Quiche Lorraine Recipe

If you’ve been looking for a Quiche Lorraine Recipe that feels classic, cozy, and company-worthy without being fussy, this is the one. It has a flaky crust, smoky bacon, silky custard, and that rich, golden top that makes everyone wander into the kitchen asking when it’ll be ready.

A classic French favorite that never goes out of style

There’s something so comforting about a classic quiche lorraine. It’s one of those recipes that manages to feel elegant and homey at the same time, which, if you ask me, is a little bit of kitchen magic. Traditionally made with eggs, cream, bacon, and a buttery crust, this authentic quiche lorraine comes from France’s Lorraine region and has stayed popular for good reason—it’s simple, deeply flavorful, and fits just about any meal of the day.

I love serving this homemade quiche lorraine for spring brunches, lazy Sunday breakfasts, light suppers with salad, and even holiday mornings when the house is full and I need something reliable. It’s rich, yes, but not heavy in that over-the-top way. The custard bakes up smooth and tender, the bacon adds savory depth, and the cheese gives it that extra little hug of flavor. It’s a savory quiche recipe that feels special enough for guests and easy enough for an ordinary Tuesday.

And honestly, that’s why I keep coming back to this traditional quiche lorraine recipe. It’s dependable. It works. And when a recipe has been loved for generations, there’s usually a reason.

Why You’ll Love This Recipe

• It delivers that true french quiche lorraine flavor with simple grocery-store ingredients.
• The filling is creamy, tender, and packed with smoky bacon flavor.
• It works for breakfast, brunch, lunch, or a light quiche lorraine dinner.
• You can make it ahead, which is a lifesaver for entertaining.
• The recipe is straightforward, even if you’re making quiche lorraine from scratch for the first time.
• It looks beautiful on the table with very little fuss.
• It reheats surprisingly well, so leftovers are never a chore.
• You can serve it warm, room temperature, or lightly chilled.
• It pairs well with fruit, soup, or a crisp green salad.
• It feels classic and a little fancy, but it’s really an easy quiche lorraine.

Ingredients

Here’s what you’ll need for one 9-inch quiche lorraine tart:

• 1 9-inch pie crust, homemade or store-bought
  (Use an all-butter crust if you can; Pillsbury works fine for busy days. A flaky crust quiche starts with a well-chilled dough.)
• 6 slices thick-cut bacon, chopped
  (Thick-cut gives better bite and a meatier finish for quiche lorraine with bacon.)
• 1 small shallot, finely chopped
  (You can swap in 1/4 cup yellow onion if needed.)
• 4 large eggs
  (Room temperature eggs blend more smoothly into the custard.)
• 1 1/4 cups heavy cream
  (This is key for a rich quiche lorraine with cream; for a lighter version, use 3/4 cup cream plus 1/2 cup whole milk.)
• 1/2 cup whole milk
  (Adds balance so the filling stays silky, not too dense.)
• 1 cup shredded Gruyère cheese
  (Traditional and wonderfully nutty; Swiss cheese is the easiest substitute.)
• 1/4 teaspoon kosher salt
  (Go easy here because bacon and cheese already bring salt.)
• 1/4 teaspoon black pepper
  (Freshly cracked tastes best.)
• 1 pinch ground nutmeg
  (Optional, but lovely in a custard quiche lorraine.)
• 1 teaspoon fresh chives, chopped
  (Optional garnish for a fresh finish.)

A quick ingredient note: many traditional French versions don’t include cheese, and that’s true. But in many American kitchens, a little Gruyère has become part of the beloved bacon and cheese quiche style. I’ve tested it both ways, and this version gives you a flavorful balance most readers tend to love.

Directions

1. Preheat the oven and prep the crust.
   Set your oven to 375°F. Fit the pie crust into a 9-inch pie plate, crimp the edges, and chill it for 10 minutes. That little chill helps prevent shrinkage, and it’s worth it.

2. Blind bake the crust.
   Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for 5 more minutes. The crust should look lightly set, not fully browned. This step keeps the bottom from turning soggy, which is the heartbreak of many a savory breakfast pie.

3. Cook the bacon.
   While the crust bakes, cook the chopped bacon in a skillet over medium heat until crisp, about 6 to 8 minutes. Transfer it to a paper towel-lined plate. Leave about 1 teaspoon of bacon fat in the pan and pour off the rest.

4. Soften the shallot.
   Add the chopped shallot to the skillet and cook for 2 to 3 minutes, just until softened. Don’t brown it too much. You want sweetness, not sharpness.

5. Make the custard.
   In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth. No need to whip air into it—just whisk until everything is fully blended. A calm custard bakes more evenly.

6. Assemble the quiche.
   Scatter the cooked bacon, shallot, and shredded Gruyère into the warm crust. Slowly pour the egg mixture over the top. If your pie dish is full to the brim, place it on a sheet pan before moving it to the oven. Ask me how I know.

7. Bake until softly set.
   Bake for 35 to 45 minutes, or until the center is just set with a slight wobble. The edges should be puffed and lightly golden. If the crust begins to darken too quickly, loosely cover the edge with foil.

8. Rest before slicing.
   Let the quiche cool for at least 15 to 20 minutes before cutting. This matters more than people think. That resting time helps the custard settle so each slice holds together beautifully.

9. Garnish and serve.
   Sprinkle with chives if you like, then slice and serve warm or at room temperature. This brunch quiche lorraine is especially lovely with simple greens dressed in lemon vinaigrette.

Servings & Timing

• Yield: 6 to 8 slices
• Prep Time: 20 minutes
• Cook Time: 55 to 65 minutes
• Rest Time: 15 to 20 minutes
• Total Time: About 1 hour 30 minutes

For planning purposes, this quiche lorraine breakfast recipe fits nicely into a weekend cooking schedule. You can prep the bacon and custard ahead, then bake fresh in the morning.

Variations

If you’d like to put your own spin on this best quiche lorraine recipe, here are a few easy ideas:

• Cheese-free traditional version: Skip the cheese for a more authentic quiche lorraine feel.
• Mushroom twist: Add 1/2 cup sautéed mushrooms for an earthy, deeper flavor.
• Leek version: Swap shallots for thinly sliced leeks for a softer, lightly sweet bite.
• Mini quiches: Bake the filling in tart pans or muffin tins for a pretty quiche lorraine party dish.
• Lighter custard: Use half-and-half in place of cream for a slightly less rich filling.
• Dinner-style quiche: Add a side salad and roasted asparagus to turn it into a simple quiche lorraine dinner.

Storage & Reheating

This simple quiche lorraine stores beautifully, which is one reason I love it for meal prep and hosting.

• Refrigerator: Store cooled quiche covered in the fridge for up to 4 days.
• Freezer: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months.
• To reheat from the fridge: Warm slices in a 325°F oven for 10 to 15 minutes, or until heated through.
• To reheat from frozen: Thaw overnight in the refrigerator, then reheat in the oven.
• Microwave note: You can use the microwave for 30 to 60 seconds, but the crust won’t stay as crisp.
• Make-ahead tip: Blind bake the crust, cook the bacon, and mix the custard a day ahead. Store each part separately, then assemble and bake when needed.

If you’re hosting brunch, making this ahead takes the pressure off. And that, to me, is half the battle.

Notes

A few personal tips from my test kitchen—really, my regular kitchen with a sink that somehow is always full:

First, don’t skip blind baking. I know it adds a step, and I’m usually the first one looking for shortcuts, but this is the step that gives you a proper flaky crust quiche instead of a damp one.

Second, use heavy cream if you want that truly luscious custard quiche lorraine texture. Whole milk alone works in a pinch, but the filling won’t have the same silky richness. There’s a time for restraint, and there’s a time for cream. This is the cream time.

Third, let the bacon cool slightly before layering it into the crust. If it’s piping hot, it can start warming the custard too early and make the assembly awkward.

And one more thing: don’t overbake. A quiche should still have the slightest jiggle in the center when it comes out. It finishes setting as it rests. People get nervous about that, especially with egg dishes, but it’s exactly what keeps the filling tender.

FAQs

Can I make this Quiche Lorraine Recipe ahead of time?

Yes, absolutely. You can bake it a day ahead, refrigerate it, and reheat it gently before serving.

What cheese is best for classic quiche lorraine?

Gruyère is the top choice for flavor and melt, but Swiss is a good substitute if that’s what you have.

Can I use milk instead of cream?

Yes, though the filling will be a bit lighter and less rich. For better texture, use a mix of whole milk and half-and-half if possible.

Why is my quiche watery?

Usually it’s from underbaking, too many watery add-ins, or skipping the blind bake. Letting the quiche rest after baking also helps it firm up.

Is cheese traditional in authentic quiche lorraine?

Not always. A truly traditional quiche lorraine recipe often includes eggs, cream, and bacon or lardons without cheese, but many modern home cooks love adding Gruyère.

Can I freeze homemade quiche lorraine?

Yes. Cool it completely, wrap it well, and freeze for up to 2 months for the best flavor and texture.

How do I know when the quiche is done?

The edges should be set and lightly puffed, while the center should have a slight wobble. If it ripples like liquid, it needs more time.

What should I serve with quiche lorraine?

Fresh fruit, a green salad, roasted potatoes, or a light soup all pair beautifully with this french brunch recipe.

A little final nudge from my kitchen to yours

This Quiche Lorraine Recipe is everything a good classic should be—rich, reliable, and downright delicious. Whether you serve it as a quiche lorraine breakfast, a relaxed brunch centerpiece, or a light supper, it brings that lovely mix of French charm and everyday comfort.

If you try it, I’d love to hear how it turned out for you. Leave a comment, share your favorite variation, or pass it along to someone who could use a really good homemade quiche lorraine in their life.