Classic Quiche Lorraine Recipe

Introduction

Classic Quiche Lorraine is a savory French tart filled with a creamy egg custard, crispy bacon, and melted cheese. It makes a perfect brunch, lunch, or light dinner that’s both elegant and satisfying.

Ingredients

• 1 pie crust (1 frozen crust or 1/2 recipe for double pie crust)
• 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
• 1/2 yellow onion, diced
• 1 cup shredded cheese (sharp white cheddar or Gruyere)
• 1 3/4 cups half and half (or equal parts whole milk and heavy cream)
• 4 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, finely ground
• 1/4 tsp smoked paprika
• 1/8 tsp ground nutmeg
• 1 tbsp chopped parsley or chives (optional garnish)
• 1 egg white (for brushing the crust)

Instructions

1. Step 1: Prepare the pie crust by rolling it out to 12 inches on a lightly floured surface or between parchment paper. Transfer it to a tart pan or deep pie pan, pressing the dough firmly into the pan. Freeze for 30 minutes while preheating the oven to 350˚F with a rack in the middle.
2. Step 2: Blind bake the crust by poking the bottom with a fork about every inch. Line the tart with parchment paper or foil, allowing ends to extend above edges, then fill 3/4 full with pie weights. Bake for 35-40 minutes until mostly baked through and lightly golden. Remove weights and lining, then brush the crust’s inside with whisked egg white to prevent sogginess.
3. Step 3: Cook the chopped bacon in a skillet over medium heat until crisp, stirring often. Remove it with a slotted spoon to a dish. In the same skillet, cook the diced onions in the bacon fat until golden, then add to the bacon dish.
4. Step 4: In a large bowl, whisk together the eggs, half and half, salt, pepper, paprika, and nutmeg until combined and slightly airy. Stir in the shredded cheese, cooked bacon, and onions.
5. Step 5: Pour the filling into the prebaked crust and bake at 350˚F for about 50 minutes, or until a knife inserted in the center comes out clean and the filling jiggles slightly.
6. Step 6: Remove the quiche from the oven and let it cool for 10-15 minutes before slicing. Garnish with chopped parsley or chives if desired.

Tips & Variations

• Use Gruyere cheese for a more traditional and nutty flavor, or try Swiss for a milder taste.
• For extra richness, substitute all half and half with heavy cream.
• Blind baking the crust thoroughly helps avoid a soggy bottom when adding the custard filling.
• Add sautéed mushrooms or spinach for a vegetarian twist without bacon.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a 300°F oven for 10-15 minutes to preserve the texture, or microwave briefly on a low setting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Quiche Lorraine ahead of time?

Yes, you can assemble the quiche and store it in the refrigerator overnight before baking. This allows the flavors to meld and saves time on the day of serving.

What can I use instead of pie weights?

If you don’t have pie weights, dry beans, uncooked rice, or sugar can be used to weigh down the crust during blind baking.

Classic Quiche Lorraine Recipe

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★★★★★

4.7 from 130 reviews

This Classic Quiche Lorraine recipe features a buttery, flaky pie crust filled with a rich, savory custard of eggs, half and half, cheese, crispy bacon, and sautéed onions. Perfectly baked until golden and set but still a little jiggly in the center, it is a quintessential French tart that can be served warm or at room temperature for brunch, lunch, or dinner.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: French
• Diet: Low Lactose

Ingredients

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Pie Crust

• 1 pie crust (1 frozen crust or 1/2 recipe for double pie crust)

Filling

• 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
• 1/2 yellow onion, diced
• 1 cup shredded cheese (sharp white cheddar or Gruyere)
• 1 3/4 cups half and half (or equal parts whole milk and heavy cream)
• 4 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 1/4 tsp smoked paprika
• 1/8 tsp ground nutmeg
• 1 Tbsp chopped parsley or chives (optional garnish)
• 1 egg white (for brushing the crust)

Instructions

1. Prepare the Pie Crust: Roll out one pie crust to 12 inches on a lightly floured surface or between parchment paper. Transfer to a tart or deep pie pan and press the dough to mold it to the pan. Freeze for 30 minutes while preheating the oven to 350°F with the rack in the middle.
2. Pre-Bake the Crust: If using store-bought crust, follow package instructions. Otherwise, remove frozen crust and poke the bottom with a fork every inch. Line the tart with parchment paper or foil that extends above the edges. Place the tart pan with removable bottom on a rimmed baking sheet, fill 3/4 full with pie weights, and bake for 35-40 minutes until lightly golden. Remove weights and lining, then brush the inside with whisked egg white to prevent sogginess.
3. Cook Bacon and Onions: Heat a large skillet over medium heat. Cook the chopped bacon, stirring often, until the fat is rendered and bacon is crisp. Remove with a slotted spoon. Add diced onions to the bacon fat and sauté until golden, then add to the bacon.
4. Make Egg Custard Filling: In a large bowl, whisk 4 eggs, then add half and half, salt, black pepper, smoked paprika, and nutmeg. Whisk for about a minute to incorporate air. Stir in shredded cheese, cooked bacon, and onions.
5. Assemble and Bake the Quiche: Pour the filling into the pre-baked crust. Bake at 350°F for about 50 minutes, or until a knife inserted in the center comes out clean and the center jiggles slightly. The quiche will continue to set after removal.
6. Cool and Serve: Remove from oven and let cool for 10-15 minutes. Garnish with chopped parsley or chives if desired. Serve warm or at room temperature.

Notes

• Blind baking the crust ensures it stays crisp and doesn’t get soggy from the custard filling.
• Using a mix of whole milk and heavy cream is a good substitute if you don’t have half and half.
• You can substitute Gruyere cheese for a more classic flavor or use sharp white cheddar for a slightly different taste.
• If you don’t have pie weights, dried beans or rice can be used for blind baking.
• Letting the quiche cool slightly helps it set and makes slicing easier.
• Leftovers keep well covered in the refrigerator for 3-4 days.

Keywords: quiche lorraine, classic quiche, French tart, bacon quiche, savory pie, brunch recipes