Prep Time: 30 minutes
Chilling Time: 45 minutes
Cook Time: 50–60 minutes
Total Time: About 2 hours
Servings: 8 slices
Difficulty: Intermediate

Ingredients

For the Crust

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–5 tablespoons ice water

OR

• 1 refrigerated 9-inch pie crust

For the Filling

• 8 ounces thick-cut bacon, diced
• 1 medium yellow onion, finely sliced
• 1½ cups shredded Gruyère cheese
• ½ cup shredded Swiss cheese (optional)
• 4 large eggs
• 1½ cups heavy cream
• ½ cup whole milk
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg
• 1 tablespoon fresh thyme leaves (optional)

Equipment

• 9-inch tart pan or pie dish
• Rolling pin
• Mixing bowls
• Whisk
• Skillet
• Pie weights or dried beans
• Baking sheet

Instructions

Step 1: Prepare the Crust

If making homemade crust:

In a bowl, combine flour and salt.

Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Add ice water, one tablespoon at a time, mixing until the dough comes together.

Shape the dough into a disk, wrap, and refrigerate for 30 minutes.

Step 2: Roll and Blind Bake the Crust

Preheat oven to 375°F (190°C).

Roll the dough into a circle slightly larger than your pie dish.

Transfer it to the pan and press gently into the bottom and sides.

Trim excess dough and chill for 15 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes.

Remove the weights and parchment, then bake for another 5–7 minutes until lightly golden.

Set aside.

Step 3: Cook the Bacon and Onion

Heat a skillet over medium heat.

Add the diced bacon and cook for 6–8 minutes until crisp.

Transfer bacon to a paper towel-lined plate.

Leave about 1 tablespoon of bacon fat in the skillet.

Add onions and cook for 8–10 minutes until softened and lightly caramelized.

Remove from heat.

Step 4: Prepare the Custard

In a large bowl, whisk together:

• Eggs
• Heavy cream
• Milk
• Salt
• Pepper
• Nutmeg
• Thyme

Whisk until smooth.

Step 5: Assemble the Quiche

Spread the cooked bacon and onions evenly across the bottom of the crust.

Sprinkle the Gruyère and Swiss cheese over the top.

Slowly pour the custard mixture into the crust.

Place the quiche on a baking sheet to catch any spills.

Step 6: Bake

Bake at 375°F (190°C) for 40–50 minutes, until:

• The edges are set
• The center has a slight jiggle
• The top is lightly golden

Avoid overbaking—the custard will continue setting as it cools.

Step 7: Rest and Serve

Allow the quiche to cool for 15–20 minutes before slicing.

Serve warm or at room temperature.

Pair with:

• Green salad
• Fresh fruit
• Roasted vegetables
• Soup
• Crusty bread

Tips for the Best Quiche Lorraine

• Blind bake the crust to prevent a soggy bottom.
• Use cold butter when making homemade pastry.
• Cook bacon until crisp so it stays flavorful in the custard.
• Do not overfill the crust—leave room for the custard to expand.
• Let the quiche rest before slicing for clean, beautiful pieces.
• Use freshly grated cheese for the best texture and flavor.

Variations

Classic French Quiche Lorraine

Use only bacon, eggs, cream, and Gruyère for a traditional version.

Spinach Quiche Lorraine

Add sautéed spinach and replace some bacon with vegetables.

Mushroom Quiche Lorraine

Add sautéed mushrooms and fresh thyme for an earthy flavor.

Ham and Cheese Quiche

Replace bacon with diced ham and use Swiss cheese.

Smoked Salmon Quiche

Replace bacon with smoked salmon and add dill and cream cheese.

Crustless Quiche Lorraine

Skip the pastry crust and bake the filling in a greased pie dish for a lighter version.

Make-Ahead Instructions

Quiche Lorraine is an excellent make-ahead recipe.

Prepare Ahead:

• Bake the quiche up to 2 days in advance.
• Store covered in the refrigerator.

Reheat:

Warm slices in a 325°F (165°C) oven for 10–15 minutes.

Freeze:

Freeze baked quiche for up to 3 months.

To serve:

• Thaw overnight in the refrigerator.
• Reheat gently in the oven.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.

Enjoy cold, at room temperature, or reheated.

Nutrition (Approximate Per Slice)

• Calories: 520
• Carbohydrates: 24g
• Protein: 18g
• Fat: 39g
• Saturated Fat: 21g
• Cholesterol: 220mg
• Fiber: 1g
• Sugar: 3g
• Sodium: 620mg
• Calcium: 25% DV
• Iron: 10% DV

Frequently Asked Questions

Can I make Quiche Lorraine without a crust?
Yes. A crustless version is easy and still delicious. Simply pour the filling into a greased baking dish and bake until set.

Why is my quiche watery?
Excess moisture from ingredients or undercooking can cause a watery texture. Cook vegetables and meats thoroughly before adding them.

Can I use milk instead of heavy cream?
Yes, but the custard will be less rich and creamy. A combination of milk and cream gives the best texture.

Should quiche be served hot or cold?
Both! Quiche is delicious warm, at room temperature, or chilled, making it perfect for entertaining.

Final Thoughts

Quiche Lorraine is a timeless recipe that combines simple ingredients into an elegant and comforting dish. With its flaky crust, creamy custard, smoky bacon, and melted Gruyère cheese, this French classic is perfect for brunches, celebrations, and everyday meals. Once you master this recipe, it becomes a go-to dish for any occasion.