Quiche Lorraine

Few things in this world make a kitchen feel more inviting than the scent of buttery crust turning golden brown in the oven. Add to that the smoky richness of cooked bacon, the sweet aroma of caramelized onions, and the nutty depth of gruyère cheese, and you’ve got a dish that can stop time—at least long enough to savor a warm, flaky bite.

Quiche Lorraine is more than just a French quiche—it’s the mother of all quiches, a dish that manages to be elegant and comforting at the same time. Whether you're planning a fancy brunch, need an easy make-ahead meal, or just want to try your hand at the art of French cooking, this classic quiche recipe deserves a spot in your rotation.

Let’s talk about what makes this dish so special, where it comes from, and most importantly—how to make it perfectly every time.

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Why You’ll Love This Recipe

• Classic & Authentic – This is the favorite quiche recipe you’ll come back to again and again.
• Perfectly Creamy Custard – The right ratio of large eggs, heavy cream, and egg yolks makes all the difference.
• Flaky, Buttery Crust – Whether you use a store-bought crust or make your own, blind baking ensures a no-soggy-bottom quiche.
• Savory & Satisfying – The blend of bacon fat, gruyère cheese, and caramelized onions creates rich, deep flavors.
• Great for Any Occasion – Serve it warm or cold, for brunch, lunch, or a light dinner with a simple green salad on the side.

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The Story & Culture Behind Quiche Lorraine

A Quiche with History, Charm, and a Whole Lot of Bacon

Now, I know what you're thinking—quiche? Isn’t that one of those fussy, French café foods best paired with overpriced espresso and the faint sound of Edith Piaf singing Non, Je ne regrette rien in the background? Sure, if you let it be. But around here, we see quiche for what it really is: a buttery, bacon-filled excuse to eat pie for breakfast. And if there’s one thing I wholeheartedly support, it’s pie for breakfast.

But before we dive headfirst into a flaky crust and a custard so rich it practically demands a nap afterward, let’s take a step back and talk about where Quiche Lorraine came from—because like any dish worth making, this one’s got a story.

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From French Farmhouses to Southern Brunch Tables

The classic Quiche Lorraine recipe hails from the Lorraine region of northeastern France, where people have been baking up savory pies long before brunch was even a thing. Back in the 16th century, this dish looked a little different—no gruyère cheese, no nutmeg, and certainly no Pinterest-worthy crust crimping. Instead, early versions were made with bread dough, eggs, and cream, all baked up in a rustic pan over a fire. Think of it as the original “clean out the fridge” meal, which might explain why it’s still a favorite among home cooks today.

Now, at some point, someone (probably a brilliant, cheese-loving grandmother) decided to ditch the bread dough for a buttery pie crust and add crispy bacon, making quiche the rich and decadent dish we know today. 

By the 19th century, Quiche Lorraine had become a fixture in French cafés, earning its reputation as the gold standard of savory pies—a legacy that still holds strong today.

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How Quiche Found a Home in the South

So how did a dish from northeastern France make its way to Texas, Louisiana, and the rest of the South? Simple—French settlers and a little good old-fashioned adaptability. When the French landed in New Orleans, they brought their love of rich, buttery food with them, and pretty soon, quiche started showing up on Southern tables. Only, down here, we couldn’t just leave well enough alone.

Southern cooks took the classic quiche recipe and did what we do best—tweaked it. Sometimes that meant swapping bacon for ham, sometimes it meant throwing in crawfish, andouille sausage, or a handful of jalapeños (because let’s be honest, we’ll put jalapeños in just about anything). In Texas, you’re just as likely to find a spicy Tex-Mex version with green chilies and cheddar as you are to see a more traditional gruyère cheese and bacon situation.

These days, quiche is a go-to dish for potlucks, brunches, and holidays. Need something impressive for Mother’s Day? Quiche. Hosting a bridal shower? Quiche. Got leftover ham from Easter and no idea what to do with it? Yep—quiche. It’s the kind of meal that works for any occasion, whether you’re serving it up on fine china or straight out of a pie pan at a Sunday morning breakfast table.

Essential Equipment for Perfect Quiche

• Pie Pan or Tart Pan – A 9-inch pie pan is the standard, but a tart pan with a removable bottom gives a more elegant presentation.
• Rolling Pin – If making homemade dough, a rolling pin helps achieve a thin, even crust.
• Rimmed Baking Sheet – Placing the quiche on a rimmed baking sheet prevents spills and makes transferring in and out of the oven easier.
• Pie Weights or Dry Beans – Essential for blind baking the crust so it stays crisp.
• Large Skillet – For cooking bacon fat, caramelized onions, and butter.
• Large Bowl & Whisk – Needed to combine the egg mixture for the quiche filling.

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Key Ingredients & Substitutions

• Pie Dough – Use a buttery crust (homemade or store-bought pie crust).
• Bacon – Provides smoky richness, but ham or pancetta can be substituted.
• Caramelized Onions – Adds sweetness and depth. Skip or swap for shallots.
• Gruyère Cheese – The classic choice, but Swiss cheese, Emmental, or sharp cheddar work too.
• Heavy Cream & Egg Yolks – Create a silky custard. For a lighter version, substitute half-and-half or whole milk.

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Step-by-Step Instructions

Prepare the Pie Crust

• Preheat oven to 400°F.
• Roll out pie dough and press it into a 9-inch pie pan or tart pan, crimping the edges.
• Line the crust with parchment paper and fill with pie weights or dry beans.
• Set on a rimmed baking sheet and blind bake for 10-15 minutes until edges are golden brown.
• Remove weights and let the pie shell cool.

Cook the Bacon & Onions

• In a large skillet over medium heat, cook the bacon until crispy.
• Transfer to a paper towel-lined plate, leaving about 1 tablespoon bacon fat in the skillet.
• Add onions and sauté until soft and golden.

Assemble the Quiche Filling

• Sprinkle the cooked bacon, caramelized onions, and gruyère cheese into the pie shell.
• In a large bowl, whisk together large eggs, egg yolks, heavy cream, nutmeg, salt, and pepper until smooth.
• Slowly pour the egg mixture over the filling.

Bake the Quiche

Let cool slightly before slicing.

Reduce oven heat to 325°F.

Place quiche (still on the baking sheet) in the oven.

Bake for 45-50 minutes, until the center is set and lightly golden.

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Chef Secrets & Pro Tips

• Avoid a Soggy Bottom – Blind baking and baking the quiche on a rimmed baking sheet help prevent a wet crust.
• Perfect Custard Texture – Using a mix of whole eggs and egg yolks keeps the filling silky, not rubbery.
• Let It Rest – Quiche is best when cooled slightly—this allows the custard to set properly.
• Make Ahead Friendly – Bake the quiche in advance and refrigerate; it reheats beautifully.

The Secret to a Perfect Quiche (No Soggy Bottoms Allowed)

Now, making quiche might sound easy—just whisk some eggs, pour them in a crust, and bake—but if you’ve ever pulled a weepy, overcooked, or downright soggy mess out of the oven, you know there’s a little more to it. Lucky for you, I’ve made enough quiches in my day to know exactly what not to do.

1. Blind Baking is Your Best Friend

Ever taken a bite of quiche only to find that the bottom of the crust is sad, pale, and disappointingly limp? That’s what happens when you skip the blind bake. Lining the pie shell with parchment paper and pie weights (or dry beans, if that’s what you’ve got on hand) and pre-baking it at a high heat ensures you get that golden brown, crisp crust that holds up to all the creamy goodness inside.

2. The Right Egg-to-Cream Ratio is Everything

A good quiche should be silky, not rubbery. The key? A precise ratio of large eggs to heavy cream. I like to use three eggs plus three egg yolks for every cup and a quarter of heavy cream. The extra yolks give the custard that luxurious, melt-in-your-mouth texture, while the cream keeps it from feeling dry.

3. Don’t Skip the Gruyère (Or at Least, Choose Your Cheese Wisely)

Gruyère cheese is the gold standard for a reason—it’s nutty, melty, and just sharp enough to balance out the richness of the quiche filling. If you can’t find it, a good Swiss cheese will do the trick, but avoid anything too watery (looking at you, mozzarella) or too crumbly (feta, I love you, but this isn’t your moment).

4. Low and Slow Wins the Race

Cranking the oven up too high is a surefire way to end up with curdled eggs and a weirdly puffy, overcooked quiche. Instead, bake it at a gentle 325°F for 45-50 minutes, just until the center is set. If it starts to brown too much, cover the edges of the pie crust with foil.

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Regional Variations: Because We Love to Put Our Own Spin on Things

One of the best things about quiche is that it’s endlessly adaptable. Here’s how different parts of the world (and the South) put their own spin on it:

• France: The original Quiche Lorraine—gruyère cheese, bacon, eggs, and cream. No fluff, just perfection.
• Texas: Expect to see chorizo, poblano peppers, and maybe a hit of chipotle for a smoky kick.
• Louisiana: Some folks like to add crawfish or andouille sausage for a Cajun twist.
• New Orleans: Creole versions sometimes swap out gruyère for pepper jack and throw in a few dashes of hot sauce for good measure.
• Modern Twists: These days, you’ll find everything from spinach and goat cheese quiches to crustless, keto-friendly versions (though if I’m being honest, I’ll take my quiche with a flaky crust every time).

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Serving Suggestions

• Classic French Style – Serve with a simple green salad and a glass of white wine.
• Brunch Spread – Pair with fresh fruit, croissants, and mimosas.
• Weeknight Dinner – Serve warm with roasted veggies or a light soup.

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FAQs

Can I freeze Quiche Lorraine?
Yes! Let it cool completely, then wrap tightly and freeze for up to 3 months. Reheat in a 325°F oven until warmed through.

How do I reheat leftovers?
Warm slices in a 300°F oven for 10 minutes to maintain crispness.

Can I use a frozen crust?
Absolutely! Just follow package directions for blind baking before adding the filling.

At the end of the day, Quiche Lorraine is one of those recipes that just works. It’s fancy enough for a holiday brunch but simple enough to throw together on a Sunday morning. Whether you stick to the classic or put your own spin on it, this is the kind of dish that belongs in your regular rotation—because let’s be real, anything that involves cheese, bacon, and a buttery crust is worth keeping around. Plus, it's quick and easy on those busy weeknights when you're racing from one thing to the next without the faintest ideas what you'll make when you finally get home.

So tell me—what’s your favorite way to make quiche? Do you keep it classic, or do you like to mix things up? Drop a comment below—I’d love to hear how quiche shows up in your kitchen.

More Brunch & Breakfast Favorites

If you love a good brunch spread, there’s no reason to stop at Quiche Lorraine—there are plenty of other breakfast and brunch favorites worth adding to your lineup. Whether you're craving something savory, sweet, or a little of both, these recipes are sure to impress.

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