Quiche Lorraine with Sourdough Crust

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No other quiche quite compares to a Lorraine.  I was introduced to this heavenly, melt in your mouth quiche back in college at one of my favorite restaurants, The Cafe.  The taste was so delectable with caramelized onions, bacon and gruyere cheese, but the texture is what truly set this quiche apart.   Of course I left thinking I would never be able to quite recreate it, but recently I found out that I actually can and it’s really not that difficult.

  

A piece of quiche lorraine

Three reasons why I love this recipe:

1. I always have tons of sourdough discard on hand but don’t always want to use it for a more traditional bread like product or a sweet treat, so this is a great option

2. The flavor profile is simple but amazing.  Bacon, caramelized onions and a high quality cheese? Chefs kiss. 

3. Clearly the most important reason, the melt-in-your-mouth eggs.  The texture is absolutely heavenly, truly like no other.  A great way to really appreciate those farm (or store) fresh eggs.

Quiche lorraine ingredientsm

Frequently Asked Questions:

Does quiche make for good leftovers?

Not only is Quiche Lorraine great, hot out of the oven, it stores and reheats very well as leftovers.  Often times I make this and have breakfast that is fast and easy for the few mornings following.  However, you decide to eat it, it will be delicious. 

Do I have to use sourdough crust? 

Of course not, you could really even use store purchased crust when it comes down to it.  Just keep in mind this will alter the flavor and the nutritional value a bit.

Where does the name Lorriane come from? 

Quiche Lorraine is named after the Lorriage region in Northeastern France where it originated.  At one point quiche was considered peasant food, now it’s sought after internationally.

Steps to making quiche lorraine

How to make this recipe:

1. Start the crust the day before you intend to enjoy this recipe. Combine the dry ingredients, cut in the butter, follow up by adding in the discard and honey and mix.

2. Shape the crust into a disc, cover or wrap and place it in the fridge

3. Cook your bacon and caramelize your onions. I personally will never not recommend baking your bacon in the oven. It’s a game changer and it saves you from that greasy mess. For the onions it is best to go low and slow and be patient! I always have more luck when I allow the onions to really take their time.

4. Roll out the crust. Using a rolling pin, you want to roll your dough on a floured surface. I use my tart dish to gauge the size. This recipe is based on one standard pie or quiche.

5. Prebake the crust. Remember to cover it for the first 20 minutes with foil or parchment paper (my pick) and use either pie weights or dried beans to keep it from bubbling up. Uncover the crust and bake for 10 additional minutes.

6. Layer those toppings. Unlike other egg bakes and quiches, I highly recommend putting the bacon, onion, and cheese down first, then pouring your egg mixture over top. It helps with the texture.

7. Combine egg mixture and pour over top. In a bowl combine spices, eggs and heavy cream. Beat until fully combined, then pour over the top of the tart dish.

8. Bake the quiche for 50 minutes, uncovered. Let it sit for a few minutes, then dig in!

Quiche Lorraine with Sourdough Crust

A delicious sourdough twist on a classic breakfast dish. This quiche will leave you wanting more with its caramelized onions and crispy bacon.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: French
Servings: 8 servings
Calories: 300kcal

Ingredients

Quiche Filling

  • 4 eggs Eggs
  • ¾ c Heavy Cream
  • ¾ c Milk
  • 1 c Gruyere
  • 5 pieces of bacon, cooked
  • 1 medium- large onion, diced
  • 1 T Butter
  • 1 t Salt
  • ½ t Pepper
  • ½ t Nutmeg
  • ½ t Garlic Powder

Sourdough Quiche Crust

  • 125 g All Purpose Flour
  • 5 g Salt
  • 115 g Cold Unsalted Butter
  • 100 g Sourdough Discard
  • 5 g Honey
  • 5 g Apple Cider Vinegar
  • 20 g Iced Water

Instructions

Crust

  • Start by making the sourdough crust, if you are using store bought crust, you can skip this section.
  • In a large bowl, combine the flour and salt, set aside
  • Either grate, or cut cold butter into small pieces. Using a pastry blender, or fork and knife, cut butter into the flour mixture until it resembles a sandy texture and there are no large clumps of butter.
  • Add the honey, apple cider vinegar and sourdough discard to the flour-butter mixture and stir until combined. Shape into a disc and wrap with cling wrap. Refrigerate for 12-24 hours.
  • After the dough has been refrigerated, take it out and place it on a lightly floured counter. Using a rolling pin, roll the dough out to fit the size of your tart dish or pie pan.
  • Press dough into the dish, poke with a fork, then cover with foil or parchment paper. To insure the dough does not bubble up, you will want to use pie weights or dried beans on top of the foil or parchment paper.
  • Bake crust at 350 degrees fahrenheit, covered for 20 minutes. Remove the weights and foil and bake for 10 additional minutes.

Quiche Filling

  • Begin by caramelizing your diced onion in a skillet. Remember, you want to go low and slow so start this first. While onion is cooking, continue with the crust and egg mixture.
  • Mix eggs and heavy cream in a bowl.
  • Add in salt, pepper, nutmeg, garlic powder, and cayenne.
  • Once crust has finished prebaking, layer the bottom with the onions, bacon, and shredded gruyere cheese, then pour the egg mixture on top. The eggs being on top is key for the texture.
  • Place quiche in the oven for 50 minutes, or until egg mixture is fully set.
  • Let the quiche cool for at least 10 minutes at room temperature. Cut and serve.

Notes

u003cliu003eTo store, I typically will keep this in the same pie or tart dish that I bake it in, cover it and place it in the fridge. It should be good up to four days, however, it never last nearly that long in our house. Reheat a slice for a simple breakfast the next day.u003c/liu003e
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One response to “Quiche Lorraine with Sourdough Crust”

  1. Sandy Bauer Avatar

    Ashley is an amazing cook there is not one thing that she has ever served that has not been great!! She has amazing cooking skills that I wish I had. I love that she’s able to share them with everyone else!!

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Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.

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