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.