Why this classic French quiche is easier than you think
I used to think Quiche Lorraine was one of those fancy French things that only Julia Child could pull off. Maybe it’s the hard-to-pronounce name? I don’t know.
But I was SO wrong.
Quiches are ridiculously easy to make. (Especially if you grab a store-bought pie crust and skip that whole step entirely. No judgment.)
And once you nail one filling combo, you can switch it up forever. I’ve got a Quiche Florentine loaded with spinach, a Mini Quiche that’s perfect for parties, and now this classic Lorraine that Justin literally asked me to make again the next morning.
The best part? Everyone at brunch will think you spent ALL morning on it.
(Shhh… your secret is safe with me.)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Pie crust: A 9-inch crust is all you need. Store-bought works beautifully here, and there is absolutely no judgment. If you want to go homemade, my pie crust recipe is SO worth it, but either way, the quiche will be delicious.
Bacon: This is the star of Quiche Lorraine. Regular, applewood smoked, or mesquite all work. Pick one you really love the taste of because it comes through in every bite.
Heavy cream: This is a MUST if you want that luxuriously creamy, custard-like filling. You can substitute with full-fat milk (regular or non-dairy), but make sure it’s full fat.
Eggs: These make up the bulk of the filling. Use large eggs and bring them to room temperature before mixing. Cold eggs can curdle when they hit the warm cream mixture.
Sweet onion: Diced and caramelized in the bacon grease. This step adds a subtle sweetness that balances the richness of the custard.
Gruyere cheese: The classic choice for Quiche Lorraine and the flavor is SO good. Swiss cheese is a great swap if you can’t find Gruyere.
Parmesan cheese: Just a little bit across the bottom of the crust adds a salty, nutty layer that takes the whole thing up a notch.
Garlic: Two cloves, minced. It goes in right at the end of the onion sauteing so it doesn’t burn.
Spices (paprika and nutmeg): These are the quiet MVPs. Paprika adds warmth and nutmeg gives that “wait, what IS that?” flavor that makes people think you spent way more time on this than you did.
Prep and blind bake the pie crust.
Preheat your oven to 375 degrees. Place the pie crust into a 9-inch pie dish and crimp the edges. Poke holes in the bottom with a fork (this keeps the crust from puffing up).
Line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes, then remove the weights and let the crust cool slightly.
Blind baking the crust is the step that separates a great quiche from a soggy one. Those 15 minutes mean the bottom crust stays flaky instead of turning into a wet noodle under all that custard.
The Pie Dish I L❤️VE!
If you’re looking for the perfect pie dish, I swear by a good ceramic one! It conducts heat evenly (hello, golden crust every time), goes from oven to table beautifully, and honestly just makes everything feel a little more special.
I use mine for quiches, pies, tarts… you name it!
Cook the bacon.
While the crust bakes, cut the bacon into small pieces and cook over medium heat for 8 to 10 minutes. You want it cooked through but still slightly chewy.
Remove with a slotted spoon to a paper towel-lined plate. Save the grease in the pan because you’re going to need it.
Saute the onion and garlic.
Pour out most of the bacon grease, leaving about 2 tablespoons in the skillet. Add the diced onion and saute over medium heat for 5 to 6 minutes until slightly caramelized.
Add the garlic during the last minute and give everything a good stir. Remove from heat.
Cooking the onion in the bacon grease instead of butter or oil adds this incredible savory depth that you just can’t get any other way. Don’t skip this.
Make the custard.
In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, paprika, and nutmeg until everything is well combined. You want it smooth with no streaks of egg white.
Assemble and bake.
Sprinkle about three-quarters of the Gruyere and all of the Parmesan across the bottom of the cooled pie crust. Layer the bacon, caramelized onions, and garlic on top. Add the rest of the cheese.
Pour the egg mixture over everything. Bake at 375 degrees for 40 to 45 minutes. The quiche is done when the center is set but still has a slight jiggle (it’ll firm up as it cools).
That slight jiggle in the center is what you’re looking for. If you bake until the center is completely firm, the quiche will be overcooked by the time it cools. Let it rest for at least 10 minutes before cutting.
Oops! What Did I Do Wrong?
What if my quiche is watery?
The most common cause is using low-fat milk or cream. Full-fat dairy is essential for a custard that sets up properly. Also make sure you blind baked the crust first, since skipping that step lets moisture seep into the bottom and turn everything soggy.
What if the crust shrinks while baking?
This usually happens when the dough gets too warm before going in the oven. Next time, chill the crust for about 15 minutes after placing it in the dish. And make sure you’re pressing the pie weights all the way to the edges so the sides stay put.
What if the top is browning too fast?
If the edges or top start getting too dark before the center is set, loosely tent a piece of foil over the top. This lets it keep cooking without burning.
Can I use a different cheese?
Absolutely. Swiss is the closest swap for Gruyere. Cheddar works too but gives it a different (still delicious) vibe. Just avoid pre-shredded bags if you can, since the anti-caking coating makes it harder to melt smoothly.
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Quiche Lorraine Recipe
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Equipment
Ingredients
- 1 9- inch pie crust homemade or store-bought
- 6 ounces bacon cut into pieces
- ½ sweet onion finely diced
- 2 cloves garlic
- 4 large eggs large
- 1 ¼ cups heavy cream or full-fat milk
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon ground nutmeg
- ¾ cup Gruyere cheese shredded, or Swiss
- ¼ cup grated Parmesan cheese grated
- Fresh parsley optional
Instructions
- Preheat the oven to 375 degrees.
- Place and shape the pie crust into a 9-inch pie dish and crimp the edges. Poke holes into the bottom using the tines of a fork. Place a piece of parchment paper into the pie crust and fill with either pie weights or dried beans. Par-bake the crust for 15 minutes.
- Cook bacon over medium heat for 8-10 minutes, or until cooked through. Remove using a slotted spoon and place on a paper towel lined plate to drain.
- Remove the bacon grease from the skillet and add back 2 tablespoons along with the diced onion. Saute over medium heat for 5-6 minutes, or until slightly caramelized. During the last minute, add in the garlic and saute for 30 seconds, or until fragrant.
- In a large bowl whisk together the eggs, heavy cream, milk, salt, pepper, paprika, and nutmeg until combined.
- Add ¾ cup of the shredded cheese and the Parmesan cheese to the bottom of the par-baked pie crust along with the bacon, onions, and remaining shredded cheese. Pour in the egg mixture. Mix it all together with a fork slightly in order to release any air bubbles.
- Bake at 375 for 40-45 minutes or until the center just barely jiggles.
- Allow to rest for 10-20 minutes before slicing in and serving with fresh parsley, if desired.
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Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage and Reheating
Pop leftover quiche in an airtight container (or wrap the whole dish tightly with plastic wrap) and it’ll keep in the fridge for 3 to 4 days. Reheat individual slices in the oven at 350 degrees for about 10 minutes until warmed through.
The microwave works too, but the crust won’t be as crispy.
Freezing: You can freeze quiche, but fair warning: the texture of the custard changes a bit after thawing. It’s still good, just slightly less silky than fresh. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven.
Make ahead: Assemble the quiche completely (custard poured and everything), cover, and refrigerate for up to 24 hours before baking. Add about 5 extra minutes to the bake time since it’ll be going in cold.
What to Serve with Quiche Lorraine
This quiche holds its own as the main event, but if you want to round it out into a full brunch spread (especially for Mother’s Day), a simple salad is the perfect pairing. My Lemon Arugula Salad is peppery and bright, and it cuts right through all that cream and cheese.
If you’re going for more of a summer vibe, a Watermelon Feta Salad takes about five minutes and is SO refreshing next to a warm slice of quiche.
On the drinks side, a Peach Banana Smoothie or Mixed Berry Smoothie makes it feel like a real celebration without any extra effort.
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Brunch is kind of our thing around here. These are the ones my readers keep coming back to every single weekend.
