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  • Quiche Lorraine
  • Quiche Lorraine
  • Quiche Lorraine
  • Quiche Lorraine

Quiche Lorraine

Food | March 28, 2017 | Nik Manojlovich
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It is the quintessential custard-filled, open-faced savoury pie that – when prepared correctly – earns some well-deserved praise. QUICHE LORRAINE is classic French cuisine.

I often speak of how lucky I was to grow up in Windsor, Ontario, and I’ll be forever thankful to the proprietors of La Cuisine for giving me my first taste of classic French food. Things like coq au vin, gougère, bananes au Pernod, and the one dish that instantly became a favourite, QUICHE LORRAINE.

We all know I’m not a professionally trained chef, but perhaps like you, I’m an at-home-chef-wanna-be! I sincerely hope this recipe for my favourite quiche comes close enough to what you may enjoy in France.

Things that will help with preparation:

1) DOUGH – There’s no trick to the crust used in making quiche; in fact most short-crust pastry recipes will work fine. Head HERE for my go-to pie dough recipe. One suggestion: once you’ve made your dough, allow it to sit in the refrigerator overnight before using it. This gives the gluten a chance to relax, preventing shrinkage. After all, who needs shrinkage? *wink*

2) EGGS – Extra-large, organic and room temperature. Eggs with these attributes will result in a quiche with that desirable, light, silky custard filling.

3) FILLING – The egg, cream and milk mixture is necessary to create the glorious custard, but what about those other fillers? I think it’s essential the bacon be almost-crispy, the onions be cooked but still-soft, and the cubes of Gruyère be nestled in with the grated parmesan for that perfect cheese pairing.

4) PIE PLATE – I received my stoneware pie plate from my sister Lisa and love how the heat distributes evenly through the entire crust during the baking process. Head HERE for a great lead on where to purchase one of your own.

A baked, butter crust pie shell filled with a cheesy custard, dotted with bacon and onion – QUICHE LORRAINE will forever hold a place of honour whenever we serve it for breakfast, brunch or lunch. Bon appétit!


One Response to “Quiche Lorraine”

  1. […] main course, I know some of you may wish to serve it as a side. It partners wonderfully with our QUICHE LORRAINE or BARBECUED SALMON […]


Ingredients & Amounts

  • 1 disc of pie dough
  • 4 extra-large eggs at room temperature
  • 1 cup of 35% cream
  • 1 cup of whole milk
  • dash of grated nutmeg
  • pinch of salt
  • pinch of black pepper
  • 6 rashers of bacon, sliced into ¼-inch pieces
  • 1 medium sweet onion, finely chopped
  • 1 cup of Gruyère cheese, cubed
  • ¼ cup of parmesan cheese, grated


  1. Prepare pie shell:
  2. Prepare pie dough recipe and chill one disc in the fridge overnight.
  3. Place pie dough onto a floured surface and roll into a round 12-inches in diameter. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer to refrigerator and chill for 30 minutes.
  4. Preheat oven to 400°F with the rack in the middle position. Line pie shell with foil, fitting it tight against the shell. Add pie weights or about 2 cups of dry beans or rice and bake for 35 minutes. Transfer pie plate to a wire rack, remove foil and allow to cool. Reduce oven temperature to 375°F.
  5. Prepare the quiche filling:
  6. In a medium-sized bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
  7. In a medium-sized skillet on medium-high heat, cook bacon until almost crispy. Transfer to a paper-towel lined plate. Drain off all but one tablespoon of bacon fat from the skillet, reduce heat to medium and return to the stovetop. Add the onions and cook until soft and translucent.
  8. Assemble the quiche:
  9. Lightly chop the bacon and distribute it evenly along the bottom of the pie shell. Add the onion and Gruyère cheese in the same manner. Add the grated parmesan. Slowly pour the egg mixture into the shell.
  10. Place the pie plate onto a baking sheet and transfer to the oven. Bake for 35 to 40 minutes, or until a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 45 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! Right around the time I first discovered La Cuisine restaurant in Windsor, I also first heard the ground-breaking sounds of The B-52’s. I wore their buttons, I bobbed around to their music, I tried to style my hair to look like Fred Schneider (with no success!). How could I not post one of my favourite albums from this period, Wild Planet! Of course the must-listen-to track is Quiche Lorraine! Head to iTunes to download The B-52’s – Wild Planet to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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