Classic Quiche Lorraine
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This classic Quiche Lorraine recipe is rich, creamy, and baked in a flaky, buttery crust, everything a perfect quiche should be. If you’ve ever struggled with soggy bottoms or rubbery filling, this recipe fixes both. It’s the ultimate French classic for a weekend brunch or a light, elegant dinner.
By the time the weekend rolls around, I’m ready for a lazy brunch replete with some kind of homemade quiche, a refreshing lemonade, and soft cinnamon rolls for dessert. (Yes, in my house, we like to go all out! Plus, you can make everything ahead of time.) This traditional quiche Lorraine recipe is a crowd-pleasing classic that’ll never go out of style.
Ingredients & Substitutions
- Quiche Crust – My flaky 4-ingredient recipe is a snap to throw together and can easily be made in advance.
- Bacon – A hallmark of any quiche Lorraine. Feel free to use any variety you like, thin or thick-cut, any type of smoke, or even beef bacon if you can’t eat pork.
- Onion – Yellow onion is my preference for sautéing since it gets very soft and sweet. Feel free to use red onions or shallots instead.
- Gruyère Cheese – Gruyère is the traditional choice for Quiche Lorraine. You can also use Emmental, Swiss cheese, Comté, or even a mild cheddar. For the best results, choose a cheese that melts well and isn’t too watery.
- Large Eggs – If you are using a different size or eggs from a carton, aim for about 3 tablespoons (a scant ¼ cup) per large egg.
- Heavy Cream – Fat is custard’s best friend, and the best quiche is exceptionally custardy. You can replace heavy cream with half-and-half or use a mix of milk and cream for a lighter quiche.
- Nutmeg – This warming, slightly sweet spice adds a certain je ne sais quoi that is marvelous. Grate it fresh for the best, most potent flavor.
- Salt & Black Pepper – Just the basics!
This is a quick overview of the key ingredients. For exact quantities and full instructions, scroll down to the recipe card 👇
Quiche Lorraine: Video Recipe
Watch the full video to learn how to make the BEST Quiche Lorraine recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
What is Quiche Lorraine?
Quiche Lorraine is a beloved savory tart that hails from the Lorraine region of France. At the heart of this iconic dish are the signature ingredients: eggs, cream, and the smoky, salty essence of bacon.
Traditionally, authentic Quiche Lorraine did not include cheese, but modern versions often add Gruyère for extra richness and flavor.
The custard-style filling is crafted by whisking together the dairy and eggs, then generously layering in crisp bacon morsels. It also often includes nutty Gruyère or Emmental cheese, which melts into the custard, creating a supremely luxurious texture.
How to Make Quiche Lorraine: Step-By-Step
Optional Variations & Dietary Adaptations
- Go Green – For a vibrant, veggie-forward twist, make your quiche Lorraine with bacon and spinach. The verdant spinach leaves provide a delightful contrast to the smoky bacon, creating a quiche that is both visually appealing and bursting with flavor.
- Umami Pop – Earthy mushrooms and fragrant thyme make a delightful pairing in this variation. Sauté the mushrooms until they release their savory juices, then incorporate them into the custard along with fresh thyme leaves.
- Vegetarian Quiche Lorraine – For a Mediterranean twist, replace the traditional bacon with sun-dried tomatoes, kalamata olives, and a sprinkle of feta cheese. It’s big on flavor and perfectly safe for your vegetarian pals!
- Gluten-Free – Consider making a crustless quiche Lorraine, which is more akin to a frittata. Consider using individual ramekins since slicing can get messy, but reduce the baking time accordingly. Also, make sure to grease your cooking dish(es) very well since the egg custard is quite prone to sticking.
Expert Tips & Tricks
- Mastering the Crust – For a flawless quiche crust, be sure to thoroughly chill the dough before rolling and blind baking. This helps the crust maintain its shape and prevents shrinkage during baking.
- Get Crispy – For the most flavorful Quiche Lorraine, cook the bacon until crisp and well-browned before adding it to the filling. Blotting the bacon on paper towels will remove excess grease, preventing a soggy quiche.
- Grate Your Own Cheese – Pre-grated cheese is coated in a starchy substance to keep the shreds separate. This means they don’t melt as well, leaving you with a less cohesive filling.
- Don’t overbake – To achieve a perfectly set quiche, bake at a moderate temperature (350°F/180°C) and keep a close eye on it. The quiche is ready when the center is just slightly jiggly. It will continue to set up as it cools. Avoid overbaking, as this can lead to a rubbery texture.
- Chilling Technique – For the cleanest, most elegant quiche slices, allow the baked quiche to cool completely before cutting.
Storage & Reheating
- Refrigeration: Quiche Lorraine can be stored in the refrigerator for 3-4 days after baking. Allow the quiche to cool completely, then cover tightly with plastic wrap or aluminum foil to prevent drying.
- Freezing: For longer storage, the quiche can be frozen for 2-3 months. Wrap the entire quiche or individual slices tightly in plastic wrap or foil before freezing.
- Reheating (From Refrigerated): To reheat a refrigerated quiche, preheat your oven to 325°F (165°C). Place the quiche on a baking sheet and heat for 15-20 minutes, or until warmed through. I don’t recommend using the microwave, which can make the custard tough and rubbery.
- Reheating (From Frozen): You have two options. Either thaw overnight in the refrigerator, then reheat in the oven as above. Or, bake the frozen quiche directly from the freezer at 375°F (190°C) for 40-50 minutes, until heated through.
Make Ahead Tips
Quiche Lorraine is a great make-ahead option for brunch, hosting, or easy entertaining. Bake it fully, let it cool completely, then refrigerate. Reheat in the oven at 325°F (165°C) until warmed through and heated evenly.
Troubleshooting
This usually happens from too much liquid or underbaking. Make sure to use the correct egg-to-cream ratio and bake until the center is just set with a slight jiggle.
A soggy crust is often caused by skipping or underbaking the blind bake. Make sure the crust is fully set and lightly golden before adding the filling.
This can happen if the dough was stretched when fitting it into the pan or not chilled long enough before baking. Let the dough rest and chill properly to help it hold its shape.
This is a sign of overbaking. Eggs continue to cook after baking, so remove the quiche when the center is just set to keep the texture smooth and creamy.
More Quiche Recipes
Quiche Lorraine Recipe
Ingredients
For the crust:
- 1 Homemade quiche crust fresh or frozen
For the filling:
- ⅓ lb. (150 g) Bacon cut into small stips
- 1 small Onion finely chopped
- ¾ cup (75 g) Gruyère cheese shredded
- 3 Eggs large
- 1¼ cup (300 ml) Heavy cream (see notes)
- Salt to taste
- Pepper to taste
- ¼ teaspoon Nutmeg freshly grated
For garnish (optional):
- Bacon
Instructions
- Prepare the crust: Prepare your Homemade Quiche Crust or use a store-bought crust. Roll into an 11–12 inch (28–30 cm) circle, fit into a 9-inch (23 cm) tart pan, trim and prick the base, then freeze for 20–30 minutes. Blind bake as instructed in the crust recipe.
- Prepare the filling: Cook the bacon in a pan over medium heat until crisp. Transfer to paper towels. In the same pan, cook the onion until soft and lightly golden. Let cool slightly.
- Make the custard: In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg until smooth.
- Assemble the quiche: Spread bacon (reserve a small handful of cooked bacon for later), onion, and cheese evenly over the crust. Then gently pour the custard over the filling.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, until the center is just set with a slight jiggle.
- Rest and serve: Let rest for at least 15 minutes before slicing.
- Top with reserved bacon if desired. Serve warm or at room temperature.
Video
Notes
- Water in the crust: Add gradually. The dough should hold together when pressed but not feel sticky. Too much water = tough crust. You may not need all the water.
- Do not over-process the dough: Mix the dough just until it comes together. Over-processing or over-kneading develops too much gluten and warms the butter, which results in a tough, dense crust instead of a tender, flaky one. Small visible butter pieces in the dough are perfectly fine,they help create a flaky texture when baked.
- Cream: You can replace heavy cream with half-and-half or use a mix of milk and cream for a lighter quiche.
- Blind baking: Blind baking helps keep the crust crisp. Bake the crust with weights until the edges are set, then remove the weights and bake again until the base looks dry and lightly golden before adding the filling.
- Cheese choice: Gruyère is the classic choice for Quiche Lorraine. You can also use Emmental, Swiss cheese, Comté, or even a mild cheddar. For best results, choose a cheese that melts well and isn’t too watery.
- Don’t overbake: The center should still slightly jiggle when you remove it. It will continue to set as it cools.
- Make Ahead: This quiche can be made 1–2 days in advance and reheated in the oven before serving.
- Storage: Store in the fridge up to 3 days. Reheat gently in the oven (not microwave for best texture).
I made this quiche today for brunch and it turned out AMAZING. The filling was super creamy and perfectly set, and the crust stayed nice and flaky. I’ve tried a few of your quiche recipes before, but this one is new to me and I love it. Already planning to make it again for Easter!