If you’ve been searching for the best Quiche Lorraine recipe, you’ve landed in exactly the right place.
This classic French tart has been a staple of home kitchens and bistro menus for centuries, and once you taste a properly made version, you’ll understand why it’s never gone out of style.
Quiche Lorraine originated in the Lorraine region of northeastern France, and the original version was beautifully simple: a buttery pastry shell filled with a creamy custard made from eggs and cream, studded with smoky bacon (lardons, traditionally).
Over time, Gruyère cheese became a beloved addition, lending a nutty depth that perfectly complements the richness of the custard.
What makes this recipe so special is that it manages to feel both elegant and completely approachable.
It’s the kind of dish you can serve at a weekend brunch, a holiday gathering, or just a quiet weeknight dinner with a simple salad on the side.
I’ll walk you through every step so your quiche comes out with a perfectly golden crust, a silky custard that doesn’t crack, and that irresistible savory filling that keeps everyone coming back for a second slice.
If you love savory baked dishes, you might also enjoy this Omelet Recipe for another egg-forward classic that comes together quickly any morning of the week.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 15 minutes (plus 30 minutes chilling) |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Quiche Lorraine
This isn’t just any quiche. It’s the kind that makes people ask for the recipe before they’ve even finished their first slice.
The custard is genuinely silky, no rubbery, overcooked texture here. Using a ratio of heavy cream to eggs that’s been carefully tested means you get that signature wobble in the center that sets up beautifully as it cools.
The homemade shortcrust pastry is sturdy enough to hold the filling without getting soggy, but still flaky and tender to bite into.
It’s so much better than store-bought, and easier than you might think.
This recipe is endlessly flexible. You can prep the crust a day ahead, blind bake it, and then finish the quiche the morning you need it.
- Classic and timeless — a recipe that never feels dated or out of place at any table
- Rich, creamy custard with the perfect set — silky and custardy, never rubbery
- Buttery homemade shortcrust that stays crisp even after the filling is added
- Simple, high-quality ingredients that let each flavor shine through
- Great for make-ahead prep — the crust and even the whole quiche reheat beautifully
- Perfect for brunch, lunch, or dinner — truly an any-occasion dish
- Easily serves a crowd with minimal hands-on effort once assembled
Read Also: Easy Breakfast Recipes
Ingredients
This recipe uses simple, high-quality ingredients that work together to create a truly outstanding quiche.
For the best results, splurge on a good Gruyère and thick-cut bacon, those two ingredients carry most of the flavor in the filling.
For the Shortcrust Pastry:
- 1 ¼ cups (155g) all-purpose flour, plus extra for dusting
- ½ teaspoon fine sea salt
- ½ cup (115g) cold unsalted butter, cut into small cubes
- 2–3 tablespoons ice cold water
For the Filling:
- 6 oz (170g) thick-cut bacon (lardons or sliced thick-cut bacon), cut into small pieces
- 1 cup (100g) Gruyère cheese, grated (freshly grated melts best)
- 3 large eggs
- 1 egg yolk (for extra richness)
- 1 ¼ cups (300ml) heavy whipping cream
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter (for cooking the bacon, optional)
You might also enjoy this Breakfast Quesadilla Recipe for another crowd-pleasing savory bite that’s great for feeding a group on a relaxed morning.
Kitchen Equipment Needed
You don’t need any specialist equipment to make a great quiche, but a few key tools will make the process much smoother and give you a more professional result.
- 9-inch fluted tart pan with a removable bottom — essential for clean unmolding and an attractive crust edge
- Rolling pin — for rolling out the pastry dough evenly
- Large mixing bowls — one for the pastry, one for the custard
- Whisk — for beating the custard mixture until smooth
- Skillet or frying pan — for rendering the bacon
- Baking sheet — place it under the tart pan in the oven to catch any drips
- Pie weights or ceramic baking beans — for blind baking the crust
- Parchment paper — to line the pastry before adding the pie weights
- Pastry brush — for egg washing the crust
- Fine mesh strainer — to strain the custard for an extra-smooth result
- Oven thermometer — to make sure your oven temperature is accurate, which matters a lot for custard
Recommended Products for This Recipe
These are my personal picks based on making this recipe many times over. Each of these tools or ingredients genuinely makes a difference in the final result.
1. Emile Henry Ceramic Tart Dish
While a removable-bottom metal tart pan is the classic choice, an Emile Henry ceramic tart dish distributes heat incredibly evenly, which helps the bottom crust bake through completely without over-browning the edges.
It goes beautifully from oven to table for serving too. It’s a piece you’ll reach for again and again.
2. Imported French Gruyère Cheese
Gruyère is the soul of Quiche Lorraine, and authentic imported French Gruyère has a complex, nutty, slightly sweet flavor that domestic versions don’t quite match.
It melts into the custard beautifully and gives the quiche that rich, savory depth that makes it truly memorable. It’s worth seeking out for this recipe.
3. OXO Good Grips Stainless Steel Food Scale
Pastry making benefits enormously from weighing ingredients rather than measuring by volume.
An OXO kitchen scale takes the guesswork out of getting your flour-to-butter ratio exactly right, which makes a real difference in how flaky and tender your crust turns out.
It’s one of those kitchen tools you wonder how you managed without.
4. Thick-Cut Applewood Smoked Bacon
The quality of the bacon matters more than you might expect in a quiche where it’s one of the primary flavors.
Applewood smoked thick-cut bacon has a sweeter, more complex smoke flavor than standard thin-cut bacon, and the thick pieces hold their texture beautifully inside the custard rather than turning rubbery. Your quiche will taste noticeably better.
Another great way to start: Bacon and Eggs Breakfast Recipe
Step-by-Step Instructions: How to Make Quiche Lorraine
1. Make the Shortcrust Pastry
- In a large bowl, combine 1 ¼ cups (155g) all-purpose flour and ½ teaspoon fine sea salt. Whisk them together briefly so the salt is evenly distributed throughout the flour.
- Add ½ cup (115g) cold unsalted butter, cut into small cubes, to the flour mixture. The butter must be very cold — if your kitchen is warm, pop the cubed butter back in the freezer for 5 minutes before using.
- Using your fingertips (or a pastry cutter), rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. Work quickly so the heat from your hands doesn’t melt the butter. Those butter pieces are what will create flakiness in the finished crust.
- Add ice cold water, one tablespoon at a time, mixing lightly with a fork after each addition. Stop adding water as soon as the dough just comes together when you press a pinch of it between your fingers. You’ll likely need 2–3 tablespoons. The dough should not be sticky or wet.
- Turn the dough out onto a lightly floured surface. Gently bring it together into a flat disc shape with your hands — don’t knead it, as overworking will make it tough. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
2. Blind Bake the Pastry Shell
- Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack while the oven heats — you’ll bake the tart pan on this sheet.
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to make it slightly easier to roll.
- On a lightly floured surface, roll the dough out into a circle roughly 12 inches (30cm) in diameter and about ⅛ inch (3mm) thick. Roll from the center outward, rotating the dough a quarter turn after each roll to keep it even and prevent sticking. Add a tiny dusting of flour underneath if needed.
- Carefully roll the dough loosely around your rolling pin, then unroll it over your 9-inch (23cm) fluted tart pan with a removable bottom. Gently press the dough into the pan, fitting it snugly into the fluted edges without stretching or pulling the dough. Stretching will cause the crust to shrink in the oven.
- Trim any overhanging dough by rolling the rolling pin over the top of the pan, or use a sharp knife to trim it flush. Patch any cracks or thin spots with small pieces of the trimmed dough, pressing gently to seal.
- Prick the bottom of the pastry all over with a fork (about 12–15 times). This is called “docking” and it helps prevent the pastry from puffing up dramatically during blind baking.
- Line the inside of the pastry shell with a piece of parchment paper, pressing it into the corners and up the sides. Fill the parchment with pie weights, dried beans, or raw rice to weigh it down. Make sure the weights go right up to the sides.
- Place the tart pan on the preheated baking sheet and bake for 15 minutes. Then, carefully remove the parchment paper and pie weights, and bake for another 8–10 minutes, until the base looks dry and is just barely starting to color. It will look pale and slightly underdone — that’s fine, it finishes cooking with the filling.
- Optional but recommended: Brush the base and sides of the hot pastry with a thin layer of beaten egg white as soon as it comes out of the oven (before adding the filling). This creates a moisture barrier that helps keep the crust crisp even after the custard is added. Let it sit for 2 minutes before filling.
3. Cook the Bacon
- While the pastry is blind baking, prepare the bacon filling. Place a medium skillet over medium heat. If your bacon is quite lean, add 1 tablespoon of butter to the pan first; if it’s well-marbled, no extra fat is needed.
- Add 6 oz (170g) of thick-cut bacon pieces (cut into ½-inch lardons or small chunks) to the skillet. Cook, stirring occasionally, for 7–9 minutes until the bacon is golden brown and has rendered most of its fat. You want it cooked through and golden, but not crispy — it will continue cooking inside the quiche.
- Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Let it drain and cool for a few minutes. Discard the excess bacon fat from the pan, or save it for another use (it’s excellent for roasting potatoes).
4. Make the Custard Filling
- Reduce the oven temperature to 325°F (165°C) once the blind-baked shell is out of the oven and resting. A lower temperature is key to a smooth, creamy custard — too high and the eggs will scramble and the custard will crack or have a grainy texture.
- In a large bowl or large measuring jug (a jug makes pouring easier), combine 3 large eggs and 1 additional egg yolk. Whisk well until the yolks and whites are fully combined and smooth.
- Add 1 ¼ cups (300ml) heavy whipping cream to the eggs. Whisk again until fully combined. The mixture should look uniform and pale yellow with no streaks.
- Season the custard with ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon freshly grated nutmeg. Whisk to combine. Taste the custard mixture at this point and adjust seasoning if needed — it should taste well seasoned, as the pastry itself has no seasoning beyond a little salt.
- For a particularly silky custard, pour the mixture through a fine mesh strainer into a clean bowl or jug. This removes any bits of egg white that didn’t fully incorporate and guarantees an ultra-smooth texture.
5. Assemble the Quiche
- Place the blind-baked pastry shell (still in its tart pan, on the baking sheet) on the middle oven rack before filling — it’s much easier than trying to transfer a filled shell. Pull the oven rack out toward you so you have easy access.
- Scatter the cooked bacon pieces evenly over the bottom of the pastry shell in a single layer. Try to spread them as evenly as possible so every slice gets a good amount of bacon.
- Sprinkle the 1 cup (100g) of freshly grated Gruyère cheese evenly over the bacon. Again, aim for an even distribution across the entire base.
- Slowly and carefully pour the custard mixture over the bacon and cheese. Pour it gently and steadily to avoid disturbing the filling. Fill the shell until the custard reaches just below the very top edge of the pastry — leave about ⅛ inch of space to prevent overflow as it puffs slightly in the oven.
- If you have a little custard left over after filling to the right level, discard it — do not overfill.
6. Bake the Quiche
- Carefully push the oven rack back in and close the oven door. Bake the quiche at 325°F (165°C) for 35–45 minutes. The exact time will depend on your oven and the depth of your tart pan.
- The quiche is done when the edges are set and the center still has a very slight jiggle when you gently shake the pan — like a set Jell-O or a baked cheesecake. It should not slosh or look liquid, but it should not be completely stiff either.
- If the pastry edges start to brown too deeply before the filling is set, loosely tent the edges with strips of aluminum foil.
- Remove the quiche from the oven and set it on a wire cooling rack. Let it rest and cool for at least 15–20 minutes before slicing. The custard will continue to set as it cools. Cutting too early will result in a runny filling.
7. Unmold and Serve
- Once the quiche has rested for at least 15–20 minutes and is warm (not piping hot), carefully remove the outer ring of the tart pan. Set the quiche on a sturdy, flat surface and press up gently from the bottom of the removable base to release the outer ring.
- If serving on a plate, carefully slide a wide spatula under the quiche to separate it from the metal base, then transfer to your serving plate. Alternatively, you can serve it directly on the metal base — it won’t be noticeable once sliced.
- Use a sharp knife to slice the quiche into 8 wedges. Wipe the knife clean between cuts for neat slices.
- Serve warm or at room temperature. Quiche Lorraine is actually at its most flavorful when slightly warm rather than piping hot — the flavors have a chance to bloom and the custard has a nicer texture.
Read Also: Baked Feta Pasta Recipe
Tips for The Best Quiche Lorraine
A few small techniques make an enormous difference between a good quiche and a truly spectacular one.
These are the things I’ve learned through trial and error, and they’ll save you from the most common quiche pitfalls.
- Keep everything cold when making the pastry. Cold butter, ice water, and even a chilled bowl make the difference between a flaky, tender crust and a tough, dense one. Don’t skip the 30-minute rest in the refrigerator before rolling.
- Don’t skip blind baking. A soggy bottom is the most common quiche complaint, and it’s almost always caused by skipping or under-doing the blind bake. Give the crust its full time in the oven before adding the filling.
- Bake low and slow. A 325°F (165°C) oven gives you that silky custard. Baking at too high a temperature sets the outside of the custard before the inside can cook through gently, which causes cracking and a rubbery texture.
- Look for the wobble. Pull the quiche when the center still has a gentle jiggle. Carryover heat will finish it off as it cools on the rack. An overcooked quiche will be rubbery and may have visible holes from air bubbles in the custard.
- Let it rest properly. At least 15–20 minutes of resting time is non-negotiable. The custard needs this time to fully set and the slices will hold their shape much better. If you’re making the quiche for serving at a specific time, plan the baking so it comes out of the oven with enough resting time built in.
- Use freshly grated cheese. Pre-shredded cheese is coated in starches to prevent clumping, which inhibits smooth melting. A block of Gruyère grated fresh will melt into the custard far more beautifully.
- Strain the custard. It only takes an extra 30 seconds and the difference in texture is noticeable. A strained custard is noticeably silkier.
- Season well. The custard needs adequate salt and pepper. Taste it before pouring — bland custard makes for a bland quiche, no matter how good the other ingredients are.
You might also enjoy the Fruit and Yogurt Parfait as a lighter, no-cook option to round out a brunch spread alongside your quiche.
Serving Suggestions
Quiche Lorraine is wonderfully versatile when it comes to what you serve alongside it.
It’s rich and savory on its own, so the best accompaniments are usually simple and fresh to balance that richness out.
- A crisp green salad dressed in a light Dijon vinaigrette is the most classic French pairing — the acidity cuts right through the richness of the custard beautifully. Try a Brussels Sprout Salad for a heartier option.
- A simple cup of Corn Chowder makes a cozy, satisfying lunch when served alongside a slice of warm quiche.
- Sliced fresh tomatoes with a drizzle of olive oil and a sprinkle of flaky sea salt is a wonderfully simple and refreshing side.
- For a brunch spread, serve alongside a Fruit and Yogurt Parfait and fresh orange juice for a light and balanced meal.
- Roasted asparagus or simple steamed green beans with a squeeze of lemon make elegant, understated sides for a dinner service.
- A glass of dry white wine — a crisp Alsatian Riesling or unoaked Chardonnay — is the traditional French pairing and it works beautifully, the wine’s acidity cutting through the cream and bacon fat.
Variations of Quiche Lorraine
The classic recipe is hard to beat, but once you’ve mastered the base custard and crust, you can take the quiche in so many delicious directions.
Here are a few tried-and-true variations to keep things interesting.
- Classic Quiche Lorraine with Onions (Alsatian style): Add 1 medium yellow onion, thinly sliced and slowly caramelized in butter until deeply golden and sweet, along with the bacon. This is how quiche is often made in Alsace, the region bordering France and Germany, and the sweetness of the onion balances the salty bacon perfectly.
- Spinach and Gruyère Quiche: Add 1 cup of fresh spinach (sautéed in butter until wilted, then squeezed very dry) along with the bacon. Or omit the bacon entirely for a vegetarian version — the Gruyère and spinach combination is a classic in its own right.
- Smoked Salmon and Dill Quiche: Replace the bacon with 4 oz of smoked salmon, flaked into pieces, and add 2 tablespoons of fresh dill to the custard. Replace half the Gruyère with cream cheese for a slightly different texture. Elegant and impressive for a special brunch.
- Ham and Swiss Quiche: Substitute the bacon with ¾ cup of diced cooked ham and swap the Gruyère for good-quality Swiss cheese. This is a slightly milder, family-friendly version that kids tend to love.
- Crustless Quiche Lorraine: Skip the pastry entirely and pour the filling directly into a well-buttered 9-inch (23cm) round baking dish or pie plate. Bake at 325°F (165°C) for 35–40 minutes until set. This is lower-carb, quicker to make, and still absolutely delicious — sometimes called a “frittata” in Italian cooking, though the French would disagree.
- Mini Quiche Lorraines: Use the same recipe but press the pastry into a greased 12-cup muffin tin and fill with the custard mixture. Bake at 325°F (165°C) for 20–25 minutes. Perfect for entertaining as finger food or individual servings at a brunch buffet.
Read Also: Spinach and Mushroom Casserole Recipe
Storage and Reheating
Quiche stores really well, which makes it a fantastic make-ahead option for busy weeks or entertaining.
A slice of leftover quiche is one of life’s simple pleasures, arguably even better the next day once the flavors have had time to meld.
- Refrigerator: Once cooled completely to room temperature, cover the quiche tightly with plastic wrap or transfer individual slices to an airtight container. It keeps well in the refrigerator for up to 3–4 days.
- Freezer: Quiche Lorraine freezes beautifully. Allow it to cool completely, then wrap the whole quiche or individual slices tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating in the oven (best method): Place slices or the whole quiche on a baking sheet and reheat in a 325°F (165°C) oven for 15–20 minutes for slices, or 25–30 minutes for a whole quiche, until heated through. This revives the pastry crust and keeps the custard smooth.
- Reheating in the microwave (quick method): Place a slice on a microwave-safe plate and heat in 30-second intervals on medium power until just warmed through. Be careful not to overheat, microwaving on high can make the custard rubbery. Cover loosely with a paper towel to prevent splattering.
- Make ahead tips: You can make and blind bake the pastry shell up to 2 days in advance and keep it at room temperature, loosely covered. You can cook the bacon 1–2 days ahead and refrigerate it. Assemble and bake the complete quiche up to 1 day ahead and reheat before serving.
Nutritional Facts
The following nutritional information is an estimate per slice (1/8 of the quiche) based on the ingredients listed. Values will vary depending on exact brands and portion sizes used.
- Calories: ~410 kcal
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 185mg
- Sodium: 520mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 15g
- Calcium: 220mg (22% DV)
- Iron: 1.5mg (8% DV)
Health Benefits of Key Ingredients
Quiche Lorraine is a rich dish, but its key ingredients do carry some genuine nutritional value.
Enjoyed in reasonable portions as part of a balanced diet, there’s more going on here than just indulgence.
- Eggs are one of the most nutritionally complete foods available. They’re packed with high-quality protein, all nine essential amino acids, choline (critical for brain health and liver function), and fat-soluble vitamins like A, D, E, and K. The yolks also contain lutein and zeaxanthin, two antioxidants linked to better eye health and reduced risk of age-related macular degeneration.
- Gruyère cheese is an excellent source of calcium and phosphorus, both critical for maintaining strong bones and teeth. It also provides a good amount of protein and vitamin B12, which supports red blood cell production and neurological function. Being a naturally aged cheese, it contains very little lactose, making it tolerable for many people who are mildly lactose-sensitive.
- Bacon (in moderation) is a good source of several B vitamins, including thiamine (B1), niacin (B3), and B12. It provides selenium, a mineral that acts as an antioxidant and supports thyroid function. While bacon is high in sodium and saturated fat, using it in the moderate quantities called for in this recipe, where it’s one of several ingredients, keeps it well within a sensible range.
- Heavy cream provides fat-soluble vitamins A, D, and E, as well as conjugated linoleic acid (CLA), a fatty acid with some research suggesting benefits for immune function and body composition. While cream is calorie-dense, the amounts per serving here are reasonable in the context of an otherwise balanced meal.
For another egg-rich breakfast option that comes together in minutes, check out this Air Fryer Eggs Recipe.
FAQs About Quiche Lorraine
1. What is the difference between a quiche and a frittata?
A quiche is made with a pastry shell and a custard filling based on eggs and cream (or milk), baked in the oven.
A frittata is an Italian egg dish that uses no pastry crust and is typically cooked on the stovetop and finished under the broiler, think of it as an open-faced omelette rather than a tart.
The custard ratio is also different: quiche uses significantly more cream relative to eggs, giving it a silkier, softer set. Frittatas are firmer and more egg-forward in texture.
2. Can I use store-bought pie crust instead of homemade?
Yes, absolutely. A good-quality refrigerated or frozen pie crust will work in a pinch and cut your prep time significantly.
That said, a homemade shortcrust pastry has a better texture and flavor, more buttery, more tender, and it’s worth the extra 15 minutes of effort if you have time.
If using store-bought, still blind bake it before adding the filling to prevent a soggy bottom.
3. Why did my quiche custard crack?
Cracking is almost always caused by baking the quiche at too high a temperature, or baking it for too long.
The proteins in the egg overcook and contract, which causes cracks on the surface and a rubbery, unpleasant texture.
Make sure your oven is truly at 325°F (165°C), use an oven thermometer to verify, as many ovens run hot.
Pull the quiche when the center still has a slight jiggle, and let it finish cooking from carryover heat as it cools.
4. Can Quiche Lorraine be made ahead of time?
Yes, and it actually benefits from it. Quiche Lorraine reheats very well and the flavors deepen and meld after a few hours.
You can bake the complete quiche up to 24 hours in advance, refrigerate it, and gently reheat at 325°F (165°C) until warmed through before serving.
You can also blind bake the crust, prepare the bacon filling, and mix the custard separately up to a day ahead, then assemble and bake the day of serving for maximum freshness.
5. Can I make Quiche Lorraine without cream, for example, with milk instead?
You can use whole milk instead of heavy cream, but the result will be noticeably different.
The custard will be lighter and less rich, and it may have a slightly less silky texture. It will still be good, but not quite as luxurious as the classic version.
For the best middle ground, use half whole milk and half heavy cream. This reduces the fat content somewhat while still giving you a nicely creamy custard that holds together well when sliced.
Best Quiche Lorraine Recipe
Ingredients
- 1 1/4 cups all-purpose flour 155g, plus extra for dusting
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter 115g, cold, cut into small cubes
- 2-3 tbsp ice cold water Add one tablespoon at a time until dough just comes together
- 6 oz thick-cut bacon 170g, cut into small ½-inch lardons or chunks
- 1 cup Gruyère cheese 100g, freshly grated
- 3 large eggs
- 1 egg yolk For extra richness
- 1 1/4 cups heavy whipping cream 300ml
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp unsalted butter For cooking the bacon if it is lean; optional if bacon is well-marbled
Equipment
- 9-inch fluted tart pan with removable bottom Essential for clean unmolding and an attractive crust edge
- Rolling Pin For rolling out the pastry dough evenly
- Large mixing bowls One for the pastry, one for the custard
- Whisk For beating the custard mixture until smooth
- Skillet or frying pan For rendering the bacon
- Baking sheet Place under the tart pan in the oven to catch any drips
- Pie weights or ceramic baking beans For blind baking the crust
- Parchment paper To line the pastry before adding the pie weights
- Pastry brush For egg washing the crust
- Fine-mesh strainer To strain the custard for an extra-smooth result
- Oven thermometer To verify accurate oven temperature — critical for a smooth custard
- Slotted spoon For transferring cooked bacon to paper towels
- Wire cooling rack For resting the quiche after baking
- Sharp knife For slicing the quiche into clean wedges
- Wide spatula (optional) For transferring the unmolded quiche to a serving plate
Method
- Whisk together 1 ¼ cups flour and ½ tsp salt in a large bowl. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible.Add ice cold water one tablespoon at a time, mixing lightly with a fork after each addition, until the dough just comes together. Shape into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C) with a baking sheet on the middle rack. Roll the chilled dough out on a floured surface to a 12-inch circle, then fit it into a 9-inch fluted tart pan with a removable bottom, pressing it into the edges without stretching.Trim the overhang, dock the base with a fork, line with parchment and fill with pie weights, then bake for 15 minutes. Remove weights and parchment and bake 8–10 minutes more until the base looks dry and barely colored. Optionally, brush immediately with a thin layer of beaten egg white to seal.
- Cook the bacon pieces in a skillet over medium heat for 7–9 minutes, stirring occasionally, until golden brown and the fat has rendered — cooked through but not crispy. Transfer to a paper towel-lined plate with a slotted spoon and discard the excess fat.
- Reduce oven temperature to 325°F (165°C). In a large bowl or measuring jug, whisk together the 3 eggs and 1 egg yolk until smooth, then whisk in the heavy cream, salt, pepper, and nutmeg until fully combined and uniform.For an ultra-silky custard, pour the mixture through a fine mesh strainer into a clean bowl or jug.
- With the blind-baked pastry shell still in its tart pan on the baking sheet, scatter the cooked bacon evenly over the base, then sprinkle the grated Gruyère evenly on top. Slowly pour the custard mixture over the filling until it reaches just below the top edge of the pastry — do not overfill.
- Bake at 325°F (165°C) for 35–45 minutes, until the edges are set and the center still has a gentle jiggle when the pan is gently shaken. If the pastry edges brown too quickly, tent them loosely with strips of foil.
- Transfer the quiche to a wire rack and let it rest for at least 15–20 minutes — the custard will continue to set as it cools. Remove the outer tart ring, slice into 8 wedges with a sharp knife, and serve warm or at room temperature.
Nutrition
Notes
- Keep butter cold: Cold butter is the key to a flaky crust. If your kitchen is warm, return the cubed butter to the freezer for 5 minutes before using and work quickly with your hands.
- Don’t skip blind baking: Skipping or rushing this step is the leading cause of a soggy bottom crust. Give it the full time in the oven before adding the filling.
- Low and slow baking: Baking the filled quiche at 325°F (165°C) rather than a higher temperature ensures a silky, smooth custard. Too much heat causes the eggs to overcook and the custard to crack or become rubbery.
- The wobble test: Pull the quiche from the oven when the center still has a slight jiggle — like a set cheesecake. Carryover heat will finish cooking it as it cools on the rack.
- Always freshly grate your cheese: Pre-shredded cheese is coated in starches that prevent smooth melting. Grating Gruyère fresh from the block makes a noticeable difference in texture.
- Strain the custard: Pouring the custard through a fine mesh strainer takes 30 extra seconds and delivers a noticeably silkier result by removing any unincorporated egg white bits.
- Make ahead: The blind-baked crust keeps at room temperature (loosely covered) for up to 2 days. Cooked bacon can be refrigerated for 1–2 days. The completed quiche can be baked up to 24 hours ahead and reheated at 325°F (165°C) until warmed through.
- Storage: Refrigerate cooled leftover quiche, tightly covered, for up to 3–4 days. Reheat slices in a 325°F (165°C) oven for 15–20 minutes for the best texture — the microwave works in a pinch on medium power.
- Freezing: Wrap cooled quiche tightly in plastic wrap then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Cream substitution: For a lighter custard, replace up to half the heavy cream with whole milk. Avoid low-fat milk — the custard may not set as cleanly or taste as rich.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Making Quiche Lorraine from scratch is one of those cooking projects that feels rewarding every single time.
There’s something so satisfying about pulling that golden tart from the oven, the custard just barely set, the pastry beautifully bronzed, the kitchen smelling of buttery pastry and smoky bacon.
Once you’ve made it a couple of times, the process becomes second nature, and you’ll find yourself reaching for this recipe again and again.
This is the kind of dish that impresses guests but also makes a Tuesday evening feel a little more special. Give it a try, I truly think it’ll become one of your go-to recipes.
If you make this Quiche Lorraine, I’d love to hear how it went. Drop a comment below with your experience, any variations you tried, or questions you have.
And if someone in your life needs a reliable quiche recipe, share this post with them, good recipes are always worth passing along.
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