When it comes to a French-inspired brunch that feels both special and cozy, quiche lorraine is always at the top of my list. This is a timeless recipe with a flaky crust, creamy egg custard, smoky bacon, and just the right amount of cheese. It's one of those dishes that looks impressive, but is actually very simple to pull together once you know the steps.
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You can serve it hot, cold, or even at room temperature, which makes it a dream for entertaining. Honestly, I've made this so many times for family brunches and every single time someone asks for the recipe.
If you're already thinking about your next weekend breakfast, you might also love the potato crust quiche - it's a gluten-free twist that's just as satisfying.
Ingredients you'll need
- 1 pie crust (1 frozen crust, or ½ recipe for double pie crust)
- ½ lb thin strips of bacon, chopped into ½-inch pieces
- ½ yellow onion, diced
- 1 cup shredded cheese (sharp white cheddar or classic gruyère)
- 1 ¾ cups half and half (or equal parts whole milk and heavy cream)
- 4 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon finely ground black pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground nutmeg
- 1 tablespoon chopped parsley or chives, optional for garnish
- 1 egg white (for brushing the crust)
How to make quiche lorraine
Prepare the crust
You can use homemade dough or a store-bought crust for this recipe. Roll out the pie crust to about 12 inches on a lightly floured surface, then transfer it into a tart pan or deep pie pan. Press gently into the edges so it fits snugly. Place it in the freezer for 30 minutes while you preheat your oven to 350°F.
Pre-bake the crust
If using a frozen crust, follow the package instructions. For homemade or chilled dough, poke the bottom with a fork, line with parchment paper or foil, and fill with pie weights (or dried beans). Bake at 350°F for 35-40 minutes until light golden. Remove the weights and parchment, then brush the inside of the crust with whisked egg white to help keep it crisp.
Make the filling
While the crust bakes, cook the chopped bacon in a skillet over medium heat until the fat is rendered and the bacon is crispy. Transfer to a paper towel-lined plate. In the same skillet, cook the diced onions in the bacon fat until golden and soft, then set aside with the bacon.
In a large bowl, whisk together the eggs, half and half, salt, pepper, paprika, and nutmeg for about a minute. Stir in the shredded cheese, cooked bacon, and onions.
Bake the quiche
Pour the filling into the pre-baked crust. Bake at 350°F for about 50 minutes, or until the center is just set and a knife comes out clean. The top should be lightly golden, and the quiche will continue to firm up as it cools.
Serve and enjoy
Let it rest for 10-15 minutes before slicing. Sprinkle with fresh parsley or chives if you like. Serve warm, or let it cool and refrigerate to enjoy cold later.
Tips for success
- A removable-bottom tart pan makes serving much easier.
- You can swap the cheddar for swiss or gruyère for a more classic flavor.
- Make it ahead: Bake the quiche fully, then chill and reheat at 200°F covered with foil before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. You can also freeze the baked quiche for up to 3 months. Thaw in the fridge overnight and reheat gently before serving.
Serving suggestions
This quiche pairs beautifully with a simple green salad, roasted potatoes, or even a slice of warm sourdough bread.
FAQ
The edges will be puffed and golden, the center will jiggle slightly, and a knife should come out clean.
Absolutely. Just thaw, poke with a fork, and pre-bake as directed.
Gruyère is the classic choice, but sharp cheddar is delicious too.
Yes! Skip the bacon and add sautéed spinach, mushrooms, or roasted peppers instead.
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📖 Recipe
Classic Quiche Lorraine Recipe
A timeless French-inspired quiche with a flaky crust, creamy egg custard, smoky bacon, and just the right amount of cheese. Perfect for brunch, entertaining, or meal prep.
Ingredients
- 1 pie crust (1 frozen crust, or ½ recipe for double pie crust)
- ½ lb thin strips of bacon, chopped into ½-inch pieces
- ½ yellow onion, diced
- 1 cup shredded cheese (sharp white cheddar or classic gruyère)
- 1 ¾ cups half and half (or equal parts whole milk and heavy cream)
- 4 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon finely ground black pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground nutmeg
- 1 tablespoon chopped parsley or chives, optional for garnish
- 1 egg white (for brushing the crust)
Instructions
- Preheat oven to 350°F (177°C)
- Roll out pie crust to 12 inches, fit into tart or deep pie pan, freeze 30 minutes
- Poke bottom with fork, line with parchment, fill with weights, and bake 35–40 minutes until light golden
- Remove weights, brush inside of crust with whisked egg white
- Cook bacon in skillet until crispy, transfer to paper towel-lined plate
- In same skillet, cook onions in bacon fat until golden and soft
- Whisk eggs, half and half, salt, pepper, paprika, and nutmeg in large bowl
- Stir in shredded cheese, cooked bacon, and onions
- Pour filling into pre-baked crust
- Bake 50 minutes, until center is just set and knife comes out clean
- Cool 10–15 minutes before slicing
- Garnish with parsley or chives and serve warm or chilled
Notes
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently at 200°F. Swap cheddar for Swiss or Gruyère for a more classic flavor. To make vegetarian, skip the bacon and add sautéed vegetables.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 360Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 145mgSodium: 480mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 12g
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