The first time I made Quiche Lorraine, I was hosting a small brunch for friends. The aroma of sizzling bacon and caramelizing onions in my kitchen was enough to make everyone’s mouths water before the dish even hit the table. This recipe has become my go-to for easy brunches, family gatherings, or any time I want something comforting yet elegant. The buttery crust, creamy filling, and savory bacon make it irresistible every single time.
This quiche is the ultimate crowd-pleaser, combining rich flavors and a perfectly tender texture. Whether you’re planning a relaxed weekend breakfast or a sophisticated brunch spread, this recipe fits the bill. Plus, it’s surprisingly simple to make, even if you’re new to quiche! I’ll walk you through every step, so you can serve up this gorgeous dish with confidence.
Why You’ll Love This Recipe
- Easy to Make: Don’t let the fancy name fool you—Quiche Lorraine is shockingly simple to prepare.
- Uses Pantry Staples: Bacon, eggs, cream, cheese, and flour are all you need! You likely already have most of these ingredients on hand.
- Perfect for Any Occasion: Whether it’s brunch with friends or a holiday breakfast, this quiche always impresses.
- Crowd-Pleaser: Who doesn’t love the combination of bacon, eggs, and cheese? It’s a universal favorite.
- Customizable: You can tweak the fillings to suit your taste or dietary needs (more on that later).
- Unbelievably Delicious: The flaky crust and creamy, savory filling are a match made in culinary heaven.
This recipe stands out because I’ve perfected the balance of flavors over time. The bacon adds smoky richness, the onions give a subtle sweetness, and the cream ensures every bite is silky smooth. It’s the kind of dish that makes you pause after the first bite and say, “Wow.”
What Ingredients You Will Need
This Ultimate Quiche Lorraine recipe uses simple yet flavorful ingredients to create a dish that feels luxurious without the fuss. Here’s everything you’ll need:
- For the crust:
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (115 g) unsalted butter, chilled and cubed
- ¼ tsp salt
- 3–4 tbsp ice-cold water
- For the filling:
- 6 slices of bacon, diced (smoky and crispy is key!)
- 1 medium onion, finely chopped
- 4 large eggs
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) whole milk
- 1 cup (100 g) Gruyere cheese, shredded (or Swiss cheese)
- ½ tsp salt
- ¼ tsp ground nutmeg
- Freshly ground black pepper, to taste
For the best results, I recommend using high-quality bacon and Gruyere cheese. Trust me, these ingredients make all the difference in flavor!
Equipment Needed
You don’t need much to whip up this recipe, and there are alternatives for specialized tools:
- Pie dish or tart pan: A 9-inch (23 cm) size works perfectly.
- Rolling pin: Essential for rolling out the crust.
- Mixing bowls: One for the crust and another for the filling.
- Whisk: To blend the eggs and cream smoothly.
- Skillet: Ideal for cooking the bacon and onions.
- Pastry cutter: If you don’t have one, use two forks or your hands to work the butter into the flour.
If you don’t have a tart pan, a regular pie dish works just fine. And if you’re short on time, you can use a store-bought crust—but homemade always tastes better!
Preparation Method
- Prepare the crust: In a mixing bowl, combine the flour and salt. Add the chilled, cubed butter and use a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven: Set your oven to 375°F (190°C). Grease your pie dish or tart pan lightly.
- Roll out the crust: On a lightly floured surface, roll out the dough into a circle about 12 inches (30 cm) in diameter. Carefully transfer it to your pie dish, pressing it gently into the edges. Trim any excess and prick the bottom with a fork.
- Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool.
- Cook the bacon and onions: In a skillet over medium heat, cook the diced bacon until crisp. Remove and set aside, leaving a little bacon fat in the pan. Add the chopped onion and sauté until soft and lightly caramelized.
- Make the filling: In a bowl, whisk the eggs, cream, milk, salt, nutmeg, and pepper until fully combined.
- Assemble the quiche: Spread the cooked bacon and onions evenly over the crust. Sprinkle the shredded Gruyere cheese on top. Pour the egg mixture over everything, making sure it’s evenly distributed.
- Bake: Place the quiche in the oven and bake for 35–40 minutes, or until the filling is set and slightly golden on top. Let it cool for 10 minutes before slicing.
Your kitchen will smell amazing, and the quiche will look like it came straight from a French café!
Cooking Tips & Techniques
- Keep your butter cold: Cold butter is key for a flaky crust, so don’t skip refrigerating it before starting.
- Blind baking is a must: This prevents a soggy bottom crust and ensures the quiche holds its shape.
- Don’t overfill: Leave a little space at the top of the crust—quiche filling expands slightly as it bakes.
- Let it rest: Allow the quiche to cool slightly before slicing to avoid a runny filling.
- Test for doneness: The center should be just set and not jiggle too much when shaken.
Variations & Adaptations
- Vegetarian version: Skip the bacon and add sautéed spinach, mushrooms, or roasted red peppers.
- Gluten-free crust: Use a gluten-free flour blend or almond flour to make the crust.
- Cheese swaps: Try cheddar, gouda, or feta for a different flavor profile.
- Seasonal veggies: Incorporate asparagus in spring or butternut squash in fall.
My personal favorite variation? Adding a handful of fresh herbs like thyme or chives for a pop of flavor and color!
Serving & Storage Suggestions
Quiche Lorraine is best served warm or at room temperature. Pair it with a fresh green salad, crusty bread, or fruit for a complete meal. A glass of sparkling wine or orange juice makes it feel extra special.
To store, cover the quiche tightly and refrigerate for up to 3 days. To reheat, warm slices in a 325°F (163°C) oven for about 10 minutes. You can also freeze individual slices for up to 2 months—just thaw overnight in the fridge before reheating.
Nutritional Information & Benefits
Here’s a rough estimate of the nutritional values per serving (based on 8 servings):
- Calories: 320
- Protein: 12 g
- Fat: 25 g
- Carbohydrates: 15 g
Key health benefits include protein from the eggs and bacon, calcium from the cheese, and healthy fats from the cream. It’s indulgent but balanced, making it a great treat for special occasions!
Conclusion
There’s something magical about biting into a slice of Quiche Lorraine—the flaky crust, creamy filling, and smoky bacon come together in perfect harmony. Whether you’re hosting brunch or treating yourself to a cozy breakfast, this recipe is guaranteed to impress.
I love how versatile it is—you can customize it endlessly, yet it always feels classic. I hope this recipe becomes a staple in your kitchen like it has in mine. If you give it a try, let me know in the comments below! Happy cooking!
FAQs
Can I make Quiche Lorraine ahead of time?
Absolutely! You can bake it the night before and refrigerate. Simply reheat slices in the oven before serving.
Can I use store-bought crust?
Yes, a pre-made crust works well if you’re short on time. Just follow the blind baking instructions.
What’s the best cheese for Quiche Lorraine?
Gruyere is the classic choice, but Swiss or cheddar are great alternatives.
Can I freeze quiche?
Yes, quiche freezes beautifully. Slice it into portions, wrap tightly, and freeze for up to 2 months.
Why is my quiche filling watery?
This usually happens if you skip blind baking the crust or don’t let the quiche cool properly. Make sure to follow those steps!
