This Quiche Lorraine is a rich and flavorful quiche recipe, made with bacon, sauteed onions, cheese and a creamy egg base. It’s make ahead and freezer friendly!

See the step by step recipe video down in the recipe card.

It’s no secret how much we love eggs around here, and we’ll enjoy this Quiche Lorraine for any meal of the day!

It’s perfect for a hearty breakfast, or lunch or dinner with a side salad (or hey, I’d never say no to a Cinnamon Bun ).

This Homemade Pie Crust makes all the difference in this quiche recipe — it’s flaky and buttery and the perfect base for those creamy baked eggs.

Are you egg lovers like we are? You’ll also enjoy these Instant Pot Egg Bites, these Mini Quiche or this Crustless Quiche!

What’s in a Quiche Lorraine?

Obviously, across the internet you’ll find different interpretations of what is in a Quiche Lorraine, but traditionally it is made with crispy bacon, a white cheese (Gruyere usually, but sometimes Swiss or white Cheddar is substituted) and sometimes green onions or chives.

It’s a classic flavor combination that we see in lots of different uses, but it really fills this Quiche Lorraine with flavor!

Ingredients and Substitutions:

• Homemade Pie Crust: although I never opt for store bought when I have 5 extra minutes for homemade pastry, it can easily be done! You can buy the roll of pie dough or the prepped pie crust in a pan — either will work just we well.
• Eggs: I use large eggs in all of my recipes. If you use medium or extra large, you may find your pie crust is too empty or too full.
• Cream and milk: A combination of whole milk and heavy cream gives this Quiche Lorraine its luxurious texture. If necessary, you can swap any or all of it for lower fat cream or milk, it just won’t have quite the same silky texture and rich flavor.
• Gruyere cheese: As I mentioned above, you can swap the Gruyere cheese (a French variety for this French classic) for Swiss or White Cheddar, or really any kind of cheese. I do love the flavor of Gruyere in here but I know it can be a bit of a splurge!
• Red onion: I love the sweetness of red onions in here, especially after they’re sauteed, but you can substitute for sweet yellow or white onions, or even shallots.

To blind bake or not to blind bake?

For this recipe, I chose to blind bake my crust (although I don’t always, as is evident in this Ham Quiche recipe), because it ensures that the bottom is flaky and not soggy.’

With a blind baked crust, we do have to watch the edges as the filling cooks so that they don’t get too dark. If necessary, we’ll have to cover the edges with foil to continue baking without burning.

If the texture of your bottom pastry is not as important to you or you enjoy a softer crust, you can skip the blind baking.

How to make this a Crustless Quiche Lorraine:

Looking to cut carbs or for a gluten free option?

This recipe makes a beautiful crustless quiche!

With a crustless quiche, you get to skip a lot of the prep so it’s a great option when you’re short on time as well.

Simply pour the filling into a lightly greased pie plate and bake for 30-45 minutes until the center is set — you can test it by giving the pan a slight shake and seeing if the middle is still jiggly.

How to freeze quiche:

Quiche Lorraine is a great freezer meal, because you can bake completely and freeze for later. You can even freeze individual slices, which is perfect if you are only cooking for one or two!

Simply place in the freezer and freeze until firm, then cover tightly with plastic wrap and then foil — this helps to prevent freezer burn.

Remember to leave a note to yourself with the recipe name and warming instructions!

To serve, simply place your frozen quiche in an oven preheated to 350 degrees and cook for 20-30 minutes, until warmed through.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Quiche Lorraine

This Quiche Lorraine is a rich and flavorful quiche recipe, made with bacon, sauteed onions, cheese and a creamy egg base. It's make ahead and freezer friendly!

Course Breakfast, Main Course

Cuisine American, canadian, French

Prep Time 20 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 421cal

Author Ashley Fehr

Ingredients

Pie Crust

• 1 ¼ cup all-purpose flour (163 grams)
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter cubed (112 grams)
• 3-4 tablespoons cold water

Quiche Lorraine

• 4 slices thick cut bacon
• ½ medium red onion finely diced
• 1 cup shredded Gruyere cheese (Havarti, Mozzarella, White Cheddar also work)
• 5 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

Pie crust:

• Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
• Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
• Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or freeze 20 minutes to chill.
• Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
• Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired.
• Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
• Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly and reduce oven temperature to 350 degrees F.

Quiche Lorraine

• Chop bacon into small pieces. In a medium skillet, cook bacon until crisp over medium-high heat (about 5 minutes). Remove with a slotted spoon and drain on paper towel.
• In bacon fat, cook onion until softened and beginning to brown, about 5 minutes. If there is lots of fat remaining, remove with a slotted spoon and place in pre-baked pie crust.
• Add bacon and cheese to the onion in the pie crust.
• In a medium bowl or large liquid measuring cup, whisk together eggs, milk, cream, salt and pepper.
• Pour into crust over the rest of the filling ingredients. Bake at 350 degrees F, uncovered, for 30-40 minutes until crust is golden brown. Cover crust with foil if browning too quickly, and continue baking for 10-20 minutes until a knife inserted in the center comes out clean (the center will be set).
• Let cool for 10 minutes before slicing and serving.

Video

Nutrition

Calories: 421cal | Carbohydrates: 18g | Protein: 14g | Fat: 33g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 519mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 2mg

The post Quiche Lorraine appeared first on The Recipe Rebel.

This Easy Homemade Mac and Cheese recipe is made in ONE pot with just SIX ingredients! Ready in 30 minutes or less, this stovetop mac is a family favorite.

Happy October!

A new month of 6 Ingredient Suppers is here and I am SO excited for what this month has in store!

October is all about 6 ingredient skillet meals, and we’re kicking it off with everyone’s favorite comfort food: easy mac and cheese.

This one pot mac and cheese is made with just a few simple ingredients, and has a rich and creamy cheese sauce.

This Mac and Cheese recipe is perfect for those days when you need something easy and comforting! This year, I feel like we have plenty of those days in store.

It’s also one of my kids favorite dinner recipes, along with this Easy Homemade Hamburger Helper, this The BEST Oven-Fried Chicken and these Sweet and Sour Meatballs!

Ingredients needed:

You’ll find the detailed recipe down in the recipe card.

• Chicken broth: I always use low sodium chicken broth so that I can control the added salt. If you only have regular chicken broth, you will want to reduce the added salt and adjust as needed.
• Whole milk or cream: High fat milk or cream will not curdle as it cooks, so low fat milk is not a great option.
• Butter: A little butter makes the sauce smoother and keeps the pasta from sticking.
• Salt and black pepper: simple seasonings!
• Dry elbow macaroni: for this macaroni and cheese, the uncooked pasta cooks right in the sauce.
• Sharp cheddar cheese: gives that classic orange color and the best flavor. Avoid using pre-shredded cheese as it has an anti-caking agent added in that will prevent it from melting smoothly. Grab a block of cheese and get shredding your own cheese!
• Gruyere cheese: is the best cheese for an ultra creamy mac and cheese. If you can’t find gruyere or are looking for a more affordable option, try Swiss cheese.

How to make Mac and Cheese in one pot:

There are a few tips and tricks for making a one pot mac and cheese that is different from the traditional way. Here are some pointers for best results!

• Use a combination of broth and whole milk or light cream: this is the best way to get a creamy sauce that is still smooth. Since the sauce will simmer for quite a while, you need a higher fat dairy (whole milk or cream) that won’t curdle. If it does heat too quickly and curdles, just keep cooking and stirring over medium heat and it will smooth out.
• Don’t overcook the pasta: it’s important to stir every few minutes and cook the past just to al dente!
• Be a little flexible with your liquid: different liquids and different pastas will cook differently, so if you find that your liquid has mostly absorbed and your pasta is not cooked through, add a splash of broth of cream! Add it slowly and gradually and you can’t really go wrong. Learn to go with your gut — if you think it needs more, add a bit more.
• Keep in mind that the cheese will thicken the sauce considerably, so you want quite a bit of liquid remaining after the pasta is cooked. If you need to, add a bit more when you add the cheese to make the sauce come together. You can also add a spoonful of sour cream for a tangy, creamy sauce.

Variations on this skillet Mac and Cheese:

This is a great recipe to make your own! Here are a few ideas:

• Add different seasonings: hot sauce, garlic powder, onion powder, mustard powder, cayenne, paprika, cayenne pepper, and Italian seasoning are all popular additions, but feel free to get a little crazy and see what’s in your spice cupboard that would give it that extra little something.
• Salt and pepper to taste: I generally err on the side of less salty if possible, because it’s easy to add salt later. Taste once it’s cooked and adjust as necessary.
• Choose a different pasta: macaroni noodles (elbow pasta) are the classic but any short pasta will work great!
• Use a combination of cheeses: cheddar cheese gives that classic color and flavor, but feel free to experiment with the cheese your family enjoys! Monterey jack, pepper jack, white cheddar, colby jack and havarti cheese are great choices.
• Add in vegetables: if you want them cooked, or slightly cooked, add during the cooking process with the pasta. Vegetables like spinach that will soften quickly can be stirred in with the cheese.
• Add in cooked meats. This recipe is a great side dish or main dish, but you can add in this Shredded Chicken or Instant Pot Chicken Taco meat or saute meat in the same pan before adding the liquid and pasta. This is a great way to add additional protein!
• If you’re looking for a Baked Macaroni recipe, try this one here.

How to make Mac and Cheese ahead:

Pasta can be an easy recipe to prep ahead with a few tips to get it just right!

Store it in the refrigerator:

To make ahead and serve later, ensure that your pasta isn’t overcooked. Err on the side of a little firm rather than too soft, as it will continue to absorb some of the cheesy sauce in the fridge.

Store up to 4 days in the refrigerator, tightly covered.

To reheat, add a big splash of water, milk or broth and place, covered, over low heat on the stove. Stir occasionally. If it is still thick and not saucy and creamy, add in another splash of liquid.

How to freeze Mac and Cheese:

If you know you want to freeze your mac and cheese, make sure that you quit cooking while your pasta is still slightly firm — a couple minutes before you would want to eat it.

Let cool slightly before covering tightly and placing in the freezer for up to 3 months.

To serve, I recommend thawing at room temperature for several hours or in the refrigerator overnight.

Then you can add a big splash of water, broth or milk, and reheat in the oven or on the stove top until heated through. Stir at least a couple times once the pasta starts to warm up.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy Homemade Mac and Cheese

This Easy Mac and Cheese recipe is made in ONE pot with just SIX ingredients! Ready in 30 minutes or less

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 541cal

Author Ashley Fehr

Ingredients

• 2-2.5 cups low sodium chicken broth
• 2-2.5 cups whole milk or light cream
• 2 tablespoons butter
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups dry macaroni (I use white with fiber)
• 1.5 cups shredded cheddar cheese (NOT pre-shredded)
• 1.5 cups shredded gruyere cheese

Instructions

• In a large skillet, stir together 2 cups chicken broth, 2 cups milk or cream, butter, salt and pepper. Bring to a low simmer over medium heat.
• Stir in macaroni. Cover and cook, stirring every 4-5 minutes until al dente (about 10-12 minutes total), adding more liquid gradually if needed.
• Stir in cheese until melted — if necessary, cover and let rest a few minutes off the heat to melt the cheese and then stir. If sauce is took thick, gradually stir in additional broth or milk until it comes together.

Video

Notes

*If you don’t have gruyere cheese, feel free to substitute with additional cheddar cheese or another cheese you have on hand.

Nutrition

Calories: 541cal | Carbohydrates: 45g | Protein: 28g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 672mg | Potassium: 347mg | Fiber: 2g | Sugar: 6g | Vitamin A: 844IU | Calcium: 643mg | Iron: 1mg

The post Easy Homemade Mac and Cheese appeared first on The Recipe Rebel.