Classic Quiche Lorraine Recipe (2024)

Quiche Lorraineis a combination of a delicious flaky Pie Crust that is filled with savory egg custard. Bacon, cheese, caramelized onions, and other fillings can take this quiche recipe from ordinary to extraordinary. Whether you serve it for breakfast or brunch, hot or cold you’re bound to fall in love with this classic quiche recipe.

We love simple and elegant dishes for entertaining like Cheese Crepes, homemade Cinnamon Rolls and Caramel French Toast. This classic quiche recipe is among our all-time favorites. Make it for your next gathering and you will get recipe requests.

Classic Quiche Lorraine Recipe (1)

This post may contain affiliate links. Read my disclosure policy.

Hello, Marina from Let the Baking Begin here! Today I’m sharing one of the most delicious brunch tarts that will be perfect to serve on a lazy Saturday for breakfast, or as you host brunch this upcoming holiday season. I hope you love this quiche recipe as much as we do.

What is Quiche Lorraine?

Quiche Lorraine is a French dish that was introduced to the US in the 1950’s. Quiche Lorraine is THE reason why America fell in love with quiche. It is the gold standard for quiche; essentially a savory tart with an egg, cheese and bacon custard baked in a pie crust. You can use a pie pan, but a quiche mold with a removable base makes it easy to transfer this to a cake stand.

Classic Quiche Lorraine Recipe (2)

The Best Quiche Recipe

Quiches come in all kinds of different flavors, but a classic quiche Lorraine must include a pastry base and the filling of savory egg custard made with eggs and cream. Adding cheeses, meats, vegetables, and herbs to a basic quiche recipe is what is going to take it to the next level and make it the best quiche recipe.

I love adding bacon, sharp cheddar, and some caramelized onion to my Classic Quiche Lorraine, but you’re welcome to add any other meats (ham, sausage, or shredded chicken are all good meat choices) or vegetables (how does spinach, asparagus, baby tomatoes or roasted pepper sound?).

Classic Quiche Lorraine Recipe (3)

What Other Fillings Can be Added to Quiche?

Changing up the quiche filling means that you can make as many times as you want and never get bored since it never tastes the same. Here are some suggestions for what else you can add to the quiche filling.

  • Protein: ham, chopped sausage, shredded chicken, pork or beef.
  • Vegetables: fresh baby tomatoes, wilted and drained spinach, arugula, diced fresh peppers or roasted peppers.
  • Cheeses: Gruyere and sharp cheddar are the most popular choices.

How to Pre-Bake the Crust:

For this classic quiche, you’ll need a refrigerated pie crust. You can use a single chilled disk of homemade pie crust or a store-bought pie crust for an even easier quiche. To pre-bake or ‘blind bake’ the pie crust:

  1. Roll the pie crust, transfer to the quiche mold and press in with your fingers. Place in the freezer. Then, remove and poke with a fork. Line with parchment or foil and fill with pie weights.
  2. Remove from the fridge and bake for about 40 minutes or until the crust is lightly golden in color. Then remove the foil with the pie weights and set the quiche base aside.

Classic Quiche Lorraine Recipe (4)

How to Make the Quiche Lorraine Filling:

  1. To prep the classic quiche filling first you need to render the fat from the chopped bacon by cooking it over medium-high heat in a large skillet, stirring often, then remove bacon with a slotted spoon to a bowl.
  2. Add the diced onions to the bacon grease and cook on medium heat, stirring often until the onions are well caramelized. Remove the onions with a slotted spoon and add them to the bacon. Discard the bacon fat or save for use in another recipe.
  3. Whip up the eggs in a large bowl, then add the rest of the ingredients and whisk together.
  4. If using a tart pan with removable bottom set it into a rimmed baking sheet. Brush the inside with egg white then pour filling into the prebaked quiche base and bake for about 55 minutes or until a knife inserted into the middle comes out clean. Remove from the oven and allow to cool slightly before serving.
  5. Sprinkle with parsley, cut into wedges and serve. Or cool, then refrigerate until ready to serve.

Classic Quiche Lorraine Recipe (5)

What Can I Serve With Quiche Lorraine?

A basic quiche is typically served with a side of green salad. This makes it the perfect brunch menu item as the quiche is both filling and delicious, and the greens balance out the rich breakfast tart wonderfully.

Breakfast potatoes are another favorite around here. Make them the night before and reheat them in the air fryer to save some time in the morning.

Classic Quiche Lorraine Recipe (6)

Can Quiche be Made Ahead?

You can prebake the crust, cook the bacon, caramelize the onions, whisk the egg custard together with everything but the cheese ahead of time and refrigerate. Then, assemble it right before baking.

Or, you can completely bake and cool the whole quiche, then refrigerate until 1 hour before serving. This quiche recipe is best served at room temperature so make sure to remove it from the fridge about 1 hour ahead

If you wish to serve it warm, preheat the oven to 200˚F, cover with foil and bake 30 minutes.

Can I Freeze Quiche Lorraine?

Quiche Loraine can be frozen for up to three months. Once the pie is baked, cool completely to room temperature then wrap in a couple layers of plastic wrap and finally cover with foil to prevent freezer burn. To reheat, fully thaw quiche in the refrigerator for 24 hours then remove plastic wrap, cover with foil and bake at 200˚F for 30 minutes or until hot in the center.

Bon appetite!

More Crowd-Pleasing Breakfast Recipes:

  • Nutella Crepes – elegant and delicious
  • Blueberry Scones – loaded with blueberries
  • Breakfast Burritos – freezer friendly
  • Egg Muffins – baked in a muffin tin

Classic Quiche Lorraine Recipe

4.93 from 219 votes

Author: Marina | Let the Baking Begin!

Classic Quiche Lorraine Recipe (8)

Classic Quiche Lorraine recipe consists of a flaky pastry crust that's filled with delicious savory egg custard, bacon, and cheese. This bacon quiche recipe is very versatile as you can serve it for both breakfast or brunch and it can be eaten hot, or cold.

SavePinReviewPrint

Prep Time: 2 hours hrs

Cook Time: 50 minutes mins

Total Time: 2 hours hrs 50 minutes mins

Ingredients

Servings: 8 slices of quiche

Classic Quiche Lorraine Tart Ingredients

  • 1 pie crust, (1 frozen crust, or 1/2 recipe for double pie crust)
  • 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
  • 1/2 yellow onion, diced
  • 1 cup shredded cheese, (I used sharp white cheddar, but gruyere is classic)
  • 1 3/4 cup half and half, (or equal parts whole milk and heavy cream)
  • 4 eggs, large
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, finely ground
  • 1/4 tsp smoked paprika
  • 1/8 tsp ground nutmeg

For brushing the inside of the tart

  • 1 egg white

Instructions

Prepare the Pie Crust:

  • Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*or deep pie pan. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.

Pre-Bake the Crust:

  • If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.

  • If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill the inside with pie weights** 3/4 full and bake at 350˚F for about 35-40 minutes or until the tart is mostly baked through and light golden color. Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.



Make the Savory Egg Filling:

  • While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.

  • In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minutes to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.

Bake the Quiche Lorraine:

  • Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.

Notes

*You can use an 8" x 1 3/4" tart pan with a removable bottom, or an 9" inch deep pie pan.

**If you don't have ceramic pie weights, you can also use dried beans, dried peas or rice.

Nutrition Per Serving

363kcal Calories14g Carbs13g Protein28g Fat12g Saturated Fat131mg Cholesterol567mg Sodium203mg Potassium1g Fiber1g Sugar442IU Vitamin A1mg Vitamin C146mg Calcium1mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Classic Quiche Lorraine Recipe

Amount per Serving

Calories

363

% Daily Value*

Fat

28

g

43

%

Saturated Fat

12

g

75

%

Cholesterol

131

mg

44

%

Potassium

203

mg

6

%

Carbohydrates

14

g

5

%

Fiber

1

g

4

%

Sugar

1

g

1

%

Protein

13

g

26

%

Vitamin A

442

IU

9

%

Vitamin C

1

mg

1

%

Calcium

146

mg

15

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast

Cuisine: American

Keyword: quiche lorraine

Skill Level: Easy

Cost to Make: $

Calories: 363

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Classic Quiche Lorraine Recipe (2024)

FAQs

What's the difference between quiche and quiche Lorraine? ›

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.

Can you use 2 milk instead of heavy cream in a quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Is it necessary to Prebake crust for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

What is not a traditional ingredient in quiche lorraine? ›

Purists will tell you that only bacon, cream, and eggs are allowed. Though it is common to find other ingredients like Gruyere cheese, caramelized onions, and even chives. The original quiche Lorraine may not include cheese, but I won't tell anyone if you decide to add one cup of shredded Gruyere to the mix.

What is a quiche without pastry called? ›

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

What is the secret to crispy bottom pie crust? ›

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Do you poke holes in pie crust for quiche? ›

Poking holes allows steam to escape

The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Can I substitute Greek yogurt for heavy cream in quiche? ›

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

Why is my homemade quiche watery? ›

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

Is it OK to bake quiche a night before? ›

Whether you serve it as an appetizer or a main dish, quiche can either be cooked ahead of time and served warm, cold, or at room temperature.

Which pie crust is best for quiche? ›

Best Overall Quiche Crust: Pillsbury Pie Crust

The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe.

Is it best to blind bake pastry for quiche? ›

Do I need to blind bake pastry cases when cooking with wet fillings? As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

Does quiche lorraine contain meat? ›

Classic Quiche Lorraine Ingredients

Our quiche Lorraine recipe is classic through and through—unapologetically creamy, eggy, garlicky and yes, cheesy! Bacon is the most traditional choice for the meat in a quiche Lorraine, but ham is just ever so slightly less classic and is every bit as yummy.

Is crustless quiche just an omelette? ›

A crustless quiche is quite simply baked eggs and literally anything else you want to throw in. Like so many of our classic heroes, the easy egg bake of a crustless quiche goes by many names: egg bake, egg casserole, oven omelet.

What does La Quiche Lorraine contain? ›

Quiche Lorraine is a combination of a delicious flaky Pie Crust that is filled with savory egg custard. Bacon, cheese, caramelized onions, and other fillings can take this quiche recipe from ordinary to extraordinary.

Why is quiche lorraine special? ›

Central to the Quiche Lorraine's appeal is the delicate balance of flavors. The creamy custard base, crafted from eggs and cream, provides a velvety backdrop to the savory bacon and cheese. Each bite offers a harmonious symphony of tastes that dance on the taste buds, leaving a lasting impression.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Cheryll Lueilwitz

Last Updated:

Views: 5398

Rating: 4.3 / 5 (54 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Cheryll Lueilwitz

Birthday: 1997-12-23

Address: 4653 O'Kon Hill, Lake Juanstad, AR 65469

Phone: +494124489301

Job: Marketing Representative

Hobby: Reading, Ice skating, Foraging, BASE jumping, Hiking, Skateboarding, Kayaking

Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.