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​Quiche Lorraine is a classic French quiche recipe that seems difficult but is really easy to make. It’s cheesy and savory with a flaky crust and is perfect for lunch, dinner, or brunch!

A freshly baked quiche with a slice cut out, revealing a flaky crust and a creamy filling with bits of bacon and herbs. The dish is garnished with chopped parsley. The quiche is placed on a gray countertop beside a striped cloth and eggshells.

I never had quiche until Easter my senior year of high school. I’d gone to church with a boy I liked and we had brunch after with his family. I didn’t think I’d like it but eggs, cheese, and pie crust…there’s really nothing not to like! Quiche Lorraine was named for the region in France where it was created and is made with bacon, shallot, and gruyère cheese. It’s nutty and smokey from the bacon and the perfect savory dish for a simple lunch or dinner with a simple green salad. It’s fantastic for holidays, especially Easter brunch. It really has become my favorite quiche recipe.

Ingredients for a quiche are arranged on a white surface. Items include a pie crust, bacon, shredded cheese, whole eggs, chopped onion, salt, flour, milk, and half & half. Each is labeled with black text.

How to make Quiche Lorraine

  • A Quiche Lorraine recipe needs to have bacon, eggs, gruyère or Swiss cheese, and shallots.
  • A shallot is like a small and more delicate red onion. You can substitute red onion or yellow onion.
  • Both the bacon and the shallot need to be cooked before they go into the egg mixture. Cook the bacon to crisp first, then cook the shallot in a bit of the bacon fat. Crumble the cooked bacon to small pieces before adding to the eggs.
  • In my testing I found that a combination of whole milk and half and half was the best way to make the egg mixture for quiche. Some people use heavy cream but I found that too, well, heavy for my taste. You really can use what you like (even nondairy milk) but a mid-range of fat content will produce a better texture baked egg.
  • Classic quiche is served with a buttery crust. You can use a store-bought pie crust or my all butter pie crust. You’ll need to partially blind bake the pie shell (that is, bake it almost all the way before adding the filling) because the egg custard doesn’t take long enough to cook the pie crust all the way. Blind baking ensures you will not have a soggy bottom crust.
  • It’s best to whisk the eggs and milk in a large bowl to break up the egg yolks and combine it all so you don’t have chunks of egg white in the mixture. Then stir together everything in the quiche filling before adding to the crust.
A pie crust is lined with parchment paper and filled with white baking weights, placed on a silver baking sheet.
Partially blind bake the crust.
A glass bowl containing a creamy mixture with chopped pieces of dried fruit on a white marble surface.
Mix all the ingredients.
A round pumpkin filled with a creamy mixture sits in the center of a silver baking pan. The pumpkin has a toasted, golden-brown edge and contains a filling with visible chunks of onion and herbs.
Bake with a pie shield.

Best Quiche Lorraine Recipe Tips

  • I like to blind bake my pie dough using pie weights, but you can also use dry beans or rice or lentils. 
  • Be sure to cover the edges of the crust with a pie shield while baking the quiche so that it doesn’t get too golden brown.
  • You can also make this a crustless quiche recipe by simply omitting the pie crust.
  • I use a regular 9-inch pie pan for this, but you can also use a 10-inch tart pan with a removable bottom.
  • I always bake pies on a rimmed baking sheet in case it spills over.
  • You know quiche is done baking when it’s puffed and jiggles slightly but doesn’t roll (is not liquid). You can do the knife test: poke the tip of a knife in the center; if it comes out clean it’s done. The internal temperature should be between 165°-185°F.
A slice of quiche on a white plate. The quiche has a golden crust and is filled with a creamy mixture containing small bits of bacon and herbs. Fresh parsley is scattered on top and around the plate.

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Storing & Make Ahead

  • Store leftovers in an airtight container in the fridge.
  • You can freeze leftovers as well for several months.
  • To make ahead, blind bake the crust up to 24 hours ahead. Don’t add the egg mixture until ready to bake. You can fully bake the quiche up to 24 hours ahead and store in the refrigerator covered with plastic wrap. Reheat in a low preheated oven.
A freshly baked quiche with a slice cut out, revealing a flaky crust and a creamy filling with bits of bacon and herbs. The dish is garnished with chopped parsley. The quiche is placed on a gray countertop beside a striped cloth and eggshells.

Classic Quiche Lorraine Recipe

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The PERFECT easy Quiche Lorraine Recipe – from scratch crust baked perfectly with bacon and cheese filling – this quiche has the perfect texture and is the perfect easy recipe.

Recipe Video

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

  • 1 recipe all butter pie crust
  • 8 slices bacon
  • 1 medium onion , diced
  • 4 large eggs
  • 1 cup milk
  • ½ cup half and half
  • ¼ teaspoon salt
  • 1 ½ cups (6 ounces) shredded Swiss or Gruyère cheese
  • 1 tablespoon all-purpose flour

Instructions

  • Preheat oven to 450°F. Partially bake your pie crust: line the bottom of the chilled crust with parchment paper and pie weights. Bake for 8 minutes, then carefully remove parchment and weights. Poke holes in the bottom with a fork and bake again for 5 minutes. Lower the oven temperature to 325°F. (See notes.)
  • Meanwhile, cook bacon over medium heat in a large skillet. Cook until crispy, then reserve fat and drain on paper towels and crumble.
  • Cook onion in some of bacon fat until tender and translucent, about 3-5 minutes over medium heat in the same skillet.
  • Toss cheese with flour. Set aside.
  • Whisk eggs, milk, half and half, and salt. Stir in bacon, onions, and cheese. Add to hot crust.
  • Place pie on a cookie sheet and cover with a pie shield.
  • Bake for an additional 45-50 minutes or until the center is slightly wobbly (not rolling when tapped) and the egg looks very light golden.
  • Cool at least 1 hour before slicing and serving.
  • Store leftovers in the refrigerator in an airtight container.
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Recipe Notes

For more details on pre-baking pie crust, see my blind baking post.

Recipe Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 12g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 316mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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