Garden Herb Quiche Lorraine

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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This Garden Herb Quiche Lorraine is a delightful twist on the classic with a fresh herbaceous flair. Perfect for brunch or a light lunch, it marries the creamy richness of a traditional quiche with the vibrant flavors of garden-fresh herbs.

Ingredients for Garden Herb Quiche Lorraine

Pie crust: The foundation of your quiche, providing a buttery base to hold all the savory goodness.

Bacon: Adds a smoky, savory flavor that complements the creaminess of the quiche.

Gruyère cheese: Offers a nutty, slightly sweet taste that melts beautifully.

Parmesan cheese: Provides a sharp, salty kick that enhances the overall flavor.

Eggs: The binding agent, they give structure and richness to the quiche.

Heavy cream: Adds a luxurious creaminess, making the quiche filling smooth and rich.

Chives, parsley, and basil: These fresh herbs add brightness and depth, making the quiche taste fresh and vibrant.

Salt, black pepper, and ground nutmeg: Enhance and balance the flavors, with nutmeg adding a hint of warmth.

Tips & Tricks

  • Blind-bake the crust if you prefer an extra-crispy base.
  • For the best flavor, use freshly grated cheese instead of pre-shredded varieties.
  • Let the quiche cool slightly before cutting to maintain clean slices.
  • Use a pie shield or foil around the edges if they start to brown too quickly.

Serving Suggestions

This quiche pairs wonderfully with a simple green salad dressed in a light vinaigrette, or serve it alongside roasted asparagus for a more substantial meal. For a brunch spread, consider adding a fresh fruit salad or a platter of smoked salmon and capers.

Frequently Asked Questions

Can I make this quiche ahead of time?
Yes, you can bake it the day before and store it in the fridge. Just reheat it in the oven before serving.
What if I don't have Gruyère cheese?
Swiss cheese is a great substitute if Gruyère is unavailable.
How do I store leftovers?
Wrap slices in plastic wrap or store in an airtight container in the fridge for up to 3 days.

Garden Herb Quiche Lorraine Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures it's hot and ready to create a beautifully golden crust. Grab your 9-inch pie plate and place the pie crust in it, crimping the edges for a decorative touch. Use a fork to prick the bottom to prevent bubbling during baking.

Next, in a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. This mixture will be the creamy heart of your quiche, so give it a good whisk to blend everything smoothly.

Now, layer your cooked and crumbled bacon, shredded Gruyère, grated Parmesan, and chopped herbs evenly over the pie crust. Ensuring even distribution means every bite is packed with flavor.

Carefully pour the egg mixture over the toppings, taking your time to ensure even coverage. This will bind everything together as it bakes.

Place the quiche in your preheated oven and bake for 35-40 minutes. You'll know it's done when the center is set, and the top is a lovely golden brown.

Once baked, let the quiche cool for about 10 minutes. This resting period helps the flavors meld and makes slicing easier.

Why You'll Love This Recipe

  • Infused with fresh herbs for a burst of garden freshness.
  • Rich and creamy texture that pairs perfectly with a flaky crust.
  • Simple enough for a weekday meal yet elegant enough for a special occasion.
  • Easy to customize with your favorite herbs or cheese.

Ingredients

1 9-inch pie crust
6 slices bacon, cooked and crumbled
1 cup Gruyère cheese, shredded
1/4 cup Parmesan cheese, grated
3 large eggs
1 1/4 cups heavy cream
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie plate and crimp the edges. Prick the bottom with a fork.
3. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
4. Sprinkle cooked bacon, Gruyère cheese, Parmesan cheese, chives, parsley, and basil over the pie crust evenly.
5. Pour the egg mixture over the toppings, ensuring even coverage.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
7. Let the quiche cool for 10 minutes before slicing and serving.

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