How to make Craig Claiborne’s famous quiche Lorraine recipe

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In this post, I will show you how to make Craig Claiborne’s famous quiche Lorraine recipe. This quiche recipe is easy, affordable, and delicious.

You can find the recipe at cooking.nytimes.com. So many people have made and reviewed this recipe, and it’s got almost 2000 ratings and a five star. But many people have also commented on this recipe about the fixes you can do to make it even better. I have tried those fixes; I have made this recipe many times. So that is why I created this post to share with you the best way to make this quiche. 

Craig Claiborne’s quiche Lorraine recipe is good, but it needed a little bit of tweaking, so after reading the people’s comments and suggestions, here is how I made it while staying true to the original recipe. 

You can serve this quiche Lorraine with this delicious purple and green Chinese cabbage salad or why not some pork chops!

Quiche Lorraine on a plate and on a pie pan with tomato salad in a bowl

Ingredients

  •  Pastry for a one-crust nine-inch pie (I used store-bought pie crust)
  • 4 strips bacon (I used 8 because I love bacon so much)
  • 1 onion, thinly sliced
  • 1 cup Gruyère or Swiss cheese, cubed
  • ¼ cup grated Parmesan cheese
  • 4 eggs, lightly beaten (One of the egg is needed for the egg whites)
  • 2 cups heavy cream or 1 cup each milk and cream ( I used 1 and 1/2 cups of heavy cream)
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper (I used 1 Tsp because I didn’t use tabasco)
  •  Tabasco sauce to taste (Optional)
 

Watch how I make quiche Lorraine here

How to make Craig Claiborne's famous quiche Lorraine recipe

PREPARATION

Please read the instructions entirely before cooking.

1- Preheat the oven to 400 degrees.

2- Line a nine-inch pie plate with the pastry. You must build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.  If you are using store-bought pie crust, make sure to set them at room temperature first before lining it on the pie plate so it will be easier to work with and will not break.

3- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes. ( I used a regular parchment paper, and it still worked fine; just make sure it fully covers the pastry. Then right after you bake it, remove the parchment paper and the beans, and brush the bottom and the sides with egg whites to prevent soggy bottom, and place it back in the oven for another 5 minutes or so. That way the crust will get crispy and will act as a nice barrier to prevent soggy bottom and also gives it a nice color. Then remove from the oven and set aside.

4- Next, reduce the oven heat to 375 degrees. 

5- In the meantime, while the pie crust is baking: cook the bacon until crisp and remove it from the skillet. Set on top of paper towels to remove the grease. Pour off all but one to two tablespoons of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent. (I cooked mine until they were caramelized, it tasted much better, and I used about 2 Tbsp of bacon grease because of the amount of onions I had).

6- Now, sprinkle the bacon, onion, and cheeses over the inside of the partly baked pastry. (I sprinkled half of the cooked bacon, onion, and cheeses on the bottom of the baked crust, then I poured in half of the egg mixture carefully. Then, I again sprinkled the remaining cooked bacon, onion, and cheeses followed by the egg mixture, then I gently shook the pan, so things don’t move around too much, which gave it beautiful layers.)

7- After that, combine the eggs, cream, nutmeg, salt, pepper, and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet. (I did not use Tabasco sauce because I have little kids).

8- Finally, bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 40-45 minutes. Let stand five or 10 minutes before serving. (The original recipe says to bake the pie for 25 minutes, but that did not fully cook it, so I cooked it longer for 43 minutes, and the quiche came out perfectly. There are many people that commented on the recipe to cook the pie for 40-45 minutes because they’ve tried the recipe, and the 25 minutes is too short.  

 Serve and enjoy!

Tips on how to make the best quiche Lorraine

– If you do not have pie weights, you can use dried beans or peas and re-use the beans up to 2 times to bake a pie.

– Putting the pie crust back in the oven for another 5 minutes or so and brushing it with egg whites will prevent soggy bottom and crisp the crust.

– You can use more bacon strips. You may also substitute it with ham.

– The onions can be cooked translucent or caramelized. It’s up to you.

–  Adjust or add ingredients according to your taste; this recipe is versatile.

– Cook the pie longer than 25 minutes, insert a fork or a toothpick inside it, if it comes out clean, the pie is done. For this recipe, 40-45 minutes is best.

 

Quiche Lorraine on a plate and on a pie pan with tomato salad in a bowl

Craig Claiborne's Famous Quiche Lorraine Recipe

This recipe is my adaptation of Craig Claiborne's famous quiche Lorraine Recipe. This recipe is simple, easy and delicious.
Craig Claiborne's quiche Lorraine recipe is good, but it needed a little bit of tweaking, so after reading the people's comments and suggestions, here is how I made it while staying true to the original recipe. 
5 from 5 votes
Prep Time 10 mins
Cook Time 45 mins
Resting time 10 mins
Total Time 1 hr 5 mins
Course Brunch, Dinner., Entree, Lunch
Cuisine American, French

Ingredients
  

  • 1 Pie dough, single-crust At room temperature
  • 4-8 Strips of bacon Cut into 1 inch pieces
  • 1 Onion Finely chopped
  • 1 Cup Gruyere or Swiss cheese Cubed
  • 1/4 Cup Grated Parmesan cheese
  • 1 & 1/2 Cups Heavy cream
  • 4 Eggs Reserve one for egg whites
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground nutmeg
  • 1/2 Tsp Black pepper Reduce to 1/4 Tsp if using Tabasco sauce
  • Tabasco sauce To taste, Optional

Instructions
 

  • Please read the instructions entirely before cooking.
    1- Preheat the oven to 400 degrees.
    2- Line a nine-inch pie plate with the pastry. You must build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.  If you are using store-bought pie crust, make sure to set them at room temperature first before lining it on the pie plate so it will be easier to work with and will not break.
    3- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes. ( I used a regular parchment paper and it still worked fine, just make sure it fully covers the pastry. Then right after you bake it, remove the parchment paper and the beans, and brush the bottom and the sides with egg whites to prevent soggy bottom and place it back in the oven for another 5 minutes or so. This will make the crust crispy and a nice barrier to prevent soggy bottom, and also gives it a nice color. Then remove from the oven and set aside.
    4- Reduce the oven heat to 375 degrees. 
    5- In the meantime while the pie crust is baking: cook the bacon until crisp and remove it from skillet. Set on top of paper towels to remove the grease. Pour off all but one to two tablespoons of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent. (I cooked mine until they were caramelized, it tasted much better and I used about 2 Tbsp of bacon grease because of the amount of onions I had).
    6- Sprinkle the bacon, onion, and cheeses over the inside of the partly baked pastry. (I sprinkled half of the cooked bacon, onion, and cheeses on the bottom of the baked crust, then I poured in half of the egg mixture carefully. Then, I again sprinkled the remaining cooked bacon, onion and cheeses followed by the egg mixture then I gently shook the pan so things don't move around too much, which gave it beautiful layers.)
    7- Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet. (I did not use Tabasco sauce because I have little kids).
    8- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 40-45 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving. (The original recipe says to bake the pie for 25 minutes but that did not fully cooked it, so I cooked it longer for 43 minutes, and the quiche came out perfectly. There are many people that commented on the recipe to cook the pie for 40-45 minutes because they've tried the recipe and the 25 minutes is too short.  Serve and enjoy!
     Serve and enjoy!

Notes

- Building a rim and fluting the pastry before bling baking will prevent the egg mixture from going overboard while it's baking in the oven.
- Placing parchment paper or foil over the pastry will prevent it from browning too quickly. 
- If you do not have pie weights, you can use dried beans or peas. You can re-use the beans up to 2 times to bake a pie.
- Putting the pie crust back in the oven for another 5 minutes or so and brushing it with egg whites will prevent soggy bottom and crisp the crust.
- You can use more bacon strips. You can substitute it with ham.
- You can cook the onions translucent or caramelized. It's up to you.
- You can adjust or add ingredients to this recipe; it's versatile.
- Cook the pie longer than 25 minutes, insert a fork or a toothpick inside it, if it comes out clean, the pie is done. For this recipe, 40-45 minutes is best.
 
Keyword easy quiche Lorraine, French tart, how to make quiche Lorraine, quiche Lorraine, quiche Lorraine for beginners, tart

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Gina Abernathy

5 stars
Enjoyed watching your video. Great instructions for such a delicious dish!

Kayla DiMaggio

5 stars
Quiche lorraine is one of my favorites! This recipe was so easy and delicious!

Arica

5 stars
Believe it or not, I’ve never made or had quiche, but this recipe sounds and looks amazing and I will have to try it soon!

Carolyn

I love quiche because it’s so versatile. Whether it’s breakfast, lunch, or dinner, it’s always got a place on my table. Thank you for the clear directions and yummy recipe!

Sam

5 stars
This sounds absolutely delicious!! Yum!

Shilpa

5 stars
I’ve never tasted this before.. this quiche looks so good.. thanks for sharing

Giangi Townsend

Love quiche Lorraine and this recipe is just amazing

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