Quiche Lorraine is a classic French tart filled with a rich custard of eggs, cream, crispy bacon, and Gruyère cheese nestled in a buttery, flaky pastry crust. Perfect for brunch, lunch, or a light dinner.
Why You’ll Love This Recipe
- Creamy, savory custard with smoky bacon and nutty cheese
- Buttery, crisp pastry crust balances the rich filling
- Versatile—great warm or at room temperature
- Can be made ahead and served cold or reheated
- Elegant yet easy to prepare
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pie crust (homemade or store-bought)
- Bacon, diced
- Eggs
- Heavy cream or half-and-half
- Gruyère cheese, grated
- Salt and pepper
- Nutmeg (optional)
- Onion (optional)
Directions
- Preheat oven to 375°F (190°C).
- Prepare crust: Roll out and fit the pie crust into a 9-inch tart or pie pan. Chill while preparing filling.
- Cook bacon: In a skillet, cook diced bacon until crisp. Remove and drain on paper towels. Optional: sauté onions in bacon fat.
- Make custard: In a bowl, whisk eggs, cream, salt, pepper, and nutmeg until smooth.
- Assemble: Spread bacon (and onions if used) evenly over crust. Sprinkle grated Gruyère on top. Pour custard mixture over all.
- Bake: Bake for 35–40 minutes, or until custard is set and golden on top. A knife inserted should come out clean.
- Cool and serve: Let quiche cool for 10 minutes before slicing. Serve warm or at room temperature.
Servings and Timing
- Servings: 6–8
- Prep time: 15 minutes
- Cook time: 35–40 minutes
- Total time: 50–60 minutes
Variations
- Add sautéed mushrooms or spinach for extra veggies
- Substitute Swiss or cheddar cheese for Gruyère
- Use smoked bacon or pancetta for different flavor profiles
- Make mini quiches in muffin tins for appetizers
- Add fresh herbs like thyme or chives for brightness
Storage/Reheating
- Refrigerate: Store leftovers covered for up to 3 days
- Reheat: Warm in oven at 325°F until heated through, or microwave slices for quick reheating
- Freeze: Wrap tightly and freeze unbaked or baked quiche for up to 2 months; thaw before baking or reheating
FAQs
Can I use frozen pie crust?
Yes, frozen crust works well—just thaw before using.
How do I prevent soggy crust?
Blind bake crust for 10 minutes before adding filling or brush with egg wash.
Can I make quiche without bacon?
Yes, substitute with vegetables or other proteins.
Is heavy cream necessary?
Half-and-half or whole milk can be used for a lighter quiche.
Can I prepare quiche ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.
How do I know when quiche is done?
Custard should be set but slightly jiggly in the center; knife should come out clean.
Can I make quiche in a tart pan?
Yes, tart pans work perfectly for quiche.
Can I freeze quiche?
Yes, both baked and unbaked quiche freeze well; thaw completely before reheating or baking.
What’s the best cheese for quiche?
Gruyère is classic, but Swiss, cheddar, or fontina also work well.
How do I store leftovers?
Keep covered in the fridge and consume within 3 days.
Conclusion
Quiche Lorraine is a timeless, savory tart that combines smoky bacon, creamy custard, and nutty cheese in a flaky crust. Whether for brunch, lunch, or dinner, it’s a satisfying dish that’s simple to prepare and delightful to serve.
PrintQuiche Lorraine
Quiche Lorraine is a classic French tart made with a flaky pastry crust filled with a savory custard of eggs, cream, crispy bacon, and melted cheese — perfect for brunch, lunch, or a light dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 6 slices bacon, chopped
- 1/2 cup diced onion (optional)
- 1 1/2 cups shredded Gruyère or Swiss cheese
- 4 large eggs
- 1 1/2 cups heavy cream (or half-and-half)
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Roll out pie crust and fit into a 9-inch tart pan or pie dish. Prick the bottom with a fork and chill for 15 minutes.
- Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10–12 minutes, then remove weights and bake for another 5 minutes. Let cool slightly.
- Meanwhile, cook chopped bacon in a skillet over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. If using, sauté diced onion in bacon drippings until soft.
- Sprinkle cooked bacon, onions (if using), and shredded cheese evenly over the crust.
- In a medium bowl, whisk together eggs, cream, nutmeg, salt, and pepper.
- Pour custard mixture into the crust over the fillings.
- Bake for 35–40 minutes, or until the filling is set and lightly golden. Cool slightly before slicing.
- Serve warm or at room temperature.
Notes
- For best results, use heavy cream for a rich, silky custard.
- Substitute ham for bacon if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 190mg