5. Cook bacon in a skillet over medium heat for 8 minutes until crispy; drain on paper towels.
6. Crumble bacon into small pieces.
7. Whisk eggs and heavy cream in a bowl until fully combined.
8. Stir in shredded Gruyère cheese, chopped sun-dried tomatoes, chopped basil, salt, and pepper.
9. Fold in crumbled bacon gently.
10. Pour mixture into pre-baked pie crust.
11. Dot top with 1 tbsp butter cut into small pieces.
12. Bake at 375°F for 35 minutes until center is set and top is golden brown.
13. Let quiche cool for 10 minutes before slicing.
Deliciously creamy with a crisp crust, this quiche bursts with smoky bacon and tangy tomato notes. Serve warm with a fresh green salad for a balanced meal, or enjoy cold as a portable picnic option.
Low-Carb Quiche Lorraine with Almond Flour Crust
Often overlooked, quiche Lorraine gets a low-carb makeover that doesn’t skimp on flavor. Our almond flour crust is sturdy and buttery, holding a rich filling of bacon and cheese. Perfect for brunch or meal prep, it’s satisfying without the carbs.
Ingredients
Almond flour – 1 ½ cups
Salt – ½ tsp
Butter – 6 tbsp
Eggs – 4
Heavy cream – ½ cup
Cooked bacon – 6 slices
Gruyère cheese – 1 cup
Black pepper – ¼ tsp
Instructions
1. Preheat oven to 350°F.
2. Combine almond flour, salt, and melted butter in a bowl.
3. Press mixture firmly into a 9-inch pie dish to form an even crust.
4. Bake crust for 10 minutes until lightly golden.
5. Whisk eggs and heavy cream in a separate bowl until smooth.
6. Crumble cooked bacon and shred Gruyère cheese.
7. Stir bacon, cheese, and black pepper into egg mixture.
8. Pour filling into pre-baked crust.
9. Bake for 30–35 minutes until center is set and top is golden.
10. Let quiche cool for 10 minutes before slicing.
11. Serve warm or at room temperature.
Makes a creamy, savory quiche with a nutty, crisp crust. The Gruyère adds a subtle sharpness that pairs well with the smoky bacon. Try it with a side salad for a complete low-carb meal.
Quiche Lorraine with Mushrooms and Thyme
Forget fussy brunch dishes—this savory quiche delivers rich flavor with minimal effort. Fresh thyme and earthy mushrooms elevate the classic Lorraine. Perfect for lazy weekends or impressive potlucks.
Ingredients
– Pie crust – 1
– Bacon – 6 slices
– Mushrooms – 8 oz
– Eggs – 4
– Heavy cream – 1 cup
– Gruyère cheese – 1 cup, shredded
– Fresh thyme – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish; prick bottom with a fork.
3. Blind bake crust for 10 minutes to prevent sogginess.
4. Cook bacon in a skillet over medium heat until crispy, about 8 minutes.
5. Remove bacon; crumble it, reserving 1 tbsp grease in skillet.
6. Sauté sliced mushrooms in bacon grease until browned, 5-7 minutes.
7. Whisk eggs, cream, salt, and pepper in a bowl until fully combined.
8. Stir in crumbled bacon, mushrooms, thyme, and cheese.
9. Pour mixture into pre-baked crust, spreading evenly.
10. Bake at 375°F for 35-40 minutes until center is set and top is golden.
11. Let quiche rest for 10 minutes before slicing to firm up.
Unbelievably creamy and packed with smoky bacon, this quiche boasts a flaky crust and herbaceous notes from thyme. Serve warm with a crisp green salad for contrast, or enjoy cold slices straight from the fridge—it’s just as satisfying.
Quiche Lorraine with Goat Cheese and Herbs
Tender, flaky pastry cradles a rich custard studded with smoky bacon and tangy goat cheese. This quiche comes together quickly for an impressive brunch or dinner. Fresh herbs brighten each savory bite.
Ingredients
Pie crust – 1
Eggs – 6
Heavy cream – 1 cup
Bacon – 6 slices
Goat cheese – 4 oz
Fresh thyme – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Roll pie crust into a 9-inch pie dish; prick bottom with a fork.
3. Blind bake crust for 15 minutes to prevent sogginess.
4. Cook bacon in a skillet over medium heat until crispy, about 8 minutes.
5. Drain bacon on paper towels; crumble into small pieces.
6. Whisk eggs and heavy cream in a bowl until fully combined.
7. Crumble goat cheese into the egg mixture.
8. Stir in thyme, salt, and pepper.
9. Fold bacon pieces into the filling gently to distribute evenly.
10. Pour filling into the pre-baked crust.
11. Bake at 375°F for 35–40 minutes until center is set and top is golden.
12. Let quiche rest for 10 minutes before slicing for cleaner cuts.
Perfectly creamy with a crisp crust and herbal aroma. Pair with a simple arugula salad for contrast, or serve warm slices as a hearty standalone meal.
Spicy Quiche Lorraine with Jalapenos
Keep things simple with this spicy twist on a classic. Kick up your brunch game with jalapeños and bacon. Perfect for those who like heat with their eggs.
Ingredients
– Pie crust – 1
– Bacon – 6 slices
– Jalapeños – 2, sliced
– Eggs – 4
– Heavy cream – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Shredded Gruyère cheese – 1 cup
Instructions
1. Preheat oven to 375°F.
2. Cook bacon in a skillet over medium heat until crispy, about 8 minutes.
3. Remove bacon and drain on paper towels, then crumble.
4. Sauté jalapeño slices in the bacon fat for 2 minutes until softened.
5. Whisk eggs, heavy cream, salt, and pepper in a bowl until fully combined.
6. Place pie crust in a 9-inch pie dish and prick the bottom with a fork.
7. Sprinkle half the cheese over the crust.
8. Layer crumbled bacon and jalapeños over the cheese.
9. Pour the egg mixture evenly over the fillings.
10. Top with remaining cheese.
11. Bake for 35 minutes until the center is set and the top is golden brown.
12. Let cool for 10 minutes before slicing.
Velvety custard meets crispy bacon and spicy jalapeños in every bite. The flaky crust holds up beautifully against the rich filling. Serve warm with a side of fresh salad or enjoy cold for a quick snack.
Quiche Lorraine with Sweet Potato Crust
Gather around for a savory twist on a classic. Quiche Lorraine gets a nutritious upgrade with a sweet potato crust that’s both gluten-free and packed with flavor. This version maintains the rich, custardy filling but adds subtle sweetness to balance the smoky bacon.
Ingredients
– Sweet potatoes – 2 large
– Olive oil – 2 tbsp
– Bacon – 6 slices
– Eggs – 4 large
– Heavy cream – 1 cup
– Gruyère cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Nutmeg – ⅛ tsp
Instructions
1. Preheat oven to 400°F.
2. Peel and grate sweet potatoes using the large holes of a box grater.
3. Toss grated sweet potatoes with olive oil until evenly coated.
4. Press sweet potato mixture firmly into a 9-inch pie dish to form an even crust.
5. Bake crust for 15 minutes until edges begin to crisp.
6. Cook bacon in a skillet over medium heat for 8-10 minutes until crispy.
7. Drain bacon on paper towels, then crumble into small pieces.
8. Whisk eggs, heavy cream, salt, pepper, and nutmeg in a bowl until smooth.
9. Sprinkle half of the cheese over the pre-baked crust.
10. Spread crumbled bacon evenly over the cheese layer.
11. Pour egg mixture slowly over the bacon and cheese.
12. Top with remaining cheese.
13. Reduce oven temperature to 375°F.
14. Bake quiche for 35-40 minutes until center is set and top is golden brown.
15. Let quiche cool for 10 minutes before slicing.
Here’s the perfect brunch centerpiece with a creamy, velvety texture and smoky-sweet balance. Serve warm with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. Leftovers reheat beautifully for a quick weekday breakfast.
Quiche Lorraine with Asparagus and Lemon Zest
Classic quiche gets a springtime twist with fresh asparagus and zesty lemon. Crispy bacon and creamy custard make it irresistible. Perfect for brunch or a light dinner.
Ingredients
– Pie crust – 1 (9-inch)
– Bacon – 6 slices
– Asparagus – 1 cup, chopped
– Eggs – 4 large
– Heavy cream – 1 cup
– Gruyère cheese – 1 cup, shredded
– Lemon zest – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Blind bake pie crust for 15 minutes until lightly golden (tip: use pie weights to prevent shrinking).
3. Cook bacon in a skillet over medium heat for 8 minutes until crispy, then drain on paper towels.
4. Sauté asparagus in bacon fat for 4 minutes until bright green and tender.
5. Whisk eggs, heavy cream, salt, and pepper in a bowl until fully combined.
6. Crumble bacon into the prebaked crust.
7. Spread sautéed asparagus evenly over bacon.
8. Sprinkle shredded Gruyère cheese over the layers.
9. Pour egg mixture over ingredients in crust.
10. Top with lemon zest distributed evenly.
11. Bake at 375°F for 35 minutes until center is set and top is golden brown (tip: insert a knife—it should come out clean).
12. Let quiche rest for 10 minutes before slicing (tip: this helps layers set for neat cuts).
Kick back and enjoy the flaky crust with rich, savory filling. The lemon zest adds a bright contrast to the smoky bacon. Serve warm with a simple salad for a balanced meal.
Quiche Lorraine with Roasted Red Peppers
Hearty quiche Lorraine gets a vibrant upgrade with sweet roasted peppers. This savory pie combines classic bacon and cheese with caramelized pepper notes. Perfect for brunch or a simple dinner.
Ingredients
– Pie crust – 1
– Bacon – 6 slices
– Eggs – 4
– Heavy cream – 1 cup
– Gruyère cheese – 1 cup, shredded
– Roasted red peppers – ½ cup, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Nutmeg – ⅛ tsp
Instructions
1. Preheat oven to 375°F.
2. Blind bake pie crust for 15 minutes until lightly golden; this prevents a soggy bottom.
3. Cook bacon in a skillet over medium heat until crispy, about 8 minutes.
4. Drain bacon on paper towels and crumble it.
5. Whisk eggs, heavy cream, salt, black pepper, and nutmeg in a bowl until fully combined.
6. Stir in crumbled bacon, shredded Gruyère cheese, and chopped roasted red peppers.
7. Pour mixture into the pre-baked pie crust.
8. Bake at 375°F for 35–40 minutes until the center is set and a knife inserted comes out clean.
9. Let quiche cool for 10 minutes before slicing to allow it to firm up.
10. Serve warm or at room temperature.
A flaky crust holds a rich, custardy filling studded with smoky bacon and sweet peppers. The Gruyère adds a nutty depth that balances the dish beautifully. Try it with a simple arugula salad for a complete meal.
Quiche Lorraine with Chicken and Tarragon
Kickstart your morning with this savory twist on a classic. Quiche Lorraine gets an upgrade with tender chicken and aromatic tarragon. Perfect for brunch or a quick dinner.
Ingredients
– Pie crust – 1
– Eggs – 4
– Heavy cream – 1 cup
– Cooked chicken breast – 1 cup, diced
– Bacon – 4 slices, cooked and crumbled
– Gruyère cheese – 1 cup, shredded
– Fresh tarragon – 2 tbsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Nutmeg – ⅛ tsp
Instructions
1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish; prick bottom with a fork to prevent bubbling.
3. Blind bake crust for 10 minutes until lightly golden; let cool slightly.
4. In a large bowl, whisk eggs until fully combined and slightly frothy.
5. Add heavy cream, salt, pepper, and nutmeg; whisk until smooth.
6. Stir in diced chicken, crumbled bacon, shredded Gruyère, and chopped tarragon.
7. Pour mixture into the pre-baked crust, spreading evenly.
8. Bake at 375°F for 35–40 minutes until the center is set and a knife inserted comes out clean.
9. Let quiche rest for 10 minutes before slicing to allow layers to firm up.
10. Serve warm or at room temperature.
Packed with rich flavors, this quiche boasts a creamy, custardy texture with crispy bacon bits and tender chicken. The tarragon adds a subtle, herbal note that complements the savory elements. Try it with a side salad for a balanced meal or slice it into wedges for easy entertaining.
Conclusion
Mouthwatering quiches await! These 17 recipes offer endless inspiration for brunches, dinners, or any occasion. We hope you find a new family favorite—give one a try and let us know which you loved most in the comments below. Don’t forget to share this roundup on Pinterest to spread the quiche joy!
