Flaky crust, smoky bacon, creamy eggs, and Gruyère — this Easy Quiche Lorraine recipe brings French café comfort right into your kitchen.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I still remember my first bite of Quiche Lorraine — and not in a poetic, candlelit-dinner kind of way. Nope. It was during a layover in Paris years ago, sitting in a tiny café where I was jet-lagged, starving, and probably reeking of airplane coffee. I ordered something I couldn’t even pronounce properly (my “kweesh lor-ain” was met with a polite smile), and when it arrived — golden, puffy, with that unmistakable smell of bacon and butter — I had this moment of, Wait, why does this taste like home and magic at the same time?
When I got back home, I tried recreating it… badly. My first one was, let’s say, “less Paris café, more breakfast omelet trapped in a pie crust.” But after a few tries (and a lot of stubbornness), I nailed it. And honestly, this Easy Quiche Lorraine has been my go-to brunch recipe ever since. It’s the kind of dish that makes people think you’ve spent hours in the kitchen when really, you’ve just been sipping coffee and humming to yourself.
Now I make it every time we have guests, or even when I just want to feel fancy on a lazy Sunday. My husband calls it “bacon pie” (which sounds way less classy, but he’s not wrong), and my daughter eats the edges first — same way I used to as a kid. Funny how food just brings everything full circle.
Why You’ll Love This Easy Quiche Lorraine Recipe?
Here’s the thing about this quiche — it’s elegant without being pretentious. It’s got all the things we love in life: bacon, cheese, cream, and the comfort of something warm and homemade. But it also feels… special, you know? Like the kind of dish you’d bring out for friends and family on a Sunday morning when you’re all still in pajamas but pretending to be adults.
It’s easy to make, but it looks impressive — the kind of meal that makes people say “Wow, you made this?” (You just nod modestly while secretly feeling like Julia Child.) And if I’m being totally honest, it’s even better cold the next day — straight from the fridge, maybe with a fork in one hand and your phone in the other.
Ingredient Notes:
Let’s talk ingredients — because the secret to a good Easy Quiche Lorraine is simplicity. You don’t need anything fancy, just good, honest ingredients.
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Pie Crust: You can make your own (if you’re feeling ambitious) or grab a store-bought one. I’ve done both, and guess what? No one’s ever noticed the difference.
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Bacon: The heart and soul of this dish. Thick-cut, smoky, and crisp — basically happiness in edible form.
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Milk + Cream: This duo gives the quiche its silky, custard-like texture. It’s what separates a good quiche from an egg tart gone rogue.
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Eggs: The base of the magic. I always use large eggs, mostly because that’s what’s in my fridge.
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Gruyère Cheese: The traditional choice, melty and nutty. But I’ve used cheddar in a pinch, and it still slaps.
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Chives: They’re small, but mighty. They add a little color and freshness that cuts through all that richness.
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Nutmeg: Just a tiny pinch, but trust me — it does something quietly powerful. It’s like the background music of flavor.
Pro tip: Add a little extra cheese on top before baking. It gets all golden and bubbly, and honestly, it’s what dreams are made of.
How To Make Easy Quiche Lorraine?
I’ll be honest — the process sounds fancier than it is. Once you’ve done it once, you’ll realize it’s just a rhythm: whisk, bake, eat, repeat.
Step 1. Prepare the crust.
If you’re rolling your own dough, make it about 12 inches and gently press it into your pie or tart pan. No need to stress over perfection — uneven edges just say, “Yes, I made this myself.” Freeze it for 30 minutes so it doesn’t shrink later.
Step 2. Blind bake (a.k.a. the secret step).
Line that frozen crust with foil, fill it with beans or rice, and bake at 350°F for about 40 minutes. It keeps the bottom crisp, which is very important. No one wants a soggy bottom — and yes, Paul Hollywood was right about that one.
Step 3. Cook the bacon.
This step will make your kitchen smell like heaven. Fry the bacon slowly until it’s crisp, then drain it and chop it up. Try to resist eating half of it. (I fail every time.)
Step 4. Make the custard filling.
In a big bowl, whisk together the eggs, milk, cream, nutmeg, salt, pepper, and chives. The more air you whip in, the lighter your quiche will be. Think “fluffy” not “dense.”
Step 5. Assemble.
Scatter the bacon and cheese evenly in your crust. Give your egg mixture a quick whisk and pour it in. If a few chives float to the top, don’t panic — they make it look prettier.
Step 6. Bake.
Slide it into the oven at 350°F and bake for 30–40 minutes. It should look slightly puffed and have a gentle jiggle in the middle. That’s your cue it’s perfect. Let it cool before slicing — or, if you’re me, stare at it impatiently for ten minutes, then burn your tongue anyway.
Storage Options:
This Easy Quiche Lorraine is one of those rare dishes that actually gets better the next day. Store it in the fridge, covered, for up to four days. It reheats beautifully in the oven or tastes amazing cold straight from the fridge.
Want To Save This Recipe?
Want to freeze it? Go for it. Wrap the quiche (whole or sliced) in foil, freeze it for up to three months, and reheat it at 325°F until warm. It’s the ultimate “I forgot to make dinner” lifesaver.
Variations and Substitutions:
The beauty of quiche is that it’s forgiving. You can tweak it endlessly and it’ll still taste like a cozy morning.
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Cheese Swap: Swiss, cheddar, or even Monterey Jack — they all work.
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Vegetarian Version: Skip the bacon and toss in caramelized onions or roasted red peppers.
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Healthier Twist: Use half-and-half instead of cream.
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Mini Quiches: Perfect for brunch parties or when you just want bite-sized happiness.
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Add-ins: Spinach, mushrooms, leeks, or even sun-dried tomatoes — go wild.
What to Serve with Easy Quiche Lorraine?
Honestly, this quiche could totally fly solo, but if you want to turn it into a meal:
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Fresh Green Salad: Light and crisp — it balances all that creamy goodness.
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Roasted Potatoes: Because brunch carbs are non-negotiable.
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Fruit Salad: Adds that bright, refreshing contrast.
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Soup: A creamy tomato or leek soup pairs perfectly.
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A Mimosa (or two): Because brunch without bubbles? No thanks.
Frequently Asked Questions:
What’s the best cheese for Quiche Lorraine?
Traditionally Gruyère, but I’ve used cheddar, Swiss, and even gouda when the fridge was looking sparse. They all bring their own little twist.
Why is my quiche watery?
You probably skipped the blind baking step or didn’t let it cool enough before cutting. Don’t worry, it happens to the best of us — still tastes good!
Can I use turkey bacon?
Sure thing! Just add a tiny drizzle of olive oil when cooking to keep it from drying out.
Every time I make this Easy Quiche Lorraine, I’m reminded that good food doesn’t have to be complicated — it just has to be made with love (and maybe a little butter). It’s the kind of dish that fills your kitchen with warmth, brings people to the table, and makes you pause for a second between bites just to appreciate how good simple things can be.
So go ahead — grab that whisk, fry up some bacon, and channel your inner Parisian. And if you burn the first crust or overcook the eggs a bit? Don’t stress. That’s how the best recipes are born — one imperfect, beautiful attempt at a time.
Now tell me, are you team warm quiche or straight-from-the-fridge like me?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Quiche Lorraine
Ingredients
- 1 prepared pie dough or homemade pâte brisée or 1 deep-dish frozen pie crust
- ½ pound 225 g bacon cut into small strips
- 1 cup 235 ml milk
- ½ cup 118 ml heavy cream
- 3 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- 1 cup 113 g grated Gruyère cheese or substitute with cheddar
- 1 tablespoon chopped fresh chives
Instructions
Prepare the crust:
- If making homemade dough, roll it into a 12-inch circle and gently press it into a 10-inch tart or pie pan. Trim any excess edges, then freeze the crust for at least 30 minutes before baking. This helps maintain the crust’s shape during cooking.
Blind bake the crust:
- Preheat the oven to 350°F (175°C). Line the frozen crust with heavy-duty aluminum foil, allowing a slight overhang. Fill with pie weights, dried beans, or rice. Bake for approximately 40 minutes or until lightly golden. Carefully remove the foil and weights, then set the crust aside to cool.
Cook the bacon:
- In a large skillet set over medium heat, arrange the bacon strips in a single layer. Cook slowly, turning occasionally, until browned and crisp. Transfer the bacon to a paper towel–lined plate to drain. Once cool, chop into small pieces and set aside.
Prepare the custard filling:
- In a large mixing bowl, whisk together the eggs, milk, and heavy cream until smooth and slightly frothy. Add the salt, black pepper, nutmeg, and chives, whisking until evenly combined. Incorporating a small amount of air ensures a light, delicate texture once baked.
Assemble the quiche:
- Evenly distribute the chopped bacon and grated cheese across the pre-baked crust. Pour the egg mixture over the filling, ensuring the ingredients are well-distributed. Lightly adjust with a spoon if necessary to evenly suspend the bacon and cheese.
Bake the quiche:
- Return the filled crust to the oven and bake at 350°F (175°C) for 30 to 40 minutes, or until the center is just set and slightly wobbles when gently shaken. Remove from the oven and allow the quiche to cool on a wire rack for at least 15 minutes before slicing. Serve warm, at room temperature, or chilled according to preference.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
