4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons finely chopped fresh chives, optional
Why Gruyère?
Gruyère is a wonderful choice because it melts beautifully and has a nutty, savory flavor that complements the bacon and custard.
If you don’t have it, don’t worry.
There are plenty of substitutes.
Helpful Tools
You’ll need:
9-inch pie or tart dish
Large skillet
Mixing bowl
Whisk
Cutting board
Sharp knife
Baking sheet
Pastry brush, if using an egg wash
Place the quiche dish on a baking sheet before baking.
It makes the quiche much easier to move in and out of the oven and provides a little insurance against spills.
Ingredient Substitutions and Additions
Classic recipes are wonderful, but sometimes you need to work with what you have.
Swap the cheese
Try:
Swiss
Emmental
Comté
Cheddar
Fontina
Monterey Jack
For the most traditional flavor, stick with Gruyère or another Swiss-style cheese.
Use ham instead of bacon
Diced cooked ham works beautifully if that’s what you have in the refrigerator.
Add onions
Sautéed onions or shallots make a delicious addition.
Add spinach
Cook spinach first and squeeze out as much excess moisture as possible before adding it.
Otherwise, the extra water can interfere with the custard setting.
Add mushrooms
Sauté mushrooms until their moisture has cooked away before adding them.
Add herbs
Chives, parsley, thyme, or a small amount of fresh tarragon can add a lovely herbal note.
Just remember that once you start adding lots of vegetables and fillings, you’re moving away from a traditional Quiche Lorraine.
And that’s perfectly okay!
How to Make Classic Quiche Lorraine
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C).
Place your pie crust into a 9-inch pie dish.
Gently press it into the bottom and sides without stretching the dough.
Step 2: Partially blind-bake the crust
For the best crust, partially bake it before adding the filling.
Prick the bottom gently with a fork.
Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake for approximately 10–12 minutes.
Remove the parchment and weights and bake for another 3–5 minutes, until the crust is beginning to set but isn’t deeply browned.
Set aside while you prepare the filling.
Step 3: Cook the bacon
Place the chopped bacon in a skillet over medium heat.
Cook until browned and crisp.
Transfer the bacon to a paper towel-lined plate to drain.
If there’s a large amount of rendered fat in the skillet, carefully drain most of it.
Step 4: Make the custard
In a large bowl, whisk together:
Eggs
Heavy cream
Milk
Salt
Black pepper
Nutmeg
Whisk just until combined.
There’s no need to whip lots of air into the mixture.
Step 5: Add the bacon and cheese
Sprinkle the cooked bacon evenly over the partially baked crust.
Add the shredded Gruyère.
If you’re using chives, scatter them over the top.
Step 6: Pour in the custard
Slowly pour the egg mixture over the bacon and cheese.
Don’t fill the crust beyond the rim.
If you have a little extra custard, it’s better to leave it out than risk an overflowing quiche.
Step 7: Bake
Carefully transfer the quiche to the oven.
Bake at 375°F for about 35–45 minutes, or until the edges are set and the center still has a very slight jiggle.
The top should be lightly golden.
Step 8: Let it rest
This is important.
Remove the quiche from the oven and let it rest for 10–15 minutes before slicing.
The center will continue to set as it cools.
And you’ll get much cleaner slices.
How Do You Know When Quiche Lorraine Is Done?
This is one of the most important parts of making good quiche.
You don’t want the center to be completely liquid.
But you also don’t want to bake it until the entire thing is firm and rubbery.
Look for:
Set edges
A lightly golden surface
A center with a gentle jiggle
If using an instant-read thermometer, the center should reach about 160°F (71°C) for an egg-based dish.
Remember that the quiche continues cooking slightly after you remove it from the oven.
The Secret to Creamy Quiche
The goal is a custard that is silky and tender rather than dense.
Here are a few simple tricks.
Don’t overbeat the eggs
Whisk enough to combine the ingredients, but don’t aggressively whip the mixture.
Don’t overload the filling
Too many vegetables, meat, or cheese can throw off the ratio of custard to filling.
Don’t overbake
This is probably the biggest mistake.
The quiche should still have a slight wobble when it comes out of the oven.
Bake the crust first
A partially blind-baked crust helps prevent a soggy bottom.
What to Serve With Quiche Lorraine
Quiche is wonderfully versatile.
For brunch, serve it with:
Fresh berries
Melon
Fruit salad
Croissants
Toast
Roasted potatoes
Breakfast potatoes
Fresh coffee
Orange juice
For lunch or dinner, try:
Simple green salad
Arugula salad
Tomato salad
Roasted asparagus
Green beans
Steamed vegetables
Crusty French bread
A simple salad with a bright vinaigrette is especially nice because the acidity balances the richness of the quiche.
Can You Make Quiche Lorraine Ahead of Time?
Absolutely.
This is one of the reasons quiche is such a fantastic entertaining recipe.
Bake the quiche completely, allow it to cool, cover it, and refrigerate it.
When you’re ready to serve, gently reheat it in a 325°F oven until warmed through.
You can also serve it at room temperature.
That makes it particularly convenient for brunch buffets.
How to Store Leftover Quiche
Allow leftover quiche to cool and refrigerate it in a covered container.
For best quality, enjoy it within 3–4 days.
You can slice it before refrigerating, which makes grabbing a quick breakfast incredibly easy.
How to Reheat Quiche
For the best texture, use the oven.
Place a slice on a baking sheet and warm it at 325°F until heated through.
An air fryer can also work nicely.
The microwave is convenient but may soften the crust.
Can You Freeze Quiche Lorraine?
Yes.
For best results, cool the baked quiche completely.
Wrap it tightly in plastic wrap or freezer-safe packaging and freeze.
You can freeze the entire quiche or individual slices.
For best quality, use it within about 2 months.
Thaw overnight in the refrigerator and reheat gently in the oven.
The custard may be slightly less silky after freezing, but it can still make a convenient make-ahead meal.
Tips for the Best Quiche Lorraine
Use good bacon
Since bacon is one of the main flavors, choose one you genuinely enjoy.
Don’t skip the crust pre-bake
This helps give you a crisper bottom.
Let the bacon drain
Excess grease can make the filling heavier and the crust greasy.
Keep the filling balanced
You want enough bacon and cheese to make every bite interesting without overwhelming the custard.
Don’t overbake
A creamy quiche needs a gentle touch.
Let it rest
Give it those 10–15 minutes before slicing.
It really does make a difference.
Can I Use a Store-Bought Pie Crust?
Absolutely.
A refrigerated pie crust makes this recipe much faster and easier.
If you’re using a particularly thin crust, keep an eye on it during the pre-baking and final baking stages so the edges don’t become too dark.
Can I Make It Crustless?
Yes!
Simply grease a pie dish well and pour the filling directly into it.
You’ll have a crustless bacon and cheese quiche that’s lighter and even easier to prepare.
Start checking it a little earlier because the baking time may be shorter.
Recipe Information
Prep time: 20 minutes
Cook time: 45–55 minutes
Resting time: 10–15 minutes
Total time: About 1 hour 20 minutes
Servings: 6
Course: Breakfast, brunch, lunch
Cuisine: French-inspired
Main ingredients: Eggs, bacon, Gruyère, cream, pastry
Frequently Asked Questions
What makes a quiche Lorraine different from regular quiche?
Quiche Lorraine is traditionally associated with a savory custard and bacon or lardons in a pastry crust. Modern versions commonly include cheese as well.
Can I use cheddar instead of Gruyère?
Yes. Cheddar works well, although Gruyère provides a more traditional French-inspired flavor.
Why is my quiche watery?
Excess moisture from vegetables, underbaking, or a filling ratio that’s too liquid-heavy can cause a watery quiche.
If adding vegetables, cook and drain them thoroughly first.
Why did my quiche puff up?
Egg custard can puff while baking.
That’s normal.
It usually settles somewhat as the quiche cools.
Can I make Quiche Lorraine without bacon?
Yes.
You can substitute cooked ham or simply leave the meat out and make a cheese quiche.
Can I use milk instead of cream?
You can, but the texture will be lighter and less rich.
A combination of cream and milk gives this recipe a wonderfully creamy custard.
Can I make this in a tart pan?
Yes.
A tart pan with a removable bottom can create beautiful presentation, although you’ll want to make sure the filling doesn’t leak through.
Can I serve quiche cold?
Absolutely.
Quiche can be served warm, at room temperature, or chilled.
Many people actually enjoy leftovers cold straight from the refrigerator.
Why Classic Quiche Lorraine Never Gets Old
Some recipes become classics because they’re complicated.
Quiche Lorraine became a classic because it doesn’t need to be.
It’s built around ingredients that work beautifully together:
buttery pastry, smoky bacon, creamy eggs, and nutty cheese.
Nothing needs to shout.
Everything simply works.
And that’s what I love about recipes like this.
You can serve it at an elegant brunch with fresh fruit and coffee, or sit down on a quiet evening with a slice and a simple green salad.
Either way, it feels special.
And when that first forkful breaks through the crisp pastry into that creamy, cheesy center?
Absolutely worth it.
More Breakfast and Brunch Recipes You’ll Love
If you enjoy classic egg-based comfort food, try adding these recipes to your brunch menu:
Western Omelet Quiche
3-Ingredient Breakfast Egg Bake
Hawaiian French Toast Bake
Classic Egg Salad
Cheesy Potato Breakfast Casserole
Bacon, Egg and Cheese Breakfast Muffins
Southern Salmon Patties
Because a good brunch table always has room for one more delicious recipe!
Leave a Review and Share Your Quiche
Did you make this Classic Quiche Lorraine?
I’d love to hear how it turned out!
Leave a 5-star review and tell me whether you kept it traditional or added your own twist.
And if you take a photo of your golden quiche, share it on Pinterest and save the recipe for your next brunch.
There’s something so satisfying about seeing a homemade quiche sitting in the middle of a breakfast table, just waiting to be sliced.
Approximate Nutrition Information
Nutrition will vary depending on the pie crust, bacon, cheese, cream, and portion size used.
Estimated per serving (1/6 of the quiche):
Calories: 470
Protein: 17g
Carbohydrates: 18g
Fat: 37g
Saturated fat: 18g
Cholesterol: 220mg
Sodium: 700mg
Fiber: 1g
Sugar: 2g
These numbers are estimates and are provided for general informational purposes.
Final Thoughts
Classic Quiche Lorraine is proof that a handful of simple ingredients can create something truly special.
The flaky crust.
The smoky bacon.
The creamy egg custard.
The melted Gruyère.
Every bite feels comforting and elegant at the same time.
Make it for Sunday brunch.
Serve it at a holiday breakfast.
Prepare it ahead for guests.
Or simply bake one because you want your kitchen to smell absolutely incredible.
Sometimes the classics really are classics for a reason.
And this golden, creamy Quiche Lorraine is one recipe that’s always worth coming back to.
