Classic Quiche Lorraine

The smell hits you first—warm, buttery crust mingling with smoky bacon and creamy custard, all puffed up and golden. It’s one of those late morning smells, the kind that fills the kitchen with baked comfort and the light hum of weekend quiet. This Classic Quiche Lorraine isn’t flashy or fussy—but oh, it’s something special. The edges are crisp, the center just the right balance of silky and firm, and every bite carries that impossible-to-fake homemade feeling. Something about it always reminds me of childhood Sundays, when brunch felt like an important occasion, even if it was just the five of us around a wobbly table.

Why You’ll Crave It

• Rich, savory filling with bacon, eggs, and cheese—destined for comfort food status
• That flaky, golden crust (store-bought or homemade, no judgment here) adds the perfect crunch
• Great for breakfast, brunch, or even a fridge-foraging dinner when you want something cozy
• Keeps well and reheats beautifully—so yes, it’s just as good the next day
• You can mix it up—add spinach, shallots, or swap cheeses depending on your mood

The first time I made this for my partner, we ended up eating it straight from the pie dish, still warm, sitting on the floor with coffee mugs balanced on our knees.

What You’ll Need

• One 9-inch pie crust: use a good-quality store-bought one if you like, or make your own if you’re feeling ambitious—I often do, but not always
• 4 large eggs: room temperature is best, but honestly, straight from the fridge works too
• 1 cup whole milk: cold is fine, just not ultra low-fat (you want the richness)
• 1 cup heavy cream: this gives the custard that dreamy, velvety texture
• 1 tsp salt + ½ tsp black pepper: adjust to taste, depending on your bacon
• 1 cup shredded Gruyère cheese: nutty and melty—basically made for quiche
• 6 slices thick-cut bacon: cooked till crisp and crumbled (I just snack on one while I prep the rest… every time)

Easy How-To

Pre-bake That Crust

Start by preheating your oven to 375°F. Roll out the crust and gently press it into your pie pan. Don’t stretch it—it tends to shrink back if you do. Prick the base with a fork, line it with parchment or foil and some pie weights (or dried beans—I use old lentils, actually). Bake for 10-12 minutes until it just starts to golden. Let it cool while you get on with the filling.

Make the Custard Base

Whisk the eggs in a bowl until smooth, then pour in the milk and cream. Add the salt and pepper. It’s a bit calming, this part—I always take a moment to taste the custard (just a drop) to check the seasoning.

Layer It Up

Sprinkle the bacon over the cooled pie shell, followed by most of the cheese (save a little for the top). Gently pour the custard over everything. Wiggle the dish a bit to help it settle evenly. Then sprinkle that last bit of cheese over the top—it browns so beautifully.

Bake Until Set

Slide it into the oven and bake for 35 to 40 minutes. The center should puff slightly and no longer jiggle loosely when nudged. A knife inserted in the middle should come out clean—or just with a bit of soft cheese clinging to it. Let it rest for at least 10 minutes before slicing. It sets up a little more as it cools.

Good to Know

• If you spill a bit of custard over the edge of the crust while pouring (I do it every now and then), just wipe the edge before baking—it helps avoid burned spots
• Quiche actually tastes even better the next day. Something about resting overnight in the fridge mellows the flavors
• Don’t skip the pre-bake of the crust. Trust me—nobody loves a soggy bottom

Serving Ideas

• Serve it warm with peppery arugula tossed in lemon and olive oil—it cuts through the richness beautifully
• Add a bit of Dijon on the side for dipping corners (weird, maybe, but delightful)

Top Tricks

• Let your custard base sit for 5–10 minutes before pouring—it helps reduce foam and gives a smoother finish
• Use a baking sheet under the pie dish when baking—it catches any overflow and helps with even baking too

Frequently Asked Questions

Can I use a store-bought crust?

Oh yes, absolutely. I’ve done both—and while homemade pie crust is a lovely project, a good store crust saves time and still tastes great. Just avoid any crusts with added sugar.

What if I don’t have Gruyère?

You can easily swap for Swiss, Comté, or even a mild cheddar. It’ll be a bit different, but still lovely.

How do I make this vegetarian?

Just skip the bacon and maybe add sautéed leeks, caramelized onions, or roasted mushrooms instead—anything with some umami will work nicely.

Can I freeze the quiche?

Yes! Let it cool completely, then wrap it well. Reheat straight from frozen at 350°F until heated through—it takes about 20 minutes or so.

Why is my filling watery?

This usually happens if the crust isn’t pre-baked, or the add-ins (like spinach or mushrooms) weren’t cooked long enough to release moisture. It’s fixable though—just bake a bit longer next time.