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Quiche Lorraine

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Richly flavored with Gruyère cheese and smoky bacon, quiche Lorraine is one of the most satisfying dishes imaginable.

Quiche Lorraine

During my college years, I spent a semester studying abroad in Tours, France, a charming university town located an hour away from Paris. One of my daily rituals was visiting a local boulangerie for lunch. I’d treat myself to a mini quiche Lorraine, then savor every bite while strolling back to class through the winding, cobbled streets. While I can’t remember much about my courses, the memory of that simple pleasure still lingers.

Named after the region of France where it originated, quiche Lorraine is is one of the most iconic French quiches and also one of the most satisfying dishes imaginable. Richly flavored with smoky bacon, nutty Gruyère cheese, and shallots, it’s ideal for brunch, lunch, or dinner, especially paired with a green salad and crisp white wine.

“This is hands down, the BEST quiche Lorraine recipe ever! As a personal chef, I am asked to make dishes that reheat well – this one does, but it’s also exceptional when served fresh out of the oven…People always tell me it’s the best quiche they’ve ever tasted!”

Marsha Gale

What You’ll Need To Make Quiche Lorraine

quiche lorraine ingredients
  • Frozen pie crust: Serves as the base for the quiche. I recommend using frozen crusts over rolled refrigerated crusts—they are ready to cook and won’t shrink during par-baking. Ensure it’s a deep-dish variety to accommodate all the filling.
  • Thick-cut bacon: Adds smoky, savory flavor and meaty texture that is quintessential to the flavor profile of quiche Lorraine. To make it easier to work with, pop it in the freezer for 10 minutes or so before cutting.
  • Shallots: Offer a mild, slightly sweet flavor that complements the richness of the other ingredients without overpowering them.
  • Eggs: Act as the foundation of the custard filling, binding the ingredients together and giving the quiche its signature texture and structure.
  • Heavy cream: Contributes to the luxurious, creamy consistency of the filling. When making quiche, I always use heavy cream over milk or half-and-half.
  • Salt, cayenne pepper, ground nutmeg: These seasonings flavor of the quiche, with salt balancing the flavors, cayenne pepper adding a slight heat, and ground nutmeg providing a warm, nutty undertone.
  • Gruyère: This cheese lends a rich, nutty flavor that is essential to quiche Lorraine. Use an authentic Swiss-made Gruyère with the AOP seal for the best flavor and quality, and be sure it’s finely shredded so that it melts easily. It’s a bit pricey, but you only need 4 ounces. Plus, any leftover cheese can be used for making delicious grilled cheese sandwiches.
  • Jump to the printable recipe for precise measurements
cheese

Step-by-Step instructions

To begin, remove the pie crust from freezer and thaw for about 10 minutes. Prick the bottom and sides all over with a fork.

pricking quiche crust with fork

Bake on until lightly golden, 10 to 15 minutes. (Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don’t panic if your crust cracks in the oven. You can easily fix it by making a smooth paste from 1 tablespoon of flour and 1 tablespoon of water. Using your fingers, patch up and fill any cracks with the paste, then place the crust back in the oven for a minute or so to set. It should be good as new.

blind baked crust

While the crust cooks, dice the bacon. Place the diced bacon in a medium nonstick sauté pan over medium heat. Cook, stirring occasionally, until crisp, about 10 minutes.

how to make quiche lorriane

Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.

how to make quiche lorriane

Pour off all but one tablespoon of fat from the pan and add the shallots.

how to make quiche lorriane

Cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Set aside.

how to make quiche lorriane

In a medium bowl, whisk the eggs, and then the heavy cream, salt, cayenne pepper, and nutmeg.

eggs, cream and seasoning in bowl

Whisk until evenly combined.

whisked egg and cream mixture

Spread the shallots evenly over the bottom of the cooked crust.

Top with half of the bacon.

first layer of bacon in quiche lorraine

Then all of the Gruyère.

Then the remaining bacon.

Pour the egg/cream mixture over top.

Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve the quiche hot or at room temperature.

quiche fresh out of the oven

Frequently Asked Questions

Can I make quiche Lorraine ahead of time?

Absolutely! You can prepare this recipe a day ahead of time and refrigerate. To reheat, cover the quiche with aluminum foil and heat in a preheated 300°F (150°C) oven for 35 to 45 minutes, or until hot in the center.

Can quiche Lorraine be frozen?

Yes, quiche Lorraine freezes beautifully for up to three months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven until hot in the center.

Why do you bake quiche at 325°F?

Baking quiche at 325°F is a technique I learned in French culinary school and while working in a French restaurant. This lower temperature prevents the eggs from scrambling, a common issue at higher heats, and ensures the custard sets to a silky smooth consistency. It makes a difference!

Video Tutorial

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Quiche Lorraine

Richly flavored with Gruyère cheese and smoky bacon, quiche Lorraine is one of the most satisfying dishes imaginable.

Servings: 4 to 6
Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 15 Minutes

Ingredients

  • One 9-inch deep-dish frozen pie crust
  • 8 oz thick-cut bacon (about 6 slices), diced
  • ½ cup chopped shallots, from 2 medium shallots
  • 4 large eggs
  • 1¼ cups heavy cream
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • Pinch ground nutmeg
  • 4 oz Gruyère, finely shredded (about 1¼ cups)

Instructions

  1. Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
  2. In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
  3. In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
  4. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
  5. Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
  6. Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
  7. Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
  8. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 616
  • Fat: 51 g
  • Saturated fat: 24 g
  • Carbohydrates: 24 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 16 g
  • Sodium: 575 mg
  • Cholesterol: 232 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Sorry it’s taken so long for me to review this, but here it is.

    I love quiche, but this one most of all.

    There’s a restaurant nearby that is locally famous for its quiche. Unfortunately, it’s in a touristy little town and I don’t people. After yet another night of craving quiche, but unable to stomach the crowds, I went on a quest for a good recipe. It normally takes several recipes before finding one I like, but I hit the ball out of the park when I made this one first. I’ve shared it with so many people and every one of them love it as much as I do.

    The only thing I changed ( I’m incapable of NOT making at least one change per recipe) is to use Swiss instead of Gruyère. I grew up with quiche made with Swiss and don’t particularly care for Gruyère.

    After making it for 2+ years, I have some tips/shortcuts that I’ve come up with.
    +Shred your own cheese. I bought one of those rotary shredders a couple years ago and haven’t looked back.
    +Make “quiche kits” when you have the time to meal prep. There are a lot of steps and dishes with this recipe, which can make you decide it’s too much work sometimes. NEVER deprive yourself of this wonderful quiche. I shred a pound of cheese, chop and saute shallots, and cook and chop bacon ahead of time. Each ingredient goes in its own bag (enough for one quiche), then the three bags get vacuum sealed in a freezer bag and frozen. I can then make 4 quiches, but only wash the knife, cutting board and skillet one time.
    +Make more than one at a time. I made 2 tonight. Since there are only 2 people here, I will cut the extra into single meal portions, wrap well and then freeze. It makes a wonderfully quick meal for busy nights or one where I forgot to defrost anything.
    +Back to meal prepping. If you use it a lot, prep ahead. Bacon is served every day here, so I cook 6lbs at a time in the oven and freeze the surplus. 30 second in the microwave in the morning and breakfast is ready.
    I use a food chopper (search on Amazon – they have a ton) to chop 6-9 lbs of onions at a time, then freeze in gallon bags. I do the same with a couple bunches of celery and a bag or two of carrots. The 6 lbs of onions take less than 10 minutes and save TONS of time energy later.

    • — Grace on February 8, 2024
    • Reply
  • This was amazing. We always use the same type of frozen pie crust, but the pre-baking made it so flaky! Am going to always pre-bake for other recipes. Custard filling was perfect.

    • — Sue on January 30, 2024
    • Reply
  • This was excellent. Because I had cooked a large ham the day before, i used chopped ham rather than bacon. It does make a large pie so I would suggest cutting it 25% if you are using a frozen pie crust. I had made my own pastry and have a big pie pan and the recipe filled it to the brim!

    • — Katydid on January 29, 2024
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  • Best quiche I ever tasted and best quiche I ever made. Thank you Jenn Segal

    • — Bindy Frazier on January 22, 2024
    • Reply
  • I didn’t have a deep dish crust so reduced everything by 25%, and subbed deli ham for bacon and Gouda for the Gruyere and then messed up the steps and it *still* was absolutely delicious. Thank you for making recipes that are so great they can tolerate my lack of cooking skills!

    • — Kate on January 22, 2024
    • Reply
  • Wow! That was truly amazing and easy to make. With a side salad, and a nice white wine, we had a perfect gourmet evening. Thanks for the recipe.

    • — Max on January 17, 2024
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  • Hi Jennifer! I have made this quiche – actually, I have made ALL of your quiche recipes and they are all amazing! I always get so many compliments! SO DELICIOUS! In fact, because of your recipes, my family loves my quiche and has asked me to make individual sized quiches for my nieces wedding shower. I have bought 4 inch quiche pans (12 of them) and want to know how to proceed. I need to make around 24 individual quiches. I’m willing to make a home made crust if you think that would be the way to go. Any suggestions? The easier the better! LOL

    • — Georgia Thompson on January 9, 2024
    • Reply
    • Hi Georgia, so glad the quiches have been enough of a hit that you’ve been asked to make mini ones for your niece’s shower! I think making your own crust is the way to go as I don’t recommend the store-bought refrigerated kind. The bake time will be less for these, but I’m not sure by how much, so just keep a close eye on them. Hope everyone enjoys!

      • — Jenn on January 10, 2024
      • Reply
      • THANK YOU! I will be a busy little baker tonight! Have a great weekend –

        • — Georgia Thompson on January 12, 2024
        • Reply
  • I made this over the holiday and it was fantastic! I was wondering if you could offer tips for adding asparagus? Thank you

    • — Leah on January 7, 2024
    • Reply
    • Glad you enjoyed it! To add asparagus, I’d season and sauté it or boil and then season it and add it as a layer. Keep in mind that it will be tight and you may have some of the egg batter left over.

      • — Jenn on January 10, 2024
      • Reply
  • Hi Jen – I don’t have bacon and was thinking of using some Xmas ham instead. Need to use it up. Will that work? Thanks.

    • — Andrea on January 6, 2024
    • Reply
    • Definitely – enjoy!

      • — Jenn on January 6, 2024
      • Reply
      • Thanks! Worked a treat

        • — Andrea on January 7, 2024
        • Reply
  • Jenn, this Quiche recipe could not be better! The flavor is absolutely outstanding!! Perfect ingredients, perfect amounts, perfect directions!! I Rate it 10
    Stars and more.
    It is so delicious it rivals an incredible Quiche my husband and I enjoyed in a Bistro we dined in Metz, adjacent to the Metz Cathedral, on a rainy evening last May. It isn’t surprising, knowing you trained in France.
    Thank you for sharing this delectable recipe. It will be the only Quiche recipe included in my “preferred recipe” box. My husband nearly inhaled it!
    I know you have many, many fans & followers and I’m happy to be one of them! I’ve written to you in the past because just reading your recipes made it evident you’re an outstanding chef and home cook. I look forward to every email from you to see what you’re sharing next. So happy to “follow” you.
    Thank you!
    Sharon H.
    Las Vegas, Nv. .

    • — Sharon Hug on January 3, 2024
    • Reply
    • ❤️

      • — Jenn on January 4, 2024
      • Reply
  • Thus was absolutely delicious. I made it for a party and it was a hit! Thank you so much for sharing.

    • — Lisa on January 1, 2024
    • Reply
  • I made this yesterday for New Year’s Eve lunch. My French sister-in-law proclaimed it the best quiche she has ever eaten! I am a pie crust maker so had reservations about the Marie Callender crust but it was delicious. I made the Spinach one as well at it too got raves.
    If I could give this 10 stars I would.

    • — Beth G on January 1, 2024
    • Reply
  • “The best quiche I have ever had”, was the comment from two different people after tasting this delicious recipe, and I agree! I followed the directions exactly and it turned out perfectly.

    • — Jody Stumpe on December 30, 2023
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  • Can I use Heavy whipping cream?
    Thanks.
    Sunny

    • — Sunny Drohan on December 27, 2023
    • Reply
    • Yes – they are one and the same. 😊 Enjoy!

      • — Jenn on December 27, 2023
      • Reply
  • I made half the recipe & baked it in a 5″ square dish. Divine! Best quiche ever! Worth every calorie.

    • — Betty Twiss on December 26, 2023
    • Reply
  • 4 eggs seems so little. Would it be ok to add a few more? And can I sub half & half for heavy cream?

    • — Cynthia Porcaro on December 26, 2023
    • Reply
    • Hi Cynthia, I’d stick with the 4 eggs; otherwise, you won’t be able to fit all the egg mixture in the crust. And while I think this is best with heavy cream, you can get away with half and half. Hope you enjoy!

      • — Jenn on December 27, 2023
      • Reply
  • We made this one day ahead and enjoyed today on Christmas morning, delicious. When I was in my teens, my parents went through a Quiche Lorraine phase and I found myself craving the dish for the holidays this year. (We had even managed a gluten-free crust, separate task). Thank you for the great recipe! This was our first QL and won’t be our last!

    • — ChefsDaughter on December 25, 2023
    • Reply
  • I’ve made this several times and it is a fabulous recipe. Thank you!

    • — Diane on December 23, 2023
    • Reply
  • what about the quantity of each, say the eggs???

    • — Molly Sowers on December 23, 2023
    • Reply
    • Hi Molly, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on December 27, 2023
      • Reply
  • This turned out awesome! Thanks so much for sharing this recipe with us!

    • — Tracy on December 20, 2023
    • Reply
  • I can’t wait to try this recipe. QUESTION……I have another egg dish I will be baking at the same time for a brunch I am hosting. The other recipe requires 350….would it be really bad for this quiche to bake at 350 for approximately 45 minutes?? Times like this I wish I had a double oven! LOL : )

    • — Cheryl B. on December 20, 2023
    • Reply
    • Hi Cheryl, that should be fine. Hope you enjoy!

      • — Jenn on December 20, 2023
      • Reply
  • I’m not used to using shallots and may have misjudged the size of medium ones. The 2 that I just diced ended up being a little over 1 cup, which looks like too much. Please let me know how much of this to use. I’m really looking forward to this quiche, and don’t want to mess it up! Thanks!

    • — Tracy on December 18, 2023
    • Reply
    • Hi Tracy, I guess you got big shallots! You’ll need 1/2 cup for the quiche. Hope you enjoy!

      • — Jenn on December 19, 2023
      • Reply
  • This recipe is perfect. On my second baking I used 3/4 cup Ricotta instead of all the cream, you might like to try that. Thanks
    Pam Bland

    • — Pam Bland on December 11, 2023
    • Reply
  • What is the frozen pie crust you recommend for this recipe?

    • — Renee on December 9, 2023
    • Reply
    • Hi Renee, I think I used Whole Foods Wholly Wholesome pie crust, but I’ve noticed that they don’t make the deep-dish version anymore. You can still use it, but you’ll have a little custard leftover. I have also used Marie Callender’s and Mrs. Smith’s, and they work well with quiche.

      • — Jenn on December 11, 2023
      • Reply
  • This is my go-to quiche recipe. It is a favorite of everyone who visits. I’ll be making the spinach quiche next

    • — Megan on December 8, 2023
    • Reply
  • Oh my goodness this is so good!!! Made two yesterday and the whole family loved it!!! I substituted Boars Heads Smoked Master Ham for the bacon, yummy!!!

    Plan on making quiche more often. Thank you for the awesome recipe.

    • — Tanya on December 6, 2023
    • Reply
  • I’ve used this recipe for 3 years and always come back to it. Thanks.

    • — Carli on November 20, 2023
    • Reply
  • I made your Party Magnet Cheese Ball for my Garden Club! What a delicious recipe. I am looking at other recipes- you’ve inspired me to be excited about cooking again and for that I thank you soooo much!

    • — Mary on November 13, 2023
    • Reply
  • I’ve been making this quiche for a very long time. I love it! Recently, I made it and realized that I had no Gruyere. A Tillamook sharp cheddar worked great as a substitute. Also, since the Wholly Wholesome pie crusts come as a pair, I used the same recipe as my base and added a combination of mushrooms and kale (leftover from a party) that I sauteed in garlic with thyme. I had some smoked gouda in the freezer. Added that. That was an excellent vegetarian option. Thanks for this amazing recipe that I have been able to use as a base and also improvise with whatever is on hand.

    • — Laurie A on October 30, 2023
    • Reply
  • Loved the recipe!

    • — Essie on October 29, 2023
    • Reply

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