Forget everything you thought you knew about quiche. We’re not talking about the rubbery, bland egg pies of brunches past. We are diving deep into the heart of French cuisine to create a truly Classic French quiche recipe. Imagine a buttery, flaky crust that shatters at the touch, encasing a rich, velvety custard loaded with savory bacon and nutty Gruyère cheese. This is the real deal, an authentic quiche that is surprisingly simple to master in your own kitchen.
This recipe will guide you through every step, from creating a perfect homemade pastry (Pâte Brisée) to achieving a custard that sets beautifully without becoming watery. Get ready to elevate your breakfast, lunch, or dinner with a slice of pure French comfort.
What Makes This Quiche a “Classic French Quiche Recipe”?
A true classic French quiche is defined by its two core components: the pastry and the custard. The original, Quiche Lorraine, hailed from the Lorraine region of France and featured a simple open-faced tart with a filling of eggs, cream, and smoked bacon (lardons). Over time, cheese became a popular and now essential addition.
Our recipe honors this tradition. We use a rich, buttery shortcrust pastry called Pâte Brisée and a custard made from heavy cream and eggs, which results in a luxuriously smooth texture. This focus on high-quality, simple ingredients is the essence of this timeless dish.
The Key Ingredients for an Authentic Quiche
The beauty of this recipe lies in its simplicity. Using high-quality ingredients is crucial for achieving the best flavor and texture. Here’s what you’ll need.
For the Perfect Flaky Pastry (Pâte Brisée)
- All-Purpose Flour: Provides the structure for our crust.
- Cold Unsalted Butter: The key to a flaky crust! It must be very cold, cut into small cubes.
- Ice Water: Helps bring the dough together without melting the butter.
- Salt: For flavor.
For the Rich and Creamy Custard Filling
- Large Eggs: The foundation of our custard.
- Heavy Cream: Do not substitute this! Heavy cream is essential for that signature rich, velvety texture.
- Bacon: Thick-cut bacon, cooked until crisp, provides a savory, smoky flavor.
- Gruyère Cheese: This nutty, slightly sweet cheese melts beautifully and is the traditional choice for a classic quiche.
- Onion or Shallots: Sautéed until soft, they add a layer of sweet, aromatic depth.
- Nutmeg and Cayenne: A pinch of each elevates the custard from good to sublime.
While you could make this with other fillings, the bacon and Gruyère combination is what makes this a true Classic French quiche recipe. For a similarly satisfying dish, you might also enjoy a hearty breakfast casserole.
How to Make the Perfect Classic French Quiche Recipe: A Step-by-Step Guide
Follow these steps carefully, and you’ll be rewarded with a perfect quiche every time. The process is divided into preparing the crust, blind baking it, and then making the filling.
Step 1: Prepare the Pâte Brisée (Pastry)
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just starts to come together. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 1 hour.
Step 2: Blind Bake the Crust
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently ease it into a 9-inch pie plate or tart pan. Trim and crimp the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes, until the crust is lightly golden. This step is crucial for preventing a soggy bottom!
Step 3: Cook the Fillings
While the crust bakes, cook the bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels, leaving about a tablespoon of drippings in the skillet. Sauté the chopped onion or shallot in the drippings until soft and translucent. Crumble the bacon once cooled.
Step 4: Whisk the Custard
In a medium bowl, whisk the eggs until smooth. Slowly whisk in the heavy cream, salt, pepper, a pinch of nutmeg, and a pinch of cayenne pepper. Be careful not to incorporate too much air; you want a smooth, creamy consistency.
Step 5: Assemble and Bake the Quiche
Reduce the oven temperature to 350°F (175°C). Sprinkle the cooked bacon, sautéed onions, and shredded Gruyère cheese evenly over the bottom of the blind-baked crust. Place the pie plate on a baking sheet to catch any potential spills. Carefully pour the custard mixture over the fillings. Bake for 30-40 minutes, or until the center is just set (it should have a slight wobble). Let the quiche cool for at least 15 minutes before slicing and serving.
Pro Tips for a Foolproof Quiche
- Keep Ingredients Cold: For the flakiest pastry, ensure your butter and water are ice cold.
- Don’t Skip Blind Baking: This is the number one secret to avoiding a soggy bottom.
- Low and Slow Baking: Baking at a moderate temperature of 350°F allows the custard to set gently, resulting in a creamier texture.
- Let It Rest: Allowing the quiche to cool before slicing is essential. It lets the custard fully set, ensuring clean, beautiful slices. Just like with a homemade baked mac and cheese, patience pays off.
Delicious Quiche Variations
While this Classic French quiche recipe is perfect as is, it’s also a fantastic base for creativity. You can swap the bacon and Gruyère for other combinations like spinach and feta, mushroom and goat cheese, or roasted asparagus and ham. The key is to ensure any vegetables are pre-cooked to remove excess moisture.
Storing and Reheating Your Quiche
Quiche is a fantastic make-ahead meal. You can store it, covered, in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 325°F (160°C) oven for about 15 minutes, or until warmed through. This method helps maintain the crust’s crispy texture. For another decadent and cheesy make-ahead side, consider this copycat Ruth's Chris potatoes au gratin recipe.
Frequently Asked Questions
Absolutely! Quiche is an excellent make-ahead dish. You can bake it completely, let it cool, cover, and refrigerate it for up to 3 days. Reheat in the oven at 325°F (160°C) for about 15 minutes.
Yes, you can use a store-bought crust to save time. However, for the most authentic flavor and a truly flaky texture, we highly recommend making the simple homemade Pâte Brisée included in the recipe.
The secret is blind baking. Pre-baking the crust before adding the wet filling creates a seal that prevents the custard from soaking into the pastry, ensuring a crisp and flaky bottom.
The main difference is the crust. A quiche always has a pastry crust, while a frittata is a crustless egg dish. Additionally, a frittata is typically started on the stovetop and finished in the oven, whereas a quiche is baked entirely in the oven.
A watery quiche is usually caused by two things: using milk instead of heavy cream, or adding watery vegetables without pre-cooking them. Our Classic French quiche recipe uses heavy cream to ensure a rich, stable custard.
The Only Classic French Quiche Recipe You’ll Ever Need
Mastering this Classic French quiche recipe is a culinary rite of passage. It’s an elegant, satisfying, and versatile dish that’s perfect for any occasion. We hope this guide empowers you to create the perfect quiche in your own kitchen. If you love this recipe, please let us know in the comments and don’t forget to save it to your favorite board on Pinterest!
Classic French Quiche Recipe
Classic French Quiche Recipe (The Real Deal)
Ingredients
Equipment
Instructions
- In a large bowl, mix flour and 1/2 tsp salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add 3-4 tbsp ice water, 1 tbsp at a time, until the dough just comes together. Form into a disc, wrap, and refrigerate for at least 1 hour.
- Preheat oven to 400°F (200°C). Roll the dough into a 12-inch circle and fit it into a 9-inch pie pan. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden. Set aside.
- Reduce oven to 350°F (175°C). In a skillet, cook the chopped bacon until crisp. Remove the bacon, leaving 1 tbsp of drippings. Sauté the chopped onion in the drippings until soft. Crumble the bacon once cool.
- Sprinkle the bacon, onions, and shredded Gruyère over the bottom of the baked crust.
- In a bowl, whisk the eggs, then slowly whisk in the heavy cream, salt, pepper, nutmeg, and cayenne. Pour the custard over the fillings in the crust. Bake for 30-40 minutes, until the center is just set. Let it cool for at least 15 minutes before serving.
Notes
Tip 2: Ensure you let the quiche rest after baking. This allows the custard to set fully, making it much easier to slice cleanly.
Tip 3: Don't over-mix the custard; whisk just until combined to maintain a smooth, dense texture.
