This recipe is based on my YouTube video for Quiche Lorraine, with a few adjustments since publication to make it easier to reproduce at home. The main changes are simple but important: a clear pan size, a better note for blind baking, and a more precise way to control the bacon fat so the filling stays rich without becoming greasy.

Quiche Lorraine is a French savory tart made with a buttery shortcrust pastry, eggs, cream, bacon, and cheese. What makes this version different from a lighter vegetable quiche is the balance between the crisp baked shell, the smoky bacon, the soft onions, and the creamy custard. I make it when I want a real brunch dish, a make-ahead lunch, or a simple dinner with salad on the side.

The reason this recipe works is the ratio. Four eggs with just under 2 cups of dairy gives a custard that sets without turning rubbery. The mistake to avoid is rushing the crust. If the bottom is not baked enough before the filling goes in, the quiche may taste good, but the base will be soft instead of properly cooked.

Easy Classic Quiche Lorraine with Bacon and Gruyère

Why I Make It This Way

I make it this way because a quiche needs two good parts, not one: the crust and the filling. A good filling cannot save a pale, underbaked crust, and a beautiful crust is not enough if the eggs are overcooked.

For the pastry, I prefer a simple butter dough. The butter stays cold, the flour becomes sandy, and the water goes in slowly. At this point, the dough should look a little rough, not perfectly smooth like bread dough. That roughness is fine. Once it rests in the fridge, the butter firms up again and the dough becomes easier to roll.

For the filling, I cook the bacon first, then use a small amount of the bacon fat to cook the onion. Not all of it. The bacon gives plenty of salt and richness already, so I keep only about 1 tablespoon of fat in the pan. The onion should smell sweet and slightly smoky, with just a little color around the edges.

This version is more traditional and richer than my vegetable quiche. That one is more about vegetables and a lighter filling. This one is about bacon, gruyère, and a custard that cuts cleanly after resting.

Ingredients You Need

The dough is made with all-purpose flour, cold butter, a little salt, and cold water. Nothing complicated. Cold butter is the important part. If the butter is soft, it disappears into the flour too quickly and the crust loses that short, crumbly texture.

The filling uses bacon, onion, gruyère, eggs, heavy cream, and whole milk. Gruyère gives the best flavor here because it melts well and has a nutty, salty taste. Swiss cheese or Emmental can also work if that is what you have.

The bacon matters too. A thicker-cut bacon gives more texture, while thin bacon cooks faster and becomes more delicate in the filling. Either works, but the seasoning changes depending on how salty the bacon is. I go very light with salt in the egg mixture. If you want a more detailed guide on adjusting seasoning without going too far, my guide on how to season a recipe properly is useful for this kind of dish.

Pan Size

Use a 9-inch tart pan with a removable bottom, ideally about 1 to 1 1/4 inches deep.

This detail is important. If the pan is too shallow, the custard may overflow. If the pan is much wider, the filling will be thinner and the baking time will be shorter. A removable-bottom tart pan also makes unmolding much easier once the quiche has cooled.

How to Make the Pastry

Start with cold butter cut into small cubes. I like pieces around 1/2 inch because they break into the flour quickly without warming too much.

Add the flour, salt, and butter to a food processor. Pulse until the texture looks like coarse sand. Do not let the machine run too long. The sound will change as the butter breaks down, and the mixture should still look dry at this stage.

Add most of the cold water first, then pulse again. If the dough still looks loose and sandy, add the rest. What I look for here is a dough that begins to gather together when pressed. It does not need to form a perfect ball inside the machine.

Wrap the dough and chill it for at least 2 hours. Overnight is even better. The cold rest relaxes the dough and firms the butter, which makes rolling much easier.

When ready to bake, flour the work surface and roll the dough to about 1/4 inch thick. Move it often while rolling so it does not stick. If the dough warms up or becomes too soft, stop and put it back in the fridge for a few minutes.

Fit the dough into the tart pan, press it gently into the corners, and trim the excess. Chill the lined pan for 15 minutes before baking. This helps the crust hold its shape in the oven.

Blind Baking the Crust

Blind baking is what keeps the bottom from becoming soggy. Line the chilled crust with parchment paper, then fill it with pie weights, dry beans, or rice.

Bake at 425°F for 20 minutes. If using a convection oven, 400°F is safer because the fan browns the edges faster. After 20 minutes, remove the parchment and weights, prick the bottom with a fork, then return the crust to a 350°F oven for 5 to 10 minutes.

The bottom should look dry, not raw or shiny. It does not need to be fully dark golden yet because it will bake again with the filling.

This part is similar in spirit to savory pies like classic chicken pot pie, where the pastry has to be treated seriously or the filling will soften it too much.

Cooking the Bacon and Onion

Cut the bacon into small strips or pieces. Cook it in a hot pan until the fat renders and the bacon takes on light color. It should make that steady sizzling sound, not a violent crackle. If it browns too fast, lower the heat a little.

Remove the bacon and keep it aside. Pour off most of the fat, leaving about 1 tablespoon in the pan. Add the diced onion and cook over medium heat until lightly golden. The onion should soften, smell sweet, and pick up a little bacon flavor from the pan.

If cutting onions is not your favorite task, the guide on how to cut an onion cleanly is helpful because small, even pieces cook better in a quiche.

Making the Custard

Whisk the eggs, heavy cream, and whole milk until smooth. Add only a small pinch of salt because the bacon and cheese already bring salt. A little black pepper is good. A small pinch of nutmeg also works, but it is optional.

The mixture should look fluid and even, not foamy like scrambled eggs beaten too hard. I prefer to whisk just until everything comes together. Too much air can make the custard rise unevenly, then sink as it cools.

This is a rich comfort food recipe, not a light diet dish. It has protein from the eggs, bacon, milk, and cheese, but it is also made with butter and cream. Serve it with something fresh or acidic on the side and the plate feels much more balanced.

Assembling the Quiche

Let the crust cool slightly before filling. Add the onions first, then the bacon, then most of the cheese. Pour the custard slowly over the top. If you pour too fast, the filling can shift and pile up on one side.

Do not overfill the shell. Stop just below the top edge of the crust. If you have a spoonful or two of custard left, that is better than having it spill in the oven.

Bake at 350°F for 30 to 40 minutes. You know it is ready when the edges are set and the center has only a slight wobble. The middle should not look liquid, but it should not be completely stiff either. The quiche continues to set as it cools.

I prefer not to rely only on the knife test because it can push people to overbake. If you do use a knife, insert it near the center. It should come out mostly clean, with maybe a little moisture but no raw egg.

Resting and Serving

Let the quiche rest for at least 1 hour before unmolding. This is not just to avoid burning your hands. The custard finishes setting, the crust firms up, and the slices hold better.

For very clean slices, wait closer to 2 hours. It can be served warm, room temperature, or cold. Warm gives you the softest texture. Room temperature gives the cleanest balance between crust and filling. Cold is excellent the next day, especially with a sharp salad.

This is a good year-round dish. In winter, serve it with potatoes or soup. In spring and summer, serve it with a crisp salad and tomatoes. For brunch, it works with fruit, toast, or something simple on the side.

Substitutions

Gruyère can be replaced with Swiss cheese or Emmental. Cheddar works too, but the flavor becomes more North American and less classic.

Heavy cream gives the best texture, but if you need alternatives, see my guide on what to use instead of cream. Whole milk alone will make the filling lighter, but also less silky.

Bacon can be replaced with pancetta or ham. If using ham, add a little butter or oil to cook the onion because ham will not render the same amount of fat.

For a meatless version, do not simply remove the bacon from this recipe. Use a vegetable-based filling instead, like a creamy vegetable quiche, because the seasoning and moisture balance are different.

The homemade crust can be replaced with store-bought pie dough if needed. Still blind bake it. That step matters even with store-bought pastry.

What to Serve With It

A rich quiche likes something fresh beside it. A crisp salad, a little acidity, or a simple vegetable side makes the plate feel complete.

For a light lunch, serve it with a crunchy red endive salad or a 10-minute mesclun salad. Both keep the meal fresh without competing with the bacon and cheese.

For a more colorful side, a marinated red cabbage salad works well because the cabbage brings crunch and acidity. A creamy cabbage and carrot salad is softer and more casual, good for brunch or a cold plate.

For a heartier meal, serve a small slice with traditional gratin dauphinois or a bowl of minestrone soup with pasta and beans. It also works beside fresh tomato bruschetta when tomatoes are good.

For more ideas using the same smoky, salty ingredient family, see these bacon recipes for breakfast, pasta, salads, and comfort food.

FAQ

Why is my quiche watery?

The crust may not have been blind baked long enough, or the quiche may have been cut too soon. The bottom crust should look dry before the filling goes in, and the finished quiche needs time to rest.

Can I make it ahead?

Yes. This is a very good make-ahead recipe. Bake it, let it cool, then refrigerate it. Reheat slices gently in a 325°F oven until warm.

Can I freeze it?

Yes, but the texture is best fresh or refrigerated. If freezing, cool it completely, wrap it well, and thaw in the fridge before reheating.

Can I use a regular pie dish?

Yes, but the baking time may change. A deeper pie dish can take longer, and the crust may not unmold as cleanly as it does from a tart pan.

Should I add a lot of salt to the eggs?

No. Add only a small pinch. Bacon and gruyère are already salty, and the flavor becomes stronger after baking.

How do I know when it is done?

The edges should be set and the center should have a slight wobble. If the center sloshes like liquid, it needs more time. If the whole surface is puffed and firm, it may be overbaked.

Easy Classic Quiche Lorraine with Bacon and Gruyère

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Prep Time 30

Cooking Time 1 10

Category Entrée

Cuisine French

Portions 8 portions

Calories 520 kcal

Ingredients

For the Crust
1 1/2 cups plus 2 tablespoons all-purpose flour
7 tablespoons cold salted butter cut into small cubes
3 tablespoons plus 1 teaspoon cold water added gradually
1/4 teaspoon fine salt
Extra flour for rolling
If using unsalted butter increase the salt to 1/2 teaspoon.
For the Filling
10 to 11 ounces bacon cut into small pieces
1/2 medium onion finely diced
7 ounces gruyère grated
4 large eggs
3/4 cup plus 1 tablespoon heavy cream
3/4 cup plus 1 tablespoon whole milk
Small pinch of salt
Black pepper to taste
Pinch of nutmeg optional
For Blind Baking
Pie weights dry beans, or rice
Parchment paper

Instructions

Cut the cold butter into small cubes. Add the flour, salt, and butter to a food processor. Pulse until the mixture looks sandy.
Add most of the cold water and pulse again. Add the remaining water only if needed, until the dough starts to come together when pressed.
Form the dough into a disc, wrap it, and refrigerate for 2 to 3 hours.
Roll the dough on a floured surface to about 1/4 inch thick. Fit it into a 9-inch tart pan, press it gently into the edges, trim the excess, and chill for 15 minutes.
Preheat the oven to 425°F, or 400°F if using convection. Line the crust with parchment paper and fill with pie weights, dry beans, or rice.
Blind bake for 20 minutes. Remove the weights and parchment, prick the bottom with a fork, then bake at 350°F for 5 to 10 minutes, until the bottom looks dry.
Cook the bacon in a hot pan until lightly browned. Remove and reserve. Pour off most of the fat, keeping about 1 tablespoon in the pan.
Cook the onion in the remaining bacon fat over medium heat until softened and lightly golden. Reserve.
In a bowl, whisk the eggs, cream, milk, a small pinch of salt, pepper, and nutmeg if using.
Add the onions, bacon, and most of the gruyère to the pre-baked crust. Pour the custard over the filling slowly. Add the remaining cheese on top.
Bake at 350°F for 30 to 40 minutes, until the edges are set and the center has only a slight wobble.
Let rest for at least 1 hour before unmolding. For cleaner slices, cool closer to 2 hours before cutting.

Video

Notes

FAQ