I tested this quiche more times than I can count. Not because it was broken, but because Quiche Lorraine is a recipe where every ratio matters, the cream to egg balance, the amount of cheese, how long the custard sits in the oven. I wanted a version I could make on autopilot, a quiche I would bring to a Saturday brunch without thinking twice.
What I landed on is close to a traditional Lorraine. Smoky bacon, aged Gruyere, shallots cooked until soft, and a custard that sets with a gentle wobble in the center. It slices clean. It reheats well. It works at room temperature, too, which is how most French bistros serve it.
How to Make Quiche Lorraine
The Crust
Blind bake before you add anything. Prick the base with a fork, line with parchment and pie weights or dried beans, and bake at 200C (400F) for 10 minutes. 
Without that step, you get a soggy bottom every time. Let the shell cool slightly before filling.
Custard Ratio
Use 240ml (1 cup) heavy cream and 120ml (1/2 cup) whole milk to 3 large eggs. Whisk until smooth, season with a pinch of nutmeg, salt, and pepper.
Pour slowly over the bacon and cheese so nothing shifts. The filling should come just below the rim of the crust.
Knowing When to Pull It
Bake at 165C (325F) for about 40-45 minutes. The edges should be set and the center should still have a slight jiggle when you nudge the pan.
If it looks fully set in the oven, it is already overdone. Let it rest 15 minutes before slicing. The custard firms up as it cools.
Quiche Lorraine
- Total Time: 1 hour 25 minutes
- Yield: Serves 6-8 1x
Ingredients
For the Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (115g) cold unsalted butter, cubed
- 3-4 tbsp ice water
For the Filling:
- 200g (7 oz) bacon or lardons
- 2 shallots, thinly sliced
- 150g (5 oz) Gruyere cheese, grated
- 3 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Make the crust: Pulse flour and salt in a food processor. Add cold butter cubes and pulse until pea-sized. Add ice water 1 tablespoon at a time until dough holds together. Wrap and refrigerate 30 minutes.
- Roll out the dough and fit into a 23cm (9-inch) tart pan. Prick the base with a fork, line with parchment and pie weights, and blind bake at 200C (400F) for 10 minutes. Remove weights and bake 5 more minutes until lightly golden.
- Cook the bacon or lardons in a skillet until crispy. Add sliced shallots and cook until softened, about 3 minutes.
- Scatter bacon, shallots, and grated Gruyere in the pre-baked shell.
- Whisk together eggs, cream, milk, nutmeg, salt, and pepper. Pour over the filling.
- Bake at 165C (325F) for 40-45 minutes until edges are set and center has a slight wobble.
- Rest 15 minutes before slicing.
Notes
The quiche can be made a day ahead. Reheat covered with foil at 165C (325F) for 20 minutes. Serve warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
Frequently Asked Questions
Can I make Quiche Lorraine ahead of time?
Yes, and it actually improves with rest. Bake it the night before, let it cool completely, then cover and refrigerate. Reheat covered with foil at 165C (325F) for about 20 minutes until warmed through.
Can I use a store-bought pie crust?
A good frozen deep-dish crust works well here. Look for one that is not too sweet, since this is a savory tart. Still blind bake it for 10 minutes at 200C (400F) before filling.
What can I use instead of Gruyere?
Emmental or Comte are the closest substitutes and melt the same way. Swiss cheese works in a pinch, but the flavor will be milder. Avoid anything pre-shredded, since the anti-caking coating prevents smooth melting.
Delightful quiche. I liked the layering. Delicious.