Lazy Quiche Lorraine

Lazy Quiche Lorraine made with puff pastry is a delicious and easy dish that’s perfect for any occasion. The flaky pastry, creamy filling, and flavorful herbs create a delicious combination that’s sure to become a favorite in your home.

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Quiche Lorraine is a classic French dish that’s perfect for breakfast, brunch, or even a light dinner. Traditionally made with a buttery pie crust, this version uses puff pastry dough for a flaky, delicious twist. The result is a savory, creamy quiche with a light, crispy crust that’s sure to impress your family and friends. In this blog post, I’ll walk you through the simple steps to make Quiche Lorraine using puff pastry.

Ingredients for Quiche Lorraine

• Puff pastry dough – You can find this in the frozen section of most grocery stores. Make sure to thaw it before using. Here in Germany it is sold fresh and individually packed.
• Eggs – These will form the base of your quiche filling, providing structure and richness.
• Gouda cheese – Gouda adds a smooth, slightly sweet/salty flavor that pairs beautifully with the herbs. You can also use a different type of cheese, like Mozzarella though you would need to add more salt to the filling as Gouda is more salty.
• Heavy cream – This gives the quiche its creamy texture. You can substitute with half-and-half if you prefer a lighter option.
• Herbs – chives oregano, dill. These add lots of earthy, warm, and tangy flavors that brighten up the dish and complement the other ingredients.
• Salt – Just a little bit is needed to bring out the flavors.
• Ground Black Pepper –

Why You’ll Love this Recipe

• Easy to make. Since you’re not making a crust here, you save yourself some time and you don’t have to worry about making the perfect crust.
• Simple ingredients. Except for maybe Gouda cheese (which can be substituted with another cheese), this recipe has simple ingredients that you’d have in your pantry or your garden.

Instructions for Quiche Lorraine

Quiche Lorraine Filling

Start off by preparing the filling for the Quiche.

Cut bacon into thin strips and sauté until it’s brown and partly crispy. Finely chop onions and add to the bacon. Sauté until translucent. Remove from heat and set aside.

Finely chop the green herbs – dill, oregano, and chives.

Shred the cheese using a box grater. Use a smaller grating side. I noticed this helps the cheese incorporate better with the eggs than when the cheese is coarsely shredded.

In a medium-sized mixing bowl, crack the eggs and whisk them until they’re well beaten. Next, pour in the heavy whipping cream and continue to whisk until the mixture is smooth and fully combined.

Then add the shredded Gouda cheese, chopped chives, oregano, dill, salt and ground black pepper to the bowl. Stir everything together until the ingredients are evenly distributed throughout the egg mixture. The cheese will melt into the eggs during baking, creating a luscious, creamy filling.

Puff Pastry Crust

Start by preheating your oven to 3°F (180°C).

While the oven is heating up, take your puff pastry dough and roll it out. The puff pastry dough sold in Germany comes rolled up and packed individually. You can also use frozen, but make sure to thaw it before using.

I love using my Wilton Tart/Quiche pan for making this recipe. The bottom on it comes out, so it’s very easy to use and serve the quiche.

Take out the bottom of the tart pan and lay out over the dough. Using a knife cut out the dough using the pan bottom as a form. Do the same with the second puff pastry dough sheet.

Set the tart bottom back into the form, and place the two round cutouts into the pan, one on the top of the other, pressing down gently.

Cut the rest of the dough into strips approximately the same height as the tart pan. Place the strips onto the edges of the tart pan, making sure to connect with the bottom and to gently press the dough into the indentations of the pan.

I like to overlap these strips as I place them into the pan as they make a very nice pattern once the quiche is baked. Try to place these strips evenly so that all sides are evenly thick. If your sides are getting too thick, you can also place the extra dough on the bottom of the crust, pressing down gently.

Don’t worry if the crust looks a bit ugly. Once you pour in the filling and bake, it will end up looking so so pretty. Especially the edges.

Assemble and Bake the Quiche

Once your crust is ready, pour the filling into the prepared puff pastry shell. Make sure the cheese and herbs are evenly distributed.

Carefully place the quiche in your preheated oven. Bake for 35-40 minutes, or until the filling is set and the top is a beautiful golden brown. You’ll know it’s done when a knife inserted into the center comes out clean, with no runny egg mixture clinging to it. The puff pastry should be crisp and golden.

What to Serve with Quiche Lorraine

Once your quiche is baked to perfection, remove it from the oven and allow it to cool for about 10 minutes. This cooling period helps the quiche set further, making it easier to slice and serve. Cut the quiche into wedges and serve warm.

If you like, garnish with a few extra chives for a pop of color and flavor.

Pair the quiche with a simple green salad like this Arugula Salad with Tomatoes, Avocadoes and Feta or this Simple Mache Salad (aka Field Salad).

Tips and Tricks for Making and Storing Quiche

• Keep the puff pastry dough refrigerated up until when you need to work with it. Warm puff pastry sticks everywhere and is harder to work with.
• If you’d like to reduce the amount of dough in this dish, just use one puff pastry dough sheet instead of two. Do add an extra egg or extra cheese to the filling otherwise the quiche will be thinner in size.
• If substituting with a different cheese, like Mozzarella, add more salt. I tested the recipe using more Gouda cheese and salt wasn’t needed at all. Only when I reduced the Gouda, was the dish in need of salt.
• Store leftover quiche in a covered container in the refrigerator for up to 3 days.
• Reheat in a covered skillet on lowest setting or in the oven or microwave.

Finally, if you make this lazy Quiche Lorraine, please take a moment to comment below and leave a rating. It’s such a help for others who might want to try the recipe. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!