Why You’ll Love this Classic Lorraine Quiche
If you’re searching for the perfect brunch dish that never disappoints, this Classic Lorraine Quiche is about to become your new best friend. I’m talking about a rich, creamy egg filling studded with savory ham, minced onions, and green peppers, all bound together with melted cheddar cheese and baked in a flaky crust.
What makes this recipe special? The sour cream adds a subtle tanginess that balances the richness, while the fine herbs bring freshness to every bite. It’s versatile enough for casual family brunches or sophisticated enough for entertaining guests. Can you imagine the compliments you’ll receive when you serve this golden masterpiece? The best part? You can prepare it ahead of time and simply reheat, making your hosting duties so much easier.
What Ingredients are in Classic Lorraine Quiche?
The classic Lorraine Quiche is a delightful savory pie that combines creamy, cheesy goodness with hearty ingredients for a satisfying meal. Perfect for brunch, lunch, or dinner, this versatile dish requires several key components that work together to create its signature taste and texture. Let’s break down exactly what you’ll need to make this French-inspired favorite at home.
- 2 uncooked pie shells
- 8 eggs
- 1 cup sour cream
- 2½ cups milk
- 3 cups shredded cheddar cheese
- ½ cup finely minced onion
- ½ green pepper, finely minced
- 1 cup ham, diced small
- Salt and pepper to taste
- ½ cup fine herbs (choose from parsley, thyme, chives)
While traditional Quiche Lorraine typically features bacon rather than ham, this variation offers a slightly different flavor profile that many home cooks prefer. The herbs add a fresh dimension that complements the richness of the eggs and dairy. When shopping for ingredients, quality matters—farm-fresh eggs will give you a more vibrant color, and a good-quality cheese will melt beautifully throughout the custard. And remember, these ingredients make two quiches, so you can halve the recipe if you only need one, or freeze the second for another day.
How to Make this Classic Lorraine Quiche
Making this delicious quiche starts with preheating your oven to 425°F and preparing your ingredients. You’ll need 2 uncooked pie shells as the foundation for this savory dish.
To save time, slightly soften 1/2 cup of finely minced onion and 1/2 green pepper in the microwave for about a minute—this little step helps release their flavors without having to sauté them separately.
In a large bowl, beat 8 eggs until frothy, then whisk in 1 cup of sour cream and 2 1/2 cups of milk until the mixture is smooth and well incorporated. This creates that signature custard base that makes quiche so irresistibly creamy.
Next, fold in 3 cups of shredded cheddar cheese, the softened onions and peppers, 1 cup of diced ham, and 1/2 cup of fine herbs (like parsley, thyme, or chives). A gentle touch with salt and pepper is all you need to season this mixture perfectly.
Pour this savory mixture into your pie shells, dividing it evenly. Pro tip: place the filled shells on a cookie sheet before baking—trust me, this catches any potential spillover and makes cleanup so much easier.
For the best results, prepare and bake your quiche in a quality cast iron skillet which provides even heat distribution and adds a rustic touch to your presentation.
Bake your quiches initially at 425°F for 10 minutes, which helps set the crust, then reduce the temperature to 325°F and continue baking for 40-50 minutes. You’ll know they’re done when the center is just set but still has a slight wobble.
Patience is key for the final step—allow your quiches to cool for 15-20 minutes before serving. This resting period is vital as it allows the custard to fully set, making it easier to slice and serving it at the perfect temperature. The result? A silky, flavorful quiche that’s worth every minute of preparation.
Classic Lorraine Quiche Substitutions and Variations
Several wonderful substitutions can transform this classic Lorraine quiche recipe while still maintaining its comforting essence. I love swapping the cheddar for Gruyère or Swiss cheese for a more authentic French flavor profile. Not a ham fan? Crispy bacon or pancetta works beautifully, or go vegetarian with sautéed mushrooms.
The herb mix is your playground—rosemary and thyme create an earthier profile, while dill and chives offer brightness. For a lighter version, substitute half-and-half for the milk and sour cream combo, or go dairy-free with coconut cream and plant-based cheese.
Can’t do gluten? Try a potato crust or go crustless entirely. The beauty of quiche? It’s forgiving, adaptable, and always delicious no matter how you personalize it.
What to Serve with Classic Lorraine Quiche
Pairing your Lorraine quiche with the right accompaniments elevates it from a simple meal to a memorable dining experience. I love serving mine with a simple green salad dressed in a tangy vinaigrette—the acidity cuts through the richness of all that cheese and cream perfectly. Think arugula or mixed greens with a lemon-dijon dressing.
For brunch gatherings, fresh fruit makes a colorful complement. Berries, melon, or citrus segments add a sweet-tart balance that’s invigorating against the savory quiche.
Want something more substantial? Roasted vegetables like asparagus or cherry tomatoes make excellent sides. And don’t forget a glass of crisp white wine or sparkling water with lemon—they’re practically mandatory for the full French experience, aren’t they?
Final Thoughts
This classic Lorraine quiche has become my go-to recipe for everything from casual brunches to elegant dinner parties. There’s something magical about that creamy egg filling, punctuated with savory ham and cheese, all nestled in a flaky crust. Can you imagine a more versatile dish?
I love how this recipe strikes the perfect balance between sophistication and comfort. The blend of herbs adds a freshness that elevates the entire dish, while the combination of sour cream and milk creates that silky texture we all crave.
Remember to let it rest those full 15-20 minutes before slicing. Trust me, patience rewards you with perfect wedges rather than a messy plate. Whether served hot, warm or room temperature, this quiche delivers that quintessential French charm without any fuss.
