Classic Quiche Lorraine Recipe
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To me, a real Quiche Lorraine only needs the right ingredients. That’s how I’ve always made it at home: a crispy crust, creamy filling, and bacon. Nothing more! That’s why it has been one of my go-to dinners for years. In this recipe, I’ll show you how to make the traditional version so simply that hopefully, it will become a staple for you, too!
In This Post
- 3 Secrets to a Perfect Quiche Lorraine
- 👉 Recipe Card
- The Ingredients for an Authentic Quiche Lorraine
- How to Make the Perfect Quiche Crust
- The Trick to a Silky, Creamy Custard
- How it’s Quiche Lorraine is Served in France
- Make-Ahead Tips: How to Prep & Store
- Frequently Asked Questions (FAQ)
- More French Bistro Classics to Try
3 Secrets to a Perfect Quiche Lorraine
At first, a Quiche Lorraine looks very simple. And it is: a buttery shortcrust pastry, a creamy egg filling, and bacon. For me, three things are super important to ensure my recipe always turns out perfectly.
- The crust must be crispy: The contrast between the crispy pastry and creamy filling is what makes a French Quiche Lorraine. That’s why I always blind-bake my shortcrust pastry before adding the filling. That way, it doesn’t get soggy.
- A good bacon: The flavor of the quiche comes largely from the bacon, or “lardons”, as we say in French. I prefer to use a slab of smoked bacon or pancetta and cut it into strips myself. It tastes so much better than pre-packaged bacon bits!
- The right mixture of egg, cream and milk: The filling is basically an egg glaze. I mix eggs with cream and a little milk. This makes the quiche nice and tender and creamy when baking, but never dry or too firm.
👉 Recipe Card
Classic Quiche Lorraine Recipe
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Equipment
- 1 10-inch quiche pan 26 cm or
- 1 8-inch cake pan 20 cm
Ingredients
For the homemade shortcrust pastry
- 1 ⅔ cups all-purpose flour 200 g
- 7 tablespoons cold unsalted butter, 100g cut into cubes
- 1/4 cup water 60 ml
- 1 teaspoon salt 6 g
For the filling
- 5 eggs
- 7 oz smoked bacon or pancetta 200g
- ¾ cup heavy cream 200 ml, preferably full-fat, not light
- ¾ cup whole milk 200 ml
- 1 pinch grated nutmeg
- Salt and pepper
Instructions
- Make the crust: In a mixing bowl, combine the flour, salt, and butter. Rub the butter into the flour using your fingertips until the mixture looks like coarse sand. Add water and form a smooth dough ball. Wrap and chill for 30 minutes.
- Preheat the oven to 350°F or 180 °C (convection) or 375-390°F or 190-200 °C (conventional).
- Roll out the dough on a floured surface. Line your buttered or parchment-lined pan with the dough.
- Prick the bottom with a fork. Cover with parchment and baking weights (or dried beans), and blind-bake for 10 to 15 minutes. Remove the paper and weights.
- Prepare the filling: While the crust bakes, dice the bacon if needed and cook in a dry skillet over medium-high heat for about 3 minutes until lightly browned. Scatter over the baked crust.
- In a bowl, whisk together the eggs, cream, milk, nutmeg, and a touch of pepper. (No extra salt needed if your bacon is already salty.) Pour the mixture over the bacon.
- Bake for 35 to 40 minutes, or until the top is golden and set. Serve warm or at room temperature with a crisp green salad.
Notes
Nutrition
The Ingredients for an Authentic Quiche Lorraine
The ingredients for a classic Quiche Lorraine are debated far beyond the borders of the Lorraine region in France. Like many other traditional French dishes, it consists of only few ingredients.
That is why I deliberately stick to the simple, authentic French version: meaning without cheese! First, there is the shortcrust pastry. And then, the ingredients for the original filling are simply:
- Eggs (fresh and large)
- Heavy cream and whole milk
- Smoked bacon (thick-cut or lardons)
- Freshly cracked pepper and a pinch of nutmeg
How to Make the Perfect Quiche Crust
For a classic Quiche Lorraine, I bake my foolproof quiche crust or shortcrust pastry (pâte brisée in French). It consists of 4 ingredients:
- Flour (all-purpose)
- Cold butter (unsalted)
- Salt
- Ice-cold water
My best tip: To ensure the crust stays perfectly crispy, I blind-bake the base before adding the filling. It only takes a few extra minutes, but it makes a world of difference in the texture and flavor.
Can I Use Store-Bought Crust?
Yes! You can easily use a pre-made pie crust from the refrigerated section for a quick Quiche Lorraine. This is a great, stress-free solution for a quick dinner and your quiche will still be delicious. Many people even do this in France! My only tip is to check the label: look for a shortcrust pastry made with simple, real ingredients.
The Trick to a Silky, Creamy Custard
My friends often ask me how my Quiche Lorraine gets its super creamy texture. It’s actually quite simple and you cannot not really go wrong:
- Whisk the filling well: I whisk the eggs, cream, and milk together thoroughly. This creates a perfectly smooth, even custard.
- Go easy on the salt: Bacon already brings a lot of salt and flavor to the dish. I usually don’t add any extra salt at all because the lardons are so savory on their own.
- Watch the baking time: The quiche is done when it is firm around the edges but still has a slight jiggle in the center. The filling will continue to set and firm up as it cools.
How it’s Quiche Lorraine is Served in France
In France, you can find Quiche Lorraine everywhere: in bistros, brasseries, bakeries, and cafés. It’s a staple on our lunch menu! It’s incredibly versatile and you can serve it either: hot, lukewarm, or even cold.
It is usually served simply with a crisp green salad and a classic French vinaigrette. It’s uncomplicated yet still super flavorful.
This applies to all my quiche recipes! If you’re looking for more inspiration, try my Vegetarian Quiche Lorraine with Smoked Tofu, my Zucchini and Feta Quiche, or my Tuna, Tomato, and Mustard Quiche. I truly love each and every one!
Make-Ahead Tips: How to Prep & Store
Quiche Lorraine is the perfect make-ahead dish. I often bake it in advance to bring along to potlucks, parties, or picnics and my friends are always love it!
It will easily keep for 3 to 4 days in the refrigerator. To reheat it, I simply pop it back into a hot oven for a few minutes. This makes the crust crispy again while warming the filling through. Of course, it also tastes wonderful cold at a picnic!
You want to save even more time? I’ve written two guides for you: How to freeze quiche properly and The best way to reheat quiche (air fryer, oven or microwave) so it stays crispy!
Frequently Asked Questions (FAQ)
No, the classic recipe does not include cheese in a Quiche Lorraine. The traditional filling consists only of eggs, cream, a little milk, and bacon. Today, many modern recipes also contain Emmental or Gruyère cheese. This tastes good, of course, but strictly speaking, it is no longer a classic Quiche Lorraine.
If a quiche becomes watery, it is usually due to one of three things:
The base has not been pre-baked and soaks up the filling.
The egg and cream mixture is too runny.
Extra ingredients, such as vegetables, release a lot of liquid during baking.
It is not absolutely necessary, but I highly recommend it. When blind-baking, the shortcrust pastry is briefly pre-baked before the filling is added. This keeps the base much crispier later on and prevents it from becoming soggy. This step makes all the difference, especially with a creamy filling.
Yes, it works perfectly. Traditionally, Quiche Lorraine is baked in a shallow tart tin. However, if you don’t have one, you can also use a springform pan. The edges will usually be a little higher and the quiche a little thicker, but the taste won’t change.
Yes, Quiche Lorraine can be frozen very well. I leave it to cool completely after baking and then freeze it in portions. It keeps for about 2 to 3 months this way. To reheat, I simply put the frozen pieces in the oven.
I made this recipe today for brunch for a friend and I couldn’t believe how quickly it came together. I was running late and used a store bought crust so I can only imagine it tasting even better with the homemade version. Thank you Geraldine! P.s. my husband loved the leftovers
Thank you so much, Caty! So happy you liked it and it was quick to prepare 🙂
Just perfect!! 🥰🤩😋
Thank you!
This is a REALLY WONDERFUL recipe !!!! As everything Geraldine prepares ..but this is such a “classic” …which with the addition of someone with such a special unique creativity – the results are the BEST 🌟🌟🌟🌟🌟
Thanks once again Geraldine ! Delicious !