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) If you are using a store-bought frozen crust, follow the directions on the package for pre-baking.

If you are pre-baking a homemade crust, preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil. Allow for a couple inches to extend beyond the sides of the tart or pie pan.

Fill tart pan with dry beans, sugar, or rice.

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 40 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, and set aside. (See further tips on how to blind bake a crust.)

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.

quiche-lorraine-method-600-1 quiche-lorraine-method-600-2

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.

quiche-lorraine-method-600-3 quiche-lorraine-method-600-4

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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.



    Yes I made this and love it so much it has been one of the recipes I make for my Family throughout the week. I love this recipe so Delicious and very easy


  • Toni

    Elise – would this recipe translate well to making a crustless quiche Lorraine?

    • Elise Bauer

      Hi Toni, this recipe has a fairly classic quiche ratio of eggs to liquid (3 eggs to 1 1/2 cups liquid), which means it’s on the soft side. So I’m guessing that as long as the crustless quiche is kept in its baking pan, you’re fine. It doesn’t have enough structure to stand on it’s own. It would need another egg, and perhaps a 1/4 cup of flour in the mix.

  • Joseph Dauer

    I forgot to take pictures, but it turned out wonderful. It looked like your pictures and tasted delicious.

  • Joan

    I have made this quiche over and over so many times because it is so very easy , not to say that it isn’t also so delicious.

  • rop

    G r e a t .

  • Issica

    Questions bout pie weights. If using beans or rice can those ingredients be consumed in another recipe or does baking them ruin them for consumption?

    • Elise Bauer

      Hi Issica, great question! My mother once cooked my pie weight pinto beans by mistake and couldn’t understand why after twice as much cooking as usual, the beans were still tough. I ate them thinking, “there is something wrong about these beans”. When we figured it out, we had a good laugh. They will be edible, but you wont want to eat them. Just keep them in a sealed container and use them when you need to use pie weights.

  • Bettina Toledo

    I prepared the butter crust and did the blind baking. The crust burned – do you think that 20 min plus 10 min and plus 30-40min is too much baking? Can the blind baking be shorter? Thank you.

  • A Sato

    Can you use half & half instead of separately using milk and heavy cream?

  • Tali

    This was absolutely delicious, but very wet – after 40 minutes it looked perfect and golden brown on top, but the insides were still gooey. I switched to convection and cooked for an additional 25 minutes to cook it through and it was still a bit too moist on the inside after cooling. I’ve made quiches before and I’ve never used an entire cup of milk, so I will be making this again and will try adding an extra egg and omitting the milk (but keeping the cream) instead. The taste was really great despite the texture.

  • Mike

    Emmental cheese makes this quiche even more delicious.

  • Elsa

    Would it be possible to substitute bacon for tuna?

    • Emma Christensen

      Hi, Elsa! The flavors and textures would be very different if you use tunafish, but yes, the quiche would still bake and set up just fine. Just make sure to drain the tunafish very well so you don’t add too much moisture. I’d also probably skip the nutmeg since I think that spice would taste really odd with tuna. Good luck!

  • Melody

    Delicious! I made this in a prepared frozen crust (made by a famous namebrand lady who makes pies!). The whole recipe fit just fine and I baked it for 50 minutes at 350 degrees. It was a hit at a work breakfast.

  • Nicole

    Hi! Do you have any recommendations for freezing this quiche? Thanks!

  • 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

  • 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.

    • Mike

      I also leave out the salt. The bacon has plenty.

  • 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

    • Mike

      I use rice. I save it to use the next time I make this recipe.

  • 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.