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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.

Slice of quiche Lorraine on a plate with a salad.

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
Kaltbach gruyere 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.

Diced bacon cooking in a skillet.

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

Diced bacon on paper towels.

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

Skillet of diced shallots.

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

Cooked shallots in a skillet.

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.

Shallots on the bottom of a pie crust.

Top with half of the bacon.

first layer of bacon in quiche lorraine

Then all of the Gruyère.

Shredded gruyere in a pie crust.

Then the remaining bacon.

Diced bacon on shredded gruyere in a pie crust.

Pour the egg/cream mixture over top.

Pie crust full of and egg mixture.

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!

Slice of quiche Lorraine on a plate with a salad.

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

  • Delicious!!!

    • — Brittney Schmidt on December 25, 2022
    • Reply
  • This is the best quiche I’ve ever made. I underdid the blind bake, but even with a soggy bottom, it was fantastic. My husband is neutral on quiche and he loved this. Thank you!

    • — Jenn on December 17, 2022
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  • We love your crustless broccoli quiche and I make it all the time. Sometimes substituting mushrooms for the broccoli. Could you make this as a crustless quiche? I would like to make it for a ladies luncheon and omit the crust as several are gluten sensitive.

    • — Mary on December 12, 2022
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    • Glad you like the broccoli quiche! To make this one crustless, I’d adjust the ingredient amounts to this:

      10 oz thick-cut bacon (about 8 slices), diced
      3/4 cup chopped shallots, from 1 large shallot
      6 large eggs
      1-3/4 cups heavy cream
      Heaping 1/4 teaspoon salt
      1/8 teaspoon cayenne pepper
      Pinch ground nutmeg
      5 oz Gruyère, finely shredded (about 1-1/2 cups)

      Hope everyone enjoys!

      • — Jenn on December 13, 2022
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      • Thank you so much!!! Can’t wait to make it!!!

        • — Mary on December 13, 2022
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      • This was an awesome crustless quiche and everyone loved it!!!

        • — Mary on December 17, 2022
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      • Tried it as crustless and only had center cut bacon but it was yummy and no left overs! Followed your notations above

        • — AJ on February 12, 2023
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  • I have been following you and making your recipes for several years from your magnificent Chai Banana Bread to this classic Quiche Lorraine. So many of your recipes have accompanied me to gatherings or proudly served on my family table. Not once have you missed the mark! Thank you Chef. This one did not disappoint either.

    • — Alicia Rodriguez-Diaz on December 4, 2022
    • Reply
  • Have you ever made a potato and ham or bacon quiche? Any suggestions ?

    • — Cynthia Hauke on November 29, 2022
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    • Hi Cynthia, I haven’t but I definitely think you could add diced, cooked potatoes to this or any other quiche.

      • — Jenn on November 30, 2022
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  • Amazing! I sometimes go to restaurants just to try their quiche and after making this quiche I can honestly say those days are done! This is one of the best quiche I have ever tasted and the very best one I have ever made! It was delicious! My 3 year old asked me go make another one! 🙂

    • — Erin on November 26, 2022
    • Reply
    • Outstanding!

      • — Kim Sullivan on December 18, 2022
      • Reply
  • Hello Jenn:

    I have made this Quiche before. Seriously the best!
    I am making this for my Granddaughters baby naming this Sunday, and will be making 4 of them. I’m also going to make your Classic Spinach Quiche. Thought I would go ahead and make them ahead of time and freeze them. I know you mentioned in the recipe that they can be frozen up to 3 months. If I make them today can I freeze them, or do you recommend I just make them Saturday for Sunday. Just want them to taste as yummy. Hoping you see this. I know you’re probably busy prepping for Thanksgiving.

    • — Audrey Danto on November 22, 2022
    • Reply
    • Hi Audrey, You could honestly go either way; quiche freezes beautifully. If you want to get it out of the way, go ahead and freeze. You could also make them Friday for Sunday and just refrigerate.

      • — Jenn on November 22, 2022
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      • Thank you Jenn. I will go ahead and make them Friday for Sunday. I’m always so concerned about freezing. Your Quiches are so delicious so I want them to taste “just made”. I appreciate your quick response. Big hugs to one of my all time fav’s!

        • — Audrey Danto on November 22, 2022
        • Reply
        • 💕

          • — Jenn on November 22, 2022
          • Reply
  • This was the best quiche Lorraine I ever ate. Taste was fantastic. Easy to make, too. Can’t say enough about it. A family member who is a professional chef thought it outstanding as well. No idea why this quiche recipe is a cut above, but it is!

    • — Judith Copek on November 19, 2022
    • Reply
  • What adjustments would I need to make if I made this in a 10″ tart pan using a homemade crust?

    • — Mary on October 28, 2022
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    • Hi Mary, How deep is your tart pan?

      • — Jenn on October 29, 2022
      • Reply
      • 1-1/4 inches

        • — Mary on October 29, 2022
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        • Sure, Mary, I think that should work. Hope you enjoy!

          • — Jenn on November 1, 2022
          • Reply
  • Really, really good and super easy to make. A great base recipe that can adapted for a huge number of flavors i.e spinach.

    • — Fred Thomas on October 24, 2022
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  • I have made this many times because it is wonderful!

    Could I prepare it a day ahead up to the point of adding the egg/cream mixture and just add the wet ingredients and bake the next day?

    Thank you.

    • — Mimi on October 23, 2022
    • Reply
    • Yes, that should work (and so glad you like it)!

      • — Jenn on October 24, 2022
      • Reply
  • Turned out perfect! So excited I now know how to make a quiche! I love this site and can’t wait to try more recipes. Thank you Jenn! Laura, Newport, Oregon

    • — Laura on October 23, 2022
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  • So good! Yum!! Best !! This one was spot on!!

    • — Laura on October 19, 2022
    • Reply
  • This was delicious! I love how thoughtful, clear, and concise your recipes are written. Thank you, my family loved it!

    • — Elle on October 18, 2022
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  • Can I add spinach to this? If so, how much would you recommend? Frozen or fresh? And when to add in? Thank you!

    • — Jess on October 10, 2022
    • Reply
    • Hi Jess, While I think it would be tasty, you won’t have room for any additional ingredients as the custard and filling come right up to the rim of the crust. If you want to try a spinach version, check out this recipe.

      • — Jenn on October 12, 2022
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  • I made your Quiche Lorraine awhile ago and it was truly the best quiche I’ve ever had or made! And, I really like quiche, so that is definitely saying something. You posting it again today made me literally go to the kitchen to make it for dinner. Thank you for this, your wonderful books and many other recipes.

    • — Karen Funt in Vancouver on October 2, 2022
    • Reply
  • This might require changing the name of the quiche but I’ll ask anyway. I’d like to make this for a friend named Lorraine, but she is a vegetarian. She will eat eggs but not bacon. Is there any substitute for the bacon but still able to call it Quiche Lorraine?

    • — Macky on October 2, 2022
    • Reply
    • Hi Macky, This really relies on the bacon so if she can’t eat it, I’d go with a different quiche. My spinach quiche is really well-liked (although it doesn’t have Lorraine in the name)… 🙂

      • — Jenn on October 5, 2022
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      • Any suggestions for a good quality frozen crust?

        • — Rusty on December 30, 2022
        • Reply
        • Hi Rusty, I used to suggest Whole Foods’ Wholly Wholesome, but I don’t think they make a deep dish version anymore, so I’ve been getting Marie Calendars.

          • — Jenn on December 31, 2022
          • Reply
  • Bonjour,
    I live in France and make all sorts of quiches and tartes salés.
    However, the real and original Quiche Lorraine dates from the 15th / 16th Century and had no shallots and no cheese in it. You also have to cook it so that the middle stays “tremblant”, as they call it here, i. e. a bit soft. It is a country dish which was quickly put together with lard, bacon, eggs and fresh cream. They used the cooking ovens after breadbaking.
    It goes without saying that you can vary your quiches according what you have in the fridge, or even leftovers from the previous day.

    • — Maaike Niemeijer on October 2, 2022
    • Reply
  • Have made this many times. Always perfect and delicious! Can you make this one crustless?

    • — Carole on September 14, 2022
    • Reply
    • Glad you like it, Carole! To make it crustless, I’d adjust the ingredient amounts to this:

      10 oz thick-cut bacon (about 8 slices), diced
      3/4 cup chopped shallots, from 1 large shallot
      6 large eggs
      1-3/4 cups heavy cream
      Heaping 1/4 teaspoon salt
      1/8 teaspoon cayenne pepper
      Pinch ground nutmeg
      5 oz Gruyère, finely shredded (about 1-1/2 cups)

      • — Jenn on September 15, 2022
      • Reply
  • This looks good and I will try it. But Classic Quiche Lorraine does not have cheese. So maybe call it Quiche Lorraine with Cheese.

    • — Susan on August 25, 2022
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  • The absolute best quiche I have ever made !
    This will be the only quiche recipe I will make from now on.
    The lower temp was spot on.
    Thanks for sharing

    • — Terry on August 14, 2022
    • Reply
  • I made this quiche recipe exactly as written.
    I used a frozen deep dish pie crust.
    The result was perfection!!
    Both the look and taste were wonderful.
    I will be making this quiche again soon- maybe I will make two and freeze one.
    Perfect for brunch with a side salad.

    • — Susan W on August 8, 2022
    • Reply
  • I made your Quiche Lorraine this morning. To save time, I cooked the bacon pieces yesterday & refrigerated. Also made my own crust w/butter yesterday, putting the finished crust & quiche dish in the freezer overnight. This morning I blind baked the crust with parchment & pie weights. I softened shallots in butter in the microwave as well. Followed your filling recipe exactly and it turned out perfectly! Delicious and easy especially spreading tasks over 2 days. I will make this recipe again & again! A great do ahead breakfast for overnight guests! My husband & I both loved it!

    • — Cynthia on August 7, 2022
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  • One of my the best quiches I’ve ever had. The best I’ve ever made.

    • — Beth on July 19, 2022
    • Reply
  • This quiche was absolutely delicious! It’s a keeper.
    Thank you.

    • — Marjanne on July 18, 2022
    • Reply
  • Made this for my husband who is an amazing chef and has high expectations. He couldn’t stop eating it!! Followed the directions exactly and it turned out amazing. Added a few fresh chives from the herb garden and it really brightened up all the rich flavors. 10/10!!!!

    • — Diana on July 17, 2022
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  • This was delicious! I baked it 100% as stated in the recipe to the best of my ability. I cooked it a little longer because I am at higher altitude. I live alone and cannot possibly eat this all so I gave a large piece to my neighbor and an hour later he came back over wanting the recipe and said it was the best quiche he’s ever had. This quiche is VERY rich, not a light meal… just be forewarned, but absolutely scrumptious. I wouldn’t change anything except I used regular bacon and next time I would use thick cut bacon as stated in the recipe. I am not an experienced or talented cook, but this came out very well and gave me some confidence to boot. Had leftover heavy whipping cream so I shook it in a mason jar for 5 minutes and wallah- homemade butter- just a fun idea if you have leftover cream.

    • — Sarah Clark on July 16, 2022
    • Reply
  • Jenn, would you see any benefit in bringing the eggs & cream to room temperature before mixing them? I do with my Dutch Baby recipe but I think it’s only to prevent the added melted butter from coagulating.

    Mal

    • — Mal on July 7, 2022
    • Reply
    • Hi Mal, There’s no need to bring the eggs and cream to room temp for the quiche. Hope you enjoy!

      • — Jenn on July 7, 2022
      • Reply
  • Hi Jen. What frozen pie crust do you recommend? I tried the roll out type but it was just too small. Thank you. Love every recipe on line and in both cookbooks,

    • — Corinne Osborne m on June 17, 2022
    • Reply
    • So glad you like the recipes! My favorite is 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 this quiche.

      • — Jenn on June 20, 2022
      • Reply
      • Thank you Jen❤️

        • — Corinne Osborne on June 26, 2022
        • Reply
  • This beauty is in the oven and I’m going insane with want.
    And it was fun to make thanks to your excellent instructions

    • — Ricky on June 15, 2022
    • Reply
  • Hm. That was super rich. I love fat but it was too much even for me. Didn’t reheat very well, fell apart. Maybe i have unreasonable expectations. Also, got super expensive with the gruyere in the US costing more than parmesan.
    This is supposed to be a peasant dish that’s affordable. People at the brunch made positive noises but I’m wondering if they weren’t just being nice. Nothing fundamentally wrong with it but i won’t make it again.

    • — Julie on June 10, 2022
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  • If I make it the day before, how long should I cook it and how should I reheat it?
    It truly is the best quiche I’ve ever had!

    • — Susanna on June 3, 2022
    • Reply
    • So glad you like it, Susanna! To reheat it, cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.

      • — Jenn on June 3, 2022
      • Reply
  • I love your site and every recipe I’ve made has gotten rave reviews!!! I made this more like a frittata, because I wanted to eliminate the crust and its carbs! I just added 2 eggs and made it exactly as you wrote it! Family loved it!! So light and flavorful!! Came out of my double walled deep dish stainless pie plate just like you would want it to!! Thank you soooo much. The shallots were so sweet and good as the ‘crust’!!! (Much better than other recipes that use green onions!! ❤️❤️❤️

    • — Gayle on May 17, 2022
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  • The BEST quiche ever. I used my favorite homemade crust recipe, but everything else was totally Jenn. Perfect. My daughters and I made this for Mother’s day brunch. WOW. I can’t wait to have it again. We love many of your recipes, thank you.

    • — Cindy on May 13, 2022
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  • I made this for Mother’s Day today & it was a huge hit!! It was easy to assemble & not too time consuming and oh so yummy!!

    • — Peggy A on May 8, 2022
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  • I made this for Mother’s Day and it was a hit! I will make this again and again. I added Smoked Paprika and nutmeg.

    • — Rachel on May 8, 2022
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  • This was delicious! My husband thinks it may be one of the best things he’s ever tasted. High praise indeed. I made it in an eleven inch old fashioned tart pan with a removable bottom using two thawed Marie Callender’s pie crusts combined into a ball and rolled out. There was a bit of dough left over, but I didn’t want to run short. I par-baked the crust the night before to save time.
    I mistakenly used three shallots because that’s what I bought. Everything else as written.
    Thanks, Jenn

    • — Sammy on May 6, 2022
    • Reply
  • I am planning on making your quiche soon and was wondering which deep dish pie crust do you recommend? Thanks

    • — judith on May 5, 2022
    • Reply
    • Hi Judith, I really liked Whole Foods’ Wholly Wholesome brand, but they no longer have a deep dish version. I’d recommend Marie Callender’s if your store carries that.

      • — Jenn on May 5, 2022
      • Reply
  • Jen,
    I love all your recipes! Thank you! You are my go-to girl! I will be making both the crustless broccoli quiche & the quiche Lorraine this weekend. Can I bake ahead? Will it still taste as good? Thanks again for your fabulous recipes!

    • — Calley OHenley on May 3, 2022
    • Reply
    • So glad you like the recipes! Yes, both quiches reheat nicely. See the bottom of the recipe for make-ahead instructions. Hope you enjoy!

      • — Jenn on May 4, 2022
      • Reply
  • I’m in Colorado and this took about 20 extra minutes to bake. It was wonderful and my kids all had seconds!

    • — Lindsay L on May 3, 2022
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  • I’ve made this recipe a few times now. It is sooo good! What I like about it is how light and airy the creamy egg part of the quiche is so delicate! The concept of dicing the bacon and frying them beats frying the bacon and crumbling it. It turns out neater. Thank you!

    • — Chary Patzelt on May 2, 2022
    • Reply
  • I’ve made this several times and it is always delicious as is, but very forgiving if you make a substitution or two. What my family really likes is a hash brown crust, so I’ve made that a permanent adaptation!

    • — MLB on April 27, 2022
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  • The best quiche Lorraine I have eaten. The recipe is perfect and so easy to make. This was the biggest hit at an Easter brunch.

    • — T. Davis on April 21, 2022
    • Reply
  • WHERE ARE THE AMOUNTS IN THIS RECIPE?!

    • — Mad cook on April 20, 2022
    • Reply
    • It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. 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 April 21, 2022
      • Reply
  • Just a word of caution to those who buy a “deep-dish” frozen pie crust. Pour your egg mixture slowly to make sure it all fits, as the crust I bought wasn’t deep enough to hold the full amount, and ended up overflowing onto the tray.

    • — Deb on April 18, 2022
    • Reply
  • Had to use turkey bacon, and used black, not cayenne, pepper, but this was a delicious quiche. Yum!

    • — Ruth on April 18, 2022
    • Reply
  • Hi! Plan to make this as the star of a brunch for 8 adults. Which of your other recipes would you suggest to pair to fill out the rest of the menu?

    • — Allison on April 15, 2022
    • Reply
    • This would pair nicely with a fruit salad like this one. You could also incorporate either a green salad (this one is so pretty) or a crusty bread. Hope that helps and that you enjoy whatever you make!

      • — Jenn on April 16, 2022
      • Reply
    • hi – just wondering if this fed your group of 8. I plan to make this for a group of 7 but am unsure of the portions. I will also make salad and have other things on the side as well.
      thank you!

      • — a on September 19, 2022
      • Reply
  • Wow! Your Quiche Lorraine is absolutely the best quiche ever! And I’ve been making quiche regularly for decades. The 325 oven, the all Gruyere, the all cream — all important shifts. Thank you!

    • — Karen Funt on April 14, 2022
    • Reply
  • Hi! If I bake two quiches in the oven at a time, will I need to adjust the temperature or cooking time? Thank you!

    • — Nancy on April 6, 2022
    • Reply
    • Hi Nancy, you won’t need to adjust the temperature. The quiches may take a few extra minutes to cook just because the oven will be a bit more crowded. Hope you enjoy!

      • — Jenn on April 6, 2022
      • Reply
  • This quiche was absolutely delicious! It’s a keeper.
    Thank you

    • — Laraine on March 31, 2022
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