{"id":1519243,"date":"2020-06-30T06:45:31","date_gmt":"2020-06-30T06:45:32","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/the-best-quiche-lorraine\/"},"modified":"2024-02-05T03:54:34","modified_gmt":"2024-02-05T09:54:34","slug":"the-best-quiche-lorraine","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/the-best-quiche-lorraine\/","title":{"rendered":"The Best Quiche Lorraine"},"content":{"rendered":"<p>Featuring eggs as a main dish is just plain smart: They&#8217;re economical, versatile and <a href=\"https:\/\/www.tasteofhome.com\/article\/the-health-benefits-of-whole-eggs\/\" data-name=\"www.tasteofhome.com\/article\/the-health-benefits-of-whole-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">nutrient-dense<\/a>. Go beyond the basic scramble and learn how to make quiche Lorraine, the most famous quiche of them all.<\/p>\n<h2>What is quiche Lorraine?<\/h2>\n<p>While Lorraine is the region in France that took basic quiche and made it famous, this region kisses the edge of Germany\u2014and the history of quiche Lorraine crosses borders. The word &#8220;quiche&#8221; actually comes from the German word for cake, <em>kuchen, <\/em>as it is essentially an open-face savory cake.<\/p>\n<p>Quiches typically have a single crust on the sides and bottom, filled with a creamy egg filling and flavored with cheese. While a quiche&#8217;s additional ingredients are flexible (think all sorts of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rainbow-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/rainbow-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegetables<\/a> and meat), a quiche Lorraine is simply bacon, cheese and onions.<\/p>\n<h2>Ingredients for Quiche Lorraine<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Pie pastry<\/a><\/li>\n<li>Bacon<\/li>\n<li>Sweet onions<\/li>\n<li>Gruyere cheese<\/li>\n<li>Parmesan cheese<\/li>\n<li>Eggs<\/li>\n<li>Whole milk<\/li>\n<li>Heavy whipping cream<\/li>\n<li>Herbs and spices like thyme and nutmeg<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Roll out the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1581860\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_2b.jpg?fit=700%2C438\" alt=\"Roll out the crust how to make quiche lorraine\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>On a lightly floured surface, roll dough to a 14-inch circle. Transfer it to a 9-inch springform pan or deep fluted quiche pan with a removable bottom. Press the pastry firmly against the bottom and sides. Let it chill in the fridge while you make the filling.<\/p>\n<h3>Step 2: Cook the bacon<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1581861\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_4b.jpg?fit=700%2C438\" alt=\"Cook the bacon how to make quiche lorraine\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, cook bacon pieces over medium heat until it&#8217;s nice and crisp. Remove the bacon with a slotted spoon and let it drain on a paper towel-lined plate. Remove all but 1 tablespoon of the bacon drippings, too.<\/p>\n<h3>Step 3: Add the onions<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1581863\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_5b.jpg?fit=700%2C438\" alt=\"Add the onions how to make quiche lorraine\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add onions to the bacon drippings and cook over medium heat until they&#8217;re <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-caramelize-onions\/\" data-name=\"www.tasteofhome.com\/article\/how-to-caramelize-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">caramelized<\/a>, 20 to 25 minutes. Add thyme, pepper and nutmeg. Remove the onion mixture from the heat and let it cool slightly. Then stir in the cheeses and bacon; spoon the mixture into the pastry.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Before you start filling it, place the springform pan on a baking sheet. It will help catch drips and keep your oven clean if the springform isn&#8217;t perfectly sealed.<\/p>\n<h3>Step 4: Whisk the eggy filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1581864\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_9b.jpg?fit=700%2C438\" alt=\"Whisk the eggs how to make quiche lorraine\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Heat the oven to 350\u00b0F. In a large bowl, whisk together the eggs, milk, cream and salt. Pour the egg mixture over the onions and bacon.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1581865\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_10b.jpg?fit=700%2C438\" alt=\"Bake how to make quiche lorraine\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake the quiche for 75 to 85 minutes until the center is puffy and a knife inserted in the middle comes out clean.<\/p>\n<h3>Step 6: Let the quiche cool<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1581866\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_12b.jpg?fit=700%2C438\" alt=\"Cool on a wire rack how to make quiche lorraine\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Cool the quiche on a wire rack for 15 minutes. Then loosen the sides with a knife and remove the springform rim from the pan. Let the quiche stand an additional 5 minutes before cutting. You can serve slices warm or at room temperature.<\/p>\n<h2>How to Store Quiche Lorraine<\/h2>\n<p>It&#8217;s best to refrigerate a quiche after baking, as ingredients include milk, cheese, meat and eggs. It&#8217;ll last in the fridge for three to four days.<\/p>\n<h2>How to Freeze Quiche Lorraine<\/h2>\n<p>Let the baked quiche Lorraine cool to room temperature. Then wrap it in a double layer of aluminum foil and freeze it for up to one month. The day before you want to serve the quiche, move it to the fridge to let it thaw gradually overnight. Reheat it in a 350\u00b0 oven until the internal temperature reaches 160\u00b0.<\/p>\n<h2>Quiche Lorraine Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1581867\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_14b.jpg?fit=700%2C438\" alt=\"how to make quiche lorraine\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What&#8217;s the secret to making the best quiche Lorraine?<\/h3>\n<p>Amazing cheese! The easiest way to add flavor to your quiche is by investing in good cheese. Buy a wedge or block and grate it yourself. While the traditional quiche Lorraine calls for Gruyere and Parmesan, get creative here. Go American (more specifically, Wisconsin) and try <a href=\"https:\/\/uplandscheese.com\/\" data-name=\"uplandscheese.com\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">Uplands Cheese<\/a> Company&#8217;s Pleasant Ridge Reserve for the Gruyere and <a href=\"https:\/\/landmarkcreamery.com\/\" data-name=\"landmarkcreamery.com\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">Landmark Creamery<\/a>&#8216;s Pecora Nocciola for the Parmesan. Or use an aged Swiss or Emmentaler for a nutty flavor, or a sharp cheddar.<\/p>\n<h3>Can you use milk instead of heavy cream?<\/h3>\n<p>If you choose to replace the cream with more whole milk, the quiche will be less rich and the texture will be different. Using skim or low-fat milk will also impact flavor and texture.<\/p>\n<h3>Can you use premade crust?<\/h3>\n<p>Making pie crust is easier than people think, but don&#8217;t let a fear of making scratch pie crust stop you from making quiche. Buy a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-name=\"www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">high-quality pie crust<\/a> (look for butter in the ingredients).<\/p>\n<p>To make a deep-dish pie crust, it is best to use two single crusts placed on top of one another and roll them out to fit the pan. There will be extra that can be trimmed (cut into fun shapes, brush with egg wash and sprinkle with cinnamon sugar), but the alternative is rolling out a single pie crust too thin and it may shrink during baking, tear or burn.<\/p>\n<p>After making or fitting a pie crust into a springform pan, chill it for at least 15 minutes, or overnight.<\/p>\n<h3>Can you make quiche Lorraine ahead of time?<\/h3>\n<p>Making the crust early is a smart idea, says former <em>Taste Recipes<\/em> deputy culinary editor <a href=\"https:\/\/www.tasteofhome.com\/author\/jschend\/\" data-name=\"www.tasteofhome.com\/author\/jschend\/\" data-module=\"content engagement\" data-position=\"embedded links\">James Schend<\/a>. The night before you want to bake the quiche, complete Step 1 and let the pastry chill all night. The longer you allow it to chill, the better, he says. The crust will hold its shape more easily, adding more flaky, buttery goodness to every bite.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Learn how to make quiche Lorraine, a simple yet elegant breakfast, brunch or dinner.<\/p>\n","protected":false},"author":7146,"featured_media":1519252,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304275,304287,306910,303966,306954,303887,306848,304268,307307,307383,324623,303995,303883],"categories-v2":[308500,308295,308300,309906,308481,308495,309950,308478,309603,259483,310342,310410,309177,308539,308476],"coauthors":[112911],"recommended_recipes":[{"post_title":"20 of Our Best Quiche Recipes and Ideas","post_link":"\/collection\/top-10-quiche-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roadside-Diner-Cheeseburger-Quiche_EXPS_CHMZ19_47174_B10_26_2b-5.jpg"},{"post_title":"Gruyere Spinach Quiche","post_link":"\/recipes\/gruyere-spinach-quiche\/","post_image":"\/wp-content\/uploads\/2024\/04\/Gruyere-Spinach-Quiche_EXPS_TOHVP24_275489_MF_03_19_1.jpg"},{"post_title":"Broccoli Ham Quiche","post_link":"\/recipes\/broccoli-ham-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Broccoli-Ham-Quiche_EXPS_FT23_14120_ST_1207_3.jpg"},{"post_title":"Three-Cheese Quiche","post_link":"\/recipes\/three-cheese-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Three-Cheese-Quiche_EXPS_THD18_49648_B07_31_9b.jpg"},{"post_title":"Rainbow Quiche","post_link":"\/recipes\/rainbow-quiche\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rainbow-Quiche_EXPS_HCA18_46375_B04_26_2b.jpg"},{"post_title":"Quiche with Mushrooms","post_link":"\/recipes\/quiche-with-mushrooms\/","post_image":"\/wp-content\/uploads\/2018\/01\/Quiche-with-Mushrooms_EXPS_FT23_23197_JR_1208_5.jpg"},{"post_title":"Broccoli 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Quiche","post_link":"\/recipes\/chicken-spinach-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20911_TH10385D9.jpg"},{"post_title":"Spinach Swiss Quiche","post_link":"\/recipes\/spinach-swiss-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42487_HC1442844D61A_RMS-4.jpg"},{"post_title":"Leek Quiche","post_link":"\/recipes\/leek-quiche\/","post_image":"\/wp-content\/uploads\/2020\/03\/Leek-Quiche_EXPS_FTTS20_125145_B03_05_4b.jpg"},{"post_title":"Tex-Mex Quiche","post_link":"\/recipes\/tex-mex-quiche\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tex-Mex-Quiche_exps3903_BB2406671D07_20_7b_RMS.jpg"},{"post_title":"Quiche for One","post_link":"\/recipes\/quiche-for-one\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23648_CFT10610D64A.jpg"},{"post_title":"Bacon Broccoli Quiche","post_link":"\/recipes\/bacon-broccoli-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29859_CWX57904D12-1.jpg"},{"post_title":"Mushroom Quiche Lorraine","post_link":"\/recipes\/mushroom-quiche-lorraine\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33081_SD1194411D55B.jpg"},{"post_title":"Mushroom Quiche","post_link":"\/recipes\/mushroom-quiche\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cheddar Cauliflower Quiche","post_link":"\/recipes\/cheddar-cauliflower-quiche\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/The-Best-Quiche-Lorraine_EXPS_TOHON20_251767_B06_17_13b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/the-best-quiche-lorraine\/","name":"The Best Quiche Lorraine","datePublished":"2020-06-30","dateModified":"2024-02-05","prepTime":"PT60M","cookTime":"PT01H15M","totalTime":"PT02H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/06\/The-Best-Quiche-Lorraine_EXPS_TOHON20_251767_B06_17_13b.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"Learn how to make quiche Lorraine, a simple yet elegant breakfast, brunch or dinner.","recipeIngredient":["Dough for single-crust deep-dish pie","1 package (12 ounces) thick-sliced bacon strips, coarsely chopped","3 large sweet onions, chopped","1 tablespoon minced fresh thyme","1\/2 teaspoon coarsely ground pepper","1\/8 teaspoon ground nutmeg","1-1\/2 cups shredded Gruyere cheese","1\/2 cup grated Parmesan cheese","8 large eggs","2 cups 2% milk","1 cup heavy whipping cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Roll out the dough","text":"On a lightly floured surface, roll dough to a 14-inch circle. Transfer it to a 9-inch springform pan or deep fluted quiche pan with a removable bottom. Press the pastry firmly against the bottom and sides. Let it chill in the fridge while you make the filling.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_2b.jpg?fit=700,800"},{"@type":"HowToStep","name":"Cook the bacon","text":"In a large skillet, cook bacon pieces over medium heat until it's nice and crisp. Remove the bacon with a slotted spoon and let it drain on a paper towel-lined plate. Remove all but 1 tablespoon of the bacon drippings, too.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_4b.jpg?fit=700,800"},{"@type":"HowToStep","name":"Add the onions","text":"Add onions to the bacon drippings and cook over medium heat until they're caramelized, 20 to 25 minutes. Add thyme, pepper and nutmeg. Remove the onion mixture from the heat and let it cool slightly. Then stir in the cheeses and bacon; spoon the mixture into the pastry. Editor's Tip: Before you start filling it, place the springform pan on a baking sheet. It will help catch drips and keep your oven clean if the springform isn't perfectly sealed.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_5b.jpg?fit=700,800"},{"@type":"HowToStep","name":"Whisk the eggy filling","text":"Heat the oven to 350\u00b0F. In a large bowl, whisk together the eggs, milk, cream and salt. Pour the egg mixture over the onions and bacon.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_9b.jpg?fit=700,800"},{"@type":"HowToStep","name":"Bake","text":"Bake the quiche for 75 to 85 minutes until the center is puffy and a knife inserted in the middle comes out clean.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_10b.jpg?fit=700,800"},{"@type":"HowToStep","name":"Let the quiche cool","text":"Cool the quiche on a wire rack for 15 minutes. Then loosen the sides with a knife and remove the springform rim from the pan. Let the quiche stand an additional 5 minutes before cutting. You can serve slices warm or at room temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/01\/TOHON20_251767_B06_17_12b.jpg?fit=700,800"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 671 calories","fatContent":"49g fat (27g saturated fat)","cholesterolContent":"308mg cholesterol","sodiumContent":"841mg sodium","carbohydrateContent":"33g carbohydrate (10g sugars","fiberContent":"2g fiber)","proteinContent":"25g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":6,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"The Best Quiche Lorraine with Sarah Tramonte","description":"Checkout this video for The Best Quiche Lorraine with Sarah Tramonte","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/TnBuWf7E\/poster.jpg?width=720"],"uploadDate":"2021-02-25 07:50:48","duration":"P0DT0H2M33S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/TnBuWf7E-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debglass11"},"reviewBody":"<p>Very rich and delicious quiche!\u00a0 I used a regular deep dish crust and pie plate instead of the springform pan.\u00a0 Because of that, I decreased the onion and used only four eggs and two cups of heavy cream.\u00a0 It worked perfectly.\u00a0 Great for dinner and breakfast the next day!\u00a0 Will definitely make again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sherry9976"},"reviewBody":"<p>This is the best!!  I did a trial run last weekend with this recipe.  I'm always in charge of quiche for Easter Brunch.  I changed nothing to rave reviews!!  There will be two at Easter Brunch this weekend!!!  Thanks so much!!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"koppkidsmom@yahoo.com"},"reviewBody":"<p>All I can write is WOW! This is the best quiche I have ever had! I'm going to make this again soon!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCherries"},"reviewBody":"Very rich, very delicious, very satisfying.  We had this for dinner one night, breakfast the next morning and lunch the day after that.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPizza"},"reviewBody":"I was so proud of myself, I even made the crust from scratch for this dish. The recipe took a good deal of time to make, but in the end the results were worth it. Family raved and I would make again. The eggs were so light and fluffy (and high), it really set this quiche apart. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveStrawberry"},"reviewBody":"This was definitely a bit of work, but it was sooo good!  Great flavors and I really liked the texture as well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"The Best Quiche Lorraine with Sarah Tramonte","description":"Checkout this video for The Best Quiche Lorraine with Sarah Tramonte","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/01\/BestQuicheLorraine_BEST_251767_011821.mp4","duration":"153","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/01\/The-Best-Quiche-Lorraine_EXPS_TOHON20_251767_B06_17_13b.jpg","advertising":true,"jw_id":"TnBuWf7E","jw_url":"http:\/\/content.jwplatform.com\/videos\/TnBuWf7E-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/TnBuWf7E\/poster.jpg?width=720","jw_publish_date":"01\/27\/2021"},"rms_legacy_id":"251767","romance_copy_dek":"Learn how to make quiche Lorraine, a simple yet elegant breakfast, brunch or dinner.","enhanced_recipe_title":"The Best Quiche Lorraine","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dough for single-crust deep-dish pie","IngredientText":"Dough for single-crust deep-dish pie"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (12 ounces) thick-sliced bacon strips, coarsely chopped","IngredientText":"1 package (12 ounces) thick-sliced bacon strips, coarsely chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large sweet onions, chopped","IngredientText":"3 large sweet onions, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon minced fresh thyme","IngredientText":"1 tablespoon minced fresh thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon coarsely ground pepper","IngredientText":"1\/2 teaspoon coarsely ground pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon ground nutmeg","IngredientText":"1\/8 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups shredded Gruyere cheese","IngredientText":"1-1\/2 cups shredded Gruyere cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup grated Parmesan cheese","IngredientText":"1\/2 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 large eggs","IngredientText":"8 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups 2% milk","IngredientText":"2 cups 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup heavy whipping cream","IngredientText":"1 cup heavy whipping cream"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/The-Best-Quiche-Lorraine_EXPS_TOHON20_251767_B06_17_13b.jpg","RecipeId":251767,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"The Best Quiche Lorraine Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"41083\" ol-id=\"T073VY6\"]","RecipeAttachmentFileName":"The-Best-Quiche-Lorraine_EXPS_TOHON20_251767_B06_17_13b.jpg","ContributorId":null,"Firstname":"Shannon","Lastname":"Norris","City":"Cudahy","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 1 hour Bake: 1-1\/4 hours + cooling","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"The Best Quiche Lorraine","SubmittedTitle":"The Best Quiche Lorraine","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"6\/30\/2020 6:45:31 AM","ContestPlacementId":null,"FbImage":"FB_TOHON20_251767_B06_17_13b.jpg","PreparationTimeInMinutes":60,"CookTimeInMinutes":75,"TotalTimeInMinutes":135,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"The Best Quiche Lorraine","OriginalSourceProject":"The Best Quiche Lorraine","ContestPlacement":"","Trailer":"<h2>Quiche Lorraine Tips<\/h2>\r\n<h3>How can I enhance the flavor of my quiche Lorraine?<\/h3>\r\nSplurge on good-quality cheese to get the best flavor. You\u2019ll be amazed at how much better it will taste. Also, avoid using low-fat dairy products as these tend to have more water in them, which means they won\u2019t produce the same creamy texture full-fat products give you. Have leftover Parmesan cheese to spare? Use it up in these <a href=\"https:\/\/www.tasteofhome.com\/collection\/parmesan-cheese-recipes\/\">recipes that make the most of Parmesan cheese<\/a>.\r\n<br><br>(Here's <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-the-best-quiche-lorraine\/\">how to make quiche Lorraine<\/a>, step by step.)<h3>How can I save time while making this recipe?<\/h3>\r\nTo save time, make the crust early and place it in the springform pan to chill the night before serving. The more time you allow it to chill, the better. It will hold its shape more easily, adding more flaky, buttery goodness to every bite.\r\n\r\n<h3>How do you freeze quiche?<\/h3>\r\nQuiche is one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/freezer-breakfasts\/\">best freezer breakfasts<\/a>! If you have leftover quiche and want to save it for another day or you want to make it ahead of time and freeze it whole, simply let the baked quiche cool to room temperature. Then wrap in a double layer of aluminum foil and freeze for up to 1 month. To use, thaw overnight in the refrigerator; reheat in a 350\u00b0 oven until internal temperature reaches 160\u00b0. \r\n\r\n<h3>How do you make a deep-dish pie crust?<\/h3>\r\nTo make a deep-dish pie crust, combine 1 to 1\/2 cups of all-purpose flour and 1\/4 teaspoon of salt; cut in 2\/3 cup of cold butter until crumbly. Gradually add 3 to 6 tablespoons of ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate for an hour or freeze for up to 6 months. (Psst! We recommend using a <a href=\"https:\/\/www.amazon.com\/Taste-9-inch-Non-Stick-Springform-Baking\/dp\/B07V1JWDLK\/?tag=tohmke-20\" target=\"_blank\">springform pan<\/a>. It allows for more filling per slice than with a deep-dish pie plate.)\r\n<br>\r\n<br>\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/jschend\/\">James Schend<\/a>, Taste Recipes Deputy Editor, Culinary<\/i>","Metadescription":null,"DigitalHeadnotes":"Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It's truly the best quiche Lorraine recipe. \u2014Shannon Norris, Cudahy, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and side. Refrigerate while preparing filling.","SequenceNo":1},{"Direction":"  In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. ","SequenceNo":2},{"Direction":"  Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350\u00b0. In a large bowl, whisk eggs, milk and cream until blended; pour over top. Place springform pan on a rimmed baking sheet.","SequenceNo":3},{"Direction":"   Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen side from pan with a knife. Remove rim from pan.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Springform Pan","ID":303995},{"Name":"Ingredients","ID":306848},{"Name":"Cheese","ID":306910},{"Name":"Gruyere Cheese","ID":306954},{"Name":"Meat & Poultry","ID":307307},{"Name":"Pork","ID":307383},{"Name":"Meal Types","ID":304268},{"Name":"Breakfast","ID":304275},{"Name":"Brunch","ID":304287},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1 piece: 671 calories, 49g fat (27g saturated fat), 308mg cholesterol, 841mg sodium, 33g carbohydrate (10g sugars, 2g fiber), 25g protein.","NoOfRatings":6,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/The-Best-Quiche-Lorraine_EXPS_TOHON20_251767_B06_17_13b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/The-Best-Quiche-Lorraine_EXPS_TOHON20_251767_B06_17_13b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHON20_251767_B06_17_15b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHON20_251767_B06_17_14b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHON20_251767_B06_17_13b.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Editor's Note","CookingTipTitle":"Dough for single-crust deep-dish pie","CookingTipText":"Dough for single-crust deep-dish pie: Combine 1-1\/2 cups all-purpose flour and 1\/4 tsp. salt; cut in 2\/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour."}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Quiche Lorraine Tips<\/h2>  <h3>How can I enhance the flavor of my quiche Lorraine?<\/h3>  Splurge on good-quality cheese to get the best flavor. You\u2019ll be amazed at how much better it will taste. Also, avoid using low-fat dairy products as these tend to have more water in them, which means they won\u2019t produce the same creamy texture full-fat products give you. Have leftover Parmesan cheese to spare? Use it up in these <a href=\"https:\/\/www.tasteofhome.com\/collection\/parmesan-cheese-recipes\/\">recipes that make the most of Parmesan cheese<\/a>.  <br><br>(Here's <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-the-best-quiche-lorraine\/\">how to make quiche Lorraine<\/a>, step by step.)<h3>How can I save time while making this recipe?<\/h3>  To save time, make the crust early and place it in the springform pan to chill the night before serving. The more time you allow it to chill, the better. It will hold its shape more easily, adding more flaky, buttery goodness to every bite.    <h3>How do you freeze quiche?<\/h3>  Quiche is one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/freezer-breakfasts\/\">best freezer breakfasts<\/a>! If you have leftover quiche and want to save it for another day or you want to make it ahead of time and freeze it whole, simply let the baked quiche cool to room temperature. Then wrap in a double layer of aluminum foil and freeze for up to 1 month. To use, thaw overnight in the refrigerator; reheat in a 350\u00b0 oven until internal temperature reaches 160\u00b0.     <h3>How do you make a deep-dish pie crust?<\/h3>  To make a deep-dish pie crust, combine 1 to 1\/2 cups of all-purpose flour and 1\/4 teaspoon of salt; cut in 2\/3 cup of cold butter until crumbly. Gradually add 3 to 6 tablespoons of ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate for an hour or freeze for up to 6 months. (Psst! We recommend using a <a href=\"https:\/\/www.amazon.com\/Taste-9-inch-Non-Stick-Springform-Baking\/dp\/B07V1JWDLK\/?tag=tohmke-20\" target=\"_blank\">springform pan<\/a>. It allows for more filling per slice than with a deep-dish pie plate.)  <br>  <br>  <i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/jschend\/\">James Schend<\/a>, Taste Recipes Deputy Editor, Culinary<\/i>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"The Best Quiche Lorraine"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Best Quiche Lorraine Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-quiche-lorraine\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Best Quiche Lorraine Recipe: How to Make It","description":"Learn how to make quiche Lorraine, the most famous quiche recipe of them all. 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