There's something about pulling a golden quiche out of the oven that makes me feel like I actually have my life together.
I made this for the first time on a Sunday morning about two years ago when Emily had her friends over for a sleepover brunch. I had bacon in the fridge, a block of Gruyère I'd been saving, and zero plans to make anything complicated. One bowl, one skillet, one crust. And honestly? Everyone at that table thought I'd spent hours on it. (I absolutely hadn't.)
Quiche Lorraine with a Buttery Crust is one of those recipes that looks impressive, tastes incredible, and is way simpler to pull off than you'd expect. Whether you're planning a holiday breakfast quiche, hosting a weekend brunch, or just want a solid make-ahead quiche recipe that works all week long — this one delivers every time.
And if you love egg-based breakfast dishes like this one, you'll probably also want to bookmark my Baked Denver Omelet Casserole — another crowd-pleasing morning recipe that comes together with barely any effort.
Jump to:
- Why You'll Love This Classic Quiche Lorraine Recipe
- Ingredients for Your Quiche Lorraine with a Buttery Crust
- How to Make Quiche Lorraine Step by Step
- Storage and Reheating
- Tips and Easy Variations for the Best Quiche Lorraine
- Frequently Asked Questions About Quiche Lorraine
- Recipes You May Like
- Conclusion
- Classic Quiche Lorraine
Why You'll Love This Classic Quiche Lorraine Recipe
- Ready in just 42 minutes — prep included
- Uses simple, real ingredients: bacon, eggs, cream, and cheese
- Works perfectly with store-bought pie crust or homemade dough
- One of the best make-ahead quiche recipes — bakes beautifully and reheats even better
- Rich, savory, and deeply satisfying without feeling heavy
- Great for brunch crowds, holidays, or a quiet Tuesday dinner at home
Ingredients for Your Quiche Lorraine with a Buttery Crust
- 1 pie dough — homemade or store-bought (both work great)
- 8 slices bacon, cut into ½-inch pieces (or 1 cup lardons)
- 1 cup (240 ml) heavy cream
- ¾ cup (180 ml) whole milk — low-fat works too
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- Dash of cayenne (optional, but I really love it)
- 1 cup shredded Gruyère cheese (about 4 oz / 113 g)
No Gruyère on hand? The best Gruyère cheese substitutes for quiche are Swiss cheese, Comté, or Jarlsberg — all melt beautifully and give you a similar rich, nutty flavor.
How to Make Quiche Lorraine Step by Step
Partially Baking the Crust
- Press your pie dough into a 9-inch quiche dish with sides about 1¼ inches high. Press the dough all the way up the edges, folding any overhanging dough back in on itself.
- Refrigerate the dough-lined pan for about 40 minutes, until the dough is firm. Then transfer it to the freezer for another 20 minutes until very cold.
- Preheat your oven to 375°F while the crust chills. This step matters more than people think — cold dough shrinks way less in the oven.
- Remove from the freezer. Double-line the crust with aluminum foil and add pie weights on top.
- Bake for 30 to 35 minutes, until the crust is light golden. Transfer to a wire rack to cool. Keep the oven on.
Cooking the Bacon
- While the crust bakes, cut your bacon into ½-inch pieces and cook in a skillet over medium heat for about 5 minutes, until crispy.
- Transfer to a paper towel-lined plate to cool and drain off the excess fat.
Making the Custard Filling
- In a large bowl, whisk together the heavy cream, milk, eggs, and egg yolks until smooth.
- Add the salt, pepper, and nutmeg. Whisk again until everything's fully combined.
Don't skip the nutmeg — it adds a subtle warmth that makes the whole thing taste more authentically French. I learned that the hard way when I left it out once. Never again.
Assembling and Baking the Quiche
- Scatter the cooked bacon pieces and shredded Gruyère cheese evenly across the bottom of the pre-baked crust.
- Carefully pour the custard mixture over the top. It should come almost to the edge of the crust.
Pro tip: Set your tart pan on the oven rack first, then pour the filling directly in. So much easier than carrying a full dish across the kitchen without spilling.
- Bake at 375°F for 32 to 35 minutes. Your quiche Lorraine is done when the edges are set and lightly golden, but the center still jiggles slightly — like soft gelatin. A butter knife inserted 1 inch from the edge should come out clean.
- Transfer to a wire rack to cool. Serve warm or at room temperature.
Storage and Reheating
Refrigerator: Cover the quiche and store for up to 3 days. Honestly, it tastes even better the next morning once the flavors have had time to settle together.
Reheating: Warm slices at 350°F for about 15 minutes. Skip the microwave — it makes the crust soft and sad.
Freezer: Cool completely, then freeze the quiche uncovered for 2 hours until firm. Wrap the entire dish in aluminum foil, slide it into a freezer bag, and freeze for up to 3 months.
When reheating from frozen, bake at 350°F for 30 minutes, covered in foil to avoid over-browning.
Tips and Easy Variations for the Best Quiche Lorraine
- Chill the crust, always. Skipping the fridge and freezer steps is the number one mistake. Cold dough holds its shape and shrinks way less during blind baking.
- Use room temperature eggs. Cold eggs straight from the fridge can affect how evenly your custard sets. Pull them out 20 to 30 minutes before you start.
- This is the perfect meal prep recipe. Bake it on Sunday, slice it up, and you've got a solid quiche Lorraine meal prep plan sorted through midweek.
- No lardons? Cubed ham or pancetta both work well as swaps. I've tested both — no complaints from Emily either time.
- Using store-bought dough? Go for it. Easy Quiche Lorraine with premade crust is still completely delicious, and it cuts your active prep time down significantly.
Frequently Asked Questions About Quiche Lorraine
Yes! Bake it fully, let it cool, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat at 350°F for 15 minutes before serving.
Good alternatives include Swiss cheese, Comté, or Jarlsberg — all melt beautifully and deliver a similarly rich, nutty flavor.
The quiche is ready when the edges are set and golden, the center is slightly jiggly like soft gelatin, and a knife inserted 1 inch from the edge comes out clean.
Absolutely. Store-bought pie dough works perfectly and saves time, making this classic French recipe easy enough for any home cook to pull off on a busy morning.
Recipes You May Like
- Baked Denver Omelet Casserole — A hearty egg bake packed with peppers, ham, and cheese. Another easy brunch recipe that feeds a crowd without the stress.
- Egg Bites with Cottage Cheese — Protein-packed, soft, and creamy. Perfect for meal prep mornings when you want something egg-based and quick.
- Sourdough French Toast — When the brunch table needs something sweet to balance out all that savory goodness. Trust me on this one.
Conclusion
This classic Quiche Lorraine with a buttery crust is one of those recipes I keep coming back to because it just works — every single time.
The custard is creamy and silky, the bacon adds that salty crunch, and the Gruyère melts into the whole thing in a way that's really hard to describe until you taste it yourself.
Whether you're making it for a lazy Sunday brunch, prepping ahead for the week, or trying to impress guests without spending all morning in the kitchen — give this one a try. I think you're going to love it.
Drop a comment below and let me know how it goes! And save this to Pinterest so you always know where to find it.
Classic Quiche Lorraine
Ingredients
Equipment
Method
- Partially Baked Crust
- Press pastry dough into a 9-inch quiche dish with a rim height of 1 ¼ inches. Press the dough all the way up the sides, folding any overhanging dough in on itself.
- Place dough-lined tart pan in the refrigerator to chill until firm, about 40 minutes. Transfer tart pan to the freezer until very cold, about 20 minutes.
- While the tart pan is in the freezer, preheat your oven to 375°F (190°C). Remove tart pan from the freezer and double line it with aluminum foil. Place pie weights on top of the foil. Bake for 30 to 35 minutes or until light golden in color. Transfer to a wire rack to cool. Keep oven on and prepare filling.
- Quiche Filling
- While the tart shell is baking, cut the bacon into ½-inch slices and cook in a skillet over medium heat until crispy, about 5 minutes. Transfer cooked bacon pieces to a paper towel-lined plate to cool.
- In a large bowl, whisk together heavy cream, milk, eggs and egg yolks. Add salt, pepper and dash of nutmeg. Whisk once more to combine.
- Sprinkle bacon pieces and Gruyère cheese across the bottom of the pre-baked tart shell. Carefully pour custard mixture over the bacon and cheese. The filling should come almost to the edges of the crust.
- Bake at 375°F (190°C) for 32 to 35 minutes. Quiche is done when the filling is set but the center is soft like gelatin. The top will be light golden brown and a butter knife inserted 1 inch from the edge comes out clean. Transfer quiche to a wire rack to cool. Serve warm or at room temperature.
