A classic French breakfast pie, Quiche Lorraine features a soft, custardy center with savory bacon and a topping of Gruyère cheese.
Pie for breakfast (or brunch or lunch) is one of life’s simple pleasures. Quiche Lorraine is my favorite quiche: rich, eggy, and savory. Over the years I’ve adapted a favorite classic recipe and now usually use a store-bought pie crust for convenience. When the filling is this good, the shortcut is worth it — the custard, bacon and cheese are the real stars.
What is Quiche Lorraine?
Quiche Lorraine today refers to a savory tart made with an egg custard, bacon and cheese. Its origins trace back to a region of France near the German border, and the dish evolved from an earlier version that used a bread dough crust to the pastry-lined quiche we know now. The combination of silky custard with smoky bacon and nutty Gruyère is what makes it so classic and comforting.
How to Make Quiche Lorraine
This quiche is straightforward and doesn’t require blind baking. Fit the pie dough into a 9-inch pie plate and crimp the edges. Spread cooked, crumbled bacon across the bottom. Whisk together eggs, yolks, milk and cream with salt, white pepper and a pinch of nutmeg, then pour the custard over the bacon. Finish with grated Gruyère and bake until the center is set but still slightly wobbly and the top is lightly browned. It’s a simple, reliable method that yields a creamy interior and a golden top.
Kitchen Tips
- You can prepare this quiche a day ahead. After it cools, cover and refrigerate. To serve, warm it in a 350°F oven for about 15 minutes or until heated through.
- Store-bought pie dough is a helpful time-saver here — the filling is the focus, so using refrigerated dough is perfectly fine.
- This recipe makes one 9-inch quiche and serves about six as a main dish.
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Quiche Lorraine
30 minutes
35 minutes
1 hour 5 minutes
6
495kcal
Jill McOwen
Ingredients
- 1 pie crust (I use refrigerated dough)
- 8 slices bacon, cooked and crumbled
- 2 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- Pinch fresh nutmeg
- 1/2 cup Gruyère cheese, grated
Instructions
- Preheat oven to 375°F (190°C).
- Press the pie dough into a 9-inch pie plate and crimp the edges.
- Scatter the cooked bacon evenly across the bottom of the crust.
- In a bowl, whisk together the eggs, egg yolks, milk, cream, salt, white pepper and nutmeg. Pour the custard over the bacon in the pie plate.
- Sprinkle the shredded Gruyère cheese over the top.
- Bake about 35 minutes, until the center still jiggles slightly and the top is lightly browned. Serve warm or at room temperature.
Nutrition
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Carbohydrates: 19 g
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Protein: 13 g
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Fat: 41 g
More French Recipes:
- Gougeres
- Classic Cheese Soufflé
- Cream Puffs
- French-style Sweet Potato Soufflé
- French Strawberry Cake