Quiche Lorraine Mother's Day Recipe - Creamy Bacon Leek Cheese Quiche
Quiche Lorraine Mother's Day Recipe - Creamy Bacon Leek Cheese Quiche is a medium French recipe that serves 6. 350 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 36 min | Cook: 1 hr 10 min | Total: 2 hrs 1 min
Cost: $18.00 total, $3.00 per serving
Ingredients
- 6 slices Thick‑cut Bacon (cut into 1‑inch pieces)
- 1 medium Yellow Onion (thinly sliced)
- 1 large Leek (white and light green parts only, sliced thin)
- 8 oz Gruyère Cheese (shredded)
- 3 Large Eggs
- 2 Egg Yolks
- 1 cup Heavy Cream
- 1/2 cup Whole Milk
- 1 tablespoon Fresh Thyme (chopped)
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Kosher Salt
- 1 batch Pie Dough (enough for a single 9‑inch deep‑dish crust; homemade or store‑bought)
- 1 cup Dried Beans or Peas (for blind‑baking) (any small dried legume; can substitute with ceramic baking beads)
Instructions
Cook Bacon
Heat a sauté pan over medium heat, add the thick‑cut bacon pieces, and cook until nicely browned but not crisp.
Time: PT10M
Drain and Blot Bacon Fat
Transfer the bacon to a plate with tongs. Using a paper towel held with tongs, blot out most of the pan fat, leaving about 2 teaspoons.
Time: PT2M
Sweat Onions and Leeks
Add the sliced onion and leeks to the same pan with a pinch of salt, cayenne, and freshly ground black pepper. Cook over medium heat, stirring, until translucent, sweet, and lightly golden.
Time: PT8M
Prepare Crust for Blind Baking
Roll out the pie dough to fit a 9‑inch deep‑dish pan. Press the dough into the pan, trim excess, and prick the bottom with a fork.
Time: PT10M
Blind Bake Crust
Preheat oven to 425°F. Line the crust with aluminum foil, fill with dried beans (or baking beads) to weigh it down. Bake 7 minutes, remove foil and weights, then bake another 5 minutes until lightly golden.
Time: PT12M
Temperature: 425°F
Lower Oven Temperature
Reduce oven temperature to 325°F and set aside the partially baked crust.
Time: PT1M
Temperature: 325°F
Make Custard Filling
In a mixing bowl, whisk together 3 whole eggs, 2 egg yolks, 1 cup heavy cream, 1/2 cup whole milk, a pinch of salt, and the chopped thyme until smooth.
Time: PT5M
Layer the Quiche
Spread 2/3 of the onion‑leek mixture in the crust, then 1/3 of the cooked bacon, followed by 2/3 of the shredded Gruyère. Pour the custard evenly over the layers.
Time: PT5M
Add Remaining Toppings
Scatter the remaining onion‑leek mixture, the remaining bacon, and the final 1/3 of cheese on top of the custard.
Time: PT5M
Bake Quiche
Place the assembled quiche in the 325°F oven and bake for about 40 minutes, or until the custard is set around the edges and only a slight wobble remains in the center.
Time: PT40M
Temperature: 325°F
Cool and Serve
Remove the quiche from the oven and let it cool on a wire rack for 20‑30 minutes before slicing. Serve warm.
Time: PT30M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 25g
- Fiber
- 1g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Thick‑cut Bacon: Smoked turkey bacon, Pancetta
- Instead of Yellow Onion: Sweet onion, Shallots
- Instead of Leek: Green onion, Scallion
- Instead of Gruyère Cheese: Swiss cheese, Emmental
- Instead of Large Eggs: Egg substitute (for binding only)
- Instead of Egg Yolks: Extra yolk from additional egg
- Instead of Heavy Cream: Half‑and‑half, Whole milk (less rich)
- Instead of Whole Milk: 2% milk, Almond milk (non‑dairy)
- Instead of Fresh Thyme: Dried thyme (1 tsp)
- Instead of Cayenne Pepper: Paprika, Red pepper flakes
- Instead of Black Pepper: White pepper
- Instead of Kosher Salt: Sea salt
- Instead of Pie Dough: Pre‑made pastry crust, Gluten‑free crust
- Instead of Dried Beans or Peas (for blind‑baking): Ceramic baking beads
Equipment Needed
- Sauté Pan
- Tongs
- Paper Towels
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Whisk
- 9‑inch Deep‑Dish Pie Pan
- Aluminum Foil
- Oven
Critical Steps — Do Not Skip
- Blind baking the crust to prevent sogginess
- Layering ingredients in the correct order for even texture
- Ensuring the custard is set but not over‑cooked
Chef Tips from the Video
- Use a mix of dried beans and ceramic beads for blind‑baking to get an even weight.
- Add a pinch of cayenne to the onion‑leek mixture for subtle heat.
- Let the quiche rest before slicing; this helps the custard set and makes clean cuts.
Troubleshooting
Crust is soggy after baking.
Ensure the crust is fully blind‑baked before adding the filling and avoid over‑filling with custard.
Custard is too runny in the center.
Bake a few minutes longer until the center barely jiggles; cover the top with foil if it browns too fast.
Bacon pieces are too crispy.
Cook bacon just until browned, then remove from heat; over‑cooking makes it dry and can dry out the quiche.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Wrap individual slices in foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Blind bake the crust a day ahead and store in the fridge.
- Prepare the custard mixture and keep refrigerated; bake when ready.
- Assemble the quiche, cover, and refrigerate up to 24 hours before baking.
Frequently Asked Questions
What is the cultural significance and history of Quiche Lorraine in French cuisine?
Quiche Lorraine originates from the Lorraine region of France and was traditionally a simple country dish made with eggs, cream, and smoked bacon. Over time it became a classic French brunch staple, celebrated for its rich custard and savory fillings.
What are the traditional regional variations of Quiche Lorraine in French cooking?
Traditional variations may include adding Gruyère or Emmental cheese, using lardons instead of bacon, or incorporating shallots. Some regions substitute cream with a mix of milk and crème fraîche for a lighter texture.
How is Quiche Lorraine authentically served in France?
In France, Quiche Lorraine is often served warm or at room temperature, sliced into wedges, and accompanied by a simple green salad dressed with vinaigrette. It is a popular dish for brunch, lunch, or a light dinner.
What occasions or celebrations is Quiche Lorraine traditionally associated with in French culture?
Quiche Lorraine is a go‑to dish for weekend brunches, family gatherings, and festive occasions such as Easter or holiday brunches. Its portable slices make it ideal for picnics and buffet spreads.
What authentic ingredients are essential for a traditional Quiche Lorraine versus acceptable substitutes?
Essential ingredients include a buttery pastry crust, smoked bacon (or lardons), Gruyère cheese, eggs, and heavy cream. Acceptable substitutes are turkey bacon for a leaner version, Swiss cheese for a milder flavor, or half‑and‑half instead of heavy cream.
What other French dishes pair well with Quiche Lorraine?
Quiche Lorraine pairs beautifully with a crisp green salad, a light vinaigrette, roasted asparagus, or a side of fruit compote. A glass of chilled Chardonnay or a light rosé complements the richness of the quiche.
What are the most common mistakes to avoid when making Quiche Lorraine at home?
Common mistakes include under‑blind‑baking the crust, over‑cooking the bacon, and pouring too much custard which can lead to a soggy center. Also, avoid over‑browning the top by covering with foil if needed.
Why does this Quiche Lorraine recipe use blind‑baking instead of a regular crust?
Blind‑baking creates a barrier that prevents the liquid custard from soaking into the pastry, ensuring a crisp, flaky bottom. Without blind‑baking, the crust often becomes soggy.
Can I make Quiche Lorraine ahead of time and how should I store it?
Yes, you can blind‑bake the crust and keep it refrigerated, then assemble the quiche and bake when needed. Leftover quiche stores covered in the refrigerator for up to three days or can be frozen for two months.
What texture and appearance should I look for when the Quiche Lorraine is done?
The edges should be golden brown and firm, while the center should have a slight wobble—like a gently set custard. The top cheese should be lightly browned but not burnt.
What does the YouTube channel Food Wishes specialize in?
The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, step‑by‑step cooking tutorials that blend humor with clear culinary techniques, covering a wide range of cuisines and comfort foods.
How does the YouTube channel Food Wishes' approach to French cooking differ from other French cooking channels?
Food Wishes presents French recipes with a relaxed, conversational style, focusing on practical home‑cook techniques rather than formal culinary school precision. Chef John often adds witty commentary while still emphasizing classic French flavor foundations.
Last updated: September 6, 2026
