Quiche Lorraine
A quiche is versatile and easily customized. This quiche Lorraine makes a fantastic brunch, lunch, or dinner dish, and it can be cut into smaller portions and served as an appetizer.
Quiche Lorraine is a timeless dish that feels a little elegant but at the same time, wonderfully comforting. With its rich custard filling, smoky bacon, and nutty Gruyere cheese, it’s the sort of recipe you can serve for brunch, lunch, or even a simple dinner with a salad. The flavors are classic and satisfying without being heavy.
It’s also incredibly adaptable. You can add spinach, swap the cheese, or change up the seasoning to suit your taste or what you have on hand. Whether you slice it into wedges for a meal or cut it into smaller pieces as an appetizer, it’s a reliable crowd-pleaser that works in any season.
What You’ll Like About This Dish
Classic flavor combination. Bacon, Gruyere, and a silky custard make a rich, savory pie.
Perfect any time of day. Great for breakfast, brunch, lunch, or dinner.
Easy to adapt. Add greens, herbs, or different cheeses without changing the method.
Make-ahead friendly. Can be par-baked ahead and reheats beautifully.
Ingredient Notes
- Pie crust – Par-baked to keep it crisp and prevent sogginess.
- Eggs & egg yolk – The base of the custard; the yolk adds richness.
- Heavy cream & whole milk – A balanced custard that’s rich but not overly dense.
- Salt, pepper & nutmeg – Classic seasonings for quiche custard.
- Gruyere cheese – Nutty and melty; Emmental or Swiss cheese also work.
- Bacon – Provides smoky, savory flavor throughout.
- Baby spinach – Optional but adds color and a fresh note.
- Parmesan cheese – Gives the top a subtle salty finish.
Steps to Make Quiche Lorraine
- Par-bake the pie crust to ensure a crisp bottom.
- Prepare the filling ingredients by chopping the bacon and grating the cheese.
- Sprinkle the cheese, bacon, and spinach into the crust.
- Whisk the custard ingredients until smooth.
- Pour the custard into the crust and top with Parmesan.
- Bake until the quiche is set with a slight jiggle in the center.
- Let it cool before slicing so the custard firms up.
Tips
Par-bake the crust fully so it stays crisp under the custard.
Use room-temperature dairy for a smoother custard texture.
Cover the crust edges if they brown too quickly during baking.
Let the quiche rest before slicing so it holds its shape.
Recipe Variations
- Spinach quiche. Add a handful of wilted spinach or sautéed greens.
- Ham and cheese. Substitute chopped ham for the bacon.
- Herb version. Add fresh thyme, chives, or parsley to the custard.
- Cheese variations. Try Swiss, Emmental, cheddar, or a blend.
- Vegetable mix. Add caramelized onions, sautéed mushrooms, or roasted peppers.
Serving Suggestions
- Serve with a simple mixed green salad.
- Add fresh fruit or a light fruit salad for brunch.
- Pair with roasted asparagus or green beans.
- Garnish with chopped chives or parsley.
How to Store
Refrigerate leftover quiche, tightly covered, for up to 4 days.
Reheat slices in a 325°F oven until warmed through for the best texture.
Avoid microwaving if possible, as it can make the crust soft.
For longer storage, freeze baked quiche for up to 3 months and thaw overnight in the refrigerator before reheating.
Quiche Lorraine Recipe
Ingredients
- 1 9-inch pie shell, par-baked
- 4 large eggs
- 1 large egg yolk
- 1 cup heavy cream
- 3/4 cup whole milk
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon grated nutmeg
- 3/4 cup Gruyere cheese, shredded (3 ounces)
- 1/2 cup bacon, cooked and chopped (2 ounces )
- A handful of baby spinach leaves, wilted, optional
- 3 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 375 F.
- Prepare the pastry and fit it into a 9-inch pie dish; crimp or flatten the edge and line the dough with foil. Add pie weights or dry beans or rice to the foil lining; this keeps the dough in place and prevents bubbling up. If making this ahead, cover and refrigerate for 1 to 2 days.
- Bake the weighted crust for about 15 minutes. Remove the foil and weights and prick the crust in several places. Bake for 5 to 10 minutes longer or until the dough appears dry.
- Remove the par-baked crust to a rack and prepare the filling.
- Sprinkle the cheese, bacon, and spinach, if using over the bottom of the partially baked crust.
- In a large bowl, whisk the eggs, egg yolk, cream, milk, pepper, salt, and nutmeg until smooth and well blended. Pour over the bacon and cheese mixture and sprinkle with Parmesan cheese.
- Bake the quiche for 35 to 40 minutes until the top is browned and there is a slight jiggle in the center. Watch for over-browning and cover the edges of the crust with a pie shield or foil as needed.
- Cool the quiche on a rack for at least 15 to 20 minutes before slicing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
