The Best Quiche Lorraine Recipe

Quiche Lorraine is the ultimate savory French tart that brings together crispy bacon, sweet caramelized onions, creamy Gruyère, and a silky custard all nestled in a buttery crust. It’s elegant enough for brunch with friends but easy enough for a weeknight dinner.

Love More Breakfast Recipes? Try My Cottage Cheese and Egg Breakfast Bars or this Breakfast Stuffed Puff Pastry Bars next.

Why You’ll Love This Quiche Lorraine Recipe

Rich, savory, and perfectly comforting, this Quiche Lorraine is a timeless French favorite. Flaky pastry crust holds a creamy custard filled with smoky bacon, tender onions, and melted cheese for a flavorful, indulgent bite. Ideal for breakfast, brunch, or a light dinner, it’s elegant, satisfying, and surprisingly easy to make.

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Ingredient List

For the Crust & Filling

• 1 pie crust (store-bought or homemade)
• ½ pound bacon, chopped
• ½ yellow onion, diced
• 1 cup shredded Gruyère or white cheddar
• 1 ¾ cups half-and-half (or a mix of whole milk + heavy cream)
• 4 large eggs
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground nutmeg

Optional Garnish

• Chopped chives or parsley

Friendly Notes:

Pie Crust: I always keep a store-bought crust in my freezer for emergencies, but homemade is divine if you have the time!

Cheese Swap: Can’t find Gruyère? Swiss or white cheddar work beautifully. Just avoid pre-shredded cheese if possible — it has additives that can make your custard grainy.

Cream Options: Half-and-half gives you that perfect creamy texture, but you can also use a 50/50 mix of whole milk and heavy cream.

Why These Ingredients Work

Let me break down why each ingredient is so important in creating that perfect Quiche Lorraine:

Bacon is the star of the show — it provides smoky, salty, crispy goodness in every bite. Rendering it properly releases those flavorful fats that make everything taste incredible.

Onions add natural sweetness when caramelized and balance out the richness of the bacon and cheese. They also give the quiche depth of flavor.

Gruyère cheese is traditional for a reason — it’s nutty, slightly sweet, and melts like a dream. It creates those gorgeous cheese pulls without being greasy.

Half-and-half creates a custard that’s rich and creamy but not too heavy. It’s the Goldilocks of dairy — just right!

Eggs are what transforms this from a pie into a quiche. They bind everything together and create that signature silky custard texture.

Smoked paprika and nutmeg are the secret weapons! Paprika adds a subtle smoky note that amplifies the bacon, while nutmeg (a classic French touch) adds warmth and complexity without being overpowering.

Salt and pepper season the custard so every bite is perfectly balanced.

Essential Tools and Equipment

Here’s what you’ll need to make this gorgeous quiche:

• 9-inch deep dish pie pan or quiche pan — the deep dish is key for holding all that delicious filling!
• Large skillet — for cooking the bacon and onions
• Mixing bowl — for whisking your custard
• Whisk — essential for getting a smooth, lump-free custard
• Fork — for pricking the crust before blind-baking
• Pie weights or dried beans — if you’re blind-baking (prevents the crust from puffing up)
• Parchment paper or aluminum foil — to line the crust when blind-baking

How To Make Quiche Lorraine

Step 1: Prepare the Crust

Place your pie crust into a 9-inch deep dish or quiche pan. Press it gently into the bottom and sides, making sure there are no air pockets.

Blind-bake the crust at 375°F until it’s lightly golden (about 12-15 minutes). This step is CRUCIAL for avoiding a soggy bottom! Set it aside to cool while you prepare the filling.

Step 2: Cook the Bacon & Onion

In a large skillet over medium heat, cook the chopped bacon until it starts to crisp up and releases all those beautiful rendered fats. This should take about 5-7 minutes.

Add the diced onion to the skillet and cook until it’s softened and golden, about 3-4 minutes. The onions will soak up all that bacon flavor and become sweet and delicious. Use a slotted spoon to transfer the bacon and onions to the prebaked crust, spreading them evenly across the bottom.

Step 3: Make the Custard

In a large mixing bowl, whisk together the eggs, half-and-half, salt, pepper, smoked paprika, and nutmeg until completely smooth and well combined.

You want to whisk vigorously for about 30 seconds. Sprinkle the shredded Gruyère evenly over the bacon and onion mixture in the crust.

Then slowly pour the custard mixture over everything, making sure it’s distributed evenly.

Step 4: Bake

Preheat your oven to 375°F. Carefully transfer the quiche to the oven (it’s full of liquid, so go slowly!).

Bake for 40-50 minutes, until the center is set but still has a slight jiggle when you gently shake the pan. The top should be golden and gorgeous!

Let the quiche rest for at least 10-15 minutes before slicing. Garnish with fresh chopped parsley or chives if desired.

You Must Know

The crust MUST be blind-baked! I can’t stress this enough. A soggy-bottomed quiche is heartbreaking, and blind-baking prevents this tragedy. Take the extra 15 minutes — it’s worth it!

Don’t skip the resting time. I know it’s tempting to cut into it right away (it smells SO good!), but letting it rest for 10-15 minutes means your slices will hold together beautifully instead of falling apart.

Room temperature eggs work best. Cold eggs can create a lumpy custard. Let them sit out for 20 minutes before you start, or place them in warm water for 5 minutes.

Personal Secret: I add a tablespoon of Dijon mustard to my custard mixture! It’s not traditional, but it adds this subtle tang and depth. Just whisk it in with the eggs and cream.

Pro Tips & Cooking Hacks

Render that bacon fully! Undercooked, chewy bacon in quiche is disappointing. Cook it until it’s crispy but not burnt — you want that smoky flavor without any greasiness.

Grate your own cheese. Pre-shredded cheese has anti-caking agents that can make your custard grainy and prevent it from melting smoothly. Fresh-grated Gruyère is silky perfection.

Use a deeper pan if you have one. A deeper quiche pan (at least 1.5 inches) allows for more filling and prevents spillovers in the oven.

Common mistake to avoid: Overbaking! The quiche is done when the edges are set but the center still jiggles. It will firm up as it cools. An overbaked quiche is rubbery and dry.

Smart shortcut: Buy a pre-made, pre-baked tart shell from a bakery. It’s a huge time-saver and tastes amazing!

Flavor Variations / Suggestions

Mix It Up!

Mushroom & Spinach Quiche: Replace the bacon with sautéed mushrooms and add a handful of fresh spinach. Vegetarian and delicious!

Ham & Swiss: Swap the bacon for diced ham and use Swiss cheese instead of Gruyère for a milder flavor.

Caramelized Leek: Replace the onion with slowly caramelized leeks for a sweeter, more elegant version.

Smoked Salmon & Dill: Use smoked salmon instead of bacon, add fresh dill, and swap Gruyère for cream cheese mixed into the custard. SO fancy!

Add vegetables: Roasted red peppers, sun-dried tomatoes, or asparagus all work beautifully. Just make sure any veggies are pre-cooked and well-drained so they don’t add excess moisture.

Cheese variations: Try sharp white cheddar for a bolder flavor, or mix Gruyère with a little Parmesan for extra nuttiness.

Herb boost: Add fresh thyme, rosemary, or tarragon to the custard for an herbaceous twist.

Make-Ahead Options

This is one of the best make-ahead recipes in my arsenal! Here’s how to prep in advance:

The night before: You can assemble the entire quiche (baked crust, cooked bacon and onions, cheese, and custard) and refrigerate it unbaked. Just cover it tightly with plastic wrap and bake it the next morning. Add 5-10 minutes to the baking time since it’s starting cold.

Bake and reheat: Bake the quiche completely, let it cool, then cover and refrigerate for up to 3 days. Reheat individual slices in the microwave (30-45 seconds) or the whole quiche in a 325°F oven for 15-20 minutes.

Freeze it: Yes, you can freeze quiche! Bake it completely, let it cool, wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 325°F oven until warmed through.

Blind-bake ahead: Blind-bake your crust up to 2 days in advance. Store it covered at room temperature, then fill and bake when you’re ready.

Recipe Notes & Baker’s Tips

Why blind-bake? Blind-baking creates a barrier between the wet custard filling and the crust, preventing sogginess. It also ensures the bottom crust is fully cooked and flaky.

Custard ratio: The ratio of eggs to dairy is important. Too many eggs and it’s too firm (like a frittata); too little and it won’t set. This recipe hits the sweet spot!

Bacon fat matters: Don’t drain all the bacon fat before adding onions — you want some of that flavor! Just don’t leave it swimming in grease.

Room temperature serving: Quiche Lorraine is actually delicious at room temperature, which makes it perfect for brunch buffets or picnics. Just don’t leave it out for more than 2 hours.

Slice size: This recipe serves 6-8 people depending on whether it’s a main course (6 slices) or part of a brunch spread (8 slices).

Serving Suggestions

Quiche Lorraine is incredibly versatile! Here’s how I love to serve it:

For brunch: Pair it with a fresh green salad dressed with a light vinaigrette, fresh fruit salad, and toasted sourdough bread or flaky croissants. Add mimosas and you’ve got the perfect spread!

For lunch: Serve alongside a simple arugula salad with lemon vinaigrette and a cup of tomato soup.

For dinner: Make it the star with roasted vegetables, a crisp Caesar salad, and a glass of white wine (I love it with a buttery Chardonnay or crisp Sauvignon Blanc).

Garnishes: A sprinkle of fresh herbs (chives, parsley, or thyme) adds a pop of color and freshness. A dollop of crème fraîche or sour cream is also lovely!

When to serve: Hot from the oven is amazing, but honestly, slightly warm or even room temperature is when the flavors really shine. Don’t stress about timing!

How to Store Your Quiche Lorraine

Room Temperature: Quiche can sit at room temperature for up to 2 hours after baking. After that, it needs to be refrigerated to stay safe.

Refrigerator: Store leftover quiche covered tightly with plastic wrap or in an airtight container for up to 4 days. It’s delicious cold straight from the fridge (my favorite late-night snack!), or you can reheat it.

Freezer: Wrap cooled quiche slices individually in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight.

Reheating Instructions:

• Microwave: Heat individual slices for 30-45 seconds until warmed through.
• Oven: Reheat at 325°F for 15-20 minutes (whole quiche) or 10 minutes (single slice) until heated through. This method keeps the crust crispy!
• Air Fryer: 325°F for 5-7 minutes — makes the crust extra flaky!

Allergy Information

Contains: Eggs, dairy (milk, cream, cheese), wheat (pie crust)

Gluten-Free Option: Use a gluten-free pie crust. Many stores carry frozen gluten-free crusts, or you can make your own with almond flour or gluten-free all-purpose flour.

Dairy-Free Option: This is tricky since quiche is custard-based, but you can try using coconut cream or cashew cream in place of half-and-half, and dairy-free cheese. The texture will be different but still tasty!

Nut-Free: This recipe is naturally nut-free as long as your pie crust doesn’t contain nuts (check store-bought crusts).

Egg-Free: Unfortunately, quiche can’t be made without eggs as they’re the base of the custard. You might try a tofu-based “quiche” instead, but it’s a completely different recipe.

Questions I Get Asked A Lot

Can I use a different type of cheese?

Absolutely! While Gruyère is traditional and has that perfect nutty flavor, you can use Swiss, white cheddar, sharp cheddar, or even a blend.

Just avoid super-soft cheeses like brie or very oily cheeses that might make the custard greasy.

Do I really need to blind-bake the crust?

YES! I know it’s an extra step, but it’s the difference between a soggy bottom and a perfectly crispy crust.

If you skip this, you’ll likely end up with a mushy crust that’s undercooked and disappointing. Trust me on this one!

Can I make this without a crust (crustless quiche)?

You bet! Grease your pie pan really well and pour the bacon, onion, cheese, and custard mixture directly into the pan.

Bake at 350°F for 35-40 minutes. It’s lighter and perfect if you’re watching carbs!

Why is my quiche watery?

This usually happens if you don’t let it rest long enough before slicing, or if you added vegetables that weren’t properly drained.

Always pat veggies dry and pre-cook them to release excess moisture. Also, make sure you’re measuring your dairy correctly — too much liquid will prevent it from setting properly.

Can I use milk instead of half-and-half?

You can, but your quiche will be less rich and creamy. For best results, use whole milk mixed with a little heavy cream (about ¾ cup milk + 1 cup cream).

Skim milk will give you a watery, less flavorful custard.

How do I know when it’s done?

The edges should be set and slightly puffed, while the center should still have a gentle jiggle (like Jell-O, not liquid).

Stick a knife in the center — it should come out mostly clean with just a bit of custard on it. Remember, it will continue cooking as it cools!

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your Quiche Lorraine turned out! Did you add any fun variations? Serve it for a special occasion?