Classic Quiche Lorraine with Bacon and Gruyère
A classic French Quiche Lorraine with crispy bacon and melted Gruyère cheese baked into a rich, savoury custard. Perfect for brunch, a light dinner, or sliced small for potlucks.
Quiche Lorraine is one of those timeless French recipes that never goes out of style, and it’s easy to see why. A buttery, pre-baked crust holds a rich egg custard studded with crispy bacon bits, all topped with a generous layer of Gruyère cheese. It’s simple enough for a weekend brunch or lunch, and elegant enough to serve guests, and it travels well, too, making it a great addition to your next potluck or picnic spread.
What Is Quiche Lorraine?
Quiche Lorraine takes its name from the Lorraine region in northeastern France, where the dish originated centuries ago. The original version was much simpler than what we know today, made with just eggs, cream and bacon baked into a pastry crust. Cheese wasn’t traditionally part of the recipe; it was added later as the dish gained popularity, with Emmental, Comte, or Gruyère becoming among the most common additions. Today, it’s a beloved French classic enjoyed well beyond its regional roots.
The Secret to a Perfectly Shaped, Crisp Crust
To ensure your quiche looks as stunning as it tastes, the secret lies in how you handle and chill the pastry before it ever meets the heat.
- Avoid the Stretch: Never pull or stretch the shortcrust pastry to fit the pan, as the dough will simply shrink back and deform during baking; instead, gently press it into the corners.
- The Deep Chill: Once the pastry is lined in the pan, rest it in the refrigerator for 30 minutes or the freezer for 10 minutes to relax the gluten, then pop it directly into the hot oven.
- Go Heavy on the Pricking: Use a fork to poke holes across the entire base; the more you prick the bottom, the less chance it has of puffing up and losing its shape.
- Blind Bake Like a Pro: Line the chilled pastry with parchment paper and fill it to the brim with baking beans, chickpeas or uncooked rice, to hold the sides firmly in place during the initial bake.
Quiche Lorraine
Equipment
- 1 24cm to 30cm pan 9½- to 12-inch pan
Ingredients
- 1 premade shortcrust pastry round
- 5 eggs
- 200 g smoked bacon cut finely
- 70 g Gruyere cheese Emmental, Comte or Cheddar
- 300 ml heavy cream
- 100 ml milk
- ⅓ tsp nutmeg *optional
- salt and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Fit the pie crust into a tart or pie pan, prick the bottom with a fork, refrigerate for 30 minutes if wanted (to keep shape), and pre-bake for about 10 minutes.
- In a small pan, cook the bacon bits until crispy, then set aside.
- In a bowl, whisk together the eggs, cream, milk, a pinch of salt, pepper and a touch of nutmeg if desired.
- Pour the egg mixture over the cooled-down pre-baked crust.
- Sprinkle the cooked bacon on top.
- Top generously with shredded Gruyère cheese.
- Bake for 30 to 35 minutes, until the filling is set and the top is golden brown.
- Let the quiche cool for a few minutes before slicing and serving.
Video
Notes
- For a firmer, less watery filling, let the quiche rest for about 10 minutes before slicing.
- Serve with a green salad or coleslaw for a complete meal, or cut into smaller pieces if bringing it to a potluck.
Nutrition
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