Name: Classic Quiche Lorraine Recipe
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 9-inch deep-dish pie crust; 8 oz thick-cut bacon (cut into ½-inch pieces); 2 shallots (finely chopped); 4 large eggs; 2 cups heavy cream; ½ tsp salt; ¼ tsp ground black pepper; ¼ tsp ground nutmeg; ⅛ tsp cayenne pepper (optional); 1¼ cups shredded Gruyère cheese; ¼ cup freshly grated Parmesan cheese; Freshly chopped chives (for garnish)

This Classic Quiche Lorraine Recipe layers bacon, Gruyère, cream, and eggs in a buttery crust—simple ingredients, bold flavor, total comfort.

So, a couple of weeks ago, I had one of those weeks. You know the kind—where your to-do list stares at you like a judgmental ex, and every dinner you plan turns into peanut butter toast or “just cereal is fine, right?” By Friday, I was craving something warm, nostalgic, a little French (don’t ask me why), and just… comforting.

Somehow, I landed on a Classic Quiche Lorraine Recipe. I’d made it once years ago in a cooking class where the instructor kept saying “voilà!” with a little too much energy. I remembered liking it. Creamy, cheesy, and just enough bacon to feel like you were treating yourself but not falling into full-on Sunday brunch coma territory. I figured—why not?

Let me tell you. That quiche didn’t fix everything, but it made dinner feel intentional. It made me sit down. It made me slow down. And it made me remember how good it feels to make something from scratch—even if your kitchen looks like a tiny disaster zone by the end.

Why You’ll Love This Classic Quiche Lorraine Recipe?

Well, because it’s not trying too hard. It’s not trendy or overly complicated. It’s just really, really good. Like the culinary version of your favorite sweater: warm, reliable, slightly indulgent, and always there when you need it.

This Classic Quiche Lorraine Recipe works for brunch, lunch, lazy dinners, or that awkward in-between moment when you realize it’s 2:47 p.m. and you haven’t eaten anything besides leftover coffee. You can make it ahead. Serve it warm, cold, or room temp. It will hold up, even if your afternoon doesn’t.

Also—and this is a bold claim, but hear me out—this might be the most perfect excuse to eat bacon, cheese, and custard in a single bite without anyone questioning your life choices.

Ingredient Notes:

Look, there are only a handful of ingredients here, which means each one matters. That said, I’ve made this with all kinds of swaps, shortcuts, and “eh, this is close enough” moments. Still worked.

Pie crust – Homemade is great, but I use store-bought 90% of the time. Deep dish is key, though—nobody wants a shallow quiche.
Bacon – Thick-cut. Always thick-cut. I tried it with turkey bacon once and… listen, it wasn’t bad, but it wasn’t the same.
Shallots – They’re like onions, but with a glow-up. Milder, slightly sweet, and way more forgiving if you’re prone to burning stuff (guilty).
Eggs + cream – The heart of it all. Don’t skimp on the cream. You want richness. I mean, it’s a quiche, not a diet plan.
Gruyère + Parmesan – Gruyère melts like a dream and adds that nutty, “I’m in a Paris café” flavor. Parmesan gives it a little edge. Don’t have both? Use what you’ve got.
Nutmeg + cayenne – Tiny amounts, but they matter. They add warmth and a gentle kick. If you’re skeptical, just try it once. If you hate it, I’ll eat your slice.
Chives – Optional but pretty. And you’ll feel more put-together with green on top.

How To Make Classic Quiche Lorraine?

Step 1: Pre-bake the crust
If it’s frozen, let it thaw on the counter while you sip something warm and question your life decisions. Then poke the bottom all over with a fork—don’t skip this—and line it with parchment. Add some dry beans, rice, or whatever you’ve got to weigh it down. Bake at 400°F for 10 minutes.

Lower the heat to 325°F when it’s done and try not to forget. (I’ve done that. The smoke detector got involved.)

Step 2: Cook the bacon and shallots
Start with a cold pan. Throw in the chopped bacon and let it render slowly. When it starts to crisp (around 5 minutes), add the shallots and stir until they’re soft and golden. Try not to eat the whole pan straight from the stove. No promises.

Step 3: Whisk the custard
In a big bowl, beat the eggs, then add the cream, salt, pepper, nutmeg, and cayenne. Give it a little taste if you want. It should be smooth, rich, and make you feel like a fancy brunch chef, even if you’re wearing socks with holes.

Step 4: Assemble
Into your slightly-cooled crust, spread the bacon-shallot mixture. Sprinkle the Gruyère and Parmesan on top. Then gently pour the egg mixture over everything. I strain it through a mesh sieve when I remember. Do you have to? No. But it looks smoother.

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Step 5: Bake it off
Bake at 325°F for about 45–50 minutes. The top should be lightly golden, and it should still have a tiny bit of jiggle in the center. Like a cheesecake. Or like your confidence after three cups of coffee and one passive-aggressive email.

Step 6: Let it cool
Please, let it rest for at least 15 minutes. I’ve rushed it before, and the slice just kind of collapsed into a hot cheesy puddle. Still tasty, just… not photogenic.

Storage Options:

Fridge: Cover tightly and keep in the fridge up to 4 days. I like it cold for lunch. My husband likes it hot. The quiche does not care either way.
Freezer: Yes, you can freeze it! Just cool it completely first, wrap it well, and freeze for up to 2 months. Reheat in the oven—not the microwave if you want that crust to stay crisp.

Variations and Substitutions:

Add veggies – Mushrooms, spinach, zucchini… just sauté them first or you’ll get a watery mess.
Try other cheeses – Cheddar, feta, goat cheese. I once added brie. Would do it again.
Go crustless – Grease your pie dish, skip the crust, and pour in the filling. A little less rich, a little less fussy.
Make minis – Pour into muffin tins. Great for meal prep or pretending you’re hosting brunch when you’re actually just avoiding laundry.

What to Serve with Classic Quiche Lorraine?

A simple green salad – Tossed with lemon vinaigrette. Nothing fancy, just something to balance the richness.
Roasted potatoes – If you’re in it for the carbs (same).
Fruit salad or berries – Something sweet and fresh to cut through the creamy filling.
Coffee, tea, or Champagne – Depends on your mood and the time of day. I’ve done all three at once.

Frequently Asked Questions:

What if I don’t have cream?
Whole milk works, but it won’t be as rich. I’ve done half-and-half in a pinch and it turned out fine. Not amazing, but fine.

How do I know it’s done?
It should look golden on top and have the tiniest wiggle in the middle. If it sloshes like a waterbed, give it more time.

Do I need the cayenne and nutmeg?
Need? No. But should you? Yes. They add depth that makes people say, “What’s that little something?”

This Classic Quiche Lorraine Recipe is one of those things that feels a little fancy, but really isn’t. It’s cozy and nostalgic, with just enough sophistication to make you feel like you pulled off something impressive. Even if your day was chaotic, your kitchen’s a mess, and you still haven’t answered those texts from last Tuesday.

Make it. Eat it. Tweak it. And if you come up with a weird but wonderful variation, I genuinely want to hear about it.

What would you add to your version? Got a quiche story? Drop it below—I’m all ears.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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