This Quiche Lorraine recipe is a classic, easy quiche recipe made with eggs, bacon, and cheese in a simple homemade crust. It’s perfect for breakfast, brunch, or even dinner!
Estimated reading time: 11 minutes
Quiche is one of our favourite dishes of all time – there’s just something so delicious about that buttery, flaky crust and that soft, tender egg filling, flavoured with bacon and cheese and herbs… yum! We love making this Quiche Lorraine recipe anytime we’re serving brunch because it’s so classy and decadent. That said, we’ve also been known to make it for a lazy Saturday lunch or dinner and enjoy the leftovers over the coming days. It’s one of those recipes we just can’t get enough of, and we know you’ll feel the same!
Quiche Lorraine is a popular dish with the charm of classic French cuisine – combining simplicity with rich, indulgent flavours. It hails from the Lorraine region in France. This easy quiche recipe features a silky egg custard made with cream and eggs, filled with crumbled bacon, and often enriched with Gruyère cheese, which adds a nutty depth of flavour. The filling mixture is poured into a buttery pastry crust and baked until set and golden brown.
The pie crust, typically an easy-to-make shortcrust pastry, can be homemade or store-bought and is often pre-baked to keep it crispy and flaky as the filling bakes inside it. Quiche Lorraine can be served hot or cold and it’s enjoyed for breakfast, brunch, or even dinner!
Some modern variations of this easy quiche recipe might include additions like sautéed onions, garlic, or different cheeses, but the classic version remains simple with an easy egg custard flavoured with bacon and cheese.
There are SO many reasons we love this Quiche Lorraine recipe. here are just a few!
- It has a FLAKY, BUTTERY crust. Our homemade pie crust is tender, flaky, and perfectly buttery, making for a delicious base to the rich filling.
- It has a CREAMY, SAVOURY filling. The egg, sour cream and cheese mixture creates a velvety base for your fillings.
- It’s VERSATILE and CUSTOMIZABLE. You can easily mix and match cheeses, meats, and veggies to make this quiche to your preference.
- It’s the perfect TO-GO BREAKFAST. We love making a quiche at the beginning of the week and having a slice as the perfect to-go breakfast.
- It’s a CROWD PLEASER: Everybody loves a warm slice of quiche and with this recipe, you can customise it to your family’s exact preferences.
Want to take this easy quiche recipe to the next level? Follow all our pro tips and tricks for the best restaurant-quality quiche!
For the best buttery and flaky dough, make sure you refrigerate your dough for at least 45 minutes. The cold butter creates pockets of steam during baking, resulting in that irresistible flakiness everybody loves!
Handling the dough as little as possible is your best shot for the perfect, flaky, and buttery crust. The warmth of your hands can slowly melt the butter if you handle it too much, and this can make the pie crust crumbly, dry, and chewy instead of light and flaky.
If you have them, use pie weights or some beans or rice on top of baking paper to weigh down the middle of your pie crust. This is an optional step, as you could just press down the middle of your pie shell after it bakes, but for best results we suggest you try weighing down the inside of the pie crust as it bakes.
To get the creamiest and silkiest filling, make sure you whisk the eggs, sour cream, and spices very well.
Check and remove your quiche from the oven when it’s set almost all over with a small jiggle in the middle.
If you run into trouble with this easy quiche recipe, try the troubleshooting ideas below:
Make sure you blind bake your pie crust properly so that when you add the filling, the egg custard sets without bleeding into your crust.
If the middle of your quiche is not done, bake it for 5-10 more minutes.
Make sure you don’t over-knead your dough. Handling the dough to much prevents you from having a flaky, buttery crust and instead makes it tough and crumbly.
Don’t skim on salt, pepper, garlic, and fresh herbs. Flavour your filling with your favourite spices and herbs!
If the edges or top of your quiche brown too fast, create a small tent out of aluminum foil and cover it completely until it finishes baking. This will allow the filling to continue to bake but it will prevent the crust and top from getting too brown.
Here’s everything you’ll need to have on hand in your kitchen to make this delicious easy quiche recipe (paid links):
- Food Processor
- rolling pin
- plastic wrap
- pie dish
- cutting board
- large knife
- cheese grater
- large skillet
- measuring cups and spoons
- mixing bowls
- whisk
Here’s everything you’ll need to make this Quiche Lorraine recipe (paid links):
For the crust:
For the filling:
- 1/2 cups crumbled bacon about 20 slices of bacon
- 6 eggs
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh herbs optional
- 1 1/2 cups shredded cheese use a mix of mature cheddar, Emmental and Gruyère for best flavour
To ensure the proper texture, be sure to add only 1 1/2 cups of cheese and 1 1/2 cups of add-ins to the filling. For a classic quiche Lorraine, only use Gruyère cheese and bacon, but for less classic twists on the original recipe, feel free to play around with one of these delicious variations on the basic quiche recipe!
- French Onion: Add caramelized onions to the egg mixture.
- Salmon Dill: Add smoked salmon, fresh dill, and chopped capers.
- Veggie: Add broccoli florets, ham, and Swiss cheese.
- Bold flavours: Add a mix of roasted red peppers, artichoke hearts, spinach, and chopped walnuts.
- Mediterranean: Add sun dried tomatoes, sautéed spinach, olives, and crumbled up feta
Time needed: 1 hour and 45 minutes
Here’s how to make this easy quiche recipe!
- Make the dough.
Add the flour and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs, until all the butter is added and the mixture resembles coarse crumbs.
If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) – use quick movements and don’t worry if some larger chunks of butter still remain.
Add the vinegar and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 3 and 5 tablespoons of water.
If making by hand, use your hands to form the dough gently and quickly, using just enough water for the dough to come together. - Refrigerate the dough.
Dump the rough dough onto the counter. Divide the dough into a disc shape and wrap it in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
- Blind bake your pie crust.
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling.
Roll out the disk of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin. Transfer it to a 9-inch pie dish and gently press the dough into the bottom of the pie dish and over the edges (try for a 1-2 inch overhang if possible).
Roll the edges back onto themselves, pierce the dough with a fork over the whole surface and blind bake for 20 minutes. If you have pie weights, feel free to use them. - Prepare your fillings.
While the pie dough bakes, cook your bacon in a pan over medium heat, let it cool, and chop it up.
Crack the eggs into a bowl, add the sour cream, salt, pepper, and garlic powder.
Whisk the eggs, sour cream, and spices together, until the mixture is smooth and well combined.
Add the shredded cheese (reserve about 1/4 cup for the top), the bacon, and the chopped up fresh herbs(if using). Stir in gently until combined. - Fill and bake your quiche.
When the pie crust is done blind baking, remove it from the oven and lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Pour the mixture into the warm pie crust and top with the remaining shredded cheese.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 30-35 minutes, or until the top is golden brown and there’s only a very slight jiggle in the centre.
Remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing and serving with some chopped chives.
What is Quiche Lorraine?
Quiche Lorraine is a classic French savoury pie with a rich, savoury custard baked in a flaky pastry crust. It typically contains lardons (bacon) and Gruyère cheese.
Can I make quiche in advance?
Absolutely. You can make the pie crust and filling separately up to a day ahead. Assemble and bake the quiche on the day you plan to serve it, or bake it entirely and reheat it gently in the oven before serving.
Can I freeze quiche?
Yes! Make sure the baked quiche is cooled completely. Wrap it tightly in aluminum foil and plastic wrap (or an airtight container) before freezing. You can store it in the freezer for up to 2 months. To reheat, bake in a 350 degree Fahrenheit (175 degrees Celsius) oven straight from the freezer until warmed through or thaw in the fridge overnight and warm up when ready to eat.
Note: If your pie dish is glass or ceramic, never place it cold into a hot oven as the dish will crack. Instead, place it in the cold oven, then preheat the oven, allowing the dish to gradually warm with the oven. Continue to bake until warmed through.
Can I use a store bought crust?
Yes! It’s a great hack for an even quicker quiche.
Can I make quiche without bacon?
Yes, while quiche Lorraine traditionally contains bacon and Gruyère cheese, you can add any fillings and cheese if you follow the ratios given in this recipe.
How do I know when my quiche is done?
The quiche is done when it’s center is mostly set with a slight jiggle. It will continue to firm up as it cools. Check around 30 minutes of baking time.
We hope you LOVE this quiche recipe as much as we do! Let us know in the comments below, what’s your favourite breakfast or brunch recipe? We’d love to know!
More Brunch Recipes
- Egg Bites
- Buttermilk Waffles
- Low Carb Ham and Broccoli Crustless Quiche
- French Toast Casserole
- Turkish Eggs
- Tropical Fruit Breakfast Parfaits
- Fruit Salad
- Best Deviled Eggs
- Easy Make-Ahead Breakfast Casserole
- Pumpkin Bread
- Banana Blueberry Muffins
- Croffles (Croissant Waffles)
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Quiche Lorraine
Recipe: Equipment
Recipe: Ingredients
For the crust:
For the filling:
- 1 1/2 cups crumbled bacon about 20 slices of bacon
- 6 eggs
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh herbs optional
- 1 1/2 cups shredded cheese use a mix of mature cheddar, Emmental and Gruyère for best flavour
Recipe: Instructions
- Add the flour and salt to the bowl of your food processor (or a large bowl if you're making the dough by hand).
- Turn the food processor on low speed. Add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.
- If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) – use quick movements and don't worry if some larger chunks of butter still remain.
- Add the vinegar and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 3 and 5 tablespoons of water.
- If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
- Dump the rough dough onto the counter. Divide the dough into a disc shape and wrap it in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling.
- Roll out the disk of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
- Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin. Transfer it to a 9-inch pie dish and gently press the dough into the bottom of the pie dish and over the edges (try for a 1-2 inch overhang if possible).
- Roll the edges back onto themselves, pierce the dough with a fork over the whole surface and blind bake for 20 minutes. If you have pie weights, feel free to use them.
- While the pie dough bakes, cook your bacon in a pan, let it cool, and chop it.
- Crack the eggs into a bowl, add the sour cream, salt, pepper, and garlic powder.
- Whisk the eggs, sour cream, and spices together, until the mixture is smooth and well combined.
- Add the shredded cheese (reserve about 1/4 cup for the top), the bacon, and the chopped up fresh herbs (if using). Stir in gently until combined.
- When the pie crust is done blind baking, remove it from the oven and lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- Pour the mixture into the warm pie crust and top with the remaining shredded cheese.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 30-35 minutes, or until the top is golden brown and there's only a very slight jiggle in the centre.
- Remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing and serving with some chopped chives.
Recipe: Notes
Storage instructions
This recipe is great for meal prep. Simply make up to 3 days ahead and store in the fridge in an airtight container. Reheat before enjoying. You can freeze this quiche, full or in slices, for up to 3 months if protected well from freezer burn.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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