Why You’ll Love this Classic Lorraine Quiche
If you’re searching for the ultimate comfort food that’s both impressive and reliable, my Classic Lorraine Quiche recipe is about to become your new favorite. The combination of creamy eggs, rich cheese, and savory ham creates a mouthwatering dish that works for any meal of the day.
What makes this recipe so special? It’s incredibly versatile. Hosting brunch? Quiche Lorraine. Need a casual dinner? Quiche Lorraine. Looking for leftovers that taste even better the next day? You guessed it. The delicate herb blend balances the richness, while the contrast of textures—from the flaky crust to the creamy filling studded with ham and vegetables—makes every bite interesting. Plus, despite its fancy French name, it’s surprisingly straightforward to prepare, even for beginners in the kitchen.
What Ingredients are in Classic Lorraine Quiche?
The classic Lorraine Quiche is a delightful savory pie that’s perfect for brunch, lunch, or even dinner. With its creamy egg filling and savory additions, this dish has become a staple in French-inspired cuisine. The traditional recipe calls for a flaky pie crust filled with a mixture of eggs, dairy, and various flavorful add-ins that create a perfect balance of textures and tastes.
When shopping for these ingredients, quality matters. Fresh eggs will give you the best texture, while a good cheddar will provide that distinctive sharp flavor. The fine herbs add a wonderful aromatic quality, so try to use fresh ones if possible. While traditional Quiche Lorraine typically uses bacon rather than ham, this modern variation with ham offers a milder flavor that many home cooks prefer. You can also adjust the amount of cheese or swap the cheddar for Swiss or Gruyère if you want a more authentic French flavor profile.
- 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 diced ham
- Salt and pepper to taste
- ½ cup fine herbs (combination of parsley, thyme, chives)
How to Make this Classic Lorraine Quiche
To begin making this delightful Classic Lorraine Quiche, preheat your oven to 425°F. While that’s warming up, take your 1/2 cup of minced onion and 1/2 green pepper and pop them in the microwave for about a minute just to soften them slightly. This little pre-cooking step guarantees they won’t be too crunchy in your finished quiche.
Meanwhile, grab a large bowl and whisk together 8 eggs, 2 1/2 cups milk, and 1 cup sour cream until the mixture is smooth and well-incorporated. The sour cream adds a lovely richness that makes this quiche extra special.
Next comes the fun part—mixing in all those flavorful additions. Fold in 3 cups of shredded cheddar cheese, your softened onions and peppers, and 1 cup of diced ham. Season the mixture with salt and pepper to taste, and don’t forget to add 1/2 cup of fine herbs (parsley, thyme, and chives work wonderfully). Gently pour this mixture into your 2 uncooked pie shells, dividing it evenly. A helpful tip: place the filled pie shells on a cookie sheet before putting them in the oven. Trust me, this simple step can save you from a messy oven cleanup if there’s any spillover during baking.
The baking process happens in two stages for perfect results. First, bake the quiches at 425°F for 10 minutes—this helps set the crust. For best results, consider investing in a premium cookware set that distributes heat evenly throughout the baking process. Then, reduce the temperature to 325°F and continue baking for another 40-50 minutes, or until the center is set but still has a slight jiggle. You’ll know they’re done when a knife inserted near the center comes out clean. Once baked, allow your quiches to cool for 15-20 minutes before serving. This cooling time is necessary, as it allows the quiche to fully set and makes slicing much easier. The result? A gorgeous, golden quiche with a perfectly creamy interior that’s sure to impress.
Classic Lorraine Quiche Substitutions and Variations
While our classic recipe creates a wonderful quiche, sometimes you’ll want to switch things up based on what’s in your fridge or your personal taste preferences. You can easily swap the cheddar for Swiss cheese (more traditional) or Gruyère for a nuttier flavor. Not a ham fan? Crispy bacon or pancetta works beautifully, or go vegetarian with sautéed mushrooms.
Don’t have green peppers? Try roasted red peppers or sun-dried tomatoes instead. The herbs are completely customizable too – a classic mix might include chives, parsley and a touch of thyme, but tarragon and dill create lovely variations.
For dietary concerns, you can make this crustless, or substitute half-and-half for the milk and sour cream. Honestly, quiche might be one of the most forgiving dishes in French cuisine.
What to Serve with Classic Lorraine Quiche
Since quiche makes such a stunning centerpiece for any meal, I’ve found that pairing it with the right sides can transform your dining experience from merely satisfying to absolutely memorable. A crisp green salad with a light vinaigrette brings invigorating balance to the rich, creamy texture of the quiche. Think arugula with lemon dressing, or mixed greens with a simple balsamic.
For brunch, fresh fruit adds a sweet counterpoint—berries or melon work wonderfully. Need something heartier? Roasted vegetables like asparagus or Brussels sprouts complement the savory eggs and cheese. A bowl of soup (tomato or butternut squash) makes for a cozy lunch pairing in cooler months.
Final Thoughts
After all these years of baking quiches, I’m still amazed at how this humble French dish manages to impress everyone who tries it. The Classic Lorraine Quiche, with its creamy egg filling, savory ham, and perfect balance of cheese, simply never goes out of style. It’s comfort food that somehow feels both casual and sophisticated at the same time.
What I love most about this recipe is its versatility. You can serve it hot from the oven or at room temperature, make it ahead for gatherings, or enjoy leftovers for days. The combination of those fine herbs with the sharp cheddar creates flavor complexity that belies how straightforward this dish is to prepare. Isn’t it wonderful when something so delicious is also this foolproof?