Classic Quiche Lorraine Recipe: Easy French Brunch Favorite

There is nothing quite as elegant or satisfying as a classic quiche Lorraine served warm from the oven. Originating from the Lorraine region of France, this timeless dish has become a staple of brunch menus worldwide for good reason. 

Why This Recipe Works (Read This Before You Cook)

Creating the perfect quiche requires a few specific techniques to ensure a professional result. First, we emphasize the "blind bake" method for the crust; this prevents the dreaded "soggy bottom" and ensures the pastry stays crisp under the heavy custard. 

Second, the ratio of heavy cream to eggs in this recipe creates a custard that is incredibly smooth and stable, rather than rubbery. Finally, by using thick-cut bacon or lardons, you get a significant savory punch in every bite that contrasts beautifully with the creamy filling.

Before diving into the recipe, it helps to understand why quiche behaves the way it does. I explain the custard ratios and heat principles in The Science of Quiche.

Ingredients List

• 1 (9-inch) unbaked pie crust (homemade or high-quality store-bought)
• 6 to 8 slices thick-cut bacon, cut into 1/2-inch pieces (lardons)
• 1 cup Gruyère or Swiss cheese, shredded
• 1/4 cup shallots or green onions, finely minced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg

Step-by-Step Instructions

1. Prepare the Crust: Preheat your oven to 375°F (190°C). Fit your pie crust into a 9-inch tart pan or pie dish. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10–12 minutes. Remove weights and parchment, then bake for another 5 minutes until the bottom is dry. Set aside to cool slightly.
   
   
2. Cook the Bacon: In a medium skillet over medium heat, cook the bacon pieces until they are crisp and golden brown. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Discard all but one tablespoon of the bacon fat.
   
   
3. Sauté the Shallots: In the same skillet with the reserved bacon fat, sauté the minced shallots for 2–3 minutes until softened and translucent.
   
   
4. Layer the Fillings: Spread the cooked bacon and sautéed shallots evenly over the bottom of the pre-baked crust. Sprinkle the shredded Gruyère cheese over the top.
   
   
5. Whisk the Custard: In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and ground nutmeg until completely smooth and well-combined.
   
   
6. Bake the Quiche: Carefully pour the egg mixture over the bacon and cheese in the crust. Place the quiche on a baking sheet to catch any potential spills. Bake at 375°F for 35–40 minutes, or until the edges are set and the top is lightly golden, but the center still has a slight jiggle.
   
   
7. Cool and Serve: Remove from the oven and allow the quiche to rest for at least 15 minutes before slicing. This allows the custard to set fully for clean, beautiful slices.

Tips for the Best Classic Quiche Lorraine

• Don't Overbake: The quiche will continue to cook slightly as it rests. If the center is completely firm when you take it out, it may become dry. Look for that slight "jiggle" in the middle.
  
  
• Use Room Temperature Ingredients: Having your eggs and dairy at room temperature helps the custard incorporate more smoothly and bake more evenly.
  
  
• Grate Your Own Cheese: Pre-shredded cheeses are often coated in potato starch to prevent clumping, which can affect the smooth texture of your custard. Grating your own Gruyère makes a noticeable difference.

Serving Suggestions

A classic quiche Lorraine is incredibly versatile. For a traditional French lunch, serve it alongside a simple green salad tossed in a bright lemon vinaigrette. The acidity of the dressing cuts through the richness of the custard perfectly. It also pairs wonderfully with fresh seasonal fruit, or roasted asparagus.

FAQs

Can I make this quiche ahead of time?
Yes! You can bake the quiche a day in advance and store it in the refrigerator. Reheat slices in a 325°F oven for 10–15 minutes to maintain the crust's texture.

Can I freeze quiche Lorraine?
Absolutely. Once fully cooled, wrap the quiche tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

What is the difference between quiche and frittata?
The main difference is the crust. A quiche is a French tart with a pastry crust, while a frittata is an Italian dish that is crustless and cooked primarily in a skillet.

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