Name: Classic Quiche Lorraine Recipe
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 2 h 50 min
Cuisine: French
Ingredients: 1 pie crust (1 frozen crust or 1/2 recipe for double pie crust); 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces; 1/2 yellow onion, diced; 1 cup shredded cheese (sharp white cheddar or Gruyere); 1 3/4 cups half and half (or equal parts whole milk and heavy cream); 4 large eggs; 1/2 tsp kosher salt; 1/4 tsp finely ground black pepper; 1/4 tsp smoked paprika; 1/8 tsp ground nutmeg; 1 Tbsp chopped parsley or chives (optional garnish); 1 egg white (for brushing crust)

Jump to Recipe· 4.3 from 83 reviews

If you’ve been searching for a truly comforting and timeless dish to wow your friends and family, the Classic Quiche Lorraine Recipe is an absolute must-try. This savory pie brings together a buttery, flaky crust filled with a luscious custard loaded with crispy bacon, sweet caramelized onions, and rich, melty cheese. Whether it’s a lazy weekend brunch, a picnic treat, or a fancy dinner accompaniment, this recipe promises a perfect balance of creamy, smoky, and savory flavors that everyone will adore.

Ingredients You’ll Need

The image shows seven small clear glass bowls and a glass measuring cup arranged on a white marbled surface. From the top left, the glass measuring cup holds a smooth, white liquid, likely cream. Below it, a small bowl is filled with golden brown crispy fried onions. Moving right, another bowl is full of thick, pale yellow shredded cheese. To the right bottom, there is a bowl containing four whole white eggs. Below the bowl with fried onions, some fresh green flat parsley lies on the surface. Next to the parsley, a small bowl holds crispy bacon pieces in reddish-brown shades. Above the parsley and bacon bowl, there is a tiny glass bowl with various spices: white salt, brown, red, and black powders. A single stainless steel whisk is placed centrally among all items. photo taken with an iphone --ar 4:5 --v 7

The magic of this Classic Quiche Lorraine Recipe lies in its simplicity and quality ingredients. Each element plays a vital role, from the buttery crust that cradles the filling to the smoky bacon and the aromatic spices that elevate the taste.

Pie crust: A flaky base is essential and can be homemade or store-bought for convenience.
Bacon (1/2 lb, chopped): Provides that irresistible smoky, crispy goodness.
Yellow onion (1/2, diced): Adds sweetness and depth when caramelized.
Shredded cheese (1 cup): Sharp white cheddar works beautifully, but classic gruyere can bring a delightful nutty flavor.
Half and half (1 3/4 cups): Creates a rich, creamy custard that sets just right.
Eggs (4 large): Bind the filling and give it that delicate texture.
Kosher salt (1/2 tsp): Enhances all the flavors without overwhelming.
Black pepper (1/4 tsp): Adds subtle heat and depth.
Smoked paprika (1/4 tsp): Infuses a hint of warmth and smoky undertone.
Ground nutmeg (1/8 tsp): A little warmth and complexity that’s key to any quiche custard.
Chopped parsley or chives (1 tbsp, optional): For a pop of color and fresh herbal brightness when garnishing.
Egg white (1): Used to seal the crust and keep it wonderfully crisp.

How to Make Classic Quiche Lorraine Recipe

Step 1: Prepare the Pie Crust

Start by rolling out your pie crust on a lightly floured surface until it reaches about 12 inches, then gently press it into your tart or deep pie pan. The crust forms the essential foundation, so make sure it’s evenly spread and gently molded to the pan edges. Pop it into the freezer for 30 minutes to chill. This step helps prevent shrinkage during baking and makes handling easier. Meanwhile, preheat your oven to 350˚F with the rack set in the center.

Step 2: Pre-Bake the Crust

Whether using a store-bought crust following package guidelines or your homemade dough, blind baking is critical to avoid a soggy bottom. After chilling, prick the bottom with a fork about every inch to prevent bubbling. Line the crust with parchment paper or foil, then fill it with pie weights to keep everything flat. Bake for 35 to 40 minutes until the crust is lightly golden and mostly baked through. Remove the weights and liner, then brush the inside of the crust with a whisked egg white to form a protective seal.

Step 3: Cook the Bacon and Onions

While the crust bakes, warm a skillet over medium heat and add the chopped bacon. Stir often to render the fat and get the pieces perfectly crisp. Remove the bacon with a slotted spoon and set it aside. Now toss the diced onions into the bacon fat and cook them, stirring frequently, until they turn a beautiful golden brown. This process layers in savory sweetness and complexity that’s essential to the dish’s charm.

Step 4: Prepare the Custard Filling

In a large bowl, whisk the eggs well before gradually blending in the half and half. Season the custard with kosher salt, freshly ground black pepper, smoked paprika, and just a pinch of nutmeg. Whisk for about a minute to aerate slightly, giving the quiche a light, tender texture. Stir in the shredded cheese, crispy bacon, and caramelized onions until the filling is thoroughly combined and ready to pour.

Step 5: Bake the Quiche

Pour your savory custard filling into the pre-baked tart shell and slide it into the oven. Bake at 350˚F for approximately 50 minutes, or until the center is set but still jiggles slightly when nudged—a sign of the perfect custard consistency. When done, the surface will be golden and inviting. Let your Classic Quiche Lorraine Recipe cool for 10 to 15 minutes to fully set before slicing. This rest time ensures clean cuts and enhances flavor melding.

How to Serve Classic Quiche Lorraine Recipe

A round quiche with a golden brown flaky crust forms the base layer, filled with a creamy pale yellow egg mixture that is smooth and firm. Scattered on top and embedded in the filling are small pieces of crispy bacon in reddish-brown color, with a few green parsley flakes sprinkled across for color contrast. A single green parsley leaf sits on top as a garnish. One slice has been removed and placed beside the quiche, showing the even layers of crust and filling. The quiche is presented on a white plate, set against a white marbled surface with soft white fabric in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or chives adds a vibrant touch of green that not only brightens the plate but also elevates the flavor with a fresh, herbal note. It’s a simple finishing touch that creates beautiful contrast against the rich custard and golden crust.

Side Dishes

Classic Quiche Lorraine pairs wonderfully with a crisp green salad dressed lightly with vinaigrette to cut through the richness. Roasted or steamed asparagus and fresh fruit salad also make for delightful companions, enhancing the meal with texture, color, and natural sweetness.

Creative Ways to Present

For a stunning brunch buffet, cut the quiche into neat wedges and arrange them on a large wooden board surrounded by small bowls of mixed nuts and olives. Alternatively, wrap individual slices in parchment paper tied with twine for an elegant picnic option. Serving the quiche warm or at room temperature ensures every bite retains its creamy charm.

Make Ahead and Storage

Storing Leftovers

Leftover Classic Quiche Lorraine Recipe keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. Simply cover the quiche with plastic wrap or foil to maintain moisture but prevent any fridge odors from seeping in.

Freezing

You can freeze slices of quiche by wrapping them tightly in plastic wrap followed by aluminum foil. Frozen quiche maintains quality for up to 2 months. For best results, thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftover quiche by placing slices on a baking sheet in a 325˚F oven for about 15 minutes or until warmed through. Microwaving works in a pinch but may make the crust less crisp. Slow oven reheating preserves the quiche’s delicate texture and flaky crust.

FAQs

Can I use regular cream instead of half and half?

Absolutely! You can substitute equal parts whole milk and heavy cream for half and half to achieve that perfect balance of richness without overpowering the custard.

Is it necessary to blind bake the crust?

Blind baking the crust is recommended to prevent sogginess from the custard filling. The egg white seal adds an extra barrier to keep it crisp and flaky.

What cheese goes best in Classic Quiche Lorraine?

Traditional recipes often use gruyere for its nutty flavor, but sharp white cheddar or a mix of both can create a deliciously melty and flavorful filling.

Can I make this recipe vegetarian?

To make a vegetarian version, simply omit the bacon and sauté extra mushrooms or spinach in its place for that savory depth.

How long can I store the quiche after baking?

Store the quiche properly covered in the fridge for up to three days, ensuring it stays fresh and safe to enjoy.

Final Thoughts

There’s something truly special about bringing out a Classic Quiche Lorraine Recipe that’s made with love and care. It’s the kind of dish that feels cozy and impressive at the same time, perfect for sharing with those you cherish. I encourage you to dive in and make this recipe your own—it’s guaranteed to become a treasured favorite in your kitchen too!