Easy Classic Quiche Lorraine Recipe

This classic quiche lorraine recipe is my go-to when I want to serve a quick, easy brunch or weeknight dinner. It is made with a buttery crust, filled with a rich and silky custard, salted bacon, and melted cheese. I could seriously eat this every day and never get tired of it.

It tastes like you took a trip to France and got this out of an authentic bakery, but it is so simple to make at home. It’s also very easy to prep ahead of time, which means less work come brunch time. And no matter what day you choose to make this classic quiche lorraine, it will always turn out perfect, baked up nice and golden, smelling delicious. And because it is good both warm and at room temp, you can enjoy it whenever.

Why You Will Love This Recipe

This baked custard pie is everything you want. You’re going to fall in love with the luscious, ultra-creamy texture that only heavy cream and eggs can provide. It’s silky and rich and melt-in-your-mouth delicious. 

And the addition of a flaky pie crust and the slightly salty flavor of bacon adds a great balance and contrast. Seriously, you won’t be able to stop eating this delicious pie after one piece. Plus, the ingredients are simple and straightforward enough for any day of the week.

Whether it’s for breakfast on Thanksgiving morning or dinner on a random Tuesday, you only have a few dishes to clean up afterward, specifically the skillet you cook the bacon in and the mixing bowl you use to mix the custard. No crazy amounts of pots and pans to wash. That means more time to eat!

The Ingredients

Here are the ingredients you will need for this savory quiche lorraine recipe: 9 inch pie crust, thick cut bacon, Gruyère cheese, large eggs, heavy cream, whole milk, salt, black pepper, and ground nutmeg.

Thick-Cut Bacon

When it comes to making quiche lorraine, thick cut bacon is key. The thicker the bacon, the more likely it is to stay crispy after baking in the custard. You will want to cut the bacon into small pieces and fry it until it is nice and crispy, then drain off any excess grease. If you do not have thick cut bacon on hand, you can substitute diced ham or sausage instead. Both options are great, they are both salty and will add a nice crunch to the quiche.

Gruyère Cheese

Gruyère is the traditional cheese used in quiche lorraine and it adds a delicious nutty and slightly sweet flavor to the dish. You should grate it yourself as pre-grated cheese can contain additives that cause the filling to be grainy. Don’t have Gruyere at the store? A high quality Swiss cheese will do, as will a sharp white cheddar.

Heavy Cream

Using heavy cream results in the rich and creamy filling that makes quiche so delicious. It combines with the eggs and a bit of milk to make a luscious batter that bakes up firm but not rubbery. For a slightly lighter version, try replacing the entire amount of milk and cream with half-and-half. The result will still be very nice, but not quite as decadent.

How to Make It

Here’s how incredibly easy this gorgeous savory tart comes together:

Prep the Crust

Lay your pie crust into a 9-inch pie pan. Press down into the corners and crimp the edges decoratively. Prick the bottom with a fork.

Crisp the Bacon

Dice the bacon and cook in a skillet over medium heat until crisp and browned. Remove the bacon with a slotted spoon and set aside on paper towels to absorb some of the grease.

Layer the Base

Sprinkle your cheese and bacon in an even layer over the bottom of the crust. This way you’ll be able to distribute the savory flavors evenly from the bottom to the top of each slice.

Mix the Custard

Whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg in a mixing bowl until well combined. Pour the mixture over the bacon and cheese.

Bake and Cool

Bake the quiche at 375°F for 35 to 40 minutes, or until the center is set and slightly browned on top. Let the quiche cool for 10 to 15 minutes before slicing.

My Best Tips for Success

Blind bake your crust for 10 minutes prior to adding the fillings. That’ll keep the crust nice and flaky on the bottom and keep it from getting soggy from the custard.

Make sure your eggs and dairy are at room temperature before you combine them for the filling. They’ll mix better and bake more evenly if they aren’t super cold. Leave them out on the counter for 30 minutes before using.

Use a cookie sheet when you put the quiche in the oven, since there is a lot of liquid in the dish, and it’s easier to transport to the oven once the filling is in it. The sheet pan catches any drips that happen along the way, and you’ll be able to get that super heavy and liquid filled dish in and out of your hot oven without damaging your gorgeous crust.

Storage and Reheating

• To Store: Allow the quiche to cool completely. Wrap the dish tightly in plastic wrap and store in the refrigerator for up to 4 days.
• To Freeze: You can freeze the quiche once fully baked and cooled. Wrap tightly in foil and freeze for up to 2 months.
• To Reheat: To reheat individual slices, warm them in the microwave for approximately 1 minute. To reheat the whole quiche, place it in a 350°F oven for 15 minutes or until heated through.

What to Serve with This Quiche

• Simple arugula salad with a lemon vinaigrette dressing.
• Roasted asparagus spears with olive oil and sea salt.
• Seasonal fresh fruit salad.
• Homemade flaky croissants or crusty baguettes.

Frequently Asked Questions

Can I use a store-bought crust?

Yes, you definitely can! Use a good quality refrigerated or frozen pie crust. This will save you SO much time. Be sure to thaw the pie crust according to the package instructions if you use a frozen one.

Why is my quiche watery?

A watery quiche indicates that the custard was overbaked. This causes the eggs to curdle and release water. Be sure to take it out of the oven when there is just a slight wobble in the center. It will firm up while cooling.

Can I make this ahead of time?

Yes! Bake the quiche a day in advance, cover and refrigerate overnight, then allow it to warm slightly in the oven just prior to serving.