Classic Quiche Lorraine

A timeless French savory tart made with a buttery crust, smoky bacon, creamy egg custard, and melted cheese. Perfect for breakfast, brunch, lunch, or a light dinner.

Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 45 minutes
Servings: 8 slices

Ingredients

For the Crust

• 1¼ cups (160 g) all-purpose flour
• ½ teaspoon salt
• ½ cup (115 g) cold unsalted butter, cubed
• 3–4 tablespoons ice-cold water

OR use: 1 refrigerated 9-inch pie crust for a quicker version.

For the Filling

• 8 ounces (225 g) bacon, chopped
• 1 small onion, finely diced (optional)
• 1 cup shredded Gruyère cheese (or Swiss cheese)
• 4 large eggs
• 1½ cups heavy cream (or half-and-half)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 tablespoon chopped fresh parsley or chives (optional)

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Instructions

1. Prepare the Crust

1. In a bowl, mix flour and salt.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, until the dough comes together.
4. Shape into a disk, wrap, and refrigerate for 30 minutes.

2. Blind Bake the Crust

1. Preheat oven to 375°F (190°C).
2. Roll out dough and fit into a 9-inch tart or pie pan.
3. Prick the bottom with a fork.
4. Line with parchment paper and fill with pie weights or dried beans.
5. Bake for 15 minutes.
6. Remove weights and bake another 5 minutes until lightly golden.

(Skip this step if using a ready-made crust according to package directions.)

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3. Prepare the Filling

1. Cook bacon in a skillet until crisp.
2. Remove and drain on paper towels.
3. If using onion, sauté it in the bacon fat until softened.
4. Sprinkle bacon, onion, and cheese evenly over the crust.

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4. Make the Custard

1. Whisk eggs, cream, salt, pepper, and nutmeg together.
2. Pour gently over the filling.

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5. Bake the Quiche

• Bake at 350°F (175°C) for 35–45 minutes.
• The center should be set but still slightly jiggly.
• Cool for 10–15 minutes before slicing.

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Serving Suggestions

Serve warm or at room temperature with:

• Green salad with vinaigrette
• Roasted vegetables
• Fresh fruit
• Soup (especially tomato or vegetable soup)

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Variations

Low-Carb Crustless Quiche Lorraine

• Skip the crust.
• Grease a pie dish and bake the filling directly.
• Reduce baking time to about 30–35 minutes.

Extra Creamy Version

Use:

• 2 eggs + 3 egg yolks
• Heavy cream instead of milk

Add Vegetables

Try:

• Spinach
• Mushrooms
• Asparagus
• Caramelized onions

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Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Freeze individual slices for up to 3 months.
• Reheat: Bake at 325°F (165°C) for 10–15 minutes for the best texture.

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Approximate Nutrition (Per Slice)

(With crust, bacon, and Gruyère)

• Calories: 430
• Protein: 17 g
• Carbohydrates: 22 g
• Fat: 32 g
• Fiber: 1 g
• Sodium: 650 mg

Chef Tips

• Let ingredients cool slightly before adding eggs to prevent curdling.
• Do not overbake—the custard should remain silky and tender.
• Gruyère gives the classic nutty flavor, but Swiss, cheddar, or Comté also work beautifully.