Buttery pastry filled with a silky custard of bacon, Gruyere, and cream
Quiche Lorraine
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Servings
8
8 slices
Difficulty
Medium
Cost
Moderate
$$
Quiche Lorraine
Buttery pastry filled with a silky custard of bacon, Gruyere, and cream
★4.6(24)
A flaky, buttery tart shell filled with a rich custard of eggs, cream, crispy bacon lardons, and nutty Gruyere cheese. The quintessential French savory tart.
25m
Prep Time
45m
Cook Time
70m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Quiche Lorraine is French simplicity at its finest — a buttery, flaky pastry shell filled with a smooth, rich custard studded with crispy bacon and nutty Gruyere cheese. Named after the Lorraine region of France, this dish has become a global brunch staple for excellent reason.
The custard is the star. A mixture of eggs and heavy cream (no milk — this is not the time for restraint) creates a filling that sets up tremblingly soft and silky. The ratio of eggs to cream is crucial: too many eggs and it is rubbery, too few and it does not set.
Served warm from the oven with a simple green salad dressed in a mustardy vinaigrette, quiche Lorraine is one of the most elegant and satisfying meals you can make.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 6 slices thick-cut bacon, diced
- 1 cup Gruyere cheese, shredded
- 4 large eggs
- 1.5 cups heavy cream
- 1/4 tsp nutmeg, freshly grated
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp fresh chives, chopped
Instructions
- 1
Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden.
- 2
While crust bakes, cook bacon in a skillet until crispy. Drain on paper towels.
- 3
Spread crispy bacon evenly over the bottom of the blind-baked crust. Top with shredded Gruyere.
- 4
Whisk eggs, heavy cream, nutmeg, salt, and white pepper until smooth. Do not over-beat — you do not want bubbles.
- 5
Pour the custard mixture over the bacon and cheese. Sprinkle with chives.
- 6
Bake for 35-40 minutes until the custard is set around the edges but still slightly jiggly in the very center.
- 7
Let cool for 15 minutes before slicing. The custard continues to set as it cools. Serve warm or at room temperature.
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 cheese or Emmental
Similar nutty, melty quality; Comte is the most similar
Heavy creamHalf-and-half
Lighter but less silky; the French would not approve, but it works
BaconSmoked ham or prosciutto
Equally traditional in some French regions
Tips & Storage
Pro Tips
Blind-baking the crust is essential to prevent a soggy bottom.
The custard is done when the edges are set and the center has a slight jiggle — like panna cotta. It will firm up as it cools.
Use cream only, not a milk-cream mixture. Quiche Lorraine should be rich.
Let the quiche rest for at least 15 minutes before cutting for the cleanest slices.
Storage
Refrigerate, covered, for up to 3 days. Quiche can be frozen (baked or unbaked) for up to 2 months.
Reheating
Reheat in a 325°F oven for 10-15 minutes until warmed through. Avoid the microwave — it makes the crust soggy.
Nutrition Facts
Per serving (1 slice) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates14g
Fat32g
Fiber0g
Sugar1g
Sodium540mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between quiche Lorraine and other quiches?
- Classic Lorraine uses only bacon and cheese (traditionally Gruyere). Other quiches add vegetables, different meats, or different cheeses. Lorraine is the original and simplest version.
- Can I use a store-bought crust?
- Yes — a good-quality store-bought crust works perfectly. Just make sure to blind-bake it first.
- Why did my quiche puff up?
- The oven temperature was too high, or the custard was over-beaten (too many air bubbles). Bake at 375°F or lower and whisk gently.
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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