Quiche Lorraine (Failproof & Extra Savory!)

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Super easy to achieve, this quiche Lorraine is made with homemade shortcrust pastry and loaded with savory egg custard, smoky bacon, grated Gruyère, and onions for extra flavor. Paired with a green salad, it makes the perfect appetizer, brunch, or lunch!

What is Quiche Lorraine?

Quiche Lorraine is one of the most classic French dishes out there, a savory pie that comes from the Lorraine region in France. The name “quiche” actually comes from the word küchen in the local Lorrain dialect. The version we know today, with its creamy, bacon-filled goodness, only appeared in the 19th century. Earlier versions didn’t include bacon, instead, small bits of butter were spread around the quiche before baking.

Traditionally, a proper Quiche Lorraine only has 3 main ingredients: eggs, cream, and bacon. But depending on where you are, you might come across some variations. For example:

• Quiche Vosgienne (from the Vosges region) adds cheese.
• Quiche Alsacienne (from Alsace) includes onions.

These days, Quiche Lorraine is super popular all over the world, and everyone has their own twist on it. It’s one of those recipes that’s so easy to adapt to your taste – add a little cheese, throw in some veggies, or make it your own with herbs.

Growing up in Belgium, where French cuisine is a big influence, quiche has always been a go-to. It’s something people make for a quick lunch, an easy dinner, or even as an appetizer for guests (mini quiches are a hit!). It’s simple, delicious, and always a crowd-pleaser.

Ingredients

Pastry

Since this recipe is 100% homemade, I’ve used shortcrust pastry. It’s quick and simple to make, requiring only four basic ingredients: flour, salt, egg yolk, and butter. It takes less than 10 minutes to prepare!

That said, puff pastry is also a fantastic option for quiche. Personally, I love both, so I like to alternate between the two.

when I opt for puff pastry, I usually just grab some from the supermarket. Making puff pastry from scratch is a real commitment. It can take up to two days, and I don’t have this patience 😅 So if you’re looking to whip up a quick quiche after a long day, store-bought pastry is a lifesaver. With it, your quiche can be prepped in 10 minutes and ready on your table in 30.

Filling

• Egg mixture – For the egg custard, I use a mix of cream and a little milk. Adding just a small amount of milk creates a lighter texture, which I love. Some people prefer a 50/50 cream-to-milk ratio, but I find that’s too much milk. It can make the quiche less creamy. Of course, it all comes down to personal preference. Experiment to find your perfect balance!
• Bacon – I like using thin bacon bits. Compared to regular-sized pieces, the thinner ones have less fat, which makes them feel a bit lighter and more refined (not that it’s about the calories!). However, any bacon bits will work beautifully in this recipe.
• Grated cheese – Gruyère is the classic cheese choice for Quiche Lorraine, and it pairs wonderfully with the dish. If Gruyère isn’t available where you live, don’t worry, any mild grated cheese like those labeled for gratins, will do the trick. Avoid strong cheeses like parmesan, as their bold flavors can overwhelm the quiche. You can either sprinkle the cheese on top of the egg mixture for a light cheesy crust or mix it directly into the custard for a more integrated flavor.
• Onions – Mincing onions and adding them to the filling is a great way to enhance the flavor. I use onions in almost every quiche I make, they’re such a simple way to take the taste up a notch!
• Butter – This one’s optional, but I like to sprinkle small butter dices on the surface of the pastry, just as was done in the traditional way of making Quiche Lorraine. It adds a bit of moisture and richness to the egg mixture.
• Salt, pepper, nutmeg – Be cautious with salt since bacon is already quite salty. A very small pinch should be enough. A dash of pepper and a hint of nutmeg will elevate the flavor without overpowering the dish.

How to make Quiche Lorraine?

1. Prepare the shortcrust pastry – Combine all the shortcrust pastry ingredients in a stand mixer and mix for about 5 minutes until the dough forms (or knead manually for 15 minutes).

2. Wrap the dough in cling wrap and refrigerate for at least 30 minutes.

3. Prepare the egg mixture – While the dough is resting, whisk together the eggs, cream, milk, grated gruyère, salt, pepper, and nutmeg.

4. Cook the bacon and onion – Heat a pan with 1 tsp of cooking oil over medium heat. Add the onion and bacon strips, cooking for about 3 minutes. Set aside.

5. Roll out the dough – Dust a working surface with flour, then sprinkle some on the dough. Roll out the dough with a rolling pin until it forms a very thin layer (about 0.04 inch / 1 mm thick).
6. Assemble the quiche – Line your quiche mold with baking paper. Gently roll the pastry around your rolling pin and unroll it over the quiche mold.

7. Fit the dough into the mold. If using a pie mold, once the dough is in place, cut out the excess dough by rolling a rolling pin over the mold to get clean edges. Press the dough into the mold, trimming any excess dough for clean edges. Poke the base of the dough with a fork to prevent bubbling.

8. Place small dices of butter on the pastry surface.

9. Evenly distribute the cooked bacon and onion over the pastry.

10. Pour the egg mixture on top.

11. Bake the quiche – Preheat your oven to 360°F (180°C ). Bake for 30–40 minutes, checking for doneness. The quiche is ready when the custard is set (test with the tip of a knife) and the top is slightly golden brown.

What to serve with?

Salads

• Green salad – Light vinaigrette (e.g., lemon or mustard-based).
• Arugula salad – With Parmesan, olive oil, and lemon juice.
• Spinach salad – Add strawberries, walnuts, and balsamic glaze.

Vegetables

• Roasted vegetables – Carrots, zucchini, or sweet potatoes.
• Steamed asparagus – Simple with sea salt.
• Sautéed green beans – Garlic and olive oil for flavor.

Carbs

• Crusty bread – Warm baguette or sourdough.
• Potato salad – Creamy or Dijon-style.
• Herbed quinoa/couscous – Light and earthy.

Soups

• Tomato soup – Creamy or roasted.
• Leek and potato soup – A comforting French classic.
• Mushroom soup – Earthy and rich.

Extras

• Pickles or cornichons – For a tangy touch.
• Chutney – Onion or tomato for sweet-savory contrast.

If you’re serving this quiche for a more formal meal, consider a light, crisp white wine like a Sauvignon Blanc or Chardonnay, or even a dry rosé. 

Storage

Refrigerate – Allow the quiche to cool completely to room temperature before storing. Wrap it tightly in plastic wrap, aluminum foil, or place it in an airtight container. Store it in the refrigerator for up to 3 days to maintain freshness.

Reheat – To reheat, use the oven for the best texture. Preheat to 180°C (360°F), cover the quiche with foil to keep it from drying out, and heat for 10–15 minutes. For quicker reheating, microwave individual slices on medium power for 1–2 minutes, being careful not to overcook.

Freeze – Quiche freezes well for longer storage. Wrap the entire quiche or individual slices tightly in plastic wrap and then in aluminum foil, or use a freezer-safe container. Store in the freezer for up to 2 months. When ready to enjoy, transfer the frozen quiche to the fridge and let it thaw overnight. Once thawed, reheat using the oven or microwave following the steps above.

Want more French recipes?

• Mandarin Chocolate Macarons
• Baked Camembert with Pear
• Salmon and Spinach Quiche