Perfect Quiche Lorraine – The Only Recipe You’ll Ever Need

Few dishes embody the elegance and simplicity of French cuisine quite like Quiche Lorraine. Originating from the Lorraine region of France, this savory tart has become a staple in kitchens worldwide. Traditionally made with a flaky pastry crust, a rich custard filling, crispy bacon, and nutty Gruyère cheese, Quiche Lorraine is both indulgent and satisfying.

The beauty of this dish lies in its versatility. It can be served warm or cold, making it perfect for a weekend brunch, a light lunch, or even a quick make-ahead dinner. Whether you're preparing it for a casual gathering or a special occasion, this timeless recipe guarantees a delicious, buttery, and creamy bite every time.

This guide will walk you through every step of making the perfect Quiche Lorraine, including essential tips for a flaky crust, a silky-smooth custard, and plenty of variations to suit your taste. Get ready to bring a taste of France into your kitchen!

Why You’ll Fall in Love with This Quiche Lorraine

If you’ve never made a quiche from scratch, you might be wondering if it’s worth the effort. Let me tell you—it absolutely is! Here’s why this Quiche Lorraine will quickly become one of your favorite go-to recipes:

A True Classic with a Touch of Elegance – There’s a reason this dish has stood the test of time. It’s sophisticated enough to impress at brunch, yet simple enough for a casual weeknight meal.
Perfect Any Time of Day – Whether it’s breakfast, lunch, or dinner, this quiche fits right in. Plus, it tastes just as good cold or reheated, making it a meal-prep dream!
Endless Customization – Want more veggies? Add spinach or caramelized onions. Prefer a different cheese? Swap it out! You can tweak this recipe to suit your taste.
Meal Prep Magic – This quiche stores and reheats beautifully, so you can make it ahead and enjoy a quick, homemade meal anytime.
Rich, Creamy, and Buttery Perfection – Between the flaky crust, silky custard, and crispy bacon, every bite is an explosion of flavor.

The Key Ingredients & Simple Swaps

Every ingredient in this Quiche Lorraine has a purpose, but there’s always room for flexibility!

Pie Crust – A homemade crust is always a winner, but a high-quality store-bought crust works beautifully when you’re short on time.
Bacon – It gives that signature smoky flavor, but you can swap it for turkey bacon, pancetta, or even smoked salmon if you want a twist.
Gruyère Cheese – The best cheese for this quiche! But if you don’t have it, Swiss, sharp cheddar, or Emmental make great substitutes.
Eggs & Dairy – The custard is a mix of eggs, heavy cream, and milk, creating that silky texture. For a lighter version, use half-and-half or even Greek yogurt.
Nutmeg (Optional, but Worth It!) – A tiny pinch enhances the flavors beautifully—it’s a small touch that makes a big difference.

How to Make Quiche Lorraine (Step-by-Step Guide)

Making the perfect Quiche Lorraine is easier than you think! Just follow these simple steps for a golden, flaky crust and a creamy, dreamy filling.

Step 1: Prep the Crust

Roll out your pie crust and press it into a 9-inch pie or tart pan. Trim any overhanging edges.
Prick the bottom with a fork to prevent air bubbles and pop it in the fridge for 10-15 minutes to chill.

Step 2: Blind Bake the Crust

Preheat your oven to 375°F (190°C).
Line the crust with parchment paper and fill it with pie weights (or dried beans/rice).
Bake for 15 minutes, then remove the weights and bake another 5-7 minutes until it’s lightly golden.

Step 3: Crisp Up the Bacon

Cook the bacon in a pan over medium heat until crispy.
Place it on a paper towel-lined plate to remove excess grease, then crumble it into small pieces.

Step 4: Make the Custard

In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg until smooth.

Step 5: Assemble the Quiche

Sprinkle the crispy bacon and shredded cheese evenly over the pre-baked crust.
Slowly pour the egg mixture over the filling.

Step 6: Bake Until Perfect

Bake at 350°F (175°C) for 35-40 minutes, until the center is just set but still slightly wobbly.
If it starts browning too much, cover it loosely with foil.

Step 7: Let It Rest & Serve

Let the quiche sit for 10-15 minutes before slicing—this helps the custard firm up.
Serve warm, at room temperature, or even cold!

Pro Tips for a Foolproof Quiche

✔ Blind Bake the Crust – Skipping this step will leave you with a soggy quiche. Pre-baking the crust is key!
✔ Use Good-Quality Cheese – Gruyère adds incredible flavor, but Swiss or aged cheddar also work well.
✔ Don’t Overbake – The quiche should still have a slight jiggle in the center when you pull it from the oven. This ensures a creamy, melt-in-your-mouth texture.
✔ Rest Before Cutting – Give it time to cool slightly, so you get clean slices.

Fun Variations to Try

Looking to mix things up? Here are some easy ways to put a unique spin on this classic:

Make It Vegetarian – Skip the bacon and add mushrooms, spinach, or caramelized onions.
Swap the Protein – Instead of bacon, try diced ham, turkey, or even smoked salmon.
Play with Cheese – Gruyère is delicious, but you can also use feta, goat cheese, or Parmesan.
Go Crustless – Want a low-carb option? Skip the crust and bake the filling in a well-greased pie dish.

How to Store & Reheat Quiche Lorraine

Refrigeration:

Store leftover quiche covered in the fridge for up to 4 days.

Freezing:

Once cooled, wrap the quiche tightly in plastic wrap and aluminum foil.
Freeze for up to 2 months.

Reheating:

Oven: Bake at 350°F (175°C) for 10-15 minutes until heated through.
Microwave: Heat individual slices for 1-2 minutes (but note the crust won’t be as crisp).
Air Fryer: Reheat at 300°F (150°C) for 5-7 minutes for a crispy crust.

What to Serve with Quiche Lorraine

Pair your delicious quiche with:

A fresh green salad with a light vinaigrette
Roasted potatoes or a warm crusty baguette
A chilled glass of white wine (Chardonnay or Sauvignon Blanc work beautifully!)

Final Thoughts & Encouragement

If you’ve never made a quiche before, this is the perfect recipe to start with! Between its flaky crust, creamy custard filling, and crispy bacon, this dish is pure comfort food with a touch of elegance.

It’s easy to make, endlessly customizable, and perfect for brunches, meal prep, or even a simple, cozy dinner. Once you try it, I promise you’ll be making it again and again.

So go ahead—give it a shot, make it your own, and enjoy every delicious bite!

Prep Time 20 mins

Cook Time 40 mins

Rest Time 15 mins

Total Time 1 hr 15 mins

Cooking Method: Baking

Cuisine: French

Courses: Breakfast

Difficulty: Intermediate

Servings: 6

Calories: 450 per serving

Best Season: Suitable throughout the year

Description

Quiche Lorraine is a timeless French dish that perfectly balances simplicity and sophistication. This classic quiche features a delicate, flaky pastry crust filled with a velvety egg custard, crispy bacon, and nutty Gruyère cheese. Originally from the Lorraine region of France, this dish has become a staple in brunch menus worldwide. Whether served warm or at room temperature, Quiche Lorraine is perfect for breakfast, brunch, lunch, or even a light dinner. With its rich flavors and creamy texture, it’s a dish that never goes out of style.

Ingredients

1 piece Pie crust (Store-bought or homemade)
6 slices Bacon (Cooked and crumbled)
1 cup Heavy cream (Can substitute with half-and-half)
1 cup Whole milk (Adds creaminess)
4 large Eggs (Beaten)
1 cup Gruyère cheese (Shredded)
½ tsp Salt (Adjust to taste)
¼ tsp Black pepper (Freshly ground)
¼ tsp Nutmeg (Optional, enhances flavor)

Instructions

1
Preheat the Oven:
Set your oven to 375°F (190°C). If using a homemade pie crust, roll it out on a floured surface and carefully transfer it to a 9-inch tart or pie pan. Press it into the edges and trim any excess dough. Prick the bottom with a fork to prevent bubbling, then freeze for 10 minutes.
2
Blind Bake the Crust:
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Let the crust cool slightly. This step ensures a crisp, non-soggy crust.
3
Cook the Bacon:
While the crust is baking, heat a skillet over medium heat and cook the bacon until crisp. Transfer to a plate lined with paper towels to drain excess grease, then crumble into small pieces.
4
Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth and fully combined. This mixture forms the rich and creamy custard base of the quiche.
5
Assemble the Quiche:
Spread the crumbled bacon evenly over the pre-baked crust. Sprinkle the shredded Gruyère cheese on top. Slowly pour the egg mixture over the bacon and cheese, ensuring even distribution.
6
Bake:
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is just set but still slightly jiggly. If the top begins to brown too quickly, loosely tent it with aluminum foil.
7
Cool Before Serving:
Remove the quiche from the oven and allow it to cool for at least 10-15 minutes. This helps the custard set properly, making it easier to slice. Serve warm or at room temperature.

Note

Crust Options: You can use a store-bought pie crust for convenience or make a homemade one for a flakier texture. For a gluten-free version, use an almond flour or gluten-free pie crust.
Bacon Alternatives: Traditional Quiche Lorraine uses bacon, but you can substitute pancetta, ham, or even smoked turkey for a different twist.
Cheese Substitutions: Gruyère cheese provides a nutty, creamy flavor, but you can also use Swiss, Emmental, or even sharp cheddar.
Make-Ahead Tip: Quiche Lorraine can be made in advance and stored in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for about 10 minutes for the best texture.
Freezing Instructions: To freeze, allow the quiche to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To reheat, bake at 350°F (175°C) for 20-25 minutes until warmed through.
How to Tell If It’s Done: The quiche should be golden brown on top with a slight jiggle in the center. Insert a knife into the middle—if it comes out clean, it’s ready.
Serving Temperature: Quiche Lorraine tastes best slightly warm or at room temperature. Avoid serving it straight from the fridge, as the flavors and texture are best when slightly warmed.

Read it online: https://velvetyrecipes.com/recipe/quiche-lorraine/

Talia

Chef-Inspired Recipes for Home Cooks

My name is Talia, and I’m the heart and hands behind this blog. As a professional chef with years of experience in the kitchen, I created Velvety Recipes as a space to share my love for food, cooking, and the art of crafting delicious meals that are simple yet elegant.

Thank you for your support! We truly appreciate your time and effort. If you have any questions or need further assistance, feel free to reach out. Have a wonderful day!