Before you start
Set up the first moves
Start by having gruyere cheese, shredded, unbaked 9-inch pie crust (homemade or store-bought), and slices thick-cut bacon, diced ready, then preheat oven to 375°F (190°C).
Buttery pastry filled with a silky custard of bacon, Gruyere, and cream
Quiche Lorraine
Photo source: Pexels licensed local image by Bia Metidieri
SavePrep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Servings
8
8 slices
Difficulty
Medium
Cost
Moderate
$$
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Quiche Lorraine
Buttery pastry filled with a silky custard of bacon, Gruyere, and cream
A flaky, buttery tart shell filled with a rich custard of eggs, cream, crispy bacon lardons, and nutty Gruyere cheese. The quintessential French savory tart.
25m
Prep Time
45m
Cook Time
70m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Recipe by Sarah Chen
Reviewed by RecipePool Baking & Breakfast Desk
Editorially reviewed for image relevance, instruction clarity, ingredient fit, visual checkpoints, and practical home-cooking usefulness.
Meet the reviewing desk//
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.
Kitchen intelligence
Kitchen notes for Quiche Lorraine
Timing read
1 hour 10 minutes, mostly cooking
Plan for 25 minutes prep and 45 minutes cooking. Midway check: Whisk eggs, heavy cream, nutmeg, salt, and white pepper until smooth.
Flavor logic
Built around gruyere cheese, shredded
gruyere cheese, shredded, unbaked 9-inch pie crust (homemade or store-bought), slices thick-cut bacon, diced, and eggs carry the main flavor and texture, so measure them before you adjust seasoning or heat.
Serving plan
8 servings, 8 slices
For French and Main Course, the finish should match this final cue: Let cool for 15 minutes before slicing.
Visual checkpoints
What to look for as you cook
Reference
Finished dish reference
Quiche Lorraine should look close to this before serving: clear color contrast, distinct texture, and a ready-to-eat finish.
Cue
Prep
Prep checkpoint
Have 1 unbaked 9-inch pie crust (homemade or store-bought), 6 slices thick-cut bacon, diced, 1 cup gruyere cheese, shredded measured and ready before heat goes on. Preheat oven to 375°F (190°C).
Cue
Finish
Final cue
Let cool for 15 minutes before slicing.
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
Ingredient notes
Ingredients worth checking
Shopping focus
Prioritize gruyere cheese
Gruyere cheese, unbaked 9-inch pie crust (homemade or store-bought), slices thick-cut bacon, and eggs carry most of the flavor. Spend attention there first.
Prep notes
Prep in recipe order
Set up the ingredients in list order and keep time-sensitive items nearby.
Adjustment logic
Gruyere can flex
If needed, use Swiss cheese or Emmental in place of Gruyere. Similar nutty, melty quality; Comte is the most similar
Optional items
Keep the core intact
Keep the main items intact; use garnish, heat, or acidity for small adjustments.
Shopping guide
Shopping notes for Quiche Lorraine
Buy first
Check gruyere cheese quality
Gruyere cheese, eggs, and heavy cream are the ingredients most likely to affect freshness and texture.
Package check
Match package size to the recipe
Gruyere cheese and heavy cream may come in larger containers than needed; confirm amounts before buying backups.
Cost control
8 moderate-cost servings
Use store brands, pantry staples, or simpler sides before changing the core ingredients.
Storage planning
Shop with leftovers in mind
Refrigerate, covered, for up to 3 days.
Useful Kitchen Picks
Gear and pantry options that fit this recipe
These are optional, recipe-relevant searches for tools or pantry staples that can make this specific recipe easier to repeat.
DepthPantry
Helpful Pick
Olive Oil
Pantry upgrade
Why the olive oil matters
A clean everyday olive oil is useful for browning, roasting, and finishing without adding harsh flavor. It is one of the safest pantry upgrades for savory cooking.
This is a reusable staple, not a single-use ingredient.
- Useful for browning and roasting
- Works across vegetables, pasta, beans, fish, and chicken
A good everyday olive oil earns its space because it shows up in so many recipes.
Shop olive oil for this recipeAs an Amazon Associate I earn from qualifying purchases. Product links are included when they are directly relevant to the recipe.
What You'll Need
Equipment
- Large skillet
- Heatproof spatula
- Baking pan
- Mixing bowl
- Blender or food processor
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.
Technique notes
Technique checkpoints
Key method moments pulled from the written steps.
Prep phase
3 steps
Key move
While crust bakes, cook bacon in a skillet until crispy.
Why it matters
Finish this step before adding ingredients or changing the heat.
Watch for
Move on after this instruction is complete: while crust bakes, cook bacon in a skillet until crispy.
Cook phase 1
3 steps
Key move
Pour the custard mixture over the bacon and cheese.
Why it matters
Finish this step before adding ingredients or changing the heat.
Watch for
Move on after this instruction is complete: pour the custard mixture over the bacon and cheese.
Finish phase
1 step
Key move
Let cool for 15 minutes before slicing.
Why it matters
Add toppings after cooking so fresh, crunchy, or acidic finishes stay distinct.
Watch for
Plate while the main dish is still hot, then add crunchy, acidic, or fresh garnishes right before serving.
Doneness cues
Doneness checks for Quiche Lorraine
Look for
Unbaked 9-inch pie crust (homemade or store-bought) should look ready
Let cool for 15 minutes before slicing.
Heat cue
Control heat before adjusting
If the surface is changing too fast before the center or sauce is ready, lower the heat and give the recipe time to catch up.
Timing cue
45 minutes cook window
Use the 25 minutes prep window to get organized so the cooking stage can move without rushed substitutions.
Final adjustment
Taste and adjust at the end
For Quiche Lorraine, prep the ingredients before cooking and use the written times as practical checkpoints.
Troubleshooting
Fixes while cooking Quiche Lorraine
Texture check
If the texture seems off
Check this step before adding heat or liquid: Whisk eggs, heavy cream, nutmeg, salt, and white pepper until smooth.
Timing check
Built around 45 minutes of cooking
Quiche Lorraine starts with about 25 minutes prep. Watch texture and seasoning at the midpoint.
Seasoning check
Adjust late, not early
Before changing seasoning, check this tip: Blind-baking the crust is essential to prevent a soggy bottom.
Leftover check
Keep leftovers useful
Reheat in a 325°F oven for 10-15 minutes until warmed through.
Scaling guide
Scaling notes for Quiche Lorraine
Half batch
Plan for about 4 servings
For Quiche Lorraine, halve the main ingredients evenly and season lightly until the final taste check.
Double batch
Scale toward 16 servings
For Quiche Lorraine, use a wider pan, larger pot, or second tray so the moderate ingredient list has room.
Timing changes
Prep time changes more than cook time
Cook time starts around 45 minutes; prep starts around 25 minutes.
Leftover math
8 slices
Refrigerate, covered, for up to 3 days.
Make-ahead timeline
Make-ahead notes for Quiche Lorraine
Earlier in the day
Prep what will slow you down
Start with this setup step: Preheat oven to 375°F (190°C).
Before serving
1 hour 10 minutes total planning window
Plan around 25 minutes of prep and 45 minutes of cooking so the final step lands near serving time.
Leftover plan
8 servings to manage
Refrigerate, covered, for up to 3 days.
Reheat without damage
Use gentle heat
Reheat in a 325°F oven for 10-15 minutes until warmed through.
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
Meal fit
Meal pairings for Quiche Lorraine
Meal role
Morning or brunch table for 8
Pair this main course and breakfast with sides that add contrast: crisp, fresh, acidic, or starchy as needed.
Best timing
1 hour 10 minutes planned cooking window
Moderately involved timing for Quiche Lorraine. Add a small buffer if serving guests.
Diet fit
French
Stay in the french lane with sides and condiments.
Occasion fit
Meal Prep and Brunch
Good for meal prep and brunch when sides can be handled while the main recipe cooks.
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.
Cooking Notes
Editor's Note
For Quiche Lorraine, prep the ingredients before cooking and use the written times as practical checkpoints. Taste at the end for salt, acidity, and texture so the final dish feels balanced.
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
- How do I avoid a soggy quiche crust?
- Blind-bake the crust until lightly set before adding custard, and do not overfill it with wet ingredients.
- How do I know quiche is done?
- The edges should be set and the center should still have a slight wobble. It will finish firming as it rests.
RecipePool Baking & Breakfast Desk
Quiche Lorraine is kept in the public catalog after review for image relevance, ingredient fit, instruction clarity, and practical page quality.
See how our editorial desks review recipesPhoto source: Pexels licensed local image by Bia Metidieri