This Classic Quiche Lorraine is the perfect blend of rich, savory custard, crisp bacon, caramelized onions, and melted cheese, all nestled in a flaky, golden butter pie crust.
It’s elegant enough for brunch with guests, but easy enough to whip up for a cozy weekend breakfast at home.
Whether you serve it warm, room temperature, or even chilled, this French tart recipe is timeless, versatile, and delicious any time of day.
Why You’ll Love This Recipe
Creamy, savory custard – Made with eggs and half and half
Perfect flaky crust – Buttery and crisp without sogginess
Smoky bacon + sweet onions – Classic, balanced flavor
Customizable with your favorite cheese – Gruyère, cheddar, or Swiss
Great for make-ahead – Reheats beautifully
Impressive yet easy – Feels fancy, made with simple ingredients
What You’ll Need (Ingredient Highlights)
Pie crust – Homemade or frozen; blind-baked for a crisp base
Bacon – Chopped and rendered until crisp
Yellow onion – Diced and sautéed in bacon fat for extra flavor
Shredded cheese – Gruyère is traditional, cheddar is great too
Half and half – Creates that creamy, velvety custard texture
Eggs – The foundation of your quiche filling
Spices – Nutmeg, smoked paprika, black pepper, and kosher salt for flavor
Parsley or chives – Optional garnish for color and freshness
Egg white – Brushed on crust to prevent sogginess
Pro Tips Before You Start
Freeze crust before baking – Helps hold its shape
Brush crust with egg white – Creates a barrier against the wet filling
Use freshly shredded cheese – Melts better and adds flavor
Whisk eggs well – Adds a touch of airiness to the custard
Let the quiche rest – So it sets before slicing
How to Make Classic Quiche Lorraine
Step 1: Prepare the Pie Crust
Roll out 1 pie crust to 12 inches on a floured surface.
Fit into a tart pan or deep pie dish.
Press to mold it to the pan. Freeze for 30 minutes.
Preheat oven to 350°F.
Step 2: Pre-Bake the Crust
Remove the crust from the freezer.
Poke the bottom with a fork.
Line with parchment paper and fill with pie weights.
Bake for 35–40 minutes until light golden.
Remove parchment and weights.
Brush crust with whisked egg white to seal. Let cool slightly.
Step 3: Cook Bacon and Onions
In a skillet over medium heat, cook ½ lb chopped bacon until crispy.
Remove with a slotted spoon.
Sauté ½ diced onion in the bacon fat until golden.
Remove and set aside with bacon.
Step 4: Make the Savory Filling
In a bowl, whisk:
4 large eggs
1¾ cups half and half
½ tsp kosher salt
¼ tsp black pepper
¼ tsp smoked paprika
⅛ tsp nutmeg
Whisk until smooth and slightly airy. Stir in:
1 cup shredded cheese
Cooked bacon and onions
Step 5: Bake the Quiche
Pour filling into the pre-baked crust.
Bake at 350°F for 50 minutes, or until a knife inserted in the center comes out clean and the center jiggles just slightly.
Let cool 10–15 minutes before slicing.
Garnish with chopped parsley or chives if desired.
What to Serve With Classic Quiche Lorraine
Mixed greens with vinaigrette – Light and refreshing
Roasted asparagus or tomatoes – Simple spring sides
Fruit salad – For a sweet and fresh contrast
Croissants or crusty bread – For a French-style brunch
Champagne or sparkling cider – Elegant brunch pairing
Variations & Substitutions
Use different cheeses – Gruyère, Swiss, white cheddar, or brie
Add veggies – Sautéed mushrooms, spinach, or leeks
Make it vegetarian – Omit bacon or sub in sautéed mushrooms
Try a crustless version – Pour filling into a greased pie dish without crust
Use cream and milk – If you don’t have half and half
Storage & Reheating Tips
Fridge – Store covered for up to 4 days
Freezer – Wrap cooled quiche tightly and freeze up to 2 months
Reheat – In the oven at 325°F until warmed through
Make ahead – Fully bake, cool, and refrigerate; reheat before serving
FAQs
Can I use store-bought pie crust?
Absolutely! Just pre-bake it as directed for a crisp base.
Can I make quiche without dairy?
You can use dairy-free milk and cheese alternatives, but texture may vary.
Is it okay to use different cheeses?
Yes! Any good melting cheese works well here.
Why brush with egg white?
It seals the crust to prevent it from getting soggy from the custard.
Can I make mini quiches with this recipe?
Yes—use a muffin tin and reduce bake time to about 20–25 minutes.
Do I need a tart pan?
No—any pie dish or deep baking dish will work.
Final Thoughts
This Classic Quiche Lorraine is a buttery, savory French tart that never goes out of style.
With a silky custard, crisp bacon, golden onions, and just the right amount of cheese, it’s perfect for any brunch table or special occasion.
Once you master this quiche, it’ll become a go-to in your kitchen year-round.
