Quiche Lorraine

WANT TO SAVE THIS RECIPE?

I can’t count the number of times I’ve baked this Quiche Lorraine and watched it disappear within minutes. It’s creamy, savory, and packed with smoky bacon and nutty Gruyère cheese, nestled in the most tender, flaky crust. Every time I serve it for brunch, someone always asks for the recipe, and that’s how I know it’s a keeper.

There’s just something so comforting and elegant about Quiche Lorraine. I love how it’s hearty enough for breakfast yet refined enough to serve at a luncheon. The buttery crust with its rich egg filling feels like a warm hug every time I take a bite. It’s one of those recipes that never fails to impress yet is simple enough to become a staple.

When I made it last weekend for family, the kitchen smelled divine — like a French patisserie early in the morning. That aroma alone is worth making it. Whether you’re feeding a crowd or just want to treat yourself, this Quiche Lorraine brings a little bit of France to your table with ease.

Why You’ll Love This Quiche Lorraine

You’ll love this Quiche Lorraine because it strikes the perfect balance of flavors and textures: crisp crust, silky custard, smoky bacon, and melty cheese. It’s versatile, works for any meal, and is easy to customize. Plus, it’s a make-ahead marvel, reheating beautifully without losing its charm.

Ingredients

For this Quiche Lorraine, I always reach for smoky, thick-cut bacon because it gives the quiche that classic, savory bite. The eggs are the heart of the custard filling, giving it structure and silkiness. I use whole milk and heavy cream together for the perfect creamy texture without being too rich. Gruyère cheese adds a nutty, melty layer that pairs beautifully with the bacon. A good, buttery pie crust is a must — it holds everything together and adds that irresistible flaky base. A touch of salt, pepper, and a pinch of nutmeg round out the flavor perfectly.

How to Make Quiche Lorraine

Step 1: Prebake the Crust

Roll out your pie crust and fit it into a tart or pie pan. Prick the bottom with a fork and blind bake at 375°F (190°C) for about 15 minutes, just until lightly golden. This keeps the crust from getting soggy.

Step 2: Cook the Bacon

While the crust bakes, cook your chopped bacon in a skillet until crispy. Drain on a paper towel and set aside.

Step 3: Prepare the Custard

In a bowl, whisk together the eggs, cream, milk, salt, pepper, and a pinch of nutmeg until smooth and creamy.

Step 4: Assemble the Quiche

Sprinkle the cooked bacon evenly over the prebaked crust, then add the shredded Gruyère. Pour the custard over everything, letting it fill the crust.

Step 5: Bake

Bake the quiche at 350°F (175°C) for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. Let it cool for a few minutes before slicing and serving.

Recipe Variations and Possible Substitutions

One of my favorite things about Quiche Lorraine is how easy it is to adapt. You can swap out the Gruyère for sharp cheddar or Swiss if that’s what you have on hand. If you prefer a vegetarian version, sautéed mushrooms or spinach make excellent substitutes for the bacon. Even a sprinkle of caramelized onions adds a delicious sweetness to the custard. For a crustless option, simply butter your baking dish and pour the filling straight in for a lighter take.

Serving and Pairing Suggestions

Quiche Lorraine shines with a simple side salad tossed in a lemony vinaigrette. I also like to serve it with roasted vegetables or a fresh fruit salad for brunch. A crisp glass of white wine or sparkling water with a twist of lemon pairs beautifully with its richness. It’s a perfect centerpiece for a buffet or picnic spread.

Storage and Reheating Tips

Quiche Lorraine stores beautifully in the fridge for up to three days. Just cover it tightly to keep it from drying out. To reheat, warm slices in a 325°F (160°C) oven for about 10 minutes or until heated through. It also freezes well — wrap individual slices and store them in a freezer bag. Thaw overnight in the fridge before reheating.

FAQs

What is Quiche Lorraine made of?

Quiche Lorraine is a classic French savory tart made with eggs, cream, bacon, and cheese in a buttery pastry crust.

Can I make Quiche Lorraine ahead of time?

Yes, you can fully bake it the day before and store it in the fridge. Just reheat gently before serving.

Can I freeze Quiche Lorraine?

Absolutely. Once baked and cooled, wrap it well and freeze for up to three months. Thaw overnight before reheating.

What cheese can I use instead of Gruyère in Quiche Lorraine?

You can substitute Swiss, Emmental, or even sharp cheddar for a slightly different but equally tasty result.

How do I know when Quiche Lorraine is done baking?

The center should be set but still a little jiggly when you gently shake the pan. It will firm up as it cools.

Related Recipes You’ll Like

If you enjoyed this Quiche Lorraine, you might also love my Roasted Zucchini and Squash for a fresh and colorful side. For something heartier, check out the Texas Roadhouse Smothered Chicken, which is every bit as comforting. Or try the Homemade Big Mac Wraps for a fun and casual meal.

Save and Share This Recipe for Later

Don’t forget to pin this Quiche Lorraine to your favorite Pinterest board so you can find it again when the craving strikes. If you loved it, share the recipe link with your friends and family on Facebook, Instagram, or even in a quick text — everyone deserves a slice of this classic French comfort!

WANT TO SAVE THIS RECIPE?