Quiche Lorraine Recipe

I perfected the Best Quiche Lorraine Recipe that I now make the night before and a single pantry trick keeps the crust crisp while the filling sets flawlessly.

I love serving Quiche Lorraine at brunch. It’s the kind of dish you can make the night before and still look like you worked all morning.

I like to keep it simple, letting a flaky pie crust and nutty Gruyere cheese do most of the talking, with little surprises hiding in every bite. People call it the Best Quiche Lorraine Recipe and honestly, that label sticks because guests keep coming back.

i often treat it as a Quick Quiche too, tossing it together when time’s tight, then pretending it took me hours. Give it a try, you might be pleasantly fooled.

Ingredients

• Flaky pastry base adds carbs and fat, gives texture and holds the filling together.
• Eggs bring protein, richness and structure, they help the quiche set firm.
• Heavy cream makes it silky, high in fat and calories, very luxurious.
• Whole milk lightens texture a bit adds creaminess and a little extra protein.
• Bacon gives smoky salty punch, adds protein, lots of fat and savory bits.
• Gruyere or Swiss adds nutty melt and calcium, lots of flavor when melted.
• Pinch of nutmeg with salt and pepper lifts flavors, adds warm subtle spice.

Ingredient Quantities

• 1 (9-inch) pie crust, store bought or homemade
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 8 oz bacon, cooked and chopped
• 1 1/2 cups grated Gruyere or Swiss cheese (about 6 oz)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• pinch of freshly grated nutmeg

How to Make this

1. Preheat oven to 375 F (190 C). Fit the 9 inch pie crust into a pan, press the edges, then chill in the fridge 10 minutes so it won’t shrink when baking.

2. Blind bake the crust: line it with parchment and pie weights or dried beans and bake 15 minutes, remove weights and bake another 5 to 7 minutes until the crust is just set and barely golden. let it cool a bit.

3. Cook the bacon until crisp, drain on paper towels and chop. If you want extra flavor, save about 1 tablespoon of the bacon fat and brush the cooled crust bottom lightly.

4. In a large bowl whisk the 4 eggs with 1 1/2 cups heavy cream and 1/2 cup whole milk until smooth. Add 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and a pinch of freshly grated nutmeg and whisk again. For a silky custard you can strain this mixture through a fine mesh sieve to remove any foam.

5. Sprinkle about half of the 1 1/2 cups grated Gruyere or Swiss cheese into the bottom of the par-baked crust, then scatter half the chopped bacon over the cheese.

6. Slowly pour the egg and cream mixture into the crust over the cheese and bacon, don’t overfill, leave a little room at the top. Finish by sprinkling the remaining cheese and bacon on top so they don’t all sink.

7. Bake at 375 F for about 35 to 45 minutes until the edges are puffed and golden and the center is mostly set but still has a little jiggle. If the top browns too fast loosely tent with foil. An instant read thermometer should read about 165 F in the center.

8. Let the quiche rest on a rack at least 15 to 20 minutes before slicing so the custard firms up, otherwise you’ll get a runny mess.

9. Quiche stores well in the fridge for 24 hours and actually tastes better the next day, reheat at 350 F for 10 to 15 minutes or serve at room temp.

Equipment Needed

1. 9 inch pie pan
2. Oven that reaches 375 F
3. Baking sheet, parchment paper and pie weights or dried beans
4. Large mixing bowl
5. Whisk and fine mesh sieve for a silky custard
6. Skillet plus spatula or tongs to cook the bacon
7. Measuring cups and spoons
8. Cheese grater, instant read thermometer, cooling rack and paper towels

FAQ

Quiche Lorraine Recipe Substitutions and Variations

• Pie crust: swap for store bought puff pastry, or layer phyllo sheets to fit the pan, or use a ready made gluten free crust. Dock and blind bake a few mins so it doesnt get soggy.
• Heavy cream and whole milk: use 2 cups half and half for similar richness, or 1 can evaporated milk plus 1/2 cup milk. Slightly less luxe but still creamy.
• Bacon: swap with pancetta or diced smoked ham, or for a veg option use sautéed mushrooms and a little smoked paprika to mimic the smoky flavor.
• Gruyere or Swiss cheese: sub Emmental, Comte, Jarlsberg or a sharp cheddar. Cheddar will be bolder but melts nicely.

Pro Tips

– chill that fitted crust longer if your kitchen is warm, even 20 minutes helps. if it still wants to shrink, pop the shell in the freezer for a short bit before blind-baking. also use pie weights or dried beans and prick any big air pockets so it stays flat.

– for a silky custard strain the egg and cream mix through a fine sieve to remove foam, and let it sit a few minutes so bubbles rise — skim them off. don’t overbeat the eggs or you’ll trap air and get holes in the quiche.

– crispy bacon = less soggy quiche. pat the bacon really dry, save a little bacon fat and brush the crust lightly for extra flavor, and toss the grated cheese with a teaspoon of flour or cornstarch so it’s less likely to all sink to the bottom.

– watch for a gentle jiggle not a hard set, and if the top’s getting too brown, loosely tent with foil. most important: let the quiche rest until it firms up before you slice, reheating slowly in the oven keeps the texture way better than the microwave.