Quiche Lorraine
This classic quiche Lorraine is easier than you think and absolutely delicious. It’s made with crispy bacon, nutty Gruyère cheese, and a silky egg custard baked in a buttery, flaky crust. The whole thing comes together in about 20 minutes of prep time, then bakes for 45 minutes while you get everything else ready. It’s perfect for weekend brunch, breakfast for dinner, or even a light lunch with a simple salad. You can make it ahead and serve it warm, at room temperature, or even cold; it’s fantastic any way you slice it.
Elevated, yet humble, and always delicious. 🥚
I love quiche for an elevated meal that feels special without being fussy. Quality ingredients really shine here, so buy the best!
I originally created this easy quiche lorraine recipe for Jones Dairy Farm and they were kind enough to let me share it here with you! It’s…
🥓 Perfectly crispy bacon: The bacon gets cooked separately first so every bite has that crispy texture we all love.
🧀 Made with real Gruyère: This nutty Swiss cheese is what makes it authentic French quiche.
🥚 Silky smooth: The custard has the perfect ratio of eggs to cream for that restaurant-quality texture.
⏰ Make-ahead friendly: You can bake it the night before and serve it at room temperature or gently reheated.
🍽️ Perfect any time of day: It works for brunch, breakfast for dinner, or even a light lunch with salad.
You’ll also want to try my sourdough French toast, creamy scrambled eggs, and ricotta toast next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this bacon quiche to the table: pie crust, bacon (Jones Dairy Farm preferred!), shallots, heavy cream, whole milk, salt, Tabasco, Gruyère cheese, and chives.
Emily’s Tips & Tricks
- Pro tip: Pre-bake the crust (blind baking) for 10-12 minutes before adding the filling to prevent a soggy bottom. Use pie weights if you have them, or prick the bottom and sides with a fork to keep the crust from puffing up.
- Variations: Add sautéed mushrooms, spinach, or caramelized leeks. For a crustless version, pour the filling into a greased pie dish. Use a muffin tin to make individual mini quiches.
Quiche Lorraine Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: French
Description
This authentic Quiche Lorraine recipe features crispy bacon, Gruyère cheese, and a creamy custard in a buttery crust. Perfect for brunch or dinner!
Ingredients
- 9-inch frozen pie crust
- 6 oz. Jones Dairy Farm Bacon
- 1/2 cup thinly sliced shallots
- 3 eggs
- Heavy cream and whole milk to fill to 1 1/2 cups total (approximately 3/4 cup dairy, using half heavy cream and half whole milk)
- 1/2 tsp. salt
- splash of Tabasco
- 3 oz. Gruyere cheese, freshly shredded
- fresh chives for garnish
Instructions
- Preheat oven to 350 degrees F. Let the crust thaw for 10-15 minutes, then prick the crust on the bottom and sides with a fork. Place the crust on a baking sheet, and bake (blind bake) for 10-12 minutes, until starting to turn golden brown.
- Cut bacon crosswise so you get short pieces, about 1/4 inch wide and 1 inch long. Add sliced bacon to a cold skillet and cook over medium heat until crispy and browned, about 8-10 minutes, stirring frequently. Transfer cooked bacon to a paper towel-lined plate and press another paper towel on top to absorb excess grease. Let cool.
- Turn the heat to low and add sliced shallots to the same skillet. Cook for 4-5 minutes, or until softened, fragrant, and starting to get a little golden. Remove from heat and transfer to a paper towel-lined plate. Discard excess bacon grease.
- In a 2-cup measuring cup, crack 3 eggs. Add equal parts heavy cream and whole milk until the mixture reaches the 1 1/2 cup mark. Pour into a medium mixing bowl, add salt and Tabasco, and whisk until combined and smooth.
- Add sliced bacon, shallots, and shredded cheese (reserving about 2 Tbsp. each of bacon and cheese for the top) to the blind-baked pie crust. Slowly pour the egg mixture over the top. Sprinkle reserved bacon and cheese over the top.
- Bake on baking sheet for 35-45 minutes, or until mostly set and a knife inserted in the center comes out clean, or reaches an internal temperature of 165-175 degrees F. The center should still have a slight jiggle when you shake the pan gently – it will continue to set as it cools.
- Let rest for 10 minutes before serving.
Notes
- Julia Child’s method: This recipe uses Julia Child’s foolproof technique for measuring quiche custard. By cracking eggs directly into a measuring cup and filling to the desired mark with dairy, you ensure the perfect ratio every time, regardless of egg size. This method appears in her cookbook “Mastering the Art of French Cooking.
- Ingredients: Gruyère is traditional, but Swiss, Emmental, or even sharp white cheddar work well.
- Blind baking: Pricking the crust and par-baking it prevents a soggy bottom and ensures the crust stays crispy even with the custard filling.
- Bacon tip: Make sure bacon is well-drained and patted dry before adding to prevent excess grease in your quiche.
- Storage: Cover and refrigerate for up to 3-4 days. Reheat individual slices in the microwave or oven at 300°F until warmed through.
Serving Suggestions
Quiche is so versatile, you can serve it for breakfast, brunch, lunch, or even dinner! I love it with a simple salad or veggie. Here are a few to try:
- Kale Salad
- Arugula Salad
- Haricot Verts
- Air Fryer Broccoli
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and over 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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