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Make a traditional quiche Lorraine with a buttery crust, smoky bacon, caramelized onions, and a creamy custard filling. This easy recipe is perfect for brunch, lunch, or dinner and can be served warm or at room temperature. A French-inspired dish that’s simple to prepare, versatile with different cheeses or add-ins, and ideal for family meals or special occasions.

Ingredients

For the Tart Shell

1 pie crust (store-bought or ½ recipe of homemade double pie crust)
1 egg white, lightly beaten (for brushing)

For the Filling

½ lb bacon, cut into ½-inch pieces
½ yellow onion, diced
1 cup shredded cheese (Gruyère is traditional, sharp white cheddar also works well)
1 ¾ cups half-and-half (or equal parts whole milk and heavy cream)
4 large eggs
½ tsp kosher salt
¼ tsp finely ground black pepper
¼ tsp smoked paprika
⅛ tsp ground nutmeg
1 Tbsp fresh parsley or chives, chopped (optional, for garnish)

Instructions

Prepare the Crust

If using homemade dough, roll out the pie crust to 12 inches on a lightly floured surface or between parchment sheets. Fit it into a tart pan (or deep pie pan), pressing it gently to mold. Freeze for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).

Blind Bake the Crust

Prick the bottom of the chilled crust with a fork. Line with parchment or foil, leaving overhang. If using a tart pan with a removable bottom, set it on a rimmed baking sheet. Fill with pie weights (about ¾ full).
Bake at 350°F for 35–40 minutes, or until lightly golden. Remove the weights and lining. Brush the inside with beaten egg white to help prevent a soggy crust.

Prepare the Filling

While the crust bakes, cook bacon in a large skillet over medium heat until crispy. Transfer to a plate lined with paper towels. Add the diced onion to the skillet with the bacon fat and cook until golden. Transfer onions to the plate with the bacon.
In a mixing bowl, whisk the eggs until smooth. Add half-and-half, salt, pepper, smoked paprika, and nutmeg. Whisk for about 1 minute to incorporate air. Stir in shredded cheese, bacon, and onions.

Assemble and Bake

Pour the filling into the prebaked crust. Bake at 350°F for about 50 minutes, or until the center is just set and a knife inserted in the middle comes out clean.
Let cool for 10–15 minutes before slicing. Garnish with parsley or chives, if desired.

Why You’ll Love This Recipe

Buttery, flaky crust paired with a rich, savory filling.
A timeless French-inspired dish perfect for brunch, lunch, or dinner.
Versatile and customizable with different cheeses, meats, or vegetables.
Elegant yet simple enough for everyday cooking.

Tips

Freeze the crust before baking to help it hold its shape.
Don’t skip blind baking—it keeps the crust crisp.
Whisk the custard thoroughly to add air for a lighter texture.
Let the quiche rest before slicing for clean cuts and the best flavor.

Variations and Substitutions

Cheese: Swap Gruyère for Swiss, Fontina, or sharp cheddar.
Meat: Replace bacon with ham, pancetta, or turkey bacon.
Vegetarian: Skip the bacon and add sautéed spinach, mushrooms, or zucchini.
Crust alternatives: Try a gluten-free crust or even a crustless quiche.

FAQs

Can I make this ahead?
Yes! Bake, cool completely, then refrigerate. Reheat gently in the oven before serving.

Can I freeze quiche Lorraine?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Why is my quiche watery?
This can happen if the crust wasn’t blind baked or if the filling had too much liquid. Use half-and-half for best results.

Serving Suggestions

Serve warm or at room temperature with a fresh green salad.
Pair with roasted potatoes or a light soup for a complete meal.
Perfect for brunch gatherings alongside fruit salad or croissants.
Add a glass of white wine for a more elegant occasion.