Quiche Lorraine is a classic French dish known for its rich, creamy filling and flaky, buttery crust. This version combines crispy bacon, caramelized onions, and nutty Gruyère cheese in a silky custard, making it perfect for brunch, lunch, or even a light dinner.

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Cuisine: French
Prep Time: 30 minutes
Cooking Time: 1 hour 1 minute
Total Time: 1 hour 31 minutes
Servings: 1 (10-inch quiche)

Why You’ll Love Making It

• Authentic French Flavor – A classic combination of eggs, smoky bacon, and nutty Gruyère in a crisp, buttery crust.
• Beginner-Friendly – Simple, step-by-step instructions make it easy to follow.
• Make-Ahead Friendly – Bake it in advance and enjoy throughout the week.
• Versatile – Serve it warm, cold, or at room temperature.
• Perfect for Entertaining – A guaranteed crowd-pleaser for any occasion.

Ingredients

• 1 all-butter pie crust, chilled and ready to roll – Creates a flaky, rich base for the quiche.
• 12 ounces bacon – Thick-cut bacon works best for crispiness and smoky flavor.
• 2 tablespoons (28g) unsalted butter – Helps caramelize the onions and adds richness.
• 1 large yellow onion, diced – Adds a sweet, savory depth to the filling.
• 1 cup (227ml) heavy cream – Makes the custard filling smooth and creamy.
• ½ cup (113ml) whole milk – Helps balance the richness of the cream.
• 5 large eggs – Provides structure and creates a silky texture.
• 1 tablespoon (14g) cornstarch – Helps stabilize the custard for a smoother consistency.
• ¼ teaspoon salt – Enhances all the flavors in the quiche.
• ⅛ teaspoon black pepper – Adds a subtle touch of heat.
• ⅛ teaspoon cayenne pepper (optional) – Brings a gentle warmth without overpowering.
• ⅛ teaspoon freshly ground nutmeg – A classic seasoning that deepens the flavor.
• 2 tablespoons fresh chives, finely chopped (optional) – Adds a mild, fresh contrast to the rich filling.
• 4 ounces (113g) Gruyère cheese, coarsely grated – A nutty, slightly sweet cheese that melts beautifully.

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Instructions

Step 1: Prepare the Crust

On a lightly floured surface, roll the chilled pie dough into a 16-inch round. Press it into a 10-inch tart or pie pan, ensuring it fits snugly into the bottom and sides. Trim any excess dough, leaving a ¼-inch overhang. Fold the overhang under and crimp the edges. Refrigerate the dough for 30 minutes to help prevent shrinkage when baking.

Step 2: Blind Bake the Crust

Preheat the oven to 375°F (190°C). Remove the crust from the fridge, line it with parchment paper, and fill it with pie weights or dry beans. Bake in the lower third of the oven for 22 minutes. Remove from the oven, lift out the pie weights and parchment, and prick the bottom of the crust all over with a fork. Return to the oven and bake for another 16 minutes until the crust looks dry and slightly golden. Reduce the oven temperature to 325°F (163°C).

Step 3: Cook the Bacon and Onions

In a large skillet over medium-high heat, cook the bacon until crispy and browned, flipping occasionally. Transfer to a paper towel-lined plate to drain, then chop into ¼-inch pieces. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the diced onions and cook, stirring occasionally, until soft and lightly caramelized, about 15 minutes. Transfer to a bowl and set aside.

Step 4: Make the Custard Mixture

In a large mixing bowl, whisk together the heavy cream, milk, eggs, cornstarch, salt, black pepper, cayenne, nutmeg, and chives (if using). Whisk vigorously for 2 minutes to ensure the cornstarch fully dissolves and the mixture is smooth.

Step 5: Assemble the Quiche

Spread the caramelized onions evenly over the bottom of the partially baked crust. Add half of the chopped bacon, then sprinkle all of the Gruyère cheese on top. Add the remaining bacon, reserving a small handful for garnish. Slowly pour the custard mixture over the filling, then sprinkle the reserved bacon on top.

Step 6: Bake the Quiche

Place the quiche on a rimmed baking sheet to catch any spills. Bake in the lower third of the oven at 325°F (163°C) for 55 to 65 minutes, or until the center is just set and the top is lightly golden. If the crust or filling starts to brown too quickly, cover it loosely with foil. Remove from the oven and let it rest for at least 15 minutes before slicing.

FAQs

Can I make this quiche ahead of time?
Yes. You can bake the quiche a day in advance and store it in the refrigerator. Reheat at 300°F (150°C) for about 10 minutes, or enjoy it cold.

Can I substitute another cheese for Gruyère?
Absolutely. Swiss, Comté, or Emmental work well for a similar taste. If you prefer a milder flavor, cheddar or Monterey Jack are great options.

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