Rich, savory, and just the right amount of indulgent, quiche lorraine wraps thick-cut bacon, creamy eggs, and Gruyère into a buttery crust. It smells like brunch heaven.
We’re talking golden, crisp edges, melty layers of cheese, and a custard that jiggles just right. There’s bacon too, so…yeah. Let’s grab a fork.
Quiche Lorraine is one of those magical dishes that manages to feel a little fancy without being fussy. You’ve got this velvety egg filling (think soft-scrambled vibes) balanced by smoky bacon, sweet shallots, and nutty Gruyère. And the best part? It doesn’t even ask for much. A solid pie crust, a skillet, and a bit of patience while it bakes into golden glory.
Whether it’s part of a slow Sunday brunch, sliced up for weekday lunches, or served room temp at a casual dinner party, it always delivers. No bells or whistles needed—unless you want to add chives, which I highly recommend.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Quiche Lorraine
This dish isn’t trying to win a popularity contest. It just shows up, does its thing, and quietly wins everyone over.
- Buttery, flakey crust + creamy center: You get that satisfying contrast between crisp pastry and tender filling in every bite.
- Make-ahead friendly: Bake it now, eat it later. It’s like a fancy sandwich that keeps its cool in the fridge.
- Perfect for any meal: Breakfast, brunch, lunch, dinner, snack while hiding from emails… it wears many hats.
- Savory meets subtle sweet: The shallots mellow out as they cook, playing beautifully against bacon and cheese.
- Highly customizable: Don’t have Gruyère? No problem. This quiche adapts to what’s in your fridge (within reason).
- Balanced, not greasy: Despite the bacon and cream, it feels rich but not overwhelming. Just pairs well with… basically everything.
Ingredient Notes
This quiche keeps it pretty classic, but a few tiny details make a big difference. Here’s what each element brings to the table, quite literally.
- Deep-dish pie crust: Pre-made is totally fine; just blind-bake it first so it doesn’t sog up when the filling gets cozy.
- Thick-cut bacon: The salty, crispy backbone. You want it chunky so it holds its bite through the custard.
- Shallots: These little guys add a soft, sweet onion undertone. Not overpowering, just enough.
- Eggs: The custardy glue. Four of ’em provide structure without turning into an egg brick—nobody likes those.
- Heavy cream: Lush and rich, it gives that signature silky texture. Milk just doesn’t cut it here.
- Salt, black pepper, nutmeg, cayenne: The spice mix is subtle, but it matters. Nutmeg lifts the creaminess, cayenne adds a wink (totally optional, but fun).
- Gruyère cheese: Melts like a dream, with a slightly nutty aroma that deepens the whole vibe.
- Parmesan cheese: Adds a little salty edge and brings in that irresistible umami note.
- Chives: The fresh pop at the end. Not crucial, but they make the final slice look (and taste) snappy.
How To Make This Quiche Lorraine
Alright, so here’s how this all comes together—no culinary degree required, but I do recommend a timer and a good spatula.
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Blind-bake the crust: Preheat the oven to 400°F and prick the bottom of the pie crust all over with a fork. Then line it with parchment and pour in some dried beans or rice (they’re just acting as weights). Bake on a sheet tray for 10 minutes. This keeps your crust from bubbling up into a balloon or going soggy later.
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Cool the crust and reduce the oven: Pull it out, take out the paper and beans (carefully, it’s hot), and drop the oven down to 325°F. Let that crust hang out while we prep the good stuff.
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Cook the bacon and shallots: Start the bacon in a cold pan so it renders slowly. Once it’s melting down and starting to crisp (about 5 minutes), add the shallots. Stir them around until the shallots soften and the bacon is beautifully golden and crisp. Remove from heat and let it all cool for a few minutes.
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Make the custard mix: Whisk the eggs till smooth—don’t skimp here, you want that filling velvety. Stir in the cream, salt, pepper, nutmeg, and cayenne if you’re into a teensy tingle.
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Layer the filling: Spread the bacon and shallot mix right into the crust. Sprinkle the Gruyère evenly over everything, then add the Parmesan. Now slowly strain the egg mixture over it all. Straining gets rid of stringy egg bits for a super smooth fill.
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Bake it up: Place the quiche (still on the baking sheet, for spills and easy handling) in the oven. Bake for 45–50 minutes. You’ll know it’s ready when the center wobbles just a bit, and the top gets lightly golden.
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Let it rest: This is key. Cool for at least 15 minutes before slicing. It sets the custard and makes for cleaner cuts. Plus, it’s just as good warm or room temp anyway.
Storage Options
Quiche Lorraine actually holds up like a champ, which makes it the brunch version of your favorite leftovers.
First off, in the fridge? Just wrap slices snugly in foil or store the whole thing in an airtight container. It’ll last about 4 days—though let’s be honest, it probably won’t make it that long.
To reheat, the oven’s your best bet. Pop a slice on a baking sheet and cover loosely with foil. About 10–15 minutes at 325°F should do it. Microwaving is faster, yes, but it can make the crust floppy and the filling rubbery if you’re not careful. So maybe only do that on Day 4 when you’re starving and don’t care as much.
Now, can you freeze quiche? Absolutely. Let it cool completely, wrap it tightly (plastic then foil is ideal), and freeze for up to 2 months. Reheat from frozen at 350°F for about 25–30 minutes, or thaw overnight in the fridge first if you prefer a gentler reheating experience.
Variations and Substitutions
If you’ve got some wiggle room in your fridge (and curiosity in your soul), quiche is the place to get playful. Classic’s great, but options? Even better.
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Use a different cheese: Swiss or white cheddar also melt well and hold up flavor-wise. Something like feta or goat will shift the vibe entirely (but in a good way).
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Add cooked veggies: Think sautéed spinach, mushrooms, caramelized onions, or roasted red pepper. Just be sure they’re well-drained—nobody wants a soggy bottom.
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Try pancetta or prosciutto: Bacon’s bestie cousins lend a slightly more elegant flavor (and make things feel a little Euro café).
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Swap cream for half-and-half: You’ll lose a bit of that rich silkiness, but it still works if you’re lightening things up.
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Make it crustless: Yep, totally doable. Just butter a pie dish and omit the crust altogether. It’s more like a frittata but still delicious.
What to Serve with Quiche Lorraine
Quiche Lorraine isn’t clingy. It plays well with others—crispy, fresh, sweet, or tangy. Here’s what I usually lean toward when building up the rest of the plate.
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Light salad with vinaigrette: Something green and peppery—like arugula tossed in lemony dressing—cuts nicely through the richness of the quiche. Bonus if you shave a little Parmesan over the top.
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Herbed roasted potatoes: Crispy baby potatoes with rosemary, thyme, and garlic are a comfort-food match. Plus they roast right alongside the quiche if you’re multitasking in the oven.
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Seasonal fruit salad: Something bright and juicy like melon in summer or apples and pomegranate in the cooler months brings color and contrast to the plate.
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Soup on the side: A warm bowl of something brothy like leek and potato or even a fridge-cleaning veggie soup pairs beautifully. Especially on chilly days when you want all the cozy things.
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A little something sweet afterward: I’ve been known to tuck an easy peach streusel muffin alongside for dessert-brunch crossover reasons. No regrets.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make Quiche Lorraine ahead of time?
Oh, absolutely. Quiche is the meal prep queen. Just bake it all the way through, then let it cool down. After that, you can refrigerate it whole or in slices. When you’re ready to serve it, pop it back in a low oven at 325°F for 10–15 minutes until it’s warmed through. Bonus: the flavors actually deepen as it chills, so day-after quiche is often even better.
How can I tell when quiche is done baking?
Look for subtle golden-brown edges and a center that gives a little jiggle but doesn’t slosh. A knife inserted near the edge should come out clean, but don’t test the center—it’ll set as it cools. Overbaked quiche gets dry and cracked, so don’t push it too far. Trust the 45 to 50 minute mark and let it cool for at least 15 minutes before slicing.
Can I freeze Quiche Lorraine?
Yes! Quiche freezes quite well. Once it’s completely cool, wrap it tightly in plastic followed by foil. You can freeze the whole quiche or individual slices for up to 2 months. When you’re ready to eat, reheat it from frozen in a 350°F oven for 25–30 minutes or thaw overnight in the fridge first. Just avoid freezing it raw—the custard doesn’t hold up until cooked.
What’s the difference between quiche and frittata?
Great question! The big difference is the crust. Quiche has a buttery, flakey pastry crust (which we pre-bake to keep it snappy). Frittata skips the crust entirely and is usually lighter because it uses less cream or none at all. Both are egg-based and great for using leftovers, but quiche is definitely the richer, more indulgent option.
Quiche Lorraine
Ingredients
Crust
- 1 deep-dish 9-inch pie crust pre-made or homemade
Filling
- 6 oz (170 g) thick-cut bacon cut into 1/2-inch pieces
- 2 shallots thinly sliced (about 1/2 cup)
- 4 large eggs
- 1 1/4 cups (300 ml) heavy cream
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg preferably freshly grated
- 1/8 tsp (0.25 g) cayenne pepper optional
- 1 cup (100 g) Gruyère cheese coarsely grated
- 1/3 cup (30 g) Parmesan cheese finely grated
- 2 tbsp (6 g) chives chopped, for garnish (optional)
Equipment
- Deep-dish Pie Dish
- Skillet
- Mixing bowl
- Whisk
- Parchment paper
- Baking sheet
Instructions
- Preheat oven to 400°F (200°C). Prick the bottom of the pie crust all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Place on a baking sheet and bake for 10 minutes. Remove parchment and weights, then set crust aside and reduce oven temperature to 325°F (165°C).
- In a skillet over medium heat, add bacon to a cold pan. Cook, stirring occasionally, until fat is rendered and bacon just starts to crisp (about 5 minutes). Add shallots and cook, stirring, until softened and bacon is golden and crisp. Remove from heat and let cool slightly.
- In a large bowl, beat the eggs thoroughly, then whisk in cream, salt, pepper, nutmeg, and cayenne (if using) until completely smooth.
- Spread the bacon and shallot mixture evenly in the cooled pie crust. Sprinkle Gruyère and Parmesan evenly over the top.
- Slowly strain the egg mixture over the toppings in the crust. (Straining removes any stringy egg bits for a silky finish.)
- Bake (still on the baking sheet) at 325°F (165°C) for 45–50 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Top should be lightly golden.
- Remove from oven and let quiche rest at least 15 minutes before slicing. Garnish with chopped chives if desired. Serve warm or at room temperature.
