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This super easy Classic Quiche Lorraine with its creamy, tender custard filling, ribbons of thinly sliced prosciutto and crisp, flaky super-easy crust is perfect for breakfast, lunch or dinner and makes fabulous leftovers! The crust is a refrigerated store-bought crust but we include a few tricks to make it look and taste like homemade, no blind baking needed!
Everyone needs a great Quiche Lorraine recipe in their culinary repertoire. Here at The Café, we love quiches with lots of wonderful veggies and add-ins, like our Easy Zucchini Summer Quiche. But the simplicity of a good Quiche Lorraine, with its streamlined list of ingredients and straightforward instructions, always blows us away with the first delicious bite.
What is Quiche Lorraine?
Quiche Lorraine has an interesting history. While often thought to be a classic French recipe (you'll find it on the menu of restaurants and bistros all over France), it actually has German origins. According to Regions of France, authentic quiche Lorraine started in Germany as "an egg custard pie baked in a brioche pastry (with eggs), not the typical shortcut pastry that's popular all over France."
Lorrain is a region in northeast France that borders Germany. So it seems the popularity of this delicious savory pie spread throughout the area and at some point, it was given the official name. The rest is delicious history.
It's also intriguing to note that authentic, French Quiche Lorraine does not contain cheese. Instead, it's a simple custard of eggs and cream that is filled with bacon lardons. Modern classic renditions now incorporate Gruyere or Swiss cheese, bacon and sometimes onions. My version, as you might guess from the title of this post, includes prosciutto, a delicious, thinly sliced, dry-cured Italian ham.
Why use prosciutto?
You might be wondering why I would use an Italian ham in a classic French quiche. Well, besides the fact that it's popular right now to serve fusion cuisine (a mix of nationalities), there are actually a number of other reasons. First of all, prosciutto is just plain old delicious. It's salty like bacon but has a more complex flavor and, when thinly sliced, a texture that almost melts in your mouth.
I have to admit, I also love to use prosciutto because I'm a little lazy. Bacon needs to be fried, which takes time and makes a mess. Prosciutto is ready to eat or use in recipes like this just the way it comes home from the market. So putting together a Quiche Lorraine with prosciutto in lieu of bacon makes things quick, easy and so...delicious.
The last (and perhaps least important) reason for using prosciutto in my quiche is that it just sounds kind of fancy. And when serving guests it's just kind of fun to be fancy. Particularly if you let the word prosciutto (pronounced like this) roll off your tongue, right? It also gives a pretty presentation to the quiche as you can artistically tuck the thin-sliced ham into the custard and cheese filling.
What type of cheese to use for this recipe?
While quiche is made these days with just about any kind of cheese, if you want to make a classic Quiche Lorraine, there are a few guidelines. Quiche Lorraine is made with Gruyere (or sometimes Emmentaler) cheese. I highly recommend sticking with Gruyere as it adds a rich, flavorful dimension that you can't get with other cheeses.
That being said, Gruyere is expensive so I often use a combination of Gruyere and Swiss cheese for this quiche. I honestly don't notice a difference from using 100% Gruyere. If your grocery store has a cheese section, you can often find they sell blocks of cheese that are a combination of Gruyere and Swiss. And Trader Joe's as well as Aldi sells bags of Gruyere and Swiss, already grated.
A perfect anytime dish
Quiche is a wonderful option for breakfast, brunch, lunch or dinner. It's delicious with fresh fruit and scones (these Ridiculously Easy Sugar Top Scones are amazing)for a lovely breakfast or brunch but also makes a fabulous light lunch or dinner served with a simple green salad and some warm crusty bread or delicious dinner rolls.
So easy!
Like most of our recipes, this Classic Quiche Lorraine with Prosciutto comes together quickly with minimal effort. It employs a refrigerated pie crust (and a few magic tricks) which makes things super easy.
Probably the most difficult step in this recipe is grating the cheese which actually only takes a few minutes. And if you have a Trader Joe's or Aldi nearby, as mentioned above, they have a delicious mix of grated Gruyere and Swiss which makes this quiche ridiculously easy.
Despite the fact that you can put this recipe together in less than 20 minutes (hands-on time) it makes a very impressive entree to serve to guests. You can make it ahead and it's delicious served warm or cold so you can't even get that part wrong!
My daughter-in-law, Lindsay, made a video to show you just how simple this quiche comes together:
Pick up the ingredients next time you're shopping for this Classic Quiche Lorraine with Prosciutto. I think you'll find it's one of those recipes you'll be making again and again. I know I will! Bon Appétit!
Cafe Tips for making this Classic Quiche Lorraine
- Two important steps in this recipe, not to be missed:
- This quiche couldn't be easier to put together but to ensure a fluffy, tender custard filling, don't skip the step of straining the egg mixture into the pie shell. This will take a minute of extra time but you'll be shocked when you see the lumpiness that's left in the strainer. You'll need a fine-mesh strainer for this. A fine-mesh strainer isn't expensive but is an essential kitchen tool that you'll use again and again and will have for many years to come. I really like this reasonably priced fine-mesh strainer set.
- The second critical but simple step is to make sure to bake the quiche on the lowest shelf of your oven on a HOT sheet pan that's been preheating in the oven. Many quiche recipes call for an additional step of blind-baking the crust before adding the filling. Blind baking means lining the unbaked crust with foil, filling the foil with beans, rice or pie weights, then baking (sometimes twice) and cooling before filling. Baking the quiche on the lower shelf, on the super-hot sheet pan, ensures that the bottom crust will get nicely browned without the pain-in-the-neck step of blind baking.
- This Quiche Lorraine recipe calls for a 9-inch tart pan with a removable bottom. This type of pan makes a really pretty presentation as you can remove the quiche from the pan to serve. You could also use a regular size pie pan but you'll want to create a lip with the crust that extends above the top of the pan to ensure that the filling doesn't run out over the top. See this Homemade Store-Bought Pie Crust post for how to create that lip.
- You could also use a 10-inch tart pan with a removable bottom for this recipe. It just won't fill it all the way to the top.
- Do you have to use heavy cream in this quiche Lorraine recipe? Yes and no. If you want a silky smooth, fluffy tender filling go with the combination of heavy cream and half and half that's called for in the recipe. If you're okay with a more lackluster filling, go with just half and half or milk.
- For those of you living outside of the U.S., half and half is an American convenience product often used as a coffee creamer. It's simply a combination of half heavy cream and half milk.
- This quiche can be completely made in advance and re-warmed in the oven for 15-20 minutes at 325ËšF. Use the lowest oven shelf and cover the quiche lightly with foil when rewarming. You can also re-warm a slice at a time in the microwave at 50% power. The bottom crust won't be as crisp but it's still delicious!
- Prosciutto is available at most grocery stores that have a deli. Boarshead makes a great prosciutto however I have found that some deli workers have a hard time thinly slicing prosciutto and they hand you a package of shaved prosciutto. Because of this, I usually purchase my prosciutto presliced in packages. Most groceries carry this presliced prosciutto. Sam's Club and Costco have pre-sliced prosciutto for a great price. As usual, the quantity you have to purchase at these big box stores is large but prosciutto freezes well and it's nice to have on hand.
- I like to garnish my quiche Lorraine with fresh herbs like thinly sliced chives or finely chopped rosemary or thyme leaves.
- Look for Gruyere cheese in the specialty cheese area at your grocery store. If they have the cheeses divided into countries of origin, Gruyere is actually a Swiss-made cheese. As mentioned above, you can also you half Gruyere and half Swiss cheese for this quiche Lorraine.
- A refrigerated crust will be much better than a frozen pie crust but if you need to use a frozen crust, use a deep dish variety as there will be too much filling for a standard size.
Thought for the day:
Jesus said to her,
"Everyone who drinks of this water will be thirsty again,
but whoever drinks of the water
that I will give him will never be thirsty again.
The water that I will give him
will become in him
a spring of water welling up to eternal life."
John 4:13&14
What we're listening to for inspiration:
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Classic Quiche Lorraine with Proscuitto
Ingredients
- 1 refrigerated pie crust I use Pillsbury or Wewalka., With Pillsbury, there are 2 crusts in a box. You just need one.
- 5 large eggs
- 1 cup heavy cream
- Âľ cup half and half
- ½ teaspoon kosher salt
- 4 ounces grated Gruyere cheese, (about 1Âľ cup)
- 3 ounces thinly sliced prosciutto, torn into 2-3-inch long pieces (they will be random shapes, that's fine!)
- thinly sliced fresh chives or other fresh herbs, for garnish, if desired
Instructions
- Preheat the oven to 400ËšF. Place a sheet pan on the lowest rack of the oven.
- Unroll the dough on a lightly floured work surface. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter of the top. Freeze the crust in the pan for 15 minutes or refrigerate for at least 1 hour (you can do this a day ahead if desired) while you prepare the other ingredients.
- Remove the pie shell from the refrigerator and place it on a work surface. Combine the eggs, cream, half and half and salt in a medium-size bowl and stir with a whisk until well combined. Slowly pour the egg mixture through fine-mesh strainer into the crust. Sprinkle with the cheese then tuck the prosciutto into the filling across the top of the quiche. Most of each prosciutto piece should be submerged into the egg mixture.
- Bake the quiche on the preheated pan (on the lower rack) for 25-35 minutes until the center no longer wiggles when gently moved. Tent the pan with foil if the top is getting too dark during the last 15-20 minutes.
- Let cool 5 minutes in the pan, then remove from the tart pan and garnish with thinly sliced fresh herbs, if desired.
- This quiche can be made a day ahead, cooled and refrigerated. Before serving, rewarm in a 325ËšF oven for 15-20 minutes.
Video
Notes
Nutrition
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Love this recipe. Making it this Saturday for 48 women with a cranberry dish that requires dried cranberrys. I only have frozen. How can I substitute these? Christina's Cranberry cinnamon sauce
[ ] Ingredients
[ ] 2 cups cranberry juice
[ ] 1 (6-ounce) bag sweetened dried cranberries
[ ] 1 cinnamon stick, broken in half
[ ] 1 cup sugar
[ ] 2 Gala apples, peeled, cored and diced
[ ] 3-4 teaspoons corn starch
[ ] In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
[ ] Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
[ ] Directions
[ ] Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.
Hi Marti,
So fun that you're doing the quiche for that many women! You are very ambitious!
Regarding your question, I would make it as written and then cook it as long as needed for the sauce to thicken up. It will probably be longer since you're going with frozen berries and they have more liquid.
From a quiche lover, your Classic Quiche Lorraine with Prosciutto is one of the most superb ever. It is delicious as written, and it is adaptable to other tastes, and oh so easy to make.
I am enjoying every bit of it as I write this comment, and I will enjoy it even more before it "magically disappears". It is like magic, and I feel like the fairy godmother who can wave her wand and share such a delight with her friends and family.
Thank you, goodfoodlover! So glad you enjoyed this!
I’d like to challenge you to try coconut milk instead of heavy cream. I have used it very successfully and the quiche comes out extremely creamy. I just love your emails and recipes and the idea you had for the original biscuit recipe is just ingenious. When I look at every other recipe that talks about cutting in butter into flower, I have to laugh. Nobody has picked up on this neat trick yet! Thank you for that ingenious idea. And I’m returning the favor by telling you to experiment with coconut milk instead of cream and scones and in quiche!
Laura
The fruit salad looks equally delicious. Do you use a dressing on the fruit? Trying the quiche tomorrow night!
Hi Alicia, I often combine honey and lime juice for a fresh, super easy dressing to drizzle over the fruit.
Chris I am thankful for the time, research and experience you put into every recipe. I’ve made so many of your dishes especially for entertaining that have been a success that I consult your library first and often. This quiche was truly easy and delicious. Putting it in a tart pan made it look special. I pray your community is able to rebuild and see God’s faithfulness and care for them. Your ability to persevere in a time of crisis and relocation is admirable.
Thank you for the kind comment, Bonnie! So glad you enjoyed this recipe.
Delicious! I have made this multiple times, and it's always a big hit. Mine takes at least 40 minutes to bake.
Thanks for the review, Kelly!
I followed all the directions and read the tips, however, my crust did not bake. I baked it 40 minutes before it was set, which was fine.
Hi Denise, not sure what you mean when you say, "my crust did not bake". Hope you enjoyed it after the 40 minutes!
This recipe sounds fabulous. Because there are only two of us, I'd like to make these as tarts, and freeze what we don't immediately eat. Could I use puff pastry as an alternative to pie dough? And if so, would I use the same cooking instructions?
Hi Janice, you could use puff pastry. I can't give the exact baking instructions without testing it.
You could also make the recipe as given and freeze individual slices. I've that and it works well.
Hi Chris,
This has been my go to quiche recipe for the longest time… always delicious, super easy and reliable. I will be hosting a brunch for 65 people and thought it may be wise to use a 17 1/2 X 12 1/2 inch rimmed sheet pan. Any advice on it’s feasibility,?
Thanks,
Terry
Hi Terry, so happy you've enjoyed this recipe!
65 people?! Bravo to you!
Regarding your question, I think that could definitely work. It will be a little trickier to line the pan with the crust but other than that, it should work.
Another option would be to make a few at a time in tart pans with removable bottoms and freeze them. Then simply warm them up on a large sheet pan after thawing.
So glad I discovered your blog! I made this recipe (had difficulty locating prosciutto close by so substituted finely chopped smoked ham) and followed your helpful tips to the letter. This quiche turned out to be the best I've ever made -- and that's saying a lot as I've made many of assorted varieties from the most basic (thank you Joy of Cooking) to ones with from-scratch crusts and assorted vegetables. Having recently been "adopted" by five stray hens it's easy to become over-egged, so quiche is a great way of enjoying the daily gifts from my feathered lady friends. I am looking forward to trying other recipes from The Cafe Sucre Farine!
That's great, Sarahkate! Thank you for your review!
Could this quiche be frozen? Always looking for make ahead recipes for weekend guests.
Yes, you can definitely freeze this quiche.
Easy tasty recipe. I cut up ham steaks instead of prosciutto.
I put another tray on the rack above to minimise potential burning works everytime. I'm too lazy to bother with tinfoil as it frequently falls ofc in the oven.
Thanks Chris
Thanks for your review, Georgina! So glad you enjoyed it 🙂
I made this recipe using my tart pan, which was made in France. I have made quiche many times, using a recipe, similar to yours, from a French woman. I always used a pie pan, but decided to bake it in a tart pan. The quiche was delicious, but it leaked onto to the cookie sheet and I couldn’t remove the tart rim. I finally got it off, but the quiche had stuck and now is a mess to clean. I may just throw the pan out. Should a tart pan be sprayed for this recipe? I also noted the quiche was not as high in the 9” tart pan as it is in my 9” pie plate. Any suggestions? I hadn’t used the tart pan before.
Thank you!
Hi Paula, I'm sorry you had difficulty with this recipe. The reason that the quiche could leak is if small holes inadvertently punctured the dough when it was fitted into the pan. I've never encountered this problem but it can happen. Regarding the height, a tart pan is usually a little larger in circumference than a pie plate so that would make the tart lower.
Regarding your pan, you should be able to soak it and then scrub it with a dish scrubber when it has softened.
For me, it’s important that a store-bought pie crust for a quiche contains NO sugar. I ruined a quiche once, not realizing the pastry was sweet. That’s o.k. for a dessert, but not for anything savory. I checked the Pillsbury crust ingredients and didn’t see sugar. When it comes to store-bought pastry, it’s wise to check the ingredients. I make my own pastry because it’s hard to find prepared crusts without sugar, but I don’t enjoy doing it.
Thanks, Bernadette.
You say to bake it on the lowest rack of the oven. Some ovens have the heating element at the top of the oven, which it is in my oven. I'm assuming you are instructing the bottom of the oven if you have a bottom heating element, right? For a top heating element, would you recommend blind baking first, cooling and then filling?
Hi Sara, ovens have two heating elements, one at the top and one at the bottom. The bottom one is often hidden but it's there. The top element is used mostly for broiling and the bottom one comes on when you set the oven to bake. Even toaster ovens generally have a heating unit on the bottom and on the top, for baking and broiling. I honestly have never heard of an oven with just one heating element.
Unless you have a really unusual oven, there is a heating element underneath the floor of your oven so you should be good to go with this recipe the way it's written. Enjoy!
I have read that Quiche traditionally should be served at room temperature. Have you had any experience doing that?
Hi Maria, you can serve this quiche warm or at room temp, it's delicious either way!
Finally--a quiche recipe that eliminates the dreaded blind-baked crust! This is a terrific recipe, Chris--the sweet/salty/creamy combination of flavors is just wonderful, and baking it on the bottom oven rack is a genius step. It's a truly easy and delicious recipe. My FOMQ (fear of making quiche) is gone forever. Thank you!
Yay! I'm so happy to hear that, MJ! 🙂
I'm going to make this quiche today for guests. The recipe says 400 degrees, but another of your quiche recipes calls for 375 degrees. I'm wondering why this one calls for a hotter oven. Thank you.
Hi Barbara, I'm forever trying to improve my recipes and have found that the bottom crust gets crisper at 400. As stated in the recipe, if the crust and top seem to be getting too brown towards the end, tent it with foil.
The quiche looks fabulous!!! I would like to know how you cut the kiwi fruit, it looks so cute. Where can I find this tool????
Delicious! About to make it a 3rd time but doing crustless minis.
Thanks so much, Adam!
Looks and sounds delicious! We are making this quiche tomorrow and reheating it Sunday for our Mother’s Day brunch. Do I wait to remove the tart pan after the initial baking OR after rewarming the next day??
Thanks for your help! Happy Mother’s Day!!!
Hi Joyce, I usually leave it right in the tart pan if I'm going to reheat it.
This is a spectacularly wonderful recipe....and SO easy! Can't thank you enough, Chris. I had way too much egg/cream mixture for my shallow tart pan, so made 2 "frittatas" in custard cups with the extra. We just had these for our breakfast, and they were amazing. Can't wait to try the basic quiche recipe with smoked salmon or crabmeat. All of this was velvety smooth and melt-in-your mouth delicious!
I'm so glad, Sue! Thanks for taking the time to share your results!