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Home » Breakfast » Quiche Lorraine

Quiche Lorraine

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 17, 2022
4.93 from 13 votes


Last Updated March 17, 2022 | 4 Comments

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Quiche Lorraine Recipe Pinterest Pin Collage Image
Quiche Lorraine Recipe Pinterest Pin Collage Image
Quiche Lorraine Recipe Pinterest Pin Collage Image

Quiche Lorraine is made with flakey, buttery pie crust and a savory egg custard filling packed with bacon, caramelized shallots, and melted cheese. Perfect for breakfast, brunch, or dinner, hot or cold, the whole family is guaranteed to love this easy recipe!

Quiche lorraine in a white pie dish.

Classic Quiche Lorraine Recipe

Quiche is one of my top five favorite breakfast, brunch, or lunch foods. A special kind of comfort food, you can enjoy quiche warm or cold, on-the-go, casually, or for special occasions. 

This classic quiche Lorraine is one of my favorite quiche varieties. 

Made with a flaky, buttery crust and filled with eggs, heavy cream, bacon, and cheese, everyone loves this divine and delicious egg recipe.

What is Quiche Lorraine?

Quiche is a savory pastry made of egg custard in a buttery, flaky crust. A French dish introduced to the US in the 1950s, Quiche Lorraine is considered the most well-known variety of quiche.

In traditional recipes, a pie crust was filled with a combination of eggs, heavy cream, lardons (pork fat), and either Swiss, Gruyere, or Emmental cheese. In this version, we’ve replaced lardons with bacon and added some shallots.

Serving a single slice of quiche lorraine.

Ingredients

  • All-purpose flour
  • Butter
  • Ice water
  • Bacon
  • Shallot
  • Eggs
  • Heavy cream
  • Ground nutmeg
  • Salt & Black pepper
  • Gruyere cheese
  • Swiss cheese
Ingredients needed to make quiche lorraine

Recipe Tips

  • Quiche Lorraine can be made using homemade pie crust or pre-made store-bought frozen pie crust. Using pre-made pie crust is faster (about 2-3 hours faster) and therefore a whole lot easier.
  • For the richest and silkiest custard filling possible, use heavy cream (not half and half and definitely not milk). Of course, half and half or milk will still taste delicious, but the texture and taste will not be the same.
Making homemade pie crust.

How to Make Quiche Lorraine

If using a store-bought frozen pie crust, thaw for 10 minutes before using and follow the package’s instructions for blind-baking the crust.

If you plan to make your own homemade pie crust, here’s how you’ll do it: Add the flour and salt to a food processor, pulsing a few times to disperse the salt. Next, add the (cold) butter plus 3 tablespoons of ice water to the flour. Pulse until the dough comes together.

  • TIP: If the mixture is too dry, add 1 tablespoon of ice water at a time until the dough combines.

On a lightly floured work surface, roll out the dough into a one-inch disc. Wrap in plastic wrap and refrigerate for at least 2 hours (or overnight).

  • TIP: If you’re short on time, you can roll the dough out to ⅛ inch thickness and place it in a 9-inch pie or tart pan. Place the crust in the freezer for 30 minutes before moving on to the next step.
Rolling out pie crust

Preheat the oven to 375℉. On a floured surface roll the disc to ⅛ inch thickness and place in a 9-inch pie pan, pressing firmly to the bottom and sides. Trim any excess dough hanging over the sides, leaving about 1/2-inch to fold under the pan. Pinch to secure in place. Use a fork to poke holes across the bottom and up the sides of the crust. Place parchment paper or aluminum foil on top of the crust and partially fill with pie weights or beans.

Bake for 15 minutes. This is known as blind baking. Blind baking the crust before any filling is added helps prevent a soggy bottom or undercooked crust. After 15 minutes, take the crust out of the oven and remove the weights and parchment paper. Bake the bare crust for an additional 5 minutes, until the bottom looks dry, not doughy.

Set the crust aside until ready to fill.

cooking bacon and shallots in a large skillet.

Cook the bacon over medium heat until fully cooked and crispy. Remove from the skillet to a clean plate lined with paper towels and set aside. Drain all but about 1 tablespoon of bacon grease and reserve or discard the excess. Chop the bacon into small ¼-½ inch strips.

Cook the shallot in the bacon fat until translucent. Once softened, remove from heat and set aside.

Step-by-step making quiche lorraine

Reduce oven temperature to 350 degrees f. Whisk together the eggs, heavy cream, nutmeg, salt, and pepper. To the bottom of your prepared crust, add the bacon, shallots, and half of the cheeses in an even layer. Pour in the egg mixture and top with the remaining cheese.

Place your pie dish on a rimmed baking sheet and bake for 45 minutes. The center should have a slight wiggle but be set. Allow it to cool on a wire rack.

Serve hot, at room temperature, or chilled.

Serving a single slice of quiche lorraine.

How to Freeze Quiche Lorraine

This quiche Lorraine recipe freezes really well for up to 3-4 months. 

To freeze, wait until your quiche has cooled completely before wrapping it in a layer of plastic wrap followed by a layer of aluminum foil. To reheat, remove from the freezer about 24 hours before serving. Remove from the plastic wrap, cover with aluminum foil, and reheat in an oven set to 300 degrees F until the center is hot.

Slice of quiche served with a side of fresh greens on a white serving plate.

What to Serve with Quiche Lorraine

This Quiche Lorraine recipe would be perfect with a side of this arugula salad with shaved parmesan or a side of fruit salad. Hash browns, sliced tomatoes, and mimosas are also great additions.

More delicious breakfast recipes,

  • Freezer-Friendly Croissant Breakfast Sandwichs
  • The Best Sausage Gravy Recipe with Biscuits
  • Autumn Granola Breakfast Cookies
  • Creamy Baked Eggs with Spinach and Prosciutto
  • How to Cook Bacon in the Oven
  • Acai Bowl Recipe
Quiche lorraine in a white pie dish.

Have you tried making this Quiche Lorraine Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Serving a single slice of quiche lorraine.

Quiche Lorraine Recipe

4.93 from 13 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Quiche Lorraine is made with flakey, buttery pie crust and a savory egg custard filling packed with bacon, caramelized shallots, and melted cheese. Perfect for breakfast, brunch, or dinner.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 45 mins
homemade crust preparation 2 hrs 20 mins
Total Time 3 hrs 20 mins
Course Breakfast, Brunch
Cuisine French
Servings 6 servings (1 9-inch quiche)
Calories 787 kcal

Ingredients
 
 

For homemade crust (see notes)

  • 1.5 cups all-purpose flour
  • 1 teaspoon salt
  • 10 tablespoon butter - cold
  • 3 tablespoon ice water

For the Filling

  • 8 slices bacon
  • 1 large shallot - diced
  • 4 large eggs
  • 1½ cups heavy cream
  • Pinch of ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded Gruyere cheese - divided
  • ½ cup shredded Swiss cheese - divided
Prevent your screen from going dark

Instructions
 

For the Crust

  • Add the flour and salt to a food processor. Pulse a few times to disperse the salt.
  • Add the butter and 3 tbsp of ice water. Pulse until the dough comes together. If the mixture is too dry, add 1 tbsp of water at a time until the dough combines.
  • On a lightly floured work surface, roll out the dough into a one-inch disc. Wrap in plastic wrap and refrigerate for 2 hours or overnight (see notes).
  • Preheat the oven to 375℉.
  • Roll the disc out onto a floured surface to ⅛ inch thickness and place in a 9-inch pie tin.
  • Use a fork to poke holes across the bottom and up the sides of the crust. Place parchment paper inside the crust and partially fill with pie weights or dried beans.
  • Bake for 15 minutes. After 15 minutes, take the crust out to remove the weights and parchment paper. Bake the bare crust for an additional 5 minutes, until the bottom looks dry, not doughy.
    Note – If using store-bought frozen crust, follow the packaging’s instructions for blind-baking the crust.
  • Set the crust aside until ready to fill.

For the Filling

  • Preheat the oven to 350 degrees Fahrenheit.
  • Cook the bacon over medium heat until crispy and remove from the skillet. Drain most of the fat from the skillet, leaving about 1 tablespoon inside. Chop the bacon into small ¼-½ inch strips.
  • Still on over medium heat, cook the shallot in the bacon fat until translucent. Once cooked, remove from heat and set aside.
  • In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
  • Add the bacon, shallots, and half both the gruyere and swiss cheese to the bottom of the crust. Pour in the egg mixture and top with the remaining cheese.
  • Bake for 45 minutes. The center should have a slight wiggle but be set.  Allow it to cool on a wire rack.

Jessica’s Notes

  • Time does not include crust prep. Add an additional 2 hours, 20 minutes.
    • NOTE: If short on time, you can roll the dough out to ⅛ inch thickness and place in a 9-inch pie tin. Place the crust in the freezer for 30 minutes.
  • If you don’t plan to make your own homemade crust, use 1 9-inch pie crust, thawed (if frozen)
  • Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-60 seconds, or until heated through. To reheat a whole quiche, cover with aluminum foil and bake in a 300° oven for about 30 minutes, or until heated through.

Nutritional Information

Calories: 787kcal | Carbohydrates: 27g | Protein: 22g | Fat: 66g | Saturated Fat: 37g | Cholesterol: 308mg | Sodium: 1010mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1940IU | Vitamin C: 1mg | Calcium: 361mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Quiche Lorraine, Quiche Lorraine Recipe, Quiche with Bacon
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

496 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. james says

    March 19, 2022 at 12:37 pm

    5 stars
    Thanks for the Quiche Lorraine recipe.

    Reply
  2. Ray says

    November 11, 2021 at 3:09 pm

    5 stars
    Try it with jarlnerg cheese…my favorite

    Reply
  3. BTP says

    December 10, 2020 at 2:58 pm

    This is from my personal learned-the-hard-way file: When using a store-bought pie crust, look to see if it contains sugar or variations thereof. A sweet crust is o.k. for desserts, but not for savory dishes like a quiche. I once ruined a quiche by not paying attention to this. In my area, sugar-free crusts are hard to find, so I just make my own.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 10, 2020 at 6:47 pm

      That is really good advice BTP, thanks for sharing 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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