Breakfast, Pies & Tarts

Simple Quiche Lorraine Recipe

4.45 from 29 votes
My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it’s an essential for brunch!
If you want a quiche done right, you make my Quiche Lorraine Recipe!

Hi Bold Bakers!

This might be one of the most classic savory recipes I’ve shared to date. Quiche Lorraine is known for its rich cheese and bacon-and-egg filling, and is sure to impress anyone and everyone you share it with. My quiche recipe is simple and utilizes some of my favorite baking skills and results in a winning flavor.

My Quiche Lorraine Recipe starts with a buttery, homemade, and savory pie crust and is filled to the brim with crispy bacon and nutty gruyere cheese. My quiche makes a show-stopping crunch, and though usually served with fruit and coffee, it can just as easily be paired with a salad and enjoyed for dinner.

How do you make pie crust?

My Quiche Lorraine Recipe is built on a classic savory pastry crust. I love to make homemade crust, it makes all the difference in creating that buttery french bakery style pastry texture. The secret to a light and flaky crust is in the handy work.

I make my crust by hand because it helps me really feel how the ingredients are incorporated. I rub flour and butter together just until I reach the texture of breadcrumbs or wet sand. This means the butter is evenly distributed and that’s what creates the perfect crust.

[ If you’re looking to make an actual pie, here’s my Basic Pie Crust Recipe! ]

An important part of making the crust is letting it rest. This crust needs time to chill before it can be rolled out. Working with a colder crust means working it less, which is another secret to a great crust: you never want to handle it too much.

The last part of working with this crust is, of course, shaping it, one of my favorite parts. I just love the look of a hand-crimped crust!

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What can I add to this Quiche Lorraine Recipe?

This quiche filling is absolutely classic. In my opinion, if it isn’t broke, don’t fix it — which is why I like to fill my quiche with a simple combination of heavy cream, eggs, gruyere cheese and cooked bacon. I love the salty rich filling as-is, but if you want to add in other things this is a great way to use those veggies you might have in your fridge or get in those extra greens.

Spinach, peppers, onion and asparagus are all great additions of this quiche recipe. Feel free to get creative!

How do you make quiche without eggs?

While you might think you can’t make this quiche without eggs, there is a great substitute for those who want to try it!

Chickpea flour, or garbanzo bean flour, sets up while baking and creates a similar texture to eggs. Its neutral flavor means it can easily substitute the eggs. I suggest adding 1 cup of chickpea flour to the cream mixture if you choose to omit the eggs.

How do I store quiche?

I love leftover quiche! This Quiche Lorraine recipe is great covered and stored in the fridge for up to 3 days.

It is lovely sliced and reheated in a low oven or even in the microwave, making this a great dish to make on the weekend and enjoy for breakfast or dinner during the week. The flavors are foolproof, and I can wait for you to give this recipe a go!

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Quiche Lorraine Recipe

4.45 from 29 votes
My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it’s an essential for brunch!
Author: Gemma Stafford
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it’s an essential for brunch!
Author: Gemma Stafford

Ingredients

Crust:

  • 1 3/4 cups (8 3/4oz/247g) all-purpose flour
  • 1/2 cup (4oz/115g) butter, cold, cubed
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon water, cold

Filling:

  • 3 eggs
  • 1 cup (8floz/225ml) cream
  • 1/2 cup (4floz/115ml) milk
  • 1/2 cup (2oz/57g) gruyere cheese, grated
  • 4 strips bacon, pre-cooked
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • chives, sliced, for garnish

Instructions

  • Butter and line a 9-inch cake or pie tin and set aside. In a large bowl combine the flour and salt. Rub in the butter until you resembled the texture of coarse breadcrumbs. 
  • Next, beat together the egg and cold water and gradually add to the bowl with the flour and butter. Using your hands mix the wet ingredients into the dry ingredients until the dough begins to form. Wrap in cling wrap and chill for at least 1 hour.
  • After one hour return the dough to a lightly floured surface and roll it out to a 13 x 15-inch circle. Using your rolling pin, wrap the dough around the pin then unwrap over your tin. Gently press the dough into the side of the tin to create the sides of the quiche, allowing the excess crust to hang over the edges of the pan. 
  • Trim the excess crust from the sides of the pan then shape the crust. Crimp the edges of the crust (refer to this video for further instructions on this technique). Lastly, prick the bottom of the crust several time with a fork. This will allow any steam to escape while baking. 
  • Once the crust is complete, allow it to chill again for another 20 minutes in the fridge. This will prevent the crust from shrinking while baking.  
  • After the crust has chilled for 20 minutes, blind bake it. To blind bake cover your pie shell with a large piece of parchment paper. Gently fill the center of the crust with dry beans or lentils. This weighs the crust down and helps it keep its shape while baking. 
  • Bake the crust at 375°F (190°C) for 15 minutes. The crust should be slightly golden brown around the edges and no longer raw-looking
  • While the crust is baking prepare the filling: In a large bowl combine the cream, eggs, cheese, bacon, salt and pepper then set aside.
  • Turn the oven down to 320°F (170°C). Remove the beans and parchment paper from the blind baked crust and fill it with your filling. Bake for 40-45 minutes until the filling is completely set and lightly browned. Allow to cool for 10 minutes before slicing.
  • Cover and store in the refrigerator for up to 3 days. Plus, you can freeze, defrost and heat up later to enjoy as well.

Recipe Notes

Egg Substitution: Chickpea flour, or garbanzo bean flour, sets up while baking and creates a similar texture to eggs. Its neutral flavor means it can easily substitute the eggs. I suggest adding 1 cup of chickpea flour to the cream mixture if you choose to omit the eggs.

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Comments & Reviews

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Mareena
Member
Mareena
2 months ago

Hey Gemma! Is it possible to substitute the cream for anything else?

AMY WILLIAMS
Guest
AMY WILLIAMS
2 months ago

Hi Gemma, I made this quiche the other day and I tried it crustless as I am tryimg to stay away from pastry….(btw its not going so well… I love breads etc…) I love this recipe and my kids were in heaven . the taste was amazing but there just wasn’t enough… I have a ceramic deep pie dish I use and doubling the recipe would be to much. I am sorry if this is a stupid question as I am just starting out, but what could I do to make more of the custard without doubling the recipe… example… Read more »

May
Guest
May
6 months ago

Hi, can I substitute cream with Campbell chicken mushroom soup? Thank you for your reply. May

jhcesi
Member
jhcesi
7 months ago

Can I use Coby cheese?

Lojain Bhuiyan
Guest
Lojain Bhuiyan
8 months ago

Hey Gemma!
I just made the dough and was wondering if I can freeze it overnight? Also my dough falls apart easily. Is this a problem? Sorry for the bombard of questions.

Best Regards,
Lojain Bhuiyan

Gene
Guest
Gene
9 months ago

Thank you for this wonderful recipe. I made mine with cheddar cheese and jalapenos. It was delicious. I’m eager to try other flavor combinations.

Member
9 months ago

Loved this recipe!!! This was my first quiche and the crust tasted amazing! I made a vegetarian version with artichokes, sun-dried tomatoes and Fontina cheese. Delicious????????

JeanMP
Member
JeanMP
10 months ago

For those who don’t eat red meat (bacon), I substituted 2 oz of smoked salmon, and it was delicious!

Member
Kathy Gonzalez
10 months ago

Gemma, thank you for your wonderful videos and recipes. I, too, love quiche. This is an excellent recipe. Works well in mini pie pans or muffin tins as well. So many options on fillings but my favorite will always be crisp bacon and gruyere or swiss cheese. Gracias!

KathleenHobbs
Member
KathleenHobbs
11 months ago

Made this several times. It delicious lovely and creamy

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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