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Classic Quiche Lorraine

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Quiche Lorraine! A classic French tart filled with a delicious savory custard.

 

an overhead view of a classic Quiche Lorraine served with tomatoes

What is Quiche Lorraine?

Classic Quiche Lorraine is a simple tart with a flaky pastry crust, and a rich custard filling, jammed with smoky bacon and creamy cheese. Savory tarts, in various forms, have been around for centuries.

Quiche Lorraine was named for a region in France and became popular in the United States in the 1950’s. No doubt this French classic started the American love affair with all things quiche.

Back in the day this easy tart was thought of as a ladies lunch or brunch item. Frozen mini cheese quiche appetizers became a party favorite, and still are today. This savory treat is great for breakfast, brunch, lunch or dinner. It rewarms beautifully and has a robust flavor.

It’s hard to find on restaurant menus these days, so we make our own at home. Boy what a treat! This is one great recipe you shouldn’t miss!

Quiche Lorraine in a fluted tart pan

How to make Quiche Lorraine

If you’ve never made homemade now’s a great time to give it a go. If you can fry bacon, you can make this amazing tart.

Start by making a pastry crust in a tart pan or deep dish pie plate.

  • Our recipe for Perfect Pie Crust in 3-Easy Steps makes enough dough for two pie crusts, so I often have one in the freezer. You never know when you might need a pie or tart crust!
  • Blind bake the crust until set and lightly browned.

Once the prep work is done, the filling comes together in less than 5 minutes.

  • cook bacon until crisp, then drain on paper towels;
  • sauté minced shallot or onion in a little bacon drippings;
  • whisk together the eggs, half-and-half, salt, pepper, nutmeg and cayenne;
  • fold in shredded cheese;
  • pour the filling into the baked pie or tart shell and top with sliced green onions or chives;
  • bake until golden brown.

Serve and enjoy!

 

A sliced quiche on a cake platter

Do you have to use a homemade pastry crust?

No, you don’t have to use homemade pastry. If you don’t want to make your own pie crust, there’s no shame in using a frozen deep-dish pre-made crust or refrigerated store-bought crust. This is a terrific shortcut so no worries.

What if you want to make a crustless Quiche Lorraine?

If you prefer to skip the crust all-together, simple follow the instructions for our Crustless Asparagus Cheese Pie recipe. Replace the asparagus with cooked bacon and bake as directed. Done and done!

 

 

A sliced quiche on a cake stand

Can Quiche Lorraine be made ahead?

There are several options for making this tart ahead of time.

  • First, you can make and bake your pastry shell and store in an airtight container at room temperature up to 24 hours before filling. You can also make and freeze a pre-baked pie crust for later use.
  • Or, you can prepare the recipe as directed, bake, cool, cover and refrigerate until needed. To reheat, cover with aluminum foil and bake at 350 degrees F for about 30 minutes. This method also works well for reheating leftovers.
  • Baked quiche can be frozen, well sealed, for up to 3 months. Reheat wrapped in foil and bake for 35 to 40 minutes.

Can you freeze an unbaked quiche?

  • Yes you can! Place the unbaked tart on a level surface in your freezer.
  • Freeze until firm, seal in plastic wrap and foil, then return to the freezer.
  • When ready to bake, place the frozen quiche on a baking sheet and bake as directed, adding 10 to 15 minutes to the baking time.
  • If needed, tent with foil during the last 20 minutes to prevent over-browning.

An overhead view of a sliced quiche Lorraine topped with parsley

What is the best kind of cheese to use in Quiche Lorraine?

We recommend a combination of fresh shredded Gruyère and Parmesan. Gruyère is a smooth melting Swiss type cheese with a slightly salty flavor. It can be found in a variety of flavors ranging from mild to intense, based on age. Gruyère shreds beautifully and is perfect for this kind of tart filling.

In our recipe fresh grated Parmesan is sprinkled on top adding a nice golden crust to the top.

If you want to experiment with other cheeses, try Swiss cheese, goat cheese or a good quality cheddar.

Can you use other fillings in Quiche Lorraine?

This recipe includes bacon, also known as lardons, and cheese in the filling. You can substitute diced ham or other meats for the bacon if desired, but then it will be a ham and cheese quiche 🙂

Skip the meat altogether and try our Farmers’ Market Quiche made with fresh vegetables like zucchini, onion and tomatoes.

Another great recipe you’ll want to try is this Cheese and Sausage Quiche recipe with sharp cheddar, crumbled pork sausage and canned evaporated milk. So good!

A pice of quiche on a plate with sliced tomatoes

Do I need to make adjustments to the filling if using a different pie pan?

This recipe is written so the filling fits perfectly into a standard 9-inch deep-dish pie plate. If for some reason you have too much filling, simply pour the excess into a greased, small ramekin and bake.

If you want to use a deep-dish tart pan like the one pictured above, you’ll need to make two small adjustments to the filling:

  1. I use my favorite 9-inch tart pan with a removable bottom for this recipe.
  2. The fluted sides are higher than a standard tart pan so I increase the filling by adding one additional egg and an extra 1/2 cup half-and-half. Everything else stays the same.

What if you don’t have half-and-half?

This eggy filling can be made with all half-and-half, all heavy cream, or a combination of half cream and half milk. Unfortunately using all milk doesn’t not work as well in this recipe. I prefer half-and-half as all heavy cream is very rich, but smooth and silky too.

Thanks for PINNING!

Sliced quiche on a platter

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4.8 from 10 votes

Quiche Lorraine

Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Yield: 8
Course: Breakfast or Brunch, Main Course
Author: Tricia
PRINT RECIPE
A classic French tart filled with a delicious savory custard with smoky bacon and creamy Gruyère in a flaky pastry crust.

Ingredients

  • 1 9-inch single pie crust
  • 8 ounces bacon, cut into small pieces (approximately 6 slices)
  • 1 large shallot, minced
  • ⅛ teaspoon crushed red pepper flakes, optional
  • 4 large eggs
  • 1 ½ cups half-and-half (or 3/4 cup milk and 3/4 cup heavy cream)
  • ¼ teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • ⅛ teaspoon grated nutmeg
  • pinch cayenne
  • 4 ounces Gruyère cheese, grated (about 1 cup)
  • ¾ ounce Parmesan, grated (about ¼ cup)
  • 1 tablespoon chives, or thin sliced green onions
  • chopped parsley leaves for garnish

Instructions

To prepare the pie crust:

  • If using a 9-inch tart pan. Roll the prepared dough out onto a lightly floured work surface into a 14-inch round. Carefully wrap the dough around the rolling pin and unroll over the pan. Lift the edges up allowing the dough to ease into the bottom corners of the pan. Gently press the dough into the bottom and up the sides of the pan. Trim the excess dough. Starting at the bottom, firmly press the dough into the sides of the pan to increase the height of the rim. Refrigerate the pie shell for 30 minutes, then freeze for 20 minutes.
  • Preheat oven to 375°F. Place the pastry shell on a rimmed baking sheet. Using a dinner fork, poke a few holes on the bottom and sides of the pastry. Line the pastry shell with a doubled 12-inch square piece of aluminum foil, lightly pressing to mold to the sides of the pan. Fill with enough pie weights or dried beans to cover the bottom of the crust and slightly up the sides of the pan. Bake for 20 minutes. Remove the foil and weights and continue baking until light brown, about 10 minutes. Transfer to a wire rack to cool while preparing the filling. Leave the oven set on 375°F.

To prepare the filling:

  • Fry the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon to drain on a paper towel lined plate.
  • Remove all but about ½ tablespoon of bacon grease from the pan. Add the minced shallot and cook, stirring frequently, until soft and translucent. Add the crushed red pepper flakes, if using, and sauté for 30 seconds. Remove from the heat.
  • In a mixing bowl with a spout, whisk together the eggs, half-and-half, salt, pepper, nutmeg and cayenne.

To assemble the quiche:

  • Place the baked pastry crust back onto the rimmed baking sheet. Scatter the cooked bacon, shallots and Gruyère evenly over the bottom of the crust. Place the baking sheet on the oven rack. Slowly and gently pour the egg mixture over the bacon and cheese to ½-inch below the rim. Sprinkle the top with the shredded Parmesan and chives, if using.
  • Bake for 40 to 50 minutes or until light golden brown. To test for doneness, insert a small thin small knife 1-inch from the edge. If it comes out clean, the quiche is done. The center should feel set but still somewhat soft and a little jiggly.
  • Transfer to a rack to cool. Serve slightly warm or at room temperature.

Recipe Notes

  • For this recipe you can use a 9 1/2-inch tart pan or a 9-inch deep dish pie plate.
  • If using a deep tart pan adjust the ingredients as follows: add one large egg (for a total of 5) and 1/3 to 1/2 cup of half-and-half (for a total of about 2 cups).
  • If using a store-bought pre-made frozen pie crust, you may have a little too much filling to fit into the pie shell. Pour the extra custard into a small baking dish sprayed with vegetable cooking spray and bake with the quiche, for a crustless version.
Options for making Quiche Lorraine ahead of time:
  • Make and bake the pastry shell and store in an airtight container at room temperature up to 24 hours before filling. Or, freeze a pre-baked pie crust for later use.
  • Prepare the quiche as directed, bake, cool, cover and refrigerate until needed. To reheat, cover the cold quiche with aluminum foil and bake at 350 degrees F for 30 minutes. This method also works well for reheating leftovers.
  • Baked quiche can be frozen, well sealed for up to 3 months. Reheat the quiche wrapped in foil and bake for 35 to 40 minutes.
  • To freeze an unbaked quiche, place the unbaked quiche on a level surface in your freezer. Freeze until firm, then seal the quiche in plastic wrap and foil, then return to the freezer. When ready to bake, place the frozen quiche on a baking sheet and bake as directed, adding 10 to 15 minutes to the baking time. If needed, tent the quiche with foil during the last 20 minutes to prevent over-browning.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 549kcal | Carbohydrates: 16g | Protein: 11g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 356mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 1mg

 

Here are a few more quiche recipes you might also enjoy:

A plate of mini quiche topped with chopped chives

The perfect make-ahead appetizer! Mini Cheese Quiche

 

 

A pretty quiche with tomatoes, zucchini and onions with fresh basil

Farmers’ Market Quiche

 

 

A crustless quiche with asparagus

Crustless Asparagus Cheese Pie

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26 Comments

  1. Angela says

    April 20, 2022 at 10:51 am

    5 stars
    Delicious Easter brunch meal. Directions very easy to follow.

    reply to this comment >
    • Tricia Buice says

      April 20, 2022 at 10:57 am

      Thanks Angela! Hope you had a blessed Easter with friends and family. We appreciate you taking the time to comment.

      reply to this comment >
  2. Wayne says

    March 21, 2022 at 10:33 am

    4 stars
    This is more a general comment/request than about the quiche. Could you add metric weights/volumes to your ingredient lists? Weights, if not both.
    Due to dietary restrictions I have been journaling my diet and have discovered that by converting primarily to weights, particularly grams (28 grams is more definitive than 1 ounce) that I get better consistency and more accuracy when I repeat a recipe.
    I didn’t start this way, I can cook very old school (a pinch of this, a dash of that) but sometimes you have to make changes.
    This recipe is similar to the one I normally make when doing a basic quiche. And yes cowboys will eat quiche, lol!

    reply to this comment >
    • Tricia Buice says

      March 21, 2022 at 6:10 pm

      Hi Wayne. I’ve been adding both volume and weight measurements to my recipes for many years. I’ll check this recipe and see what needs to be done. Enjoy!

      reply to this comment >
  3. Zulekha says

    June 18, 2021 at 7:01 am

    5 stars
    Thank you so much for the recipe, its delicious! I made it for family on the weekend and it was a hit. I would love to make a bigger one, so please let me know how I can adjust this recipe to an 11 inch pan?

    reply to this comment >
    • Tricia Buice says

      June 18, 2021 at 3:25 pm

      Hi Zulekha! So happy you and your family enjoyed this quiche. We adore this recipe and could eat it more often than we do 😉 When you go to print the recipe, you can adjust the serving size at the top. I would go for 12 servings as long as the 11-inch pan is deep dish. If it is not, stick with the recipe as written and reduce the baking time. Enjoy!

      reply to this comment >
    • Donna G says

      December 16, 2021 at 6:58 am

      5 stars
      Made this recipe Tuesday for a luncheon I cater. It was perfect, didn’t add or subtract anything. It’s a keeper!! 👍

      reply to this comment >
      • Tricia Buice says

        December 16, 2021 at 8:09 am

        Thank you Donna! So glad you tried it and enjoyed it.

        reply to this comment >
  4. janet Greenspan says

    March 7, 2021 at 8:40 am

    If I am using store bought crust, do I still need to go through the steps of refrigerate, freeze, bake and then prepare the quiche?

    reply to this comment >
    • Tricia Buice says

      March 8, 2021 at 7:41 am

      Hi Janet. If you’re using a frozen pre-made crust, then there is nothing you need to do. If you’re using a refrigerator crust and putting it in a tart pan, then yes, you still need to freeze. If using a refrigerator pie crust in a regular pie pan, then follow the directions for the pre-baked pie crust. Hope this helps.

      reply to this comment >
  5. Amanda says

    February 20, 2021 at 10:55 am

    5 stars
    This recipe is perfection!

    reply to this comment >
    • Tricia Buice says

      February 20, 2021 at 12:43 pm

      Thank you Amanda. We appreciate the feedback and so glad you enjoyed this quiche.

      reply to this comment >
  6. Marie says

    February 7, 2021 at 11:56 am

    5 stars
    This quiche is better than any I have ever had at a restaurant. Thanks for the additional information in your blog because it allows for all kinds of quiche combinations. This will be my quiche base go-to

    reply to this comment >
    • Tricia Buice says

      February 7, 2021 at 3:14 pm

      Thank you Marie! We appreciate the feedback and the 5-star rating!

      reply to this comment >
  7. B says

    December 7, 2020 at 7:19 pm

    5 stars
    This was delicious! I had Emmental cheese on hand so I used that instead of the Gruyere

    reply to this comment >
    • Tricia Buice says

      December 8, 2020 at 9:27 am

      Thanks B! Sounds delicious 😉

      reply to this comment >
  8. Traci says

    November 19, 2020 at 7:55 am

    5 stars
    This was fantastic!!! Thank you for the recipe.

    reply to this comment >
    • Tricia Buice says

      November 22, 2020 at 10:35 am

      Thank you Traci! It’s a keeper 🙂

      reply to this comment >
  9. Pam says

    May 12, 2020 at 5:08 pm

    Ooh, la la! Love this dish! I haven’t made Quiche Lorraine in years and will have to soon after seeing this. Bacon and cheese, woo hoo!!! Thanks for the great recipe, Tricia! Take care

    reply to this comment >
    • Tricia Buice says

      May 13, 2020 at 5:12 pm

      Thank you Pam! It’s a classic for sure 😉

      reply to this comment >
  10. mimi rippee says

    May 12, 2020 at 10:09 am

    Beautiful. My mother is from Nancy, in the province of Lorraine, so I grew up eating quiche. I think there’s not supposed to be bacon or ham in the original, but she always used it and lots of good cheese. It’s really a nice with a salad for lunch.

    reply to this comment >
    • Tricia Buice says

      May 12, 2020 at 12:37 pm

      How wonderful you have a personal connection to quiche Mimi 🙂 Very nice for any meal!

      reply to this comment >
  11. Jennifer @ Seasons and Suppers says

    May 11, 2020 at 10:40 am

    5 stars
    Quiche Lorraine is my absolute favourite! There’s just no beating bacon and gruyere 🙂 It’s the best flavour combination . Your quiche looks absolutely perfect!

    reply to this comment >
    • Tricia Buice says

      May 12, 2020 at 12:34 pm

      Thank you Jennifer!

      reply to this comment >
  12. Larry says

    May 11, 2020 at 8:56 am

    I’ve been aware of Quiche Lorraine for as long as I can remember but I can’t recall if I’ve ever eaten it and I’m pretty sure I’ve not made it but yours looks so good, that may have to change soon.

    reply to this comment >
    • Tricia Buice says

      May 12, 2020 at 12:34 pm

      Thanks Larry – hope you get the chance to try it. It’s been popular for ages because it’s very good.

      reply to this comment >

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