Walking into La Madeleine feels like stepping into a charming French café, and their Quiche Lorraine embodies everything beautiful about French cooking. Now, you can recreate this quiche at home,this makes a wonderful Sunday brunch or a delicious lunch.
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Table of Contents
Why This Recipe Works
La Madeleine’s Quiche Lorraine succeeds because of its perfect proportions and proper technique. The blind-baked pastry crust stays crisp beneath the rich custard, while the combination of eggs, milk, and heavy cream creates a silky texture. Using a tart ring instead of a pie pan allows for a taller quiche that showcases the beautiful custard layers. The Swiss cheese melts seamlessly into the custard, while bacon and ham provide smoky depth and satisfying texture.
Quiche Lorraine Ingredients
This recipe is made with simple, wholesome ingredients. Who doesn’t love a recipe when the ingredients are easy to find?
For the Pastry Crust
- All-purpose flour – Forms the structural foundation with proper gluten development for a tender yet sturdy crust
- Salt – Enhances flour flavor and strengthens gluten structure for better handling and texture
- Unsalted butter – Creates flaky layers and rich flavor while keeping the dough tender and workable
- Cold water – Binds ingredients together while keeping butter cold for optimal flakiness
For the Custard Filling
- Large eggs – Provide the protein structure that sets the custard and creates the signature smooth texture
- Whole milk – Contributes creaminess and helps create the perfect custard consistency without being too rich
- Heavy cream – Adds luxurious richness and ensures the custard sets properly with a silky mouthfeel
- Swiss cheese (grated) – Melts beautifully into the custard, providing a nutty flavor without overwhelming the delicate egg base
- Ham (diced) – Adds meaty substance and mild flavor that complements rather than competes with other ingredients
- Bacon (cooked and crumbled) – Provides essential smoky depth and crispy texture contrast that defines Quiche Lorraine
How to Make Quiche Lorraine
Here are the basic recipe steps:
- Make the crust and blind bake it.
- Place cheese, ham, and bacon in the crust.
- Mix the custard filling and pour it into the crust.
- Bake the quiche at 350 degrees for 50 minutes.
Best Quiche Pan
La Madeline’s quiche is served in individual pans. If you don’t want to make mini individual quiches, I recommend using a 10-inch bakery ring to make your quiche.
Using a pie pan for quiche often means sacrificing the height of a quiche. A nice, tall quiche means that you can enjoy the delicious, tender egg custard in all of its glory.
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Large and Mini Quiche Lorraine
For this La Madeleine Quiche Lorraine recipe, I am providing instructions on how to bake the quiche in two different ways. Refer to the recipe card below for detailed instructions on preparing both large and individual quiches.
I learned how to bake a quiche using a ring. This keeps the quiche tall, allowing you to fill it with a variety of ingredients. I believe baking the quiche in a ring adds a significant enhancement to the quiche.
Pie dishes are thinner, and you don’t have the opportunity to fill the egg custard with more cheese. I also feel that when you cook using the stainless steel mold the results are ideal. I think that the egg custard bakes better in the ring; your results will be an egg custard that is rich and creamy with a delicate texture.
I personally think this is more realistic for a family or the home cook. I will also include directions on how to do this in small tarts, such as the quiches sold in the restaurant.
To make the small-sized quiches, I would recommend some small tart pans where the bottom portion of the pan can be pushed through the top. This solves the problem of how to remove the quiche from the pan. Note that cooking times will be shorter for smaller portions.
Enjoy a fantastic, easy-to-make homemade quiche when you make one at home. You can substitute the ham with bacon or vegetables.
Storage & Reheating Instructions
- Refrigerator Storage: Store covered for up to 3 days, bringing to room temperature before serving or reheating
- Reheating Method: Reheat individual slices in a 300°F oven for 10-12 minutes until warmed through. Avoid the microwave as it makes the custard rubbery
- Freezing: Freeze the whole quiche for up to 2 months. Thaw overnight in the refrigerator before reheating
Love La Madeleine? Try these copycat recipes!
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La Madeleine Quiche Lorraine – Easy Copycat Recipe
Ingredients
Pie Crust Ingredients
- 2 cups flour 250 grams
- 1 teaspoon salt 5 grams
- 9 tablespoons butter 125 grams
- 3 tablespoons water plus 1 teaspoon of water 10 mililiters
- 1 egg yolk
Quiche Filling
- 2 whole eggs for quiche
- 2 egg yolks for quiche
- 1 cup milk
- 1 cup heavy cream
- 4 ounces Swiss cheese shredded
- 2 ounces ham slices
- 3 slices bacon cooked crisp
Instructions
Large Pan Instructions
Crust Instructions – Large Pan Instructions
- Prepare crust in the food processor. Add ingredients in this order: flour, salt, and butter. Pulse a few times. Add water and egg yolk, and blend until the flour forms a soft ball of dough.
- Â Ideally, refrigerate for at least 30 minutes before rolling out.Â
- Preheat oven to 375 degrees.Â
Blind Bake the Crust – Large Pan Instructions
- Place a piece of parchment paper on a baking sheet. Roll out the dough in a large circular round. Loosely roll the dough around the rolling pin to help aid you in molding the dough into the ring. Take care not to leave any cracks.Â
- Blind bake this crust. Lay a sheet of parchment paper over the dough, and then fill the shell with dry beans or rice. You can purchase fancy pie baking weights, but they aren’t necessary. Bake this crust for about 15 to 20 minutes.Â
- Do not let the crust get too brown. Remove from oven, and let cool slightly before adding the cheese, ham slices, and bacon.Â
Quiche Filling – Large Pan Instructions
- Prepare the filling by placing 2 whole eggs and 2 egg yolks into a bowl. Add heavy cream and milk. Stir until well blended. Directions will be for how to make a 1 large quiche, then how to make them into small tarts like La Madeline serves. Large pan recipe.Â
- When the crust has cooled slightly add in the shredded cheese, ham slices, and bacon. Mix up the custard mixture to make sure it well blended and then pour into the shell. Reduce the oven temperature to 350 degrees and cook for about 50 minutes. The quiche should still wiggle slightly when you remove it from the oven. It will set as it cools.Â
Crust – Small Pan Instructions
- Prepare crust in the food processor. Add ingredients in this order: flour, salt, and butter. Pulse a few times. Add water and egg yolk, and blend until the flour forms a soft ball of dough.
- Â Preheat the oven to 375. To make the smaller versions, roll out 4 or 5 rounds and place carefully into the tart shells. Poke the dough four or fives times with a fork to keep the crust from misshaping while baking.
- Â Bake for about 10 minutes. Do not allow the crust to brown. Reduce the oven temperature to 350. When the shells have cooled slightly fill with equal amounts of cheese, ham, and bacon.Â
Quiche Filling – Small Pan Instructions
- Prepare the filling by placing 2 whole eggs and 2 egg yolks into a bowl. Add heavy cream and milk. Stir until well blended.
- Fill with egg custard. Bake for 35 minutes. The quiche should still wiggle slightly when you remove it from the oven. It will set as it cools.
Notes
- This recipe is designed for a 10-inch baking ring, but you can use 6 individual pie tins, or this will make 2 shallow 9-inch quiches.
- You could swap the bacon and swiss cheese for broccoli and Cheddar cheese if you desire.
I made this for a brunch that I had, everyone asked for the recipe.
The recipe you share is meticulous from the main ingredients to the seasoning
I have made this six times now.
Do I cut uo the ham and bacon? Is there a method to adding the cheese, ham and bacon, as in what order?
The recipe for the crust uses the metric system because it is much more accurate for baking.
Would like to make this could you kindly convert the grams & millimeters into cups and ounces it would be greatly appreciated.
Why are there grams, millimeters along with cups, ounces? use one form or the other.It makes it annoying to use both.