Perfect Quiche Lorraine

A perfect recipe for the French classic, quiche Lorraine – a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives. Perfect for breakfast, brunch, lunch, or dinner!

Overhead photo of baked Quiche Lorraine

Welcome to the September Bake-Along!

This month we’re tackling a savory comfort food: quiche! Specifically, quiche Lorraine.

If you like pie crust and omelets or breakfast casseroles, this is going to be right up your alley. Let’s dig right in!

Ingredients for quiche Lorraine prepped in bowls.

Quiche dates wayyyy back to the 13th century and appeared in cookbooks as early as the 15th century (!); it is widely known as a French dish, but the simple eggs and cream custard baked in a pastry was also common in English and Italian cuisines around the same time.

Quiche Lorraine is arguably the most popular type of quiche recipe and is named after the Lorraine region of France; there, they made a quiche with eggs, cream, and lardons (cubes of fatty bacon or pork fat). Interestingly, the original French version did not include cheese, however, in English-speaking countries, quiche Lorraine typically includes cheese and the lardons are replaced with bacon.

Many quiche Lorraine recipes also include some type of cooked onions or shallots; I am not always a fan of cooked onion in egg dishes, as I feel it can be sometimes overpowering, so I opted instead to use chives. They give the perfect amount of bite but are much milder.

Bacon and cheese in a blind-baked pie crust.

The pan

A classic 9-inch pie plate is perfect for this quiche recipe; I prefer a simple Pyrex pie plate, as I’ve found glass pie plates perform better than metal or ceramic pie plates in terms of browning, heat conduction, and consistency.

An alternative for your quiche is to use a tart pan, which are usually 9½ or 10 inches in diameter. Since tart pans are shallower than pie plates, you may have some leftover custard and your baking time will be reduced if you choose to go the tart pan route.

The great news is that whatever pan you choose, no prep work is required; you do not need to grease them or line them in any way.

Mixing together the filling for quiche Lorraine

The crust

I have a couple of options for you when it comes to pie crust:

  • All-butter pie crust – This is the version included in the recipe below because I think it’s just absolutely divine. The buttery, flaky crust pairs wonderfully with the savory filling.
  • The best pie crust recipe – This has been my go-to pie crust recipe for years, using a combination of butter and shortening, along with some vodka in place of water for a perfect crust that’s easy to work with each and every time.

How to Parbake the Crust

Also referred to as “blind-baking” the crust, we’re going to bake the crust until it’s almost done, but not quite since it’ll go back in the oven with the filling. I’ve tried so many different methods for this, different pie weights, and the method I’ve found that is completely foolproof is the one outlined by Stella Parks.

Line the chilled pie plate with aluminum foil then fill it all up with granulated sugar (you can reuse it!) and bake it at 350 degrees F for 40 to 45 minutes (for partially-baked crusts) or 55 to 60 minutes (for a fully baked crust).

I have never had so much success – no shrinking pie crust, no dough sticking to foil as I try to remove it halfway through baking, and a beautifully browned pie crust.

Preparing quiche filling in a parbaked crust.

The filling + mix-ins

For a wonderfully rich quiche, I use a combination of heavy cream and milk and feel it creates the best taste and texture. However, you can mix up the proportions if you’d like more milk than cream (or simply use half and half instead).

Add-Ins!

While quiche Lorraine typically includes bacon, Gruyere cheese, and some type of onions, but you can use this base quiche recipe to mix and match ingredients for countless different quiche varieties! I recommend using no more than 1 cup of cheese and then 2 cups of whatever else you want to include! Some ideas:

  • Meat: Ham or Canadian bacon, sausage, crab meat
  • Cheese: Swiss, cheddar, goat, gouda, feta
  • Veggies: Spinach (or other greens), mushrooms, onion, shallot, asparagus, peppers, tomatoes, zucchini
  • Seasonings: Chives, parsley, basil, Old Bay seasoning, hot sauce

Note: If you use any fresh vegetables or greens, I recommend cooking them first so they don’t release liquid in the quiche and cause it to become watery or soupy.

Quiche Lorraine in pie plate with a slice removed.

Make-ahead, storing, freezing and reheating instructions

  • Make-Ahead Pie Crust: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Make-Ahead Parbake Pie Crust: You can pre-bake the crust ahead of time. Complete instructions through step 6, then allow the partially baked crust to cool completely. Wrap tightly in plastic wrap and refrigerate for up to 3 days. You can fill the cold crust and bake (the crust does not need to be reheated prior to filling).
  • Storage: Wrap the quiche tightly in plastic wrap and refrigerate for up to 4 days.
  • Freezing Instructions: Cool baked quiche completely, then cover tightly with a layer of plastic wrap and then a layer of aluminum foil, place in a large ziptop bag, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat at 350°F (177°C) for 20-25 minutes.

A slice of quiche on a plate.

What to serve with quiche

What you choose to serve with your quiche will probably depend on whether you’re serving it for breakfast/brunch or for dinner. Here are some suggestions that could work in either instance:

  • Fruit salad
  • Roasted tomatoes
  • Tossed salad
  • Cucumber salad
  • Breadsticks
  • Roasted, sauteed, or grilled vegetables
  • Soup

More favorite breakfast and brunch recipes

JOIN THE BEB BAKE-ALONG!

To tackle quiche Lorraine and bake along with me this month, simply do the following:

  • Make the quiche! I’d love to hear if you’re planning on doing the bacon/cheese/chives or another variety!
  • Snap a picture and either share it on social media (#BEBbakealong on Instagram or Twitter), upload it to the BEB Facebook group, or email it to me.
  • Check-in on Instagram and Facebook throughout the month to see everyone’s quiche and cheer each other on!
  • You can view all past bake-along recipes here.

Slice of quiche Lorraine with a bite taken out.

If you make this Quiche Lorraine recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️

Quiche Lorraine

Servings 8 servings
Prep 2 hours 30 minutes
Cook 1 hour 10 minutes
Total 3 hours 40 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: French
Author: Michelle

A perfect recipe for the French classic, quiche Lorraine - a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives. 

Ingredients:

For the Crust:

  • cups
    all-purpose flour
  • teaspoons
    granulated sugar
  • ½
    teaspoon
    salt
  • ½
    cup
    unsalted butter
    (cubed and very cold)
  • 2 to 4
    tablespoons
    ice water

For the Filling:

  • 8
    ounces
    bacon
    (about 8 slices, cooked and chopped)
  • 4
    ounces
    Gruyere cheese
    (shredded (about 1 cup))
  • 3
    eggs
  • ¼
    teaspoon
    salt
  • ¼
    teaspoon
    pepper
  • Pinch
    nutmeg
  • 1
    tablespoon
    minced chives
  • 1
    cup
    heavy cream
  • ½
    cup
    milk

Directions:

  1. Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt.

  2. Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sizes bits remain.

  3. Add 2 tablespoons of the ice water and use a rubber spatula to stir it into the dough, pressing it together. If it still seems dry, add more water a little at a time until it is cohesive.

  4. Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.

  5. Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.

  6. Blind Bake Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.

  7. Prepare the Filling: Increase oven temperature to 375 degrees F.

  8. Sprinkle the bacon and cheese over the bottom of the pie crust.
  9. In a large bowl, whisk the eggs until they are broken up and a little frothy. Add the salt, pepper, nutmeg, and chives, and whisk to combine. Add the cream and milk and whisk vigorously for about 15 seconds.

  10. Pour the filling over the bacon and cheese. Using a fork or spoon, gently stir everything around a little so that the bacon and cheese are mixed into the filling.
  11. Bake the Quiche: Bake for 30 to 40 minutes; check for doneness by giving the pie plate a little wiggle. The quiche mixture should jiggle ever so slightly in the middle; it will finish setting up as it cools.

  12. Allow the quiche to rest for 10 to 15 minutes before serving. It can be served warm or at room temperature.

Recipe Video

Recipe Notes:

  • Crust: Use the included all-butter pie crust or my butter/shortening with vodka crust.
  • Pan: 9-inch glass pie plate (alternative: tart pan)
  • Heavy Cream/Milk: You can adjust the ratios of cream and milk or use all half-and-half.
  • Mix-Ins: Mix and match meats, cheese, and veggies for your own custom quiche. See suggestions above, keeping it to 1 cup cheese and 2 cups meat and/or veggies.
  • Make-Ahead Pie Crust: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Make-Ahead Parbake Pie Crust: You can pre-bake the crust ahead of time. Complete instructions through step 6, then allow the partially baked crust to cool completely. Wrap tightly in plastic wrap and refrigerate for up to 3 days. You can fill the cold crust and bake (the crust does not need to be reheated prior to filling).
  • Storage: Wrap the quiche tightly in plastic wrap and refrigerate for up to 4 days.
  • Freezing Instructions: Cool baked quiche completely, then cover tightly with a layer of plastic wrap and then a layer of aluminum foil, place in a large ziptop bag, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat at 350 degrees F for 20 to 25 minutes.

Nutrition:

Calories: 488kcal
Fat: 41g
Saturated fat: 21g
Cholesterol: 168mg
Sodium: 497mg
Potassium: 154mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 2g
Protein: 13g
Vitamin A: 1067%
Vitamin C: 1%
Calcium: 197%
Iron: 1%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

[Photography by Dee of One Sarcastic Baker]