For an extra layer of flavor, consider adding a tablespoon of Dijon mustard to the egg mixture. Gruyère cheese provides a nutty and slightly tangy flavor that complements the other ingredients beautifully, but Swiss cheese works well as a substitute. Ensure the bacon is crisp to prevent it from becoming soggy in the quiche. Blind baking the crust is crucial to prevent a soggy bottom. Serve warm or at room temperature. Quiche Lorraine pairs wonderfully with a simple green salad.
Dorian Reynolds
May 25, 2025This is such a great recipe! I made it for a brunch party, and everyone raved about it.
Julio Champlin
Dec 22, 2024Be careful not to overcook the bacon. You want it crisp, but not burnt.
Morgan Lehner
Aug 6, 2024Very delicious recipe. I have made it several times.
Nellie Marquardt
Aug 6, 2024Next time, I'll try adding a little garlic powder to the onions for extra flavor.
Nils Anderson
Oct 16, 2023Letting the quiche stand for 10 minutes after baking is crucial. It helps it set up properly.
Stephanie Johnson
Aug 22, 2023I used Gruyère cheese instead of Swiss, and it was amazing!
Vernon Hirthegorczany
Mar 23, 2023This is my go-to recipe for quiche Lorraine. It's always a hit!
Ignacio Wolff
Nov 29, 2022Doubled the recipe for a potluck, big success.
Mario Nikolaushills
Oct 8, 2022I love that this recipe uses simple ingredients that I usually have on hand.
Hilario Herman
Aug 29, 2022The pre-baking of the crust really makes a difference. No soggy bottom!