Breakfast, Pies & Tarts

Simple Quiche Lorraine Recipe

4.58 from 61 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

4.58 from 61 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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Lapuertorriquena
Member
Lapuertorriquena
3 months ago

I made this last week and it came out perfect! I used a buckwheat/ rice flour crust.
I have another quiche in the oven but this time the crust is pure buckwheat and it’s cracked with all my lovely quiche filling coming out. 🙁

Member
3 months ago

Gemma, what else can we substitute the cream with, can it be all milk or something else?

JeanMP
Member
JeanMP
1 year ago

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

Claire0511
Member
Claire0511
4 days ago

Hi Gemma could I use 340 ml of milk instead of cream if not can I use 4floz of cream to 8 floz of milk and can I use skimmed milk as that’s the milk I buy thanks xx

Beginner Baker
Guest
Beginner Baker
10 days ago

Hi Gemma,
is the butter salted or unsalted for the quiche lorraine crust? Thank you.

Member

Hi Gemma…I made this many times & my family loved it. I’m going to make it tomorrow but I only have cake flour, can I use it for the crust?

Member
Deb Marshman Vance
1 month ago

OMGAWD..I did it. Mine was spinach,bacon,cheddar, diced onion & green pepper. The pastry was AMAZING, the cream really added to the flavor! So delicious! Won’t be long before I make another!

Christy Manning
Guest
Christy Manning
1 month ago

I left out the milk by mistake 😫 It wasnt in the “instructions” so I thought it was part of the crust. Will this still turn out ok? It’s in the oven now.

Member
Jackie Gillian Neighbour Mullens
1 month ago

We don’t do pork so I added veggies and threw in leftover ricotta. So pretty and it was a huge hit. Love your crust recipe. So simple. Love you Gemma and baby George!

Johnny
Guest
Johnny
2 months ago

Hi Gemma, if I have only 1/2 cup of cream, what can I replace the other 1/2 with,(also, I do not have any yogurt or nut milk available 🙁 ), may I use 1 cup of milk and 1/2 cup cream?

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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