Olivia McKenney
Buttery, flaky crust meets a rich and savory custard in this French classic: Quiche Lorraine. With smoky bacon, caramelized onions, and nutty Gruyère cheese nestled in an eggy base, every bite delivers an irresistible balance of flavor and texture. Whether you serve it warm for brunch or chilled for a light dinner, this dish has a comforting elegance that never disappoints.
Quiche Lorraine originated in the Lorraine region of France and has become a beloved staple in kitchens worldwide. Its simple yet sophisticated combination of ingredients makes it perfect for any occasion—a weekend gathering, a holiday brunch, or a make-ahead weekday lunch. Once you master the technique, this is one of those dishes you’ll come back to time and again.
What Kind of Crust Should I Use for Quiche Lorraine?
A homemade buttery shortcrust pastry is traditional and adds an indulgent, flaky base that holds up well to the creamy filling. If you’re short on time, a quality store-bought pie crust will also do the job. Blind-baking the crust is essential—this step prevents sogginess and ensures a crisp bottom even after the quiche is filled.
Ingredients for the Quiche Lorraine
Pie Crust
Whether homemade or store-bought, a sturdy and buttery crust forms the foundation of the quiche and enhances every bite.
Bacon
Smoky, salty, and crispy bacon adds essential flavor and texture. It’s the defining ingredient of a traditional Quiche Lorraine.
Onions (Optional)
While not always included in classic versions, caramelized onions add sweetness and depth that balance the richness.
Gruyère Cheese
Nutty and melty, Gruyère brings richness and a hint of sharpness that elevates the custard filling.
Eggs
Eggs are the backbone of the custard filling, binding the ingredients together and creating that signature creamy texture.
Heavy Cream (or Half-and-Half)
For a luscious, tender filling, heavy cream adds body and richness. Half-and-half is a lighter alternative if you prefer a less decadent version.
Nutmeg
Just a pinch of freshly grated nutmeg adds warmth and enhances the custard’s flavor subtly but beautifully.
Salt and Pepper
Essential for balancing flavors and seasoning the filling just right.
How To Make the Quiche Lorraine
Step 1: Prepare and Blind-Bake the Crust
Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch tart or pie pan. Trim and crimp the edges, then prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and bake another 5 minutes until lightly golden. Set aside to cool.
Step 2: Cook the Bacon
While the crust is baking, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Once cooled, chop into bite-sized pieces.
Step 3: Optional – Sauté the Onions
In the bacon drippings, sauté finely sliced onions over medium-low heat until they turn golden and soft. This adds a sweet, savory layer to your quiche.
Step 4: Make the Custard Filling
In a large mixing bowl, whisk together eggs, heavy cream (or half-and-half), salt, pepper, and a pinch of nutmeg. Stir until fully combined and smooth.
Step 5: Assemble the Quiche
Sprinkle the cooked bacon, caramelized onions (if using), and shredded Gruyère cheese evenly into the pre-baked crust. Carefully pour the custard mixture over the top, filling just below the edge.
Step 6: Bake to Perfection
Bake the assembled quiche at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is lightly golden. A slight jiggle in the center is fine, as it will firm up while cooling.
Step 7: Cool and Serve
Let the quiche cool for at least 15 minutes before slicing. This allows the custard to set and makes for cleaner slices. Serve warm or at room temperature.
How to Serve and Store Quiche Lorraine
Quiche Lorraine is at its best served warm, just slightly cooled from the oven. Pair it with a crisp green salad, roasted asparagus, or a chilled glass of white wine for a well-rounded meal. For breakfast or brunch, it’s lovely alongside fruit or a fresh croissant.
To store leftovers, allow the quiche to cool completely, then wrap it tightly with foil or plastic wrap. Refrigerate for up to 4 days. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also freeze quiche: wrap it tightly and store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make Quiche Lorraine ahead of time?
Absolutely. You can bake it a day in advance and refrigerate it. Reheat in the oven before serving, or enjoy it cold or at room temperature.
What cheese can I substitute for Gruyère?
Emmental, Swiss, or a mix of Swiss and cheddar can work well. Stick to cheeses that melt nicely and have a nutty profile.
Can I make this quiche crustless?
Yes, for a low-carb version, you can skip the crust. Grease your pan well and proceed with the filling. It will be more like a frittata, but still delicious.
Is it possible to use milk instead of cream?
Yes, though the texture will be lighter and less rich. Whole milk or a combination of milk and half-and-half will work.
How do I prevent a soggy bottom crust?
Blind-baking the crust is key. You can also brush the crust with egg white before adding the filling to create a barrier.
Can I add vegetables to Quiche Lorraine?
Definitely! Just make sure to sauté or roast them first to reduce moisture. Spinach, mushrooms, or leeks are great additions.
Want More Brunch Ideas with a Savory Twist?
If you love this classic Quiche Lorraine, you’ll probably enjoy these other reader-favorites:
• Mississippi Sin Quiche for a cheesy, hearty alternative.
• Cheesy Spinach Stuffed Shells packed with greens and creamy flavor.
• Chicken and Stuffing Casserole if you’re in the mood for comfort food.
• Soft and Fluffy Homemade Naan Bread as a unique side to your brunch spread.
• Delicious Corned Beef Hash for a hearty morning option.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest breakfast or brunch board so it’s easy to find next time you’re craving something cozy and elegant.
And I’d love to hear how your Quiche Lorraine turned out! Did you add caramelized onions or swap in a different cheese? Maybe you went crustless?
Leave a comment below and let’s inspire each other to make the best quiche ever. Questions and creative twists are always welcome!
Quiche Lorraine
- Total Time: 1 hour
- Yield: 8 servings
Description
A French classic, Quiche Lorraine features a flaky, buttery crust filled with a rich custard of eggs, cream, smoky bacon, and melty Gruyère cheese. Ideal for brunches, lunches, or make-ahead meals, this savory pie is simple yet elegant and always a crowd-pleaser.
Ingredients
1 9-inch pie crust (homemade or store-bought)
6 slices of bacon, chopped
1/2 cup finely chopped onion (optional)
1 cup shredded Gruyère cheese
4 large eggs
1 1/4 cups heavy cream (or half-and-half)
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Prepare crust: Roll out pie crust into a 9-inch tart or pie pan. Prick bottom with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and bake an additional 5 minutes. Let cool.
- Cook bacon: In a skillet over medium heat, cook bacon until crisp. Remove and drain on paper towels. Chop into pieces.
- Sauté onions (if using): Cook onions in bacon fat until golden and soft. Set aside.
- Make custard: In a bowl, whisk together eggs, cream, nutmeg, salt, and pepper.
- Assemble quiche: Spread bacon, onions, and cheese evenly in crust. Pour custard over the top.
- Bake for 35-40 minutes or until center is just set and lightly golden.
- Cool for at least 15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
