Creamy Puff Pastry Quiche Lorraine

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Here’s my go-to recipe for a puff pastry quiche lorraine, made with crispy bacon, creamy eggs, Swiss cheese, and a shortcut using store-bought puff pastry that makes it so much easier than traditional quiche.

This quiche has become my weekend brunch staple, and I often make an extra one to have for quick weekday lunches. There’s something wonderful about having a slice of warm, cheesy quiche waiting in the fridge, don’t you think?

What Kind of Puff Pastry Should I Use?

Store-bought puff pastry is a total lifesaver for this recipe, and you’ll find it in the freezer section of most grocery stores. The two most common brands you’ll see are Pepperidge Farm and Dufour – both work great, though Dufour is made with all butter and tends to be flakier (but also pricier). Just make sure to thaw your puff pastry in the fridge overnight or for about 4 hours at room temperature before using it. When you’re working with the dough, keep it cold and handle it as little as possible to maintain those lovely layers that make puff pastry so special. If it starts feeling too soft while you’re working with it, pop it back in the fridge for a few minutes to firm up.

Options for Substitutions

This quiche recipe can be adapted with several ingredient swaps if needed:

• Puff pastry: While puff pastry gives this quiche its light, flaky base, you can use regular pie crust or even a refrigerated crescent roll dough in a pinch. Just keep in mind the texture will be different.
• Heavy cream: You can substitute half-and-half or whole milk, though the filling won’t be as rich. If using milk, reduce the amount to 1¾ cups to prevent a watery filling.
• Swiss cheese: Gruyere is a perfect swap, or try a mix of cheddar and mozzarella. Any good melting cheese will work, but stick to mild or medium flavors to keep the classic taste.
• Bacon: Ham works great as a substitute, or try Canadian bacon. For a meat-free version, use sautéed mushrooms – just make sure to cook them until they’re dry to avoid a soggy quiche.
• Onion: Shallots make a nice substitute, or try leeks (white and light green parts only). Just cook them until they’re soft before adding to the quiche.
• Nutmeg: If you don’t have nutmeg, you can skip it or add a tiny pinch of allspice instead – but use just a touch as it’s stronger than nutmeg.

Watch Out for These Mistakes While Baking

The biggest challenge when making a puff pastry quiche is preventing a soggy bottom – to avoid this, blind bake your pastry first by pricking the bottom with a fork and baking it with pie weights for about 10-15 minutes until it’s lightly golden.

Another common mistake is not properly cooking the onions before adding them to your quiche mixture – take your time to caramelize them slowly over medium-low heat until they’re golden brown, which usually takes about 15-20 minutes and adds incredible flavor.

Temperature control is crucial – if your cream mixture is too hot when you add the eggs, they’ll scramble, so let the cream cool slightly before whisking in the eggs, and always bake your quiche at a moderate temperature (around 350°F) to ensure the filling sets properly without curdling.

For the best results, let your quiche rest for at least 15 minutes after baking – this allows the filling to set completely and makes it much easier to slice cleanly.

What to Serve With Quiche Lorraine?

This rich and savory quiche pairs perfectly with a fresh green salad dressed in a light vinaigrette – the crisp lettuce and tangy dressing help balance out the creamy, buttery filling. For brunch, I like to add some fresh fruit on the side, like mixed berries or sliced melon, which adds a sweet contrast to the salty bacon and cheese. If you’re serving this for dinner, consider adding some roasted vegetables like asparagus or French green beans, which complement the French-inspired flavors of the dish. A glass of crisp white wine, like Sauvignon Blanc or Chablis, makes this meal feel extra special.

Storage Instructions

Keep Fresh: Once your quiche has cooled completely, wrap it well in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. The puff pastry might lose a bit of its crispiness, but the filling will still be just as tasty!

Freeze: This quiche freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Pop it in the freezer where it’ll keep for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge.

Reheat: To warm up your quiche, place it in a 350°F oven for about 15-20 minutes, or until heated through. You can also microwave individual slices for 1-2 minutes, though the pastry won’t be as crispy. If you’re reheating from frozen, add an extra 10-15 minutes to the oven time.

Make Ahead: You can prep this quiche the night before – just assemble everything, cover with plastic wrap, and keep it in the fridge overnight. The next morning, pop it straight into the oven and add about 5-10 minutes to the baking time since it’ll be cold.

Preparation Time	15-30 minutes
Cooking Time	50-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 70-80 g
• Fat: 150-160 g
• Carbohydrates: 80-90 g

Ingredients

• Half of a 14-ounce package frozen puff pastry (use about half of 397 grams)
• 2 to 3 tablespoons butter
• 1 large onion, chopped
• 2 to 3 fresh garlic cloves, minced (optional)
• 8 slices bacon, cooked and chopped (feel free to use more if desired)
• 4 eggs
• 2 cups heavy cream (unwhipped)
• Salt (begin with 1/2 teaspoon)
• Pepper to taste
• A pinch of nutmeg
• A pinch of cayenne pepper
• 1 1/2 cups shredded swiss cheese

Step 1: Preheat and Prepare

Preheat your oven to 425°F.

Keep in mind you’ll reduce the temperature later on.

Prepare a 9-inch deep-dish pie plate by ensuring it’s clean and ready for the pie assembly.

Step 2: Sauté Aromatics

In a frypan, melt a small amount of butter over medium heat.

Sauté the chopped onion and garlic (if you’re using it) until they become soft and fragrant.

Once done, remove the pan from heat and set the mixture aside.

Step 3: Prepare the Egg Mixture

In a large bowl, combine the eggs, whipping cream, and your chosen spices.

Beat the mixture until it’s very well combined, ensuring a uniform texture.

Step 4: Assemble the Pie

Roll out your pastry dough to fit your prepared pie plate.

Lay the pastry in the plate, trimming any excess around the edges.

Evenly sprinkle the onion and garlic mixture over the bottom of the pastry shell.

Next, add the chopped bacon, followed by an even layer of grated cheese.

Finally, carefully pour the egg mixture over the top, ensuring it distributes evenly.

Step 5: Bake the Quiche

Place the pie plate in the preheated oven and bake at 425°F for 15 minutes.

After 15 minutes, reduce the oven temperature to 300°F.

Continue baking for another 35-40 minutes, or until a knife inserted into the middle of the quiche comes out clean.

Step 6: Cool and Serve

Once baked, remove the quiche from the oven and allow it to cool for a few minutes before slicing.

Serve warm and enjoy the creamy, flavorful goodness of your homemade quiche!