Quiche Lorraine the French Way (Authentic Recipe)

This authentic Quiche Lorraine is a classic French dish that combines a buttery puff pastry crust with a rich and creamy filling of eggs, cream, and cheese. It’s simple, elegant, and always a crowd-pleaser whether I serve it warm from the oven or at room temperature.

Why You’ll Love This Recipe

I love how this recipe keeps things traditional yet straightforward. The puff pastry makes the crust flaky and golden without much effort, while the gruyère cheese gives it that distinct nutty richness. I enjoy making it ahead since it reheats beautifully, making it perfect for brunch, lunch, or even a light dinner with a salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 sheet of frozen puff pastry (thawed enough to unroll) or 1 frozen puff pastry pie shell
1 ½ cups of grated gruyère cheese (or another similar cheese like Swiss cheese or Emmental cheese)
3 whole eggs
1 ¼ cups heavy cream
Salt, to taste

Directions

1. I start by preheating my oven to 375°F (190°C).
2. If I’m using puff pastry, I roll it out and fit it into a pie dish or tart pan, trimming off any excess. If I use a frozen puff pastry pie shell, I simply place it on a baking sheet for stability.
3. I sprinkle the grated gruyère evenly across the bottom of the crust.
4. In a bowl, I whisk together the eggs, heavy cream, and a pinch of salt until smooth and well combined.
5. I pour the egg and cream mixture over the cheese in the crust.
6. I bake for about 35–40 minutes, or until the filling is set and the top is golden brown.
7. I let it cool slightly before slicing and serving.

Servings and Timing

This quiche makes about 6 servings. It takes roughly 15 minutes to prepare and 35–40 minutes to bake, so I have it ready in under an hour.

Variations

I’ve also tried adding sautéed onions or leeks for extra flavor. When I want a vegetarian version, I stick with cheese and occasionally toss in some spinach or mushrooms.

Storage/Reheating

I store leftovers in the refrigerator, covered, for up to 3 days. To reheat, I warm slices in the oven at 325°F (160°C) for about 10 minutes. The crust stays crisp this way, while the filling remains creamy. I avoid microwaving since it can make the pastry soggy.

FAQs

Can I make Quiche Lorraine ahead of time?

Yes, I often bake it a day in advance and reheat it gently before serving.

Can I freeze Quiche Lorraine?

I can freeze the baked quiche once cooled, wrapping it tightly. It reheats well in the oven.

What cheese works best if I don’t have gruyère?

I like using Swiss cheese or Emmental as great substitutes.

How do I prevent the crust from getting soggy?

I sometimes blind-bake the puff pastry for about 10 minutes before adding the filling.

Can I use milk instead of cream?

Yes, but I prefer cream because it makes the filling richer and creamier.

Can I add vegetables to this quiche?

Definitely I like adding spinach, mushrooms, or caramelized onions.

Can I make this recipe crustless?

Yes, I butter a pie dish and pour the filling directly in for a lighter version.

How do I know when the quiche is done?

I check that the center is set but still slightly wobbly when I shake the dish.

Can I serve Quiche Lorraine cold?

Yes, I enjoy it warm, at room temperature, or even chilled from the fridge.

Conclusion

Quiche Lorraine is one of those timeless recipes I always come back to. With its flaky crust and creamy, cheesy filling, it’s versatile enough for any meal of the day. I love how easy it is to prepare and how elegant it feels when I serve it to family or guests. It’s a true French classic that never disappoints.

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