Quiche Lorraine

Who says you can’t have pie for breakfast? This quiche Lorraine recipe features a delicious creamy custard filled with cheese and salty bacon, served in a homemade flaky pie crust.

Quiche Lorraine is a great breakfast or brunch to share with family and friends. The name may sound fancy, but it’s just simply savory eggs and bacon all in one slice. The best part is you can make it in advance to reheat and enjoy the next day.

I use the same pie crust from my apple pie recipe as the base. It’s sturdy enough to hold the heavy filling and yields crisp and tender pieces. For the smooth and luxurious custard, I use a combination of eggs, cream, and whole milk. Bake time is essential. Slightly underbaking the center allows the filling to set without the risk of overcooking.

“This recipe is going to be a keeper in our family rotation. It was exceptionally flavorful and had my 6 and 10 year old clamoring for seconds. Honestly, I have yet to have a fail with one of Jessica’s recipes.”—Melanie

Recipe ingredients

• Pie Crust: I use a pie crust recipe called Pâte Brisée. It has just four ingredients: flour, butter, salt, and water. My recipe is slightly higher in butter for a super crisp and tender texture. You can also use store-bought crust as a shortcut.
• Pork: I use thick-cut bacon in the quiche recipe. Cured pork belly adds a deep savory flavor and a hint of smokiness.
• Custard: A mixture of eggs, whole milk, heavy cream, salt, pepper, and nutmeg creates a luxurious, sliceable texture.
• Cheese: Grated gruyere cheese is the traditional variety used in a quiche Lorraine recipe. It adds a complex, nutty flavor and gooey melt to the custard filling.
• Alliums: Diced shallots add a milk onion and garlic flavor to the filling.

See the recipe card below for all ingredients and measurements (US and metric).

Make the pie crust

Step 1: The pie crust can be made with a pastry dough cutter, but I use my stand mixer with the paddle attachment to combine the flour and salt. I then mix the butter on low speed until it resembles wet sand with coarse crumbles.

Step 2: Gradually add the ice water 1 tablespoon spoon at a time, mixing in between. Add only enough until the dough can compress together, resembling modeling clay.

Step 3: Form the dough into a disc about 1 inch thick then wrap it in plastic, and chill for at least 4 hours. This process prevents the dough from tasting tough due to gluten bonding during mixing. If possible, I recommend making the dough a day ahead to reduce wait time.

Roll out the dough

Step 4: Remove the dough from the fridge and let it sit at room temperature for about 10 minutes. I find that rolling it out to about ⅛-inch thick creates a delicate shell but is sturdy enough to support the filling.

Form the pie crust

Step 5: Shape the crust on a 9-inch pie plate or tart pan. Chill it in the freezer for at least 20 minutes to help the butter firm up so it stays flaky when baked. You can also make the shell in advance, covering and refrigerating it up to 2 days before baking.

Partially bake the shell

Step 6: To ensure even cooking, set the oven rack to the middle position and preheat the oven to 375°F (190°C).

Step 7: Line the crust with parchment paper and place about 2 cups (20 ounces) of ceramic pie weights or dry beans into the center. Cover the bottom and sides. Bake until the crust just sets and begins to turn golden, about 20 minutes.

I bake the crust for 3 more minutes without the weights to slightly dry out the top of the bottom. If you notice the middle puffs up a little after baking, keep the weights on for a few minutes to help it deflate.

Chefs Note: You need to par-bake (blind-bake) the pie shell before adding the filling. Because the custard is wet, partially cooking the dough prevents the bottom from becoming soggy. I use this technique when making other custard desserts like pumpkin pie.

Saute the bacon

Step 8: Cut the bacon into ½-inch thick pieces and add it to a cold skillet. Heat the pan so that the fat gently renders and crisps the meat instead of burning it. Cook the bacon, draining the excess fat before adding it to the pie shell.

Step 9: The wonderful flavor of the pork drippings is perfect for sauteing the shallots. These alliums pack the punch of garlic and onion flavor all in one. They add earthy and sweet notes to the quiche for more depth.

Layer the ingredients in the crust

Step 10: Add half of the shredded gruyere to the crust in an even layer. Sprinkle the sauteed shallots on top, followed by the bacon pieces and the rest of the cheese. Layer the ingredients to ensure an even distribution in the custard.

Make the custard filling

Step 11: When cooked, the custard base should be smooth and creamy but hold a gel-like texture. To achieve this, you need fat and protein, which are both found in whole milk, heavy cream, and eggs. I also limit the amount of egg whites so that the texture does not become rubbery.

Salt, pepper, and nutmeg add a savory seasoning with just a hint of sweet baked notes. Whisk the ingredients together, then slowly pour the egg mixture into the pie crust.

Bake the quiche

Step 12: The quiche bakes at a moderate 375 degrees to gently heat the delicate egg proteins. The crust and top of the custard will brown when the surface temperature reaches 300°F (149°C) through the Maillard reaction. If the crust is browning too quickly, cover the edges with aluminum foil.

To set the eggs for the best texture, bake until the custard’s perimeter sets, but the center is still slightly jiggly, about 45 minutes. When the center reaches between 185 to 190ºF (85 to 88ºC), it’s ready. An instant-read thermometer is handy for checking.

Let it cool before serving

Step 13: Carryover cooking during the cooling process will finish firming up the custard without risking an overcooked rubbery texture. A wire rack gives the best air circulation for cooling and prevents sogginess. The longer the quiche cools, the easier it will be to slice.

Flavor variations

It’s easy to change up the flavor of this classic quiche Lorraine recipe. Try these delicious options:

• Pork: Instead of bacon, add pancetta, prosciutto, salami, or diced ham.
• Cheese: Swiss cheese has a flavor similar to gruyere. Also, try gouda, provolone, mozzarella, or cheddar.
• Alliums: Saute diced onions, minced garlic, or leeks. Slice green onions and add them to the filling.
• Herbs: Add fresh herbs by sprinkling in chives, tarragon, dill, or basil.

Serving suggestions

• Skillet potatoes
• Roasted green beans
• Hashbrown casserole
• Tomato basil soup
• Cucumber tomato salad
• Classic fruit salad

Frequently asked questions