Quiche Lorraine is a classic French baked dish made of eggs, cream, and bacon in a pastry crust. And it’s been a favorite of home chefs and professional cooks alike since at least the 16th century.
Quiche Lorraine has been a favorite in my family for as long as I can remember. Growing up, we ate bacon regularly and enjoyed many variations of quiche, but Quiche Lorraine was always the one that disappeared to the last crumb. Maybe it was the crispy bacon, maybe it was the combination of cheeses, but there was something irresistible about it.
Now, I make my mom’s exact recipe, and it brings back so many memories with every bite. The best part? My kids absolutely adore it just as much as I did—it’s one of those timeless dishes that never gets old!
Why is this recipe the best?
- Not only is this Quiche Lorraine recipe delicious, but it is also quick and easy to make.
- With just a few ingredients like eggs, cheese, and bacon, you can make this delectable quiche with minimal effort.
- In addition, the buttery crust and savory custard filling create a balanced flavor and texture that will leave a lasting impression on your guests.
Ingredients and substitutes
- A classic Quiche Lorraine typically features a buttery and flaky crust, made with a combination of all-purpose flour, cold unsalted butter, a pinch of salt, and a few tablespoons of ice water.
- Traditionally, Quiche Lorraine calls for lardons, which are thick slices of smoky bacon. These lardons are typically pan-fried until crispy, resulting in a rich and savory flavor that perfectly complements the creamy custard filling.
- The custard filling is another crucial component of Quiche Lorraine. It consists of eggs, heavy cream, and whole milk, whisked together until smooth and velvety. This custard forms the base of the quiche, allowing all the flavors to meld together beautifully.
- Gruyère cheese is the traditional choice for Quiche Lorraine, known for its nutty and slightly sweet flavor. Its meltability and ability to complement the other ingredients make it a perfect fit.
Step-by-step: Quiche Lorraine
- Crust – In the bowl of a food processor, pulse together the flour and salt. Next, add the cold, diced butter, and pulse until coarse breadcrumb consistency. Then, add the egg yolk and pulse some more. Gradually sprinkle the ice water over the mixture, stirring until the dough reaches a breadcrumb consistency. You might not need all the water, so add one tablespoon at a time!
Pro tip – Use a pastry cutter, fork, or fingers to cut or rub the butter into the flour mixture until it looks like coarse crumbs. - Chill – Shape the dough into a disc, wrap it in plastic, and chill in the fridge for at least 30 minutes.
- Shape – Roll out the dough on a floured surface into a circle that fits your tart or pie dish. Transfer the dough to your pie dish and gently press it in. Trim any excess and neaten the edges. Then, pop it back in the fridge while you prep the filling.
Pro tip – Keep the crust chilled at all times; this will prevent shrinking during baking.
- Dock the chilled pastry with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. - Partial bake – Transfer to the oven with pie weights for 15 minutes. Then, remove the partial weights.
Pro tip – While you can skip the partial baking, it ensures a nice crisp crust.
- Quiche filling – In a skillet over medium heat, cook the bacon until crispy.
- Remove the bacon, but leave about a tablespoon of fat in the pan.
- In the same skillet, sauté the onions and garlic until translucent.
- Return the bacon to the pan along with the thyme and parsley.
- Season with salt and pepper. Set aside to cool.
- Custard filling – Whisk together the eggs, cream, salt, pepper, and nutmeg in a bowl. Set aside.
- Oven – Preheat your oven to 375°F/190°C Gas Mark 5
- Assemble – Spread the bacon filling in the bottom of the partially baked crust. Generously sprinkle the grated cheese on top. Then, pour the egg mixture over the bacon and cheese.
- Bake – Place the quiche pan on the baking tray and transfer to the oven. Bake for about 30 to 35 minutes, or until the quiche is set but still has a slight jiggle in the center. The top should be lightly browned.
- Cool – Let it cool for a few minutes before slicing in. This helps the flavors meld and makes cutting easier.
Quiche Lorraine
Quiche Lorraine is a classic, and when made right, it's a creamy, savory dream. Let's jump into how you can make this classic dish from scratch. We'll start with the crust because, you know, it's the foundation of a good quiche!
Ingredients
- 1 ¼ cups (160 g) All-purpose flour
- ½ tsp Salt
- ½ cup (115 g) Unsalted butter cold and diced
- 1 large Egg yolk
- 3-4 tbsp Ice cold water or cold milk
- 7 oz (200 g) Bacon chopped
- 1 small Onion finely chopped
- 1 small Garlic minced
- 1 tsp Thyme leaves
- ¼ cup Parsley chopped
- 4 large Eggs
- ½ cup (120 ml) Whole milk
- 1 cups (240 ml) Heavy cream at least 30%
- ¼ tsp Kosher salt to taste
- ½ tsp Black pepper powder
- ¼ tsp A pinch of nutmeg
- 1 cup (115 g) Grated Gruyère cheese (or Swiss cheese if you can't find Gruyère)
Method
- Crust – In the bowl of a food processor, pulse together the flour and salt. Next, add the cold, diced butter, and pulse until coarse breadcrumb consistency. Then, add the egg yolk and pulse some more. Gradually sprinkle the ice water over the mixture, stirring until the dough reaches a breadcrumb consistency. You might not need all the water, so add one tablespoon at a time!1 ¼ cups All-purpose flour, ½ tsp Salt, ½ cup Unsalted butter, 1 large Egg yolk, 3-4 tbsp Ice cold water
- Chill – Shape the dough into a disc, wrap it in plastic, and chill in the fridge for at least 30 minutes.
- Shape – Roll out the dough on a floured surface into a circle that fits your tart or pie dish. Transfer the dough to your pie dish and gently press it in. Trim any excess and neaten the edges. Then, pop it back in the fridge while you prep the filling.
- Quiche filling – In a skillet over medium heat, cook the bacon until crispy. Remove the bacon, but leave about a tablespoon of fat in the pan. In the same skillet, sauté the onions and garlic until translucent. Return the bacon to the pan along with the thyme and parsley. Season with salt and pepper. Set aside to cool.7 oz Bacon, 1 small Onion, 1 small Garlic, 1 tsp Thyme leaves, ¼ cup Parsley
- Custard filling – Whisk together the eggs, cream, salt, pepper, and nutmeg in a bowl. Set aside.4 large Eggs, ½ cup Whole milk , 1 cups Heavy cream, ¼ tsp Kosher salt, ½ tsp Black pepper powder, ¼ tsp A pinch of nutmeg
- Oven – Preheat your oven to 375°F/190°C Gas Mark 5
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Partial bake – Transfer to the oven with pie weights for 15 minutes. Then, remove the partial weights.
- Assemble – Spread the bacon filling in the bottom of the partially baked crust. Generously sprinkle the grated cheese on top. Then, pour the egg mixture over the bacon and cheese.1 cup Grated Gruyère cheese
- Bake – Place the quiche pan on the baking tray and transfer to the oven. Bake for about 30 to 35 minutes, or until the quiche is set but still has a slight jiggle in the center. The top should be lightly browned.
- Cool – Let it cool for a few minutes before slicing in. This helps the flavors meld and makes cutting easier.
Notes
- Start with a pastry crust – you can make it from scratch using butter, flour, salt, and water, or purchase a pre-made dough.
- Partial baking prevents a soggy crust. Just poke holes with a fork, line it with parchment, fill it with baking beans or dried beans, and bake for about 15 minutes.
- Feel free to customize! Why use only bacon? Add some sautéed mushrooms or spinach if you want more veggies.
- Stick to cheeses that melt well. Gruyère is traditional, but Swiss, cheddar, or mozzarella can work.
- Don’t overcook the quiche. It should be just set with a slight wobble. It will continue to set as it cools.
- You can also use cream cheese and sour cream for a richer quiche. Once you have all the ingredients ready, preheat your oven and lightly grease your pan.
- Give your quiche 10 minutes out of the oven to cool before slicing. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.
Variations to the classic quiche Lorraine
- One variation you can try is swapping out the traditional bacon for other types of protein. You can use smoked salmon or cooked chicken instead for a lighter option. This adds a unique twist to the flavor profile while maintaining the rich and creamy texture of the quiche.
- If you want to add more vegetables to your quiche, consider incorporating spinach or mushrooms. Sautéed spinach adds a pop of vibrant green and a burst of freshness. On the other hand, mushrooms bring an earthy and savory element to the dish. You can even experiment with a combination of both for a delightful medley of flavors.
- For those with dietary restrictions, there are substitutes for the classic quiche crust. Instead of the traditional butter-based pastry, try a gluten-free crust made with almond flour or a cauliflower crust for a low-carb alternative. These variations cater to different dietary needs and add a unique texture to the quiche.
- Another way to add your personal touch to the Quiche Lorraine is by incorporating different types of cheese. While Gruyère is the traditional choice, you can experiment with other varieties such as cheddar, Swiss, or tangy blue cheese. Each cheese brings its distinct flavor profile, enhancing the overall taste of the quiche.
Nutrition
Tried this recipe?
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Frequently asked questions
Absolutely! Quiche Lorraine is a fantastic dish to make in advance, especially if you’re hosting a brunch or having guests over. You can prepare the crust and filling ahead of time, and then simply bake it when you’re ready to serve. Just make sure to let it cool slightly before cutting into it for the perfect slice.
Yes, you can freeze Quiche Lorraine. It’s a great option if you have leftovers or want to make a batch for later. To do so, allow the quiche to cool completely after baking. Once cooled, tightly wrap it in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat it in the oven until warmed through.
Absolutely! While making your own pie crust can be a fun and rewarding experience, there’s no shame in using a pre-made crust for convenience. It will save you time and still provide a delicious base for your Quiche Lorraine. Just make sure to blind bake the crust before adding the filling to ensure a crisp bottom.
Quiche Lorraine traditionally calls for Gruyere cheese, but you can certainly experiment with other cheeses if you’d like. Swiss cheese or even a sharp cheddar can work well as alternatives. Just keep in mind that the flavor profile may change slightly, so choose a cheese that complements the other ingredients in the quiche.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
