What ingredients do I need to make a traditional Quiche Lorraine?

To make a classic Quiche Lorraine, you’ll need a pie crust, eggs, heavy cream or half-and-half, bacon, Gruyère or Swiss cheese, and seasoning such as salt, pepper, and a pinch of nutmeg. The bacon is cooked until crisp, then combined with the cheese and egg custard poured into the prebaked crust before baking. This combination creates the rich, savory filling that defines the dish.

How do I prebake a pie crust to keep it from getting soggy in Quiche Lorraine?

To prebake the crust, roll it out and fit it into a tart or pie pan, then chill it for at least 30 minutes. Prick the bottom with a fork to prevent bubbles, line with parchment paper or foil, and fill with pie weights or dried beans. Bake in a 350°F oven for 15-20 minutes until the edges begin to turn golden. Remove weights and bake for an additional 5 minutes before adding the filling. This method keeps the crust crisp during baking.

Can I customize Quiche Lorraine with other fillings besides bacon and cheese?

Yes, Quiche Lorraine is very adaptable. You can add cooked ham, sautéed mushrooms, spinach, caramelized onions, or roasted peppers for variety. Cheese options like sharp cheddar, Gruyère, or goat cheese work well. Just be mindful of the moisture content — draining vegetables or precooking them helps avoid a watery filling.

How can I tell when Quiche Lorraine is fully cooked without overbaking?

Quiche is done when the edges are puffed and golden, and the center is just set but still slightly jiggly. An internal temperature between 165°F and 185°F confirms doneness. Inserting a knife or toothpick in the center should come out clean or with a moist custard but no raw egg. Avoid overbaking to keep the filling creamy and tender.

Can I prepare Quiche Lorraine in advance and how should I store leftovers?

Quiche Lorraine can be assembled ahead of time and refrigerated for up to 24 hours before baking. Fully baked quiche should cool to room temperature, then refrigerated in an airtight container for 3-4 days. For longer storage, quiche can be frozen for up to 3 months; wrap tightly in plastic wrap and foil. Reheat frozen quiche in a 350°F oven for 20-30 minutes until warmed through.

Quiche Lorraine Recipe Creamy Bacon Cheese Filling

Ingredients

– 1 frozen pie crust (9-inch deep dish) or 1/2 recipe homemade double pie crust

– 1/2 pound bacon strips chopped into 1/2 inch pieces

– 1/2 cup diced onion

– 1 cup shredded cheese (such as sharp white cheddar or Gruyere)

– 1 3/4 cups half and half (or a combination of whole milk and heavy cream equal to this volume)

– 4 large eggs

– 1/2 teaspoon kosher salt

– 1/4 teaspoon finely ground black pepper

– 1/4 teaspoon smoked paprika

– 1/8 teaspoon ground nutmeg

– 1 tablespoon chopped parsley or chives for garnish (optional)

– 1 egg white for brushing the inside of the tart shell

Cook Mode Prevent your screen from going dark

Instructions

1-First, preheat your oven to 375°F (190°C). Prepare the pie crust by placing it in a 9-inch pie dish and blind bake for 10 minutes to prevent sogginess. For a helpful tip on cooking bacon, check out our guide on how to cook bacon in the oven for crisp results every time.

2-Second, cook the diced bacon in a skillet over medium heat until crisp, then drain on paper towels.

3-Third, sauté the diced onion in the bacon drippings until soft and translucent.

4-Fourth, in a mixing bowl, whisk together the eggs and heavy cream until thoroughly combined, then season with salt and pepper.

5-Fifth, spread the cooked bacon and onions evenly over the pie crust and sprinkle shredded Gruyère cheese on top.

6-Sixth, pour the egg and cream mixture over the fillings, making sure not to overflow the crust.

7-Seventh, bake the quiche in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden.

8-Finally, let it cool for 10 minutes before slicing and serving. For dietary adaptations, use vegan substitutes in steps involving eggs and cream or gluten-free crusts as needed, keeping it simple for busy parents or students.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🥓 Use bacon fat to caramelize the onions for extra flavor.
🥧 Brushing egg white on the crust helps prevent a soggy bottom.
⏲ Allow the quiche to rest after baking to finish setting for clean slices.

Author: Brandi Oshea
Prep Time: 15 minutes
Resting time: 10 to 15 minutes
Cook Time: 50 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: French
Diet: Contains pork and dairy

Nutrition

Serving Size: 1 slice (about 1/8 of quiche)
Calories: 360 kcal
Sugar: 2 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 14 g
Cholesterol: 180 mg