Quiche Lorraine

Onions or shallots can be used in place of the chives. Use about 1/2 cup, finely chopped, and sauté in butter first, before spreading over the bottom of the quiche crust with the bacon.

  • Yield: Serves 6


  • 1 recipe pie dough (see Pâte Brisée recipe) or a prepared frozen pie crust
  • 1/2 pound of bacon (you can use more or less to your taste)
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 teaspoon salt
  • Black pepper to taste (we used about 1/2 teaspoon)
  • 1/8 teaspoon ground nutmeg
  • 1 cup grated gruyere or other cheese (cheddar works too)
  • 1 heaping tablespoon chopped chives


1 Rollout the dough, form into a tart pan, then freeze: If you are making your own pie crust, roll out the pie dough into a 12-inch round. Place it in a 10-inch wide, 1 1/2-inch high tart pan, pressing the dough into the corners.

Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges.

Freeze for at least half an hour before blind-baking.

2 Pre-bake the frozen crust: (also called "blind" baking) Preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the tart or pie pan.

Fill two-thirds with dry beans or other pie weights (I've heard copper pennies work well for this too). If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch any spillage.

Bake for 20 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil.

Using the tines of a fork, poke little holes all around the base of the crust.

Return to the oven and bake for another 10 minutes, until lightly browned all over. Remove from oven and set aside.

3 Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan (you may need to work in batches or do two pans at once).

Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and much of the fat has rendered out.

Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Pour fat out of the pan into a jar (not down the drain, unless you want to clog the pipes) for future use, or wait until it solidifies and discard in the trash.

Chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.

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4 Preheat oven to 350°F.

5 Whisk eggs, add nutmeg, salt, pepper, cream, milk: Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.

6 Put filling in pre-baked crust: Arrange the bacon and cheese in the bottom of the pie crust.

Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust.

You want the bacon and cheese to be suspended in the mix, so you might need to gently stir it around just a little. You also want the chives, which will float, to be evenly arranged on top, so move them around with a spoon until you like where they are.

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7 Bake: Put the quiche into the preheated oven and bake for 30-40 minutes. (If using pan with removable bottom, be sure to place a rimmed baking sheet underneath.) Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack.

Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 200-degree oven.

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  • Mary

    Hi, this recipe looks delicious, and I can’t wait to make it. But I would rather try it in my 9″ pie pan (2″ deep). Looking at some of your other quiche recipes, it looks like I will need to double the recipe. Will that work, and will increasing the bake time affect the quiche? Thanks!

    • Elise Bauer

      Hi Mary, my guess is that you should easily be able to double the filling. The bake time will take longer, but I’m not sure by how much. You’ll need to experiment!

  • moya

    Perfect for my schools food practical everyone loved it thank you sooooo much

    • Elise

      You are welcome Moya! I’m so glad everyone like it!

  • Anjalika Nigam

    Wonder if it would ruin it to add a veggie like spinach or mushroom?? Would it change the taste?

    Also, what is the key to not a soggy crust bottom? Cheese first?

  • Angela Halifax

    The next time I make this I will omit the salt. The end result was very salty to us. The gruyere and bacon give it plenty of flavor.

  • MaxiaSev

    Hi, Elise!

    I made this yesterday for my french class and it was a hit! So amazing! Everyone loved it and they even ate twice. My teacher is french and she said it was “vraiment française”.

  • MaxiaSev

    Hi, Elise!

    This looks terrific! I’d like to make this recipe for my french class, and I was wondering if its possible to substitute the bacon for ham?

    Thank you!

  • aleesha

    Instead of using heavy cream i used cream of mushroom soup and didnt use chives or nutmeg. Also instead of cheddar cheese i used mozzarella cheese its not as dark and not as green but dont worry because it is still gorgeous. my family loved it.

  • Nikki @Pennies on a Platter

    I’ve made this twice in the last couple of weeks, once with white cheddar and another time with the gruyere, and both times were excellent! Thanks for the recipe!

  • neha

    it is a very nice recipe(quiche lorraine)I loved it m full family loved it.

  • Anonymous

    This was a hit when I made for my mom, she loved it, great recipe!

  • Anonymous

    Can you use something else besides beans, because I want to make this for my mother on mother’s day and she would be suspicous if i used beans for something. ALso can I freeze the crust for 2 or 3 days?

    If you use heavy enough aluminum foil, you can skip the beans. They also sell pie weights that are either ceramic or stainless steel, beans are the cheap option. You can freeze the crust for months, just wrap it in plastic wrap and then foil, push all of the air out. ~Elise

  • Lisa

    The Carmelized Onion Quiche, Mushroom Pie and Tomato Pie are all standards in my house.

    However to lighten them up I have taken the advice from the comments of those quiches – substitute fat free sour cream and fat free half and half for the heavy cream and milk. I will also use egg beaters many times… and have decided recently that the only person that misses the crust in our house is my 15 year old son – so now I make most of our quiches crustless – saves more than half the fat.

    • Anjalika Nigam

      and you can replace sour cream with yogurt! I do it all the time, works great!! :-)

  • Rosie

    Thanks for posting the recipe!
    I made a variation of this on the weekend, and it was delicious.
    I ended up using sauteed onions instead of chives, and I used premade puff pastry for the crust.

  • Mary

    Just made the quiche….loved it. Creamy and full of yummy bacon. Only recommendation is to make the pie crust. I used the ready pie-crust and it was so-so.