There’s something magical about the aroma of a freshly baked quiche—it’s the kind of dish that fills the kitchen with warmth and makes everyone feel right at home. I remember the first time I made Lorraine Quiche—it was one of those moments where I realized that even a simple dish can hold so much depth and flavor when prepared with care. This version is a lighter, yet equally rich and satisfying option, with the addition of L’Ancienne cheese for that perfect French flair.
Whether you’re making this for a special occasion or just a cozy brunch at home, this quiche is a guaranteed crowd-pleaser. It’s creamy, cheesy, and full of heartwarming flavors, making it a perfect choice for vegetarians or anyone avoiding pork. Let’s dive into how to make this indulgent, but not too heavy, Lorraine Quiche.
Table of Contents
Ingredients List
| Ingredient | Quantity | Notes |
|---|---|---|
| Pie crust | 1 (store-bought or homemade) | Ensure the crust is pre-baked if using store-bought. |
| L’Ancienne cheese | 1 cup, grated | Rich and flavorful—use a good-quality cheese for the best results. |
| Eggs | 4 large | The creamy base for your custard. |
| Heavy cream | 1 cup | For smoothness and richness. |
| Whole milk | 1/2 cup | Balances the richness of the cream. |
| Shallots | 1 small, finely chopped | Provides a gentle sweetness and depth. |
| Spinach or mushrooms (optional) | 1 cup (for additional flavor) | Great veggie options to add texture and nutrients. |
| Salt & pepper | To taste | Enhances all the flavors. |
| Nutmeg (optional) | A pinch | For a subtle warmth in the custard. |
Notes & Substitutions:
- If you can’t find L’Ancienne, Gruyère or Emmental will also work wonderfully.
- You can skip the spinach or mushrooms if you prefer a simpler filling, but they make a lovely addition.
- For a lighter quiche, replace half of the heavy cream with low-fat milk or use half-and-half.
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). If you’re using a store-bought pie crust, bake it for about 10-15 minutes, just until it’s lightly golden and firm. If you’re using homemade, ensure it’s blind-baked to avoid a soggy bottom. Let it cool slightly before filling.
Step 2: Sauté the Shallots
In a skillet, heat a small amount of oil or butter over medium heat. Add the finely chopped shallots and sauté until they’re soft and translucent—this will take about 4-5 minutes. The shallots will add a subtle sweetness to your quiche, creating a beautiful base for the other flavors.
Step 3: Prepare the Custard
In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth. If you’re using nutmeg, sprinkle a pinch into the mix to give the custard a lovely depth. The custard is what makes the quiche so rich and creamy, so be sure to blend everything well.
Step 4: Assemble the Quiche
Once the crust is ready, spread the sautéed shallots evenly across the bottom. Next, layer in your grated L’Ancienne cheese, ensuring it’s evenly distributed. If you’re adding spinach or mushrooms, layer those in next for added texture and flavor. Finally, pour the custard mixture over the filling, making sure everything is evenly coated.
Step 5: Bake the Quiche
Carefully place the quiche in the preheated oven and bake for 35-45 minutes, or until the custard is set and the top is golden and slightly puffed. You’ll know it’s ready when the center of the quiche has a slight jiggle, but it should not be liquid. Allow the quiche to cool for 10-15 minutes before slicing.
Expert Tips & Chef Secrets
- Some flavor: Consider adding more veggies like spinach, mushrooms, or even leeks for extra flavor and texture.
- Crispier Crust: For a super crispy crust, you can brush the crust with a little egg wash (an egg beaten with a tablespoon of water) before blind baking. This will create a protective barrier, keeping the crust crisp and flaky.
- Egg Mixture Proportions: Don’t skip the cream! It’s essential for the smooth, velvety custard. However, if you want to lighten it up, you can use half-and-half or a mixture of cream and milk.
- Make-Ahead: Quiche is a fantastic make-ahead dish! Bake the quiche in advance, let it cool, and store it in the fridge for up to 3 days. When you’re ready to serve, simply reheat in the oven at 350°F (175°C) for 15-20 minutes.
Serving & Presentation Ideas
For a classic presentation, slice the quiche into wedges and serve it on a simple white plate. Garnish with a small sprig of fresh parsley or thyme to add a pop of color.
Pair your quiche with a crisp salad—perhaps a light arugula salad with a lemon vinaigrette for a refreshing contrast. If you’re enjoying it for brunch, why not serve it alongside some fresh fruit and a glass of sparkling water with a wedge of lime?
FAQs – Answering Your Questions
Can I make this quiche without cheese? Yes! You can make a dairy-free quiche by omitting the cheese and substituting the cream with coconut milk or a dairy-free alternative. The flavor will change, but it will still be delicious!
What’s the best way to store leftovers? Quiche can be stored in the refrigerator for up to 3 days. Simply cover it with plastic wrap or aluminum foil. To reheat, place it in the oven at 350°F (175°C) for 15-20 minutes.
Can I freeze this quiche? Yes, you can! After baking and cooling, wrap the quiche tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, bake at 350°F (175°C) for about 25-30 minutes.
Conclusion & Call to Action
Whether you’re making this Lorraine Quiche with L’Ancienne for a brunch gathering or as a cozy meal at home, it’s bound to become a new favorite. With its creamy custard, delicate shallots, and the rich, nutty L’Ancienne cheese, it’s everything a quiche should be—comforting, flavorful, and just the right amount of indulgent.
I’d love to hear how yours turns out! Feel free to leave a comment below, share your quiche-making journey, or ask any questions you have. Cooking is all about creativity, so don’t be afraid to make this recipe your own.
Happy cooking!