If you’re on the hunt for a classic, comforting dish that always hits the spot, you’ve come to the right place. This Quiche Lorraine Recipe is my go-to for brunches, casual dinners, or whenever I want something rich and satisfying that still feels a bit fancy. The combination of crisp bacon, creamy custard, and golden cheese in a buttery crust? It’s fan-freaking-tastic, and I’m excited to share all my tips so you can nail it too!
Why You’ll Love This Recipe
- Classic French Comfort: This quiche has all the authentic flavors that bring that cozy Parisian café vibe right to your kitchen.
- Simple Ingredients, Stunning Result: You just need a handful of pantry staples, but the creamy custard and smoky bacon make it unforgettable.
- Flexible & Customizable: Whether you want it cheesy, bacon-heavy, or with a veggie twist, this recipe is an excellent base.
- Perfect for Any Meal: Breakfast, lunch, dinner, or entertaining — it works every time.
Ingredients & Why They Work
Every ingredient here plays a beautiful role in building that classic Quiche Lorraine flavor. From the flaky crust to the silky egg custard, and of course, the salty crispness of bacon — they come together to make magic. When shopping, look for good quality bacon and a cheese that melts beautifully to elevate your quiche.
- Quiche Crust: A buttery, flaky shortcrust pastry is your golden foundation; homemade or store-bought both work fine.
- Bacon: Choose thick-cut bacon for better texture, and don’t skip cooking it until golden because that ultimate smoky flavor is key.
- Onion & Garlic: They add a subtle depth and sweetness that balance the saltiness of the bacon perfectly.
- Eggs: The stars of the custard, use fresh eggs for the best texture.
- Heavy Cream: This is what makes your quiche so rich and luscious — thickened cream is ideal here.
- Gruyere Cheese: Classic choice for Quiche Lorraine, brings that nutty, melty goodness; you can swap for cheddar if needed.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love playing with this Quiche Lorraine Recipe depending on the season or what I have on hand. It’s such a versatile canvas — and little tweaks can make it uniquely yours. Don’t be afraid to experiment with cheeses or a sprinkle of fresh herbs!
- Vegetarian Variation: I sometimes swap bacon for sautéed mushrooms and smoked paprika for that smoky flavor when a friend visits who doesn’t eat meat.
- Cheese Swap: Monterey Jack or sharp cheddar both bring their own lovely twist; gruyere is traditional, but don’t stress if you can’t find it.
- Lighten it Up: Substituting half-and-half for heavy cream is something I’ve tried when I want a slightly lighter result—still delicious but less rich.
- Herbs Add Freshness: A handful of fresh thyme or chives stirred in the custard adds a nice lift without overpowering the quiche.
Step-by-Step: How I Make Quiche Lorraine Recipe
Step 1: Crisp and Flavorful Bacon Filling
Start by melting butter in a skillet over medium-high heat, then add finely chopped onion, minced garlic, and your strips of bacon. Keep an eye on this and stir occasionally – you want that bacon light golden and the onions softened, not burnt. Once done, transfer the mixture to a paper towel-lined bowl to drain and cool. This little step ensures you don’t end up with a soggy quiche base and that every bite has that perfect bacon bite.
Step 2: Prepare Your Crust
Whether you’re using homemade dough, thawed shortcrust, or a pre-made pie shell, this step is crucial. Blind-bake your crust until just golden (usually about 12-15 minutes), using baking weights or a stack of dried beans to keep it from puffing up. This step avoids a soggy bottom and gives your quiche that satisfyingly crisp edge.
Step 3: Whisk Together the Creamy Custard
In a bowl, whisk the eggs, heavy cream, salt, and pepper together until smooth and silky. This is the custard that binds everything — so mix it well but gently. You want it silky without over-beating to avoid too many air bubbles.
Step 4: Assemble and Bake
Scatter your cooled bacon/onion mixture evenly over the pre-baked crust. Top with a generous sprinkle of grated gruyere cheese — I love pushing some of the bacon and cheese just under the surface of the custard to get that melty, gooey layer inside. Slowly and carefully pour your egg mixture over the top so everything stays in place. Pop it into the oven and bake at 200°C (or 180°C fan) for about 35-40 minutes until the top is a beautiful golden brown and the custard is set but still slightly jiggly in the center.
Step 5: Rest, Garnish, and Serve
This last step is one I sometimes wish I didn’t have to wait for because the quiche smells TOO good fresh from the oven! Let your quiche rest for about 10 minutes—this helps it set up further and makes slicing easier. For a final touch, sprinkle on some extra crispy bacon if you like, then slice and serve.
Pro Tips for Making Quiche Lorraine Recipe
- Don’t Rush the Blind Bake: Blind baking your crust is essential to avoid a soggy bottom—use pie weights to keep it flat and perfectly crisp.
- Cool your Bacon Filling: Let the bacon and onions cool fully before adding to the pie crust; if too hot, they can make the crust soggy.
- Check Doneness Smartly: The quiche should jiggle slightly in the center when done—overbaking dries it out, and underbaking will be too runny.
- Season Wisely: Since bacon and cheese are salty, start with a pinch of salt and adjust to taste in the egg mixture to prevent over-salting.
How to Serve Quiche Lorraine Recipe
Garnishes
I love to keep it simple with this quiche — a sprinkle of freshly cracked black pepper and a few extra crisp bacon bits on top add the perfect finishing touch. Sometimes, a few fresh chives or parsley just add that pop of color and freshness that makes it look so inviting.
Side Dishes
Pairing this Quiche Lorraine Recipe? I usually serve it with a bright, simple green salad dressed in lemon vinaigrette to cut through the richness. Roasted baby potatoes or a light tomato salad also complement it beautifully for a fuller meal.
Creative Ways to Present
For special occasions, I’ve served mini quiches in muffin tins – perfect for parties and easy to handle. Another favorite is cutting the quiche into wedges and serving on rustic wooden boards alongside slices of crusty bread and a cheese platter for a French-inspired spread.
Make Ahead and Storage
Storing Leftovers
Quiche leftovers keep wonderfully in the fridge, tightly wrapped in plastic wrap or stored in an airtight container. I usually eat leftover quiche within 3 days to keep the crust crisp and the filling fresh.
Freezing
I have frozen baked quiche slices before, wrapped really well in foil and plastic wrap to avoid freezer burn. They freeze beautifully and thaw overnight in the fridge without losing much texture, making them excellent for meal prep or busy days.
Reheating
To reheat, I pop leftover slices into a preheated oven at 160°C (320°F) for about 10-15 minutes — this keeps the crust crisp and warms the custard gently. Microwaves tend to make the crust soggy, so oven reheating is my go-to.
FAQs
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Can I use refrigerated pie crust instead of homemade for this Quiche Lorraine Recipe?
Absolutely! Ready-made pie crust or shortcrust pastry works just fine and saves time. Just make sure to blind bake it properly before adding the filling to avoid a soggy bottom.
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Can I substitute the heavy cream for milk or half-and-half in this recipe?
You can substitute with half-and-half or even whole milk for a lighter quiche, but the texture may be less rich and creamy. Heavy cream gives that classic silky custard texture that makes this Quiche Lorraine so special.
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How do I know when the quiche is fully baked?
Look for a golden-brown top and slightly jiggly center when you gently shake the pan. The quiche will continue to set as it cools, so avoid baking until completely firm to keep it silky.
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Can I make this recipe gluten-free?
Yes! Use a gluten-free shortcrust pastry for the crust, or even a crustless quiche version by skipping the pastry entirely. Just adjust the baking time slightly if omitting the crust.
Final Thoughts
This Quiche Lorraine Recipe holds a special place in my kitchen because it’s one of those dishes everyone loves and asks for again. It’s approachable for novice cooks but satisfying enough to impress guests. Trust me, once you make it your own with the simple steps and tips I shared, you’ll want to make it over and over — just like I do!
PrintQuiche Lorraine Recipe
Classic French Quiche Lorraine featuring a buttery shortcrust pastry filled with savory bacon, onions, garlic, eggs, cream, and melted Gruyere cheese, baked to golden perfection and perfect for brunch or dinner.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Halal
Ingredients
Quiche Crust
- 1 homemade quiche crust (shortcrust pastry) or
- 2 sheets shortcrust pastry, thawed or
- 1 prepared pie shell, refrigerated or frozen
Bacon Filling
- 1 tbsp butter (15g)
- 1 garlic clove, minced
- 1/2 onion, finely chopped (~1/2 cup)
- 200 g bacon, cut into small strips (1.5 x 0.5 cm)
Egg Mixture
- 4 eggs (~55-65g each)
- 1 1/4 cups heavy cream (300ml)
- Pinch of salt and pepper
Cheese
- 1 1/4 cups grated Gruyere cheese (125g) (or tasty, cheddar, Monterey Jack)
Garnish (optional)
- 50g bacon, chopped and cooked until golden
Instructions
- Prepare the Quiche Crust: If using homemade or frozen shortcrust pastry, prepare and pre-bake the crust in a 23cm (9″) quiche tin according to recipe or package instructions. If using a prepared pie shell, bake as per packet directions until golden and set aside to cool slightly.
- Cook the Bacon Filling: Preheat the oven to 200°C (390°F) standard or 180°C (350°F) fan. Melt butter in a skillet over medium-high heat. Add the finely chopped onion, minced garlic, and bacon strips. Cook until bacon turns light golden and onions soften. Transfer the mixture to a paper towel-lined bowl to drain and cool.
- Mix the Egg Mixture: In a bowl, whisk together the 4 eggs, heavy cream, and a pinch each of salt and pepper until well combined.
- Assemble the Quiche: Place the cooked quiche crust in a baking tray. Evenly scatter the cooled bacon filling across the base, then spread the grated cheese over the bacon. Carefully pour the egg and cream mixture over the cheese and bacon, gently pushing some of the filling below the surface for even distribution.
- Bake the Quiche: Bake in the preheated oven for 40 minutes until the top is golden and the center is still slightly jiggly when gently shaken.
- Garnish and Rest: If desired, sprinkle the extra cooked bacon over the top for garnish. Allow the quiche to rest for 10 minutes before removing from the tin, slicing, and serving.
Notes
- Use heavy cream for a rich and creamy custard; whole milk can be substituted for a lighter option but will alter texture.
- The quiche crust can be pre-baked (blind baked) to prevent sogginess from the filling.
- Let the quiche rest before cutting to allow it to set properly, which makes slicing cleaner.
- Gruyere cheese gives the classic flavor, but cheddar or Monterey Jack can be used as alternatives.
- Ensure bacon is cooked to a light golden color for a balanced smoky flavor without bitterness.
- This quiche can be served warm or at room temperature, ideal for brunch or light dinner.
