Classic Quiche Lorraine – Buttery Crust & Savory Custard Perfection

This Classic Quiche Lorraine is the ultimate savory tart – buttery crust, smoky bacon, sweet onions, and creamy egg custard, all baked into a golden masterpiece.

Whether you serve it for a weekend brunch, holiday breakfast, or a light dinner, this quiche never fails to impress.

Why You’ll Love This Recipe

Elegant yet easy – Looks impressive but comes together with simple ingredients.

Flaky crust meets creamy filling – That contrast of texture is irresistible.

Customizable – Swap cheese or herbs to your taste.

Great for make-ahead – Can be baked in advance and reheated.

Classic French comfort – A tried-and-true dish that feels luxurious every time.

What You’ll Need (Ingredient Highlights)

Pie crust – Homemade or store-bought; blind-baked to stay crisp under the filling.

Bacon – Smoky and savory, cooked until crispy.

Onion – Sautéed in bacon fat until golden for rich, caramelized flavor.

Shredded cheese – White cheddar or Gruyère, for a sharp, creamy bite.

Half and half – Creates a luscious custard base.

Eggs – The key to the quiche’s silky, set texture.

Spices – Kosher salt, black pepper, paprika, and a pinch of nutmeg for depth.

Parsley or chives – Optional garnish that adds a pop of color and freshness.

Pro Tips Before You Start

Blind bake the crust – This prevents sogginess and ensures a crisp bottom.

Brush with egg white – Acts as a moisture barrier between crust and filling.

Use heavy-bottomed pan – For even cooking and no burnt bacon or onions.

Let the quiche rest – It firms up and slices more cleanly after 10–15 minutes.

Make it ahead – Reheats beautifully in a 300°F oven for 10–15 minutes.

How to Make Classic Quiche Lorraine

Step 1: Prepare the Crust

Roll out your pie crust into a 12-inch circle on a floured surface or between two pieces of parchment paper.

Fit it into your tart pan or deep pie dish.

Use your fingers to press the dough gently into the pan’s corners.

Freeze for 30 minutes while you preheat the oven to 350˚F.

Step 2: Blind Bake the Crust

Remove the crust from the freezer and prick the bottom with a fork.

Line it with parchment paper or foil, letting the edges overhang slightly.

Fill with pie weights and bake for 35–40 minutes, until lightly golden.

Remove the weights and lining.

Immediately brush the inside of the crust with whisked egg white to seal it.

Step 3: Cook the Bacon and Onion

In a large skillet over medium heat, cook chopped bacon until crisp and golden.

Remove with a slotted spoon and drain on paper towels.

In the same skillet, sauté the diced onion in the bacon fat until softened and golden, then set aside.

Step 4: Make the Egg Mixture

In a large bowl, whisk 4 eggs.

Add half and half, salt, pepper, paprika, and nutmeg.

Whisk well to combine and incorporate a bit of air into the custard for lightness.

Stir in the cooked bacon, onion, and shredded cheese.

Step 5: Assemble and Bake

Pour the filling into your pre-baked crust, smoothing the top.

Bake at 350˚F for about 50 minutes, or until the center is just set and a knife inserted comes out clean.

The quiche should still have a slight jiggle in the center—it will continue to firm up as it cools.

Step 6: Rest and Serve

Let the quiche cool for 10–15 minutes before slicing.

Garnish with fresh parsley or chives if desired.

Serve warm or at room temperature.

What to Serve It With

Light side salad with vinaigrette

Roasted asparagus or green beans

Fresh fruit platter

Mimosas or sparkling water with citrus

Buttered toast or croissants

Variations / Substitutions

Cheese – Try Swiss, gruyère, fontina, or even smoked gouda.

Veggie add-ins – Sautéed mushrooms, spinach, or bell peppers.

Crustless – Bake directly in a greased pie dish for a lower-carb version.

Milk options – Use all whole milk or all cream for a richer or lighter custard.

Herbs – Add chopped thyme or tarragon for extra flavor.

Storage & Leftovers

Fridge: Store tightly covered or in an airtight container for up to 4 days.

Reheat: Warm slices in a 300°F oven or toaster oven until heated through.

Freezer: Wrap slices tightly in plastic wrap and foil.

Freeze up to 2 months. Thaw in the fridge before reheating.

FAQs

Do I need to blind bake the crust?
Yes. Blind baking ensures the crust is crisp and not soggy under the custard.

Can I make this quiche without a tart pan?
Yes, a deep 9-inch pie dish works perfectly.

Just make sure it’s deep enough for the filling.

What’s the best cheese for Quiche Lorraine?
Gruyère is traditional, but white cheddar is a great alternative.

Both melt beautifully and have bold flavor.

How do I prevent a watery quiche?
Make sure to cook any vegetables (especially high-moisture ones) before adding them to the filling, and let the quiche rest before slicing.

Can I make the crust ahead of time?
Yes! You can chill or freeze the crust up to 2 days in advance.

Why brush the crust with egg white?
It seals the crust and keeps the custard from soaking into it, helping it stay crisp.

Can I freeze the baked quiche?
Absolutely. Cool completely, then slice, wrap, and freeze.

Reheat straight from frozen or thaw first.

Final Thoughts

Classic Quiche Lorraine is timeless for a reason.

With its flaky crust and rich, savory filling, it’s elegant yet comforting.

Whether you’re hosting brunch or prepping a weekday breakfast, this recipe delivers reliable results and impressive flavor every time.