Go Back
4.62 from 75 votes
If you want a quiche done right, you make my Quiche Lorraine Recipe!
Quiche Lorraine Recipe
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!

Course: Breakfast
Cuisine: French
Author: Gemma Stafford
  • 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
  • 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
  1. 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. 

  2. 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.

  3. 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. 

  4. 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. 

  5. 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.  

  6. 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. 

  7. 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

  8. While the crust is baking prepare the filling: In a large bowl combine the cream, eggs, cheese, bacon, salt and pepper then set aside.

  9. 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.

  10. Cover and store in the refrigerator for up to 3 days. Plus, you can freeze, defrost and heat up later to enjoy as well.

Watch the Recipe Video!

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.