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Savor every bite of this classic Quiche Lorraine Recipe—loaded with crisp bacon, gooey cheese, and a dreamy egg custard encased in a buttery pastry.
When I first tasted Quiche Lorraine at a little café in Strasbourg, I knew I’d found something special. This French savory tart balances a rich custard of eggs and cream with smoky bacon and nutty cheese—all baked in a flaky, golden pastry. It’s a seasonal star for spring brunches (Pinterest data shows Quiche Lorraine searches spike 25% around Easter) yet cozy enough for a family dinner. Personally, I whip it up for Mother’s Day or lazy weekend gatherings; it’s indulgent but, hey, portioned custard and fresh ingredients make it feel almost virtuous.
Why You’ll Love This Recipe
- Perfectly flaky crust every single time (no more soggy bottoms!).
- Classic French charm with homemade taste.
- Ready in about an hour—ideal for last-minute brunch.
- Customizable: swap bacon for veggies or different cheeses.
- Make-ahead friendly—assemble a day early.
- Crowd-pleaser for both fancy guests and picky kids.
- Balanced richness: heavy cream cut with whole milk option.
- Uses simple pantry staples you probably already have.
Ingredients
• 1 (9-inch) pie crust, store-bought or homemade (I love Marie Callender’s or my own all-butter recipe; chill 15 minutes before baking).
• 6 ounces thick-cut bacon, diced (substitute pancetta or turkey bacon for a leaner twist).
• 1 cup Gruyère cheese, shredded (or Swiss/Emmental; for lighter, use cheddar).
• 3 large eggs, room temperature (pasture-raised eggs add richer flavor).
• 1¼ cups heavy cream (swap half-and-half or whole milk for a lighter custard).
• ¼ teaspoon freshly grated nutmeg (optional but highly recommended).
• ½ teaspoon kosher salt (adjust to taste).
• ¼ teaspoon freshly ground black pepper.
Tips:
– Freeze crust for 10–15 minutes so it holds shape during blind baking.
– Use a microplane for nutmeg—it’s fresher and more aromatic.
– Drain cooked bacon on paper towels to keep custard from greasing out.
Directions
-
Preheat and prepare your pan.
Preheat the oven to 375°F with the rack in the center. Place your chilled pie crust in a 9-inch tart pan and gently press into the edges. -
Blind bake the crust.
Dock the bottom with a fork, line with foil or parchment, and fill with pie weights (dried beans work, too). Bake 15 minutes, remove weights and foil, then bake another 5 minutes until edges just begin to turn golden—this keeps the bottom from going soggy. -
Crisp the bacon.
While the crust bakes, heat a skillet over medium. Add diced bacon and cook until brown and crisp, about 6–8 minutes. Scoop onto paper towels to drain and save a teaspoon of the fat for extra flavor in the custard if you like. -
Whisk the custard.
In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth and slightly frothy—be vigorous here; it adds air and lightness. -
Assemble the quiche.
Scatter the chopped bacon evenly in the pre-baked crust, then layer the cheese on top. Slowly pour the egg-cream mixture over, stopping just below the rim. You want that perfect custard level. -
Bake to set.
Lower the oven temperature to 350°F and bake for 30–35 minutes, until the filling is mostly set and the center wiggles slightly when you jiggle the pan. A toothpick should come out with a few moist crumbs, not wet custard. -
Rest before slicing.
Remove from oven and let cool on a wire rack for at least 10 minutes—this helps the custard firm up so slices come out clean.
Servings & Timing
Yield: Serves 6–8
Prep Time: 20 minutes (plus 15-minute chilling for crust)
Bake Time: 35 minutes
Rest Time: 10 minutes
Total Time: Approximately 1 hour, 10 minutes
Variations
• Spinach & Feta: Swap half the bacon for 1 cup chopped spinach and ½ cup crumbled feta—Mediterranean flair in every slice.
• Mushroom & Thyme: Sauté 1 cup sliced cremini mushrooms with a teaspoon fresh thyme leaves; drain well to avoid moisture.
• Mini Quiches: Divide filling into a greased 12-cup muffin tin and bake 18–20 minutes for portable party bites.
• Dairy-Free Twist: Use full-fat coconut milk and dairy-free cheese shreds—custardy without the cow.
• Cheddar & Chive: Trade Gruyère for sharp cheddar and stir in 2 tablespoons chopped fresh chives for a punchy finish.
• Gluten-Free Crust: Press a mix of almond flour and butter into a pie pan, then blind bake as usual.
Storage & Reheating
• Refrigerator: Store slices in an airtight container up to 3 days.
• Freezer: Wrap individual portions tightly in plastic and foil; freeze up to 1 month.
• Reheat: Warm in a 325°F oven for 8–10 minutes or microwave on medium power for 1–2 minutes—avoid overdoing it or custard will curdle.
• Make-Ahead: Assemble and cover quiche in the pan; refrigerate up to 24 hours before baking for stress-free hosting.
Notes
• Room-temperature eggs and cream blend more smoothly—cold ingredients can separate.
• If crust edges brown too quickly, tuck a foil collar around the rim after 15 minutes of baking.
• I learned that whisking by hand (not with an electric mixer) yields fewer air pockets and a denser, creamier custard.
• For extra flakiness, chill the assembled quiche in the fridge for 10 minutes before the final bake.
• A dash of hot sauce in the custard—honestly—gives a surprising depth without heat.
FAQs
Q: Can I use a homemade pastry crust?
A: Absolutely—just roll it out thinner than store-bought, chill for 30 minutes, and blind bake as directed for a perfect fit.
Q: Why did my quiche crack?
A: Overbaking is usually to blame; remove it when the center still jiggles slightly—it will finish setting as it cools.
Q: Can I replace heavy cream with milk?
A: Yes, you can use whole milk or half-and-half for a lighter custard, but the texture will be a bit less luxuriously rich.
Q: How do I prevent a soggy bottom?
A: Blind bake the crust fully and use pie weights; ensure your bacon is well-drained to keep excess grease out.
Q: Is quiche served hot or cold?
A: It’s lovely warm or at room temperature—cold can mute the flavors, but some folks adore chilled quiche for picnics.
Q: Can I add vegetables?
A: Definitely—just sauté and drain them first to keep moisture from watering down the custard.
Q: What’s the best cheese swap for Gruyère?
A: Emmental or Swiss cheese work beautifully; sharp cheddar gives a tangy twist if you prefer.
Q: How do I freeze and reheat slices?
A: Wrap slices tightly, thaw overnight in the fridge, then reheat gently in the oven until warm throughout.
Conclusion
This Quiche Lorraine Recipe offers a delightful mix of savory bacon, melted cheese, and silky egg custard all wrapped in a crisp, buttery shell—perfect for brunch, lunch, or a light dinner. With make-ahead ease and endless variations, it’s your go-to for feeding family, friends, or even just treating yourself. Give it a try, let me know how it turns out in the comments, and don’t forget to explore my Spinach Artichoke Tart or Croque Monsieur recipes for more French flair!