Quiche Lorraine

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

this recipe

1. Preheat oven to 375°F (190°C).
2. Prepare crust: Roll out and fit the pie crust into a 9-inch tart or pie pan. Chill while preparing filling.
3. Cook bacon: In a skillet, cook diced bacon until crisp. Remove and drain on paper towels. Optional: sauté onions in bacon fat.
4. Make custard: In a bowl, whisk eggs, cream, salt, pepper, and nutmeg until smooth.
5. Assemble: Spread bacon (and onions if used) evenly over crust. Sprinkle grated Gruyère on top. Pour custard mixture over all.
6. Bake: Bake for 35–40 minutes, or until custard is set and golden on top. A knife inserted should come out clean.
7. 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.

Print