Few dishes scream classic French comfort food quite like Quiche Lorraine.
Originating from the Lorraine region of France, this savory tart combines a flaky pastry crust with a rich custard filling, smoky bacon, and creamy cheese.
Perfect for brunch, lunch, or a light dinner, quiche is versatile, elegant, and surprisingly easy to make at home.
Once you master this recipe, you’ll have a go-to dish that impresses every time.
Quiche Lorraine Recipe
Quiche Lorraine is all about harmony: crisp, buttery crust, a silky egg-and-cream custard, and flavorful bacon and cheese filling.
Traditional recipes stick to Gruyère cheese and lardons (or bacon), but this version is easy to adapt with ingredients you likely already have in your kitchen.
The result is a golden, custardy quiche with a perfect balance of salty, creamy, and savory flavors.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, chilled and cubed
- 3–4 tablespoons cold water
- For the filling:
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 6 oz bacon, chopped
- 1 cup grated Gruyère cheese (or Swiss cheese)
- 1 small onion, finely chopped (optional)
Step-by-Step Instructions
1. Prepare the Crust
In a mixing bowl, combine flour and salt. Add cold cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, until the dough holds together.
Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat the Oven
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a 12-inch circle.
Carefully transfer it to a 9-inch tart pan, pressing into the edges. Trim excess dough. Prick the bottom with a fork to prevent puffing.
3. Blind Bake the Crust
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes until lightly golden. Remove from oven and set aside.
4. Cook the Filling
In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels. If using onions, sauté them in the bacon fat until translucent.
5. Make the Custard
In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg. Stir in cooked bacon, onions, and cheese.
6. Assemble and Bake
Pour the custard mixture into the pre-baked crust. Bake in the oven for 35–40 minutes, or until the filling is set and golden on top. Let the quiche cool for 10–15 minutes before slicing.
Tips for Perfect Quiche Lorraine
- Avoid a soggy crust: Blind bake the crust and avoid overfilling.
- Balance creaminess: Heavy cream gives the perfect custard texture; half-and-half can be used for a lighter version.
- Cheese choice matters: Gruyère adds a nutty, smooth flavor; Swiss or Emmental works well, too.
- Make ahead: Quiche tastes great warm or cold, making it ideal for meal prep or brunch gatherings.
Nutritional Information (Approximate)
| Ingredient | Amount | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|---|
| Eggs | 6 large | 420 | 36g | 30g | 3g |
| Heavy cream | 1 1/2 cups | 720 | 5g | 76g | 6g |
| Bacon | 6 oz | 270 | 18g | 21g | 0g |
| Gruyère cheese | 1 cup | 400 | 28g | 32g | 0g |
| Pie crust (homemade) | 1 crust | 450 | 5g | 20g | 60g |
| Total | – | 2260 | 92g | 179g | 69g |
Variations and Flavor Boosts
- Vegetarian: Omit bacon and sauté mushrooms, spinach, or bell peppers.
- Cheese blend: Mix Gruyère with cheddar or fontina for extra richness.
- Herbs: Fresh thyme, chives, or parsley add an aromatic touch.
- Mini quiches: Use muffin tins to make individual portions for parties.
Quick Reference in Bullet Points
- Blind bake crust for 20–22 minutes.
- Cook bacon until crispy; sauté onions if desired.
- Whisk eggs and cream; season with salt, pepper, and nutmeg.
- Mix in bacon, onions, and cheese.
- Pour custard into crust; bake 35–40 minutes.
- Cool slightly before slicing; serve warm or cold.
Conclusion
Quiche Lorraine is the ultimate blend of buttery, cheesy, and savory goodness. With a flaky crust and rich, custardy filling, it’s perfect for brunch, lunch, or an elegant dinner.
Once you master this classic, it’s easy to experiment with flavors and fillings, making it endlessly versatile.
Treat yourself and your guests to this timeless French dish—you’ll never look at quiche the same way again.