Name: Classic Quiche Lorraine Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: French
Ingredients: 1 prepared 9-inch pie crust; 6 slices bacon, chopped; 1 cup shredded Swiss cheese; 1/2 cup grated Gruyere cheese; 1/2 cup chopped onion; 3 large eggs; 1 1/4 cups heavy cream; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground nutmeg

Let’s Talk About Quiche Lorraine (My Wobbly Edges Included)

Quiche Lorraine, right? You always see it in little bakery windows looking all fancy, but honestly, the first time I made it, I thought it would be a real faff—like, who in their right mind has time to fuss over pastry and custard before brunch? But then my aunt Sue (she has zero patience for complicated recipes) showed up with her quiche, slightly burnt around the bits and uneven on one side, and we all demolished that thing before anyone even noticed. That’s when I realized quiche is a bit like jazz—kinda great because of the imperfections. Now it’s my secret weapon when friends come over or when I want to pretend I’m in a French film, shrugging mysteriously and eating something delicious.

Why You’ll Love Making This

I pull this out when I want to look like I’ve made an effort but honestly just want to use up stray eggs and that lone bit of cheese in the fridge. My family goes nuts for it, especially when there’s bacon involved (who could blame them?). Sometimes I find myself thinking, “There’s no way this will set, it’s practically soup,” but after a quick wander to the garden and back—poof—it’s magically golden.

Also, you don’t have to be a pastry chef here. Crusty edges? Uneven fillings? Nobody cares. In fact, my favorite part is when the top gets that slight wobble—means you didn’t overbake it which, trust me, I have definitely done before. Still edible though!

Here’s What You’ll Need

1 premade pie crust (Yep, I often use store-bought. My grandmother swears by a homemade shortcrust, but honestly, nobody’s ever complained. If you want to make your own, I like this one.)
6 to 8 slices bacon (I use whatever I have, even pancetta once when I was feeling fancy. That actually worked.)
3 large eggs
3/4 cup whole milk (I’ve used half-and-half or all cream—depends on what’s open in the fridge)
3/4 cup heavy cream
1 cup grated Gruyère cheese (Or just Swiss, or honestly anything melty—cheddar is actually delightful in a pinch.)
1/4 teaspoon nutmeg
Salt and pepper (I sometimes get fancy with a bit of smoked salt, but normal stuff works.)
Optional: a handful of chives for a little green on top

How You Actually Make It

Preheat your oven to 375°F (190°C). Or as close as your oven gets—the one in my old flat was a bit… optimistic.
Lay the pie crust in a 9” pie pan. Prick the bottom a few times with a fork (don’t skip this like I once did—a puffy crust is unavoidable otherwise). Pop it in the freezer for 10 mins if you remember; it helps it stay flaky.
Line the crust with parchment and some weights (dried beans or rice, in my case), bake for about 12 minutes until just set, and remove the weights. 5 more minutes to get it a bit golden. Or just skip the weights if you’re in a rush (the middle puffs up, but it settles down again).
Chop the bacon into chunky bits and fry until crispy. I drain off most of the fat, but I leave a little behind for magic. Sneak a piece (or three); call it quality control.
While that cools, whisk eggs, milk, and cream together. Add nutmeg, decent crack of pepper, and a pinch (or two, if you like to live dangerously) of salt.
Scatter bacon around the pie crust, sprinkle over cheese (I use more than the recipe sometimes—shhh), and pour the custard over. Give the pan a gentle shimmy so everything snuggles in.
Bake for 30-40 minutes—sometimes it’s done at 33 minutes, sometimes at 42; ovens are wild. It should be puffed and just trembling a little in the center. Let it rest ten minutes before slicing (I never do. I should, but I never do.)

Stuff I’ve Learned Along the Way

If you make your own pastry, chilling it actually does make it flakier. I was skeptical. Who has the patience?
If the edges go a bit too dark, just claim it adds to the rustic charm. Works every time.
I tried baking it directly in a glass pie dish once. Turns out, metal really is better for crispy bottoms. Who knew? (Probably everyone…)
You can absolutely make this crustless—less faff and, I dunno, kind of breakfast casserole vibes.

Variations I’ve Attempted (Some Good, Some… Less So)

Mushrooms and leeks instead of bacon—surprisingly good, almost healthy-feeling.
Swap the gruyère for sharp cheddar—properly British and honestly delish.
Sun-dried tomatoes—I thought it’d be genius but, nah, it went a bit weirdly sweet.
Once I forgot the nutmeg. Nobody noticed. Life went on.

Do You Really Need Any Special Equipment?

Pie dish is obvious, right? But I’ve straight up made this in a cast-iron skillet before (it looked a bit odd on the sides, but the flavor was bang on). No pastry weights? Use a mix of loose change and dried beans (cashed up crust!).

How to Store (& How Long It’ll Actually Last—Ha!)

Technically, you let it cool completely, wrap it up, and stick it in the fridge for up to three days. In theory. In my house, it’s inhaled within 24 hours flat. Reheat gently, covered in foil, at 300°F for about 15 mins. (Cold quiche for breakfast? Don’t knock it.)

What Goes Well With It? Here’s What I Do

I love it exactly as is, but a peppery salad (maybe arugula with some lemon—simple) makes me feel like I’m at a Parisian café. Or just with a cuppa on the sofa, because who am I kidding. It’s also tradition here to eat it straight from the pan, standing at the kitchen counter—zero regrets.

The Things I Learned the Goofy Way (Pro Tips)

Don’t skip the prebake on your crust or you’ll get that lovely soggy bottom. I tried to wing it once—never again.
Pile on the cheese near the edge; gets crispiest there. Actually, sometimes I scrape the top for the crispy bits before anyone else gets a look in. Oops.
Let it rest before slicing? I never do, and the first slice always collapses. But frankly, it still tastes grand so…

Quiche Questions I Get Asked All the Time

Can you make it ahead?: Honestly, yes. I sometimes bake it on Sunday, and it’s great the next day (sometimes even better, actually). Just bring it to room temp for best flavor. No hard rules.
What about freezing?: You can! Slice it up first. Freeze slices individually—wrap well. To reheat, thaw overnight; then bake til warm. Texture’s a bit different but still totally edible.
I’m dairy free—will it work with alt-milks?: I tried with oat milk. Not bad! Not as rich, but it worked in a pinch. Used vegan cheese once but, eh, wasn’t my favorite.
Why does my crust shrink?: Usually means it wasn’t cold enough, or maybe you stretched it fitting it in (I do that every single time). It still tastes brilliant—just call it ‘petite’!
Eggy flavor’s too much—help?: Try adding a tiny bit more cream, or even a smidge of Dijon mustard to the custard. Balances it right out.

Quick sidebar—if you want to dig deeper into the gossip of French baking, there’s a great chatty resource at Christina’s Cucina that’s saved my bacon (ahem) plenty of times. And for the science geeks (love you really), Serious Eats’ quiche guide is a rabbit hole I fell into, no shame.

If you try this, tell me how it goes! Or if you never get round to baking it and just daydream about flaky, bacon-y brunches, you’re definitely not alone.

Classic Quiche Lorraine Recipe