Quiche Lorraine Recipe

If you’re looking for a cozy, elegant, and dependable Quiche Lorraine Recipe, this one checks every box: buttery crust, smoky bacon, silky custard, and just the right amount of cheese for a brunch dish that always feels a little special.

A Classic French Favorite That Never Goes Out of Style

There’s something wonderfully comforting about a classic Quiche Lorraine. It’s simple, yes, but not plain. This beloved French quiche recipe comes from the Lorraine region of France and is traditionally made with eggs, cream, and bacon baked into a flaky crust. Over the years, many American home cooks—myself included—have added cheese, and I’m not mad about it one bit. A warm slice of homemade quiche Lorraine with a green salad and a cup of coffee? That’s my idea of a very good day.

What makes this recipe so special is the contrast. You’ve got that crisp, flaky pastry quiche shell on the outside, and inside there’s a creamy egg filling studded with savory bacon and nutty Gruyère. It’s rich without being heavy, familiar without being boring. And while this bacon quiche recipe feels fancy enough for Easter brunch or Mother’s Day, it’s also practical for meal prep. I like making it for weekends when family drifts into the kitchen at different times, hungry and a little sleepy, because it slices beautifully and tastes lovely warm or at room temperature.

From a cooking standpoint, quiche is also a smart recipe. Eggs bring protein, the dairy adds satisfying richness, and one pie can feed several people without a lot of fuss. That’s a win in my book.

Why You’ll Love This Recipe

It has a rich, creamy filling with crisp bacon in every bite.
The recipe feels elegant but is genuinely easy to make.

It works for breakfast, lunch, brunch, or a light supper.
You can make it ahead, which saves a lot of stress.
It reheats beautifully, so leftovers are actually exciting.
The flavor is classic and crowd-pleasing—no strange ingredients.
A homemade crust makes it extra special, but a store-bought crust works too.

It’s a reliable brunch quiche recipe for holidays and gatherings.
You can customize it with simple swaps if needed.
It looks bakery-worthy on the table with very little decorating or fussing.

Ingredients

Here’s what you’ll need for this traditional French quiche, with a few helpful notes along the way.

For the crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, very cold and cut into small cubes
3 to 4 tablespoons ice water

For the filling

8 slices thick-cut bacon, chopped
1 small shallot, finely minced
(You can swap in 1/4 cup finely chopped yellow onion if that’s what you have.)
4 large eggs
1 1/4 cups heavy cream
(For a slightly lighter creamy egg custard pie, use 3/4 cup cream and 1/2 cup whole milk.)
1/4 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
(Don’t skip it if you can help it—it gives the custard that gentle old-world warmth.)
1 cup shredded Gruyère cheese
(Swiss cheese works in a pinch, though Gruyère gives the most classic flavor.)
2 tablespoons chopped chives or parsley, optional

Ingredient tips

Bacon: Use a good-quality smoked bacon. Thick-cut holds its texture better and gives that signature savory bite in a bacon and cheese tart.

Eggs: Room-temperature eggs blend more smoothly into the custard.
Cream: Heavy cream gives the filling its silky texture; that’s the hallmark of a proper savory egg tart.
Cheese: Grate your own cheese if possible. Pre-shredded cheese often contains anti-caking powders that can make the filling a bit grainy.
Crust: Homemade is wonderful, but a 9-inch refrigerated pie crust is absolutely fine for an easy quiche recipe.

Directions

1. Make the crust

In a medium bowl, whisk together the flour and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits of butter left. Drizzle in the ice water, one tablespoon at a time, and stir gently until the dough just comes together.

2. Chill the dough

Shape the dough into a disk, wrap it well, and refrigerate it for at least 30 minutes. This rest helps the gluten relax and keeps your crust tender instead of tough. If your kitchen is warm—and mine often is by midmorning—give it closer to 45 minutes.

3. Roll and fit the crust

Preheat your oven to 375°F. On a lightly floured surface, roll the dough into a 12-inch circle and fit it into a 9-inch pie plate. Trim the edges, then crimp if you like. It doesn’t have to look perfect; rustic is charming.

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 5 more minutes. This step matters. It helps prevent the dreaded soggy bottom, and nobody wants that in a savory pie recipe.

5. Cook the bacon and shallot

While the crust bakes, cook the chopped bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Transfer it to a paper towel-lined plate. Pour off all but about 1 teaspoon of bacon fat, then add the shallot and cook for 2 minutes, just until soft and fragrant.

6. Make the custard

In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth. Don’t whip too much; you’re blending, not making foam. Too many bubbles can affect the final texture of your cheese and bacon quiche.

7. Fill the crust

Scatter the cooked bacon, softened shallot, and shredded Gruyère evenly over the bottom of the partially baked crust. Pour the egg mixture gently over the top. If you want a little color, sprinkle the herbs over everything right before baking.

8. Bake until just set

Bake the quiche at 375°F for 30 to 35 minutes, or until the center is just set and the top is lightly golden. A tiny wobble in the middle is fine—it will continue to set as it cools. Think of it like cheesecake; a little jiggle is a good sign.

9. Rest before slicing

Let the quiche cool for at least 15 to 20 minutes before slicing. This is hard, I know. But it helps the custard settle into clean, beautiful slices, and the flavor is actually better after that short rest.

Servings & Timing

Yield: 8 slices
Prep Time: 25 minutes
Rest Time: 30 minutes for dough chilling, plus 15 minutes cooling after baking
Bake Time: 50 to 55 minutes total, including blind baking
Total Time: About 1 hour 45 minutes

If you use a store-bought crust, you can shave off about 20 minutes and turn this into more of an easy quiche recipe for busy mornings.

Variations

If you enjoy playing with a recipe a little—and I usually do by the second time around—try one of these:

Add sautéed spinach for a more veggie-forward breakfast quiche idea.
Swap Gruyère for sharp white cheddar for a bolder American twist.

Use diced ham instead of bacon for a softer, saltier flavor.
Make it crustless by buttering the pie plate well and baking the filling directly in the dish.
Stir in caramelized onions for extra sweetness and depth.
Replace the shallot with leeks for a gentle, elegant flavor that feels very French.

Storage & Reheating

This homemade quiche Lorraine stores beautifully, which is one reason I love it for hosting.

Refrigerator: Let the quiche cool completely, then cover tightly or store slices in an airtight container. It will keep for up to 4 days.
Freezer: Wrap individual slices or the whole quiche tightly in plastic wrap and then foil. 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. A toaster oven works beautifully too.
To reheat from frozen: Thaw overnight in the fridge, then warm in the oven. You can microwave it, but the crust won’t stay as crisp.
Make-ahead tip: Bake the quiche the day before, cool completely, refrigerate, and gently reheat before serving. It’s ideal for holiday mornings when oven space is precious.

Notes

Here’s the thing: quiche is simple, but a few small details make the difference between good and really lovely.

The first is not overbaking it. If the center puffs up too much or turns rubbery, it stayed in the oven too long. You want that custard to feel delicate, almost velvety. The second is seasoning the custard carefully. Bacon and cheese both bring salt, so go easy at first.

I also learned, after testing this more times than I care to admit, that blind baking really isn’t optional if you want that true flaky pastry quiche texture. It adds a step, yes, but it saves the crust. And while traditionalists may raise an eyebrow about cheese in classic Quiche Lorraine, American readers generally expect it, and frankly, it’s delicious.

For the best flavor, use freshly grated nutmeg if you have it. It’s subtle, but it ties the whole filling together in that quiet, almost mysterious way good recipes often do.

FAQs

Can I use a store-bought pie crust?

Yes, absolutely. It makes this Quiche Lorraine Recipe faster and easier, and it still tastes wonderful.

Why is my quiche watery?

A watery quiche usually means the filling was underbaked or the add-ins released too much moisture. Cook the bacon fully and avoid adding wet vegetables without sautéing them first.

Can I make this crustless?

You can. Grease the pie dish well and pour in the filling directly; reduce the baking time slightly and check for doneness around 25 to 30 minutes.

What cheese is best for quiche Lorraine?

Gruyère is the most classic choice for a rich, nutty flavor. Swiss or even white cheddar can work if that’s what you have on hand.

Can I make it the night before?

Yes, and it’s a great make-ahead dish. Bake it fully, cool it, refrigerate, and reheat gently the next day.

How do I know when the quiche is done?

The edges should be set and the center should have a slight wobble, not a slosh. If you insert a knife near the middle, it should come out mostly clean.

Can I serve quiche cold?

Yes. It’s quite good cold or at room temperature, especially for brunch buffets, picnics, or packed lunches.

What goes well with quiche Lorraine?

A crisp green salad, fresh fruit, roasted asparagus, or a light soup all pair nicely. For brunch, I also love serving it with simple roasted potatoes and coffee.

Conclusion

This Quiche Lorraine Recipe is one of those timeless dishes that earns its place in your regular rotation—rich, savory, satisfying, and surprisingly simple to pull together. Whether you’re making it for a holiday brunch, a lazy weekend breakfast, or a light supper, it brings that cozy, classic charm every single time. If you try it, leave a comment and let me know how it turned out, and feel free to explore more brunch favorites and savory bakes while you’re here.