Potato Crust Quiche Lorraine

This version of our ever-popular potato-crust quiche features all the classic ingredients of a Quiche Lorraine. Eggs, thick-cut bacon, Gruyère, and Parmesan cheese create a creamy, cheesy filling, all held together by a perfectly baked Yukon Gold potato crust with a crisp bottom and golden-brown sides. For extra depth, we brush reserved bacon grease on the bottom of the skillet and on the crust, infusing it with a pleasantly smoky flavor. Enjoy this quiche on its own or pair it with a crisp, refreshing green salad and a mimosa for a brunchtime treat. 

What is Quiche Lorraine?

Quiche Lorraine is an savory pastry from the Lorraine region of France. Traditionally, it features an egg filling with lardons, heavy cream, bacon, salt, pepper, and sometimes nutmeg, encased in a shortcrust pastry. While many modern versions include cheese or a cheese blend, the classic French version does not.

What other cheeses can you substitute for Gruyère?

Other semi-hard cow’s milk cheeses with mild flavors, such as Emmental, Comté, or American Swiss, make good substitutes for Gruyère.

Notes from the Food & Wine Test Kitchen 

Using your hands is the easiest way to press down the potatoes to form the bottom crust and push them up the sides of the skillet. You can also use the bottom of a measuring cup or an offset spatula to press the potatoes into place. If using a measuring cup or spatula, grease it with extra bacon grease or cooking spray to prevent the starchy potatoes from sticking to them. 

Make ahead

Baked quiche will keep in the refrigerator, covered with plastic wrap, for up to three days. Serve warm or at room temperature.