A buttery, flaky crust filled with smoky bacon, Gruyere, and silky egg custard
Classic Quiche Lorraine
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Servings
8
1 quiche (9-inch)
Difficulty
Medium
Cost
Moderate
$$
Classic Quiche Lorraine
A buttery, flaky crust filled with smoky bacon, Gruyere, and silky egg custard
★4.4(24)
This classic French quiche Lorraine features a rich custard of eggs, cream, smoky bacon, and melted Gruyere in a flaky homemade pie crust. It is elegant enough for brunch and satisfying enough for dinner.
20m
Prep Time
50m
Cook Time
70m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Quiche Lorraine hails from the Lorraine region of France, and at its core, it is a celebration of simplicity — bacon, cheese, eggs, and cream baked in a pastry shell. When done right, the custard should be silky and just barely set, trembling slightly when you pull it from the oven.
This version uses a par-baked crust to prevent a soggy bottom, real Gruyere for its nutty depth, and a higher ratio of cream to eggs for maximum richness. It is the kind of dish that looks and tastes like you spent hours in the kitchen, but the oven does most of the work.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 6 slices thick-cut bacon, chopped
- 1 cup shredded Gruyere cheese
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/4 teaspoon nutmeg
- 1/2 teaspoon Dijon mustard
- Kosher salt and white pepper to taste
- 2 tablespoons chopped fresh chives
Instructions
- 1
Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment and bake 5 minutes more until lightly golden. Reduce oven to 350°F.
- 2
Cook the bacon in a skillet over medium heat until crisp, about 6 to 7 minutes. Drain on paper towels.
- 3
Scatter the cooked bacon and Gruyere evenly across the bottom of the par-baked crust.
- 4
Whisk together eggs, heavy cream, nutmeg, Dijon mustard, salt, and white pepper until smooth. Pour the custard mixture over the bacon and cheese.
- 5
Bake at 350°F for 35 to 40 minutes until the edges are set and the center jiggles slightly when gently shaken.
- 6
Let rest for at least 10 minutes before slicing. Garnish with fresh chives.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
GruyereSwiss or Emmental
Both have similar nutty, meltable qualities.
BaconHam or pancetta
Diced ham gives a milder flavor while pancetta adds Italian flair.
Heavy creamHalf-and-half
Still rich but slightly lighter. Avoid using milk alone as the custard may not set properly.
Tips & Storage
Pro Tips
Use white pepper instead of black for a smoother appearance in the custard.
For a shortcut, use a high-quality store-bought pie crust.
The quiche should wobble like gelatin in the center when done — it will firm up as it cools.
This is excellent at room temperature, making it ideal for a brunch buffet.
Storage
Cover tightly with plastic wrap and refrigerate for up to 4 days.
Reheating
Reheat slices in a 325°F oven for 10 to 12 minutes until warmed through. Microwave works but the crust will lose its crispness.
Nutrition Facts
Per serving (1 slice (1/8 quiche)) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates18g
Fat30g
Fiber0g
Sugar1g
Sodium420mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make quiche ahead of time?
- Yes, bake it the day before and reheat gently. The flavors actually improve overnight.
- Can I freeze quiche?
- Yes, freeze baked and cooled quiche wrapped in plastic wrap and foil for up to 2 months.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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