Quiche Lorraine is simply exquisite. The smooth and slightly sharp flavors of parmesan and gruyere cheese, salty bacon, and creamy custard work so well together.
My recipe is so simple to make, tastes delicious, and looks beautiful! Get all my tips and tricks for making the best Quiche Lorraine.
Quiche Lorraine is the quiche that started it all. Quiche was originally a French dish that entered the United States in the 1950s. It features a smooth custard made with eggs, cream, and any other ingredients you want to put in it, baked in a tender and flaky crust.
Why is quiche Lorraine so special? The flavors of bacon, gruyere, parmesan, eggs, cream, and herbs were an instant favorite. The fact that it was so easy to make and looked so elegant, created a recipe sensation that is still sought after decades later.
This recipe is perfect for entertaining, and it was frequently requested when I was both a caterer and event planner for brunches. It’s a breakfast, brunch, holiday, and shower staple because it’s easy enough for every day, but so elegant!
Why You’ll Love this Recipe
- Versatile – Mix up the ingredients by using different cheese and meat.
- Beautiful – Easy to make and gorgeous to serve.
- Freezes Well – Make now and enjoy later! Quiche keeps well in the freezer for at least 3 months!
Ingredients
- Crust – Store-bought or homemade pastry crust. Pie crust, cream cheese crust, quiche crust, phyllo or you can make it crustless!
- Eggs – Large
- Heavy Cream – Use heavy cream for rich creamy flavor or substitute all or part with half and half or whole milk to lighten it up. You can make it dairy free using soy or almond milk and in a pinch, water.
- Bacon – Chop bacon into small pieces and sauté until fully cooked. Drain fat.
- Onion – White or yellow onions work well, chopped. If you prefer, sauté or caramelize them.
- Gruyere – Fresh shredded gruyere melts incredibly well and gives this quiche incredible flavor. You can substitute with Swiss cheese.
- Parmesan – Freshly grated parmesan will melt and taste better.
- Salt – Used for its savor.
- Pepper – Freshly ground has a distinct and amazing flavor.
- Nutmeg – Adds a unique, slightly nutty flavor.
- Thyme – Use freshly chopped or dried.
Variations
- You can make Quiche Lorraine with a homemade quiche crust, store-bought crust, cream cheese pie crust, phyllo dough or crustless.
- Use different cheeses – Swiss can take the place of the gruyere, or use whatever cheese you have on hand.
- Sauté or caramelize onions – Learn how to caramelize onions here.
- Add vegetables – Chopped spinach and blanched broccoli work well.
Tips
- Blind Bake Crust – Partially baking the crust before filling keeps it crisp and flaky.
- Protect Crust – Use a pie crust shield or tent the crust with foil to prevent over browning.
- Minimal Water Content – Drain liquids from bacon so the quiche sets properly.
- Bake Just Until Edges are Set – Do not over bake quiche. It should be slightly under baked and jiggly in the center when you tap the edges of the dish for the best consistency.
Frequently Asked Questions
Does the bacon in quiche need to be pre-cooked?
Yes, sauté the bacon before adding it to the custard mixture. You want to get the extra fat out of the bacon before baking it. Otherwise, the grease would cook out during baking and add too much moisture to the quiche.
Why does quiche need to rest before eating?
The quiche will fully set up during the resting process. This will make it so the center is fully cooked and stable when slicing.
More Quiche Recipes
Quiche Lorraine
Quiche Lorraine is exquisite – the smooth and slightly sharp flavors of parmesan gruyere cheese, salty bacon, and creamy custard work so well together.
Ingredients
- 1 crust quiche crust, pie crust or cream cheese pie crust
- 4 strips bacon chopped
- 4 large eggs large
- 1 cup heavy cream half and half or whole milk
- 1 medium onion sliced thin
- ½ cup gruyere shredded
- ¼ cup parmesan fresh grated
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons thyme leaves fresh
Instructions
Crust
- Prepare a homemade or store-bought crust in advance so it can be chilled and partially baked (up to 3 days in advance).1 crust
- Preheat oven to 375°F.
- Place crust in un-greased 10" quiche, pie or tart dish.
- Cover with parchment paper to fill mold. Fill dish with pie weights (or beans).
- Bake 15 minutes or until edges are slightly golden. Remove parchment and pie weights. Using a fork, prick holes and bake 7 minutes and bottom of crust appears set and no longer wet. Remove from oven and allow to cool (or cover and refrigerate if making ahead) before filling.
Quiche
- Reduce oven to 350°F.
- Place chopped bacon in frying pan and cook over medium heat, stirring occasionally until done. Place bacon on paper towels to absorb excess grease.4 strips bacon
- In a large mixing bowl or stand mixer fitted with the whisk attachment, beat eggs and cream for 1 minute on high or until well combined.4 large eggs, 1 cup heavy cream
- Whisk in bacon, onion, gruyere, parmesan, nutmeg, salt, pepper and thyme.1 medium onion, ½ cup gruyere, ¼ cup parmesan, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, 2 teaspoons thyme leaves, ¼ teaspoon black pepper
- Pour filling into crust. Tent or use a pie crust shield to prevent over browning. Bake 35-40 minutes or until edges are set. Center should be slightly jiggly when you tap on the edge of the dish. Do not overbake.
- Allow to cool 10-15 minutes before slicing to serve. Optional: Garnish with herbs, cheeses, etc. Serve warm or at room temperature.
Julie’s Tips
-
- Blind Bake Crust – Partially baking the crust before filling keeps it crisp and flaky.
- Protect Crust – Use a pie crust shield or tent the crust with foil to prevent over browning.
- Minimal Water Content – Drain liquids from bacon so the quiche sets properly.
- Bake Just Until Edges are Set – Do not over bake quiche. It should be slightly under baked and jiggly in the center when you tap the edges of the dish for the best consistency.
Substitutions
Mini Quiche – Use a large cookie cutter to cut pie dough to fill muffin tin or phyllo shells on a sheet pan. Fill with custard and toppings. Bake 25 minutes or until edges are set and center is slightly jiggly.Make Ahead
Quiche can be made ahead of time and then reheated. You can simply put your quiche together as directed, and bake from refrigerated when you’re ready. You do run the risk of a soggy crust with this method, though. Another option is to bake your quiche fully, then let it cool before refrigerating or freezing and reheat to serve. You can also blind bake your crust and prep your filling and store them separately in the fridge, combining to bake when you’re ready.Shortcuts
- Use Store Bought Crust – Use a deep dish pie crust.
- Use Pre-Shredded or Crumbled Cheese – While it won’t result in the creamiest texture, it’s quick and easy in a pinch.
- Add Cooked Ingredients – Use pre-cooked bacon and leftovers like ham, sausage, or vegetables to save on prep time.
Storage Notes
Leave quiche out at room temperature no more than 2 hours. To refrigerate, cover in plastic wrap or store in an airtight container up to 3 days. To freeze, store cooled quiche in an airtight container for up to 3 months for best results.Video
Calories: 334kcal | Carbohydrates: 13g | Protein: 10g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 358mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Equipment
2016/04/13
1 10 Inch Tart Pan
Use it all the time!!! The best! My boyfriend can’t get enough of it.
So happy to hear he loves it! Thank you for taking a moment to share!
Has the recipe been removed?
Hi Rachel!
That is so strange, we had that happen with a couple recipes last week. The recipe card should be there now – please let us know if not!
Thanks so much – enjoy!
Julie
This is a great go-to quiche, adaptable to a variety of add-ins and cheeses. I used pancetta and cremini mushrooms for the add-ins, and cheddar, mozzarella and parmesan for the cheese for a total of 1 cup of cheese. The custard was nicely seasoned, set up beautifully with no curdling, and sliced cleanly. No soggy bottom with a blind baked pastry shell.
Thanks for a foolproof recipe!
This was amazing