The Ultimate Quiche Lorraine: A Buttery, Bacon-Kissed Classic

This post may contain affiliate links which means we may receive a commission at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

There’s a reason Quiche Lorraine has graced French tables for centuries. Imagine: a flaky golden crust cradling velvety custard studded with smoky bacon, caramelized onions, and nutty Gruyère. Perfect for brunch, lunch, or a simple supper, this recipe balances tradition with flexibility—master the base, then make it your own!

---

The Foundation: A Perfect Crust

Your crust sets the stage. Opt for store-bought for convenience, but homemade shines with buttery crispness.

Pro Technique: Rolling & Shaping

1. Chill smartly: Let cold dough rest 7 minutes at room temp—prevents cracks.
2. Roll with confidence: Flour your surface, roll into a 13-inch circle, rotating to avoid sticking.
3. Gentle placement: Drape dough over a *9-inch pie dish*. Never stretch it—gently nestle it in.
4. Edge artistry: Fold overhang under itself to form a thick border. Crimp with thumb and forefinger for a rustic flair.

---

Blind Baking: Your Secret Weapon

Skip this, risk a soggy bottom. Par-baking (“blind baking”) ensures crispness:

1. Freeze 30+ minutes (or up to 3 weeks!) to prevent shrinkage.
2. Preheat oven to 425°F (220°C).
3. Line crust with crumpled parchment paper. Fill with pie weights or dried beans (add foil for extra support).
4. Bake 20 minutes. Remove weights/parchment.
5. Reduce heat to 325°F (160°C). Crust is ready for filling!

---

The Filling: Savory Custard Magic

Custard Base:

• 4 large eggs
• 1 cup heavy cream
• ¼ tsp black pepper
• ½ tsp salt
• Pinch of nutmeg (essential!)
• ⅛ tsp cayenne pepper (subtle warmth)

Flavor Stars:

• 8 strips bacon, chopped
• 1 small onion, finely diced
• 4 oz (1 cup) Gruyère cheese, grated
  (Swiss, Emmental, or sharp cheddar work too!)

---

Step-by-Step Assembly

1. Bacon & Onions:
   → Cook bacon in a cold skillet over medium heat until crisp. Drain on paper towels.
   → Pour off all but 1 tbsp bacon fat. Sauté onions until soft and golden (~3-5 min).
2. Custard:
   → Whisk eggs, cream, spices until sunshine-yellow and smooth.
3. Layer with Love:
   → Scatter onions over crust.
   → Sprinkle ½ bacon + all cheese + remaining bacon.
   → Slowly pour custard over fillings.
4. Bake to Perfection:
   → 325°F (160°C) for 50-55 min, until puffed, golden, and set (center should barely jiggle).
   → Cool 15+ minutes—patience rewards clean slices!

---

Serving & Pro Tips

✨ Pair with: A crisp green salad + chilled Riesling.
✨ Make-Ahead Genius:

• Freeze unbaked crusts (stack with parchment between).
• Refrigerate baked quiche up to 3 days; reheat slices at 350°F (175°C).

Why This Recipe Wins:

“The nutmeg whispers ‘authenticity,’ the Gruyère melts into silk, and that bacon? Pure joy. A bite transports you to a Parisian boulangerie.”

---

Final Note

Quiche Lorraine is more than a recipe—it’s a canvas. Master this version, then experiment: add spinach, mushrooms, or goat cheese. But first, savor the classic: rich, comforting, and utterly irresistible.

Bon appétit! 🥧✨

8 Best Restaurants In Paris

Where to Eat and Drink in Paris

Pardon Your French: Authentic French Recipes Made Easy

Uncover further inspiration in our blog.