Classic Quiche Lorraine Recipe – Simple and Authentic
Quiche Lorraine is one of those timeless French dishes that never go out of style. It’s simple, comforting, and perfect for a family meal. I’m sharing my homemade version with a buttery crust and creamy filling – plus all my tips to get that perfect contrast between crisp edges and a soft center.
Recipe Card
Classic Quiche Lorraine Recipe – Simple and Authentic
Click on the stars to rate!
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 bacon bits 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 10–15 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 35–40 minutes, or until the top is golden and set. Serve warm or at room temperature with a crisp green salad.
Notes
- Storage: This quiche can be eaten within 3–4 days, stored in an airtight container in the fridge.
- Freezing: Quiches freeze beautifully! Check out all my tips on how to freeze quiche while keeping the texture just right.
- Reheating: You can reheat it in the oven, microwave, or air fryer. Find all my tips on how to reheat quiche without making the crust soggy.
Nutrition
What’s the Best Crust for Quiche Lorraine?
Traditional Quiche Lorraine is made with a pâte brisée, or savory shortcrust pastry. It’s what gives the quiche its signature texture, crispy and flaky on the outside, soft and rich on the inside.
If you’re in a hurry, you can use store-bought pie dough, or even puff pastry. It won’t be 100% traditional, but it’ll still be delicious!
The Authentic Quiche Lorraine Ingredients
Yes, it’s a topic of debate in France! But traditionally, Quiche Lorraine (which originates from the Lorraine region) is made with only a few basic ingredients: shortcrust pastry, eggs, cream mixed with milk, smoked bacon (or lardons), black pepper, and a pinch of nutmeg. No cheese !! That’s the rule in the original recipe.
That said, many modern versions do include shredded cheese like Emmental or Gruyère (similar to Swiss cheese), or even some onion. Feel free to add them if you like, I sometimes do too! Just know that it won’t be the “pure” version 😉
Tips & Common Mistakes to Avoid
Before you start making your homemade Quiche Lorraine, here are a few tips to help you get it right on the first try!
- Use quality ingredients: Fresh eggs, rich cream, and real smoked bacon (not the pre-diced kind) will make a huge difference.
- Don’t oversalt! Bacon is already salty enough, so you might not need any extra.
- Blind-bake the crust : This step keeps your crust crisp and prevents a soggy bottom.
Variations: Crustless, Vegetarian, or Mini Quiches
Quiche Lorraine is like the mother of all quiches so it’s easy to adapt once you’ve mastered the base recipe. Here are a few fun twists:
- Vegetarian Quiche Lorraine: Swap the bacon for smoked tofu (available at most natural food stores) or your favorite veggies.
- Mini Crustless Quiches: Great for parties or appetizers, just bake them in muffin tins!
- Leek, Goat cheese and Lardons Quiche, a version I love with the addition of leeks and goat cheese!
You can also add sautéed leeks, mushrooms, or olives for a more Mediterranean twist! And if you’re not sure what to serve with Quiche Lorraine, I’ve put together 40 Side Dish Ideas for Quiche to inspire you!
Quiche Lorraine FAQ
Go for full-fat heavy cream for the richest flavor and best texture. You can use whole milk cream or even crème fraîche if you find it (a French-style cultured cream that’s thick and tangy). Avoid low-fat versions—they tend to make the filling watery.
Let the quiche cool completely, then wrap it in plastic or place it in an airtight container. It will keep in the fridge for 3-4 days. Reheat in the oven at 325°F or 160 °C to keep the crust crisp, skip the microwave if you can.
Swap some of the cream for milk or Greek yogurt, and use less bacon or substitute with vegetables or smoked tofu. You can also make a lighter crust with olive oil or whole wheat flour.
A 9- or 10-inch tart pan is ideal. Ceramic or metal with a removable bottom works best for even baking and easy serving. A deeper dish will give you a thicker, fluffier quiche.
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 !