Quiche Lorraine

Why You’ll Love This Recipe

I love Quiche Lorraine because it combines simple ingredients into a rich and satisfying dish. Smoky bacon gives the filling plenty of savory flavor, while eggs and cream create the smooth texture I expect from a classic quiche.

I also appreciate how convenient it is for entertaining. I can prepare the crust and bacon ahead of time, assemble the quiche when needed, and serve it warm or at room temperature.

Another reason I make it regularly is its versatility. I can change the cheese, add onions or herbs, or include vegetables when I want to put my own spin on the traditional recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

• 1 unbaked 9-inch pie crust
• Pie weights or dried beans, for blind baking

For the Filling

• 8 ounces bacon, diced
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 cup shredded Gruyère cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon chopped fresh chives, optional

Directions

1. Prepare the Pie Crust

I preheat my oven to 375°F (190°C).

I fit the pie crust into a 9-inch pie dish or tart pan and gently press it against the bottom and sides. I trim and crimp the edges, then refrigerate the crust for about 15 minutes.

2. Blind Bake the Crust

I line the chilled crust with parchment paper and fill it with pie weights or dried beans.

I bake it for about 15 minutes. Then I carefully remove the parchment and weights and bake the crust for another 5–7 minutes, until the bottom looks dry and lightly golden.

I remove it from the oven and set it aside.

3. Cook the Bacon

While the crust is baking, I place the diced bacon in a skillet over medium heat.

I cook it until browned and crisp, stirring occasionally. I transfer the bacon to a paper towel-lined plate so the excess fat can drain.

4. Prepare the Custard

In a large bowl, I whisk the eggs until completely combined.

I add the heavy cream, milk, salt, black pepper, and nutmeg. I whisk again until the mixture is smooth.

5. Assemble the Quiche

I scatter the cooked bacon evenly across the bottom of the partially baked crust.

I sprinkle the shredded Gruyère over the bacon, reserving a small amount for the top if I want a cheesier finish.

6. Add the Custard

I slowly pour the egg and cream mixture over the bacon and cheese.

I make sure the filling is evenly distributed without filling the crust all the way to the very top.

7. Bake

I carefully transfer the quiche to the oven and bake it at 375°F (190°C) for about 30–35 minutes.

I look for lightly golden edges and a center that’s mostly set but still has a gentle wobble.

8. Rest

I remove the Quiche Lorraine from the oven and let it rest for about 10–15 minutes.

I find this resting period important because it allows the custard to finish setting and gives me cleaner slices.

9. Serve

I garnish the quiche with chopped fresh chives when desired and cut it into wedges.

I serve it warm or at room temperature.

Servings and Timing

I make one 9-inch Quiche Lorraine with this recipe and usually cut it into 6–8 slices.

• Prep time: 20 minutes
• Crust chilling time: 15 minutes
• Blind-baking time: 20–22 minutes
• Final bake time: 30–35 minutes
• Resting time: 10–15 minutes
• Total time: about 1 hour 40 minutes
• Servings: 6–8

Variations

Onion Quiche Lorraine

I sauté a thinly sliced onion until soft and lightly caramelized, then layer it with the bacon before adding the custard.

Spinach Quiche Lorraine

I add cooked spinach to the filling. I squeeze out as much moisture as possible before adding it because excess liquid can prevent the custard from setting properly.

Mushroom Quiche Lorraine

I sauté sliced mushrooms until browned and their excess moisture has evaporated. I add them with the bacon and cheese before pouring in the custard.

Different Cheese

I love Gruyère for its nutty flavor, but I can use Swiss, Emmental, cheddar, or a combination of cheeses.

Crustless Quiche Lorraine

When I don’t want a pastry crust, I grease a pie dish thoroughly and bake the bacon, cheese, and custard directly in the dish. I begin checking it earlier because there’s no crust to blind bake.

Storage/Reheating

I let leftover Quiche Lorraine cool before covering it or transferring individual slices to an airtight container. I refrigerate it promptly and keep it for up to 3–4 days.

To reheat individual slices, I prefer using a 325°F (165°C) oven until they’re warmed through. This helps me keep the pastry crisp while gently reheating the custard.

I can also use the microwave when I’m short on time, although the crust tends to become softer.

For longer storage, I freeze completely cooled slices for up to 2–3 months. I wrap them tightly before placing them in a freezer-safe container and thaw them overnight in the refrigerator before reheating.

FAQs

What is traditionally in Quiche Lorraine?

I think of classic Quiche Lorraine as a French savory tart built around pastry, eggs, cream, and bacon or lardons. Cheese is common in many modern versions, and I like adding Gruyère for its rich, nutty flavor.

Why do I blind bake the crust?

I blind bake the pastry before adding the wet custard because it helps me create a crisp bottom crust. Without this step, the egg and cream mixture can make the pastry soft or soggy.

How do I know when Quiche Lorraine is done?

I look for set edges and a center with a slight wobble. I don’t wait until the center becomes completely firm because the custard continues setting as the quiche rests after baking.

Can I make Quiche Lorraine ahead of time?

Yes. I can bake the quiche a day ahead, refrigerate it, and reheat it gently before serving. I can also prepare the crust and bacon separately in advance to make assembly faster.

Can I use milk instead of heavy cream?

Yes, although I get a less rich custard. I prefer using at least some cream because it gives my Quiche Lorraine its characteristic silky texture. A combination of whole milk and heavy cream gives me a good balance.

Conclusion

Quiche Lorraine is one of my favorite savory recipes for brunch because it combines flaky pastry with smoky bacon and a creamy egg filling. The Gruyère adds a rich, nutty flavor that makes each slice especially satisfying.

Quiche Lorraine

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Quiche Lorraine is a classic savory tart with a flaky pastry crust, smoky bacon, Gruyère cheese, and a silky egg-and-cream custard. It is ideal for breakfast, brunch, lunch, or a light dinner served with a fresh salad.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50–57 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6–8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: French
• Diet: Low Calorie

Ingredients

• 1 unbaked 9-inch pie crust
• Pie weights or dried beans, for blind baking
• 8 ounces bacon, diced
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 cup shredded Gruyère cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon chopped fresh chives, optional

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Instructions

1. Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish or tart pan, trim and crimp the edges, and refrigerate for about 15 minutes.
2. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes. Carefully remove the parchment and weights, then bake for another 5–7 minutes until the bottom looks dry and lightly golden. Remove from the oven and set aside.
3. While the crust bakes, cook the diced bacon in a skillet over medium heat until browned and crisp. Transfer to a paper towel-lined plate to drain excess fat.
4. Whisk the eggs in a large bowl until completely combined. Add the heavy cream, whole milk, salt, black pepper, and nutmeg and whisk until smooth.
5. Scatter the cooked bacon evenly over the bottom of the partially baked crust. Sprinkle the Gruyère over the bacon, reserving a small amount for the top if desired.
6. Slowly pour the egg and cream mixture over the bacon and cheese, taking care not to overfill the crust.
7. Bake at 375°F (190°C) for 30–35 minutes, until the edges are lightly golden and the center is mostly set with a gentle wobble.
8. Remove the quiche from the oven and let it rest for 10–15 minutes so the custard can finish setting.
9. Garnish with chopped fresh chives if desired, cut into wedges, and serve warm or at room temperature.

Notes

• Blind baking helps keep the bottom pastry crisp after the custard is added.
• The quiche is ready when the edges are set but the center retains a slight wobble; it will continue setting as it rests.
• For an onion variation, add sautéed or lightly caramelized onion with the bacon.
• Cook mushrooms thoroughly before adding them so excess moisture does not make the custard watery.
• If adding spinach, cook it first and squeeze out as much excess moisture as possible.
• Gruyère can be replaced with Swiss, Emmental, cheddar, or a combination of good melting cheeses.
• For a crustless version, thoroughly grease the pie dish and bake the bacon, cheese, and custard directly in the dish.
• Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
• Reheat at 325°F (165°C) for the best crust texture, or microwave individual slices for convenience.
• Completely cooled slices can be frozen for up to 2–3 months and thawed overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1 slice
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 750 mg
• Fat: 42 g
• Saturated Fat: 22 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 19 g
• Cholesterol: 205 mg