Quiche Lorraine Recipe

I used to think quiche was one of those dishes you only ordered at brunch spots where everything comes with a tiny salad and costs way too much. Then one weekend I tried making Quiche Lorraine at home, mostly out of curiosity, and I realized I’d been overthinking it for years.

It’s basically eggs, cream, bacon, and a buttery crust. That’s it. And yet, when it comes out of the oven all golden and just slightly jiggly in the middle, it feels like something special happened.

I’ve made it for lazy Sundays, for when people come over, and honestly once just because I had leftover bacon and didn’t want to waste it. It never disappoints. Even when I mess up a little, it still tastes good.

Ingredients I Used for the Recipe

• 1 homemade quiche crust or 1 prepared pie shell – about 9 inch, this holds everything together and gives that buttery bite
• 1 tbsp butter – used to cook the filling and add richness
• 1 garlic clove, minced – for a subtle flavor boost, I always sneak this in
• 1/2 onion, finely chopped (about 1/2 cup) – adds sweetness and depth
• 200 g bacon, cut into small strips – the main flavor, salty and smoky
• 4 eggs – these create the custardy base
• 1 1/4 cups (300 ml) heavy cream – makes the filling smooth and rich
• Pinch of salt and pepper – just to balance everything
• 1 1/4 cups (125 g) grated cheese like gruyere or cheddar – for that melty, slightly nutty finish
• Extra cooked bacon (optional) – I use this on top when I want it to look extra nice

How to make Quiche Lorraine?

Step 1 – Prepare the crust

If I’m feeling ambitious, I make the crust from scratch. It’s honestly easier than it sounds, just flour, butter, and a bit of water blended together.

But I’ll be real, half the time I use a store bought pie crust and move on with my life. Bake it first according to the instructions so it’s lightly golden.

Step 2 – Cook the bacon filling

I melt butter in a pan, then toss in the chopped onion, garlic, and bacon. The smell at this point is kind of ridiculous.

I cook everything until the bacon starts turning lightly golden. Not super crispy, just enough. Then I transfer it onto a paper towel so it cools and doesn’t stay greasy.

Step 3 – Mix the egg filling

In a bowl, I whisk together the eggs, cream, salt, and pepper. Nothing fancy here.

I used to overmix this thinking it needed to be super airy, but actually just combining it gently works better.

Step 4 – Assemble everything

I spread the cooled bacon mixture across the crust first. Then I scatter the cheese over it.

Pour the egg mixture slowly on top. I usually nudge some of the bacon and cheese down so it’s not all floating on top.

Step 5 – Bake it

I bake it in a preheated oven at around 180 to 200°C for about 35 to 40 minutes.

The top should look golden, but the center still has a slight wobble. I used to wait until it was completely firm, and that actually made it a bit dry.

Step 6 – Let it rest before cutting

This part is hard because it smells amazing, but I let it sit for about 10 minutes.

It sets up a little more and slices way cleaner. If I skip this, it kind of falls apart. Still tasty, just messy.

A few things I’ve learned the hard way

Not all quiches are created equal, and I figured that out after a few questionable attempts. The biggest thing is the balance of cream and eggs. Too many eggs and it turns rubbery. Too much cream and it doesn’t set right.

Also, the bacon matters more than I expected. If it’s too fatty, the whole quiche gets greasy. I try to cook it just enough so some fat renders out before it goes into the crust.

And cheese. I know technically the classic version is just bacon, eggs, and cream, but I can’t skip cheese. I’ve tried once and it just felt like something was missing. So yeah, I break the rules and I’m okay with that.

Tips

• This is probably the biggest one. A slight jiggle in the center is exactly what you want. It keeps cooking a bit after you take it out.
• Homemade crust is great, but I don’t think it’s worth stressing over. A good quality store bought one works perfectly fine.
• If the bacon mixture is too hot, it can start cooking the eggs early. I learned this when I got weird scrambled bits inside once.
• It’s tempting to throw in extra stuff, like veggies or different meats. I’ve done it. Sometimes it works, sometimes it just turns into something else entirely.
• When I stick to bacon, onion, and cheese, it always turns out the way I want.
• I didn’t expect this, but leftovers taste really good cold or reheated. The flavors kind of settle in.
• I’ve eaten a slice straight from the fridge at midnight more than once. No regrets.

Print Recipe

Quiche Lorraine Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: French Courses: Brunch

Difficulty: medium Prep Time 20 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 10 mins

Cooking Temp: 200  C Servings: 6 Estimated Cost: $ 15 Calories: 485

Best Season: Spring, Summer, Fall, Winter

Description

This Quiche Lorraine features a buttery, flaky crust filled with a rich custard of eggs, heavy cream, crispy bacon, sautéed onions, garlic, and melted Gruyere cheese. It is the ultimate brunch dish, perfect for special occasions or a delightful weekend breakfast.

ingredients

Servings

Quiche Crust

• 1 piece homemade quiche crust (shortcrust pastry) (or 2 sheets thawed frozen shortcrust or 1 prepared pie shell)

Bacon Filling

• 1 tbsp butter (15g)
• 1 clove garlic (minced)
• ¹⁄₂ medium onion (finely chopped)
• 200 g bacon (cut into small strips)

Egg Mixture

• 4 large eggs (approx. 55-65g each)
• 1.25 cups heavy cream (thickened cream (300ml))
• 1 pinch salt and pepper (to taste)

Cheese & Garnish

• 1.25 cups grated Gruyere cheese (or cheddar, monterey jack (125g))
• 50 g bacon (chopped and cooked until golden, optional garnish)

Instructions

Prepare the Crust

1. If using homemade or frozen shortcrust, prepare and blind bake the crust in a 23cm (9 inch) quiche tin according to your preferred method until lightly golden. If using a pre-made pie shell, bake per packet directions.
   Ensure the crust is partially cooked before adding filling to prevent sogginess.

Make the Filling

1. Preheat your oven to 200°C (390°F) standard or 180°C (350°F) fan/convection.
2. Melt butter in a skillet over medium-high heat. Add the onion, garlic, and bacon strips. Cook until the bacon is light golden and the onions are soft.
3. Transfer the bacon mixture to a bowl lined with paper towels to drain excess fat and allow to cool slightly.

Assemble and Bake

1. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
2. Place the baked quiche crust on a baking tray. Scatter the cooled bacon and onion mixture evenly across the base of the crust.
3. Sprinkle the grated Gruyere cheese evenly over the bacon.
4. Carefully pour the egg and cream mixture over the top. Gently push some of the cheese and bacon below the surface with a fork to ensure even distribution.
5. Bake for 35–40 minutes until the top is golden brown and puffed. The center should still have a slight jiggle when removed from the oven.
   Do not overbake, or the custard may become rubbery.
6. Remove from the oven and garnish with extra cooked bacon if desired. Let the quiche rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 485kcal

% Daily Value *

Total Fat 38gg59%

Saturated Fat 19gg95%

Trans Fat 0.5gg

Cholesterol 215mgmg72%

Sodium 720mgmg30%

Potassium 180mgmg6%

Total Carbohydrate 18gg6%

Dietary Fiber 1gg4%

Sugars 2gg

Protein 19gg38%

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Calcium 25% mg

Iron 8% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cream Choice: Heavy cream (thickened cream) yields the richest custard. You can substitute half-and-half for a lighter version, but the texture will be less creamy.
• Cheese Variations: While Gruyere is traditional, Swiss, Emmental, or a sharp Cheddar work beautifully.
• Make Ahead: The crust can be baked a day in advance. The assembled unbaked quiche can be refrigerated for up to 24 hours before baking; add 5-10 minutes to the cooking time if baking from cold.
• Serving Tip: Serve warm or at room temperature. It pairs excellently with a fresh green salad with vinaigrette.

Keywords: quiche lorraine, bacon quiche, french quiche, brunch recipe, egg tart, gruyere cheese