My classic Quiche Lorraine recipe features a flaky all-butter crust filled with bacon, gruyere, caramelized shallots and thyme, and the most perfect custardy eggs. Inspired by my trip to Paris, this is truly an iconic brunch recipe!

Perfect for when you’re hosting brunch, baby showers, or a Mother’s day soiree. Quiche Lorraine pairs perfectly with a simple green salad and a glass of crisp white wine on the side!

Classic Quiche Lorraine

For me, there is nothing I’d rather enjoy for brunch than a slice of quiche Lorraine. It checks all the flavor boxes–it’s buttery, creamy, cheesy, and perfectly salty and savory thanks to the bacon and onions.

While the filling is truly amazing, my tried and true all-butter pie crust absolutely makes this quiche. The flavor feels like you’re eating a flaky croissant and creamy eggs all at once!

Quiche Lorraine, named after the French region of Lorraine where it was born, is perfectly simple while being so full of flavor. I recommend serving it with a simple green salad on the side and a crisp glass of white wine to cut through the richness of the quiche.

How to Make Quiche Lorraine

I highly recommend investing in a quality metal pie pan–you can read all about the differences on my pie crust recipe, but a metal pan is the most forgiving!

Tools Needed

• 9-inch Pie Pan
• Sharp Knife
• Cutting Board
• Large Measuring Cup
• Rolling Pin

Recipe Ingredients

full list of ingredients, quantities & method in the recipe card at the end of the page.

• Eggs
• Heavy Cream
• Gruyere
• Bacon
• Shallots
• Herbs
• Pie Crust

Step-by-Step Photos & Instructions

1. Roll out the pie crust. Roll the pie dough out to between 1/4-1/8th inch into a large round (12-13”) on a lightly floured surface. Lay the pie crust into a 9-inch metal pie pan, pressing it into the edges. Trim any excess, and crimp the edges if desired. Use a fork to dock the pie crust all over and transfer the crust-filled pie pan to the fridge for 1 hour.
2. Cook the bacon and shallots. Add the diced bacon to a skillet over medium-low heat and cook until crispy. Use a slotted spoon to transfer the bacon to a small bowl and discard all but 1 tablespoon of the bacon fat. Add the sliced shallots and toss well to coat in the fat and season with a bit of salt and pepper. Add the thyme leaves and cook for 10-15 minutes, stirring occasionally until caramelized. Remove the onions from the heat and set aside.
3. Blind bake the crust. Place the chilled pie pan and crust on a baking sheet. Line the pie crust with crumpled parchment paper or foil and fill with pie weights. Bake for 18 minutes, then gently remove the parchment and pie weights and bake 5 minutes more. Remove from the oven and let the pie crust cool slightly.
4. Whisk the eggs and cream. In a large measuring cup, whisk together the eggs and cream until very smooth, but not frothy. Whisk in the salt, pepper, nutmeg, and chives.
5. Build the quiche. Sprinkle half of the cheese over the bottom of the crust and scatter the bacon pieces and caramelized shallots over the top (reserve some bacon pieces for the top, if desired). Pour the egg mixture over the cheese, bacon, and shallots, and use a fork to make sure everything is evenly distributed. Top with the rest of the cheese and any reserved bacon pieces and transfer the quiche on the baking sheet to the oven.
6. Bake. Bake for 40-50 minutes, or until the egg is puffed on the edges and jiggles ever so slightly in the middle. Remove from the oven and let the quiche cool for at least 1-2 hours before serving.

Recipe Tips & Tricks

Homemade pie crust is best. My all-butter pie crust recipe makes all the difference here! You can use store bought pie dough, but it simply won’t be the same.

Don’t skip the blind bake. To ensure that you have a beautifully crisp crust that doesn’t turn soggy after baking, you must partially blind bake the crust. This truly makes all the difference!

Don’t whisk the eggs too hard. In an effort to avoid bubbles on the top of your quiche, just whisk the eggs and cream enough make the mixture smooth and pourable, but not frothy.

Don’t over-bake your quiche. Overcooked eggs are sad and rubbery instead of light and custardy. Only bake your quiche until the edges are set and slightly puffed, but the center jiggles ever so slightly. The quiche will continue to set as it cools.

Tips for Blind Baking

While it’s not always necessary, I am definitely team blind bake! Sometimes your filling doesn’t need to bake as long as the crust does to get it browned and flaky.

Blind baking the crust for 20 minutes prior to adding your filling means that you’ll never have a soggy bottomed pie. Regardless of what kind of pie you’re baking, at least partially baking the crust before filling it yields the best results.

Parchment vs Foil. I personally prefer parchment paper sheets for blind baking my crusts! It’s less expensive than foil and never sticks to the pie crust. Make sure to crinkle your parchment paper up–it’s easier to press into the pie crust.

Best pie weights. While you can absolutely buy pie weights, I find that using small-format dried beans works just as well. You’ll need about 2 lbs of either pie weights or dried beans (I typically use a mix of navy and red beans). You can re-use the dried beans over and over again and store them in an airtight bag or container in your pantry.

Some bakers use sugar as a pie weight, but it’s my least favorite as butter often comes through the parchment and makes the sugar clumpy.

Regardless of what pie weights you use, absolutely make sure the pie weights come to the top of the pan. Any lower and the pie crust will slump and the pie weights won’t be effective.

Serving Suggestions

Honestly, quiche Lorraine is very rich on it’s own so I would serve it with a simple green salad or even something like sautéed asparagus. Roasted potatoes would be great, too.

If you’re serving it for brunch, a glass of cold Sancerre or bubbles would be absolutely perfect! Make sure to select a dry and crisp white wine which will help cut through the richness of the quiche.

Storage & Reheating Instructions

Any leftover quiche can be wrapped tightly in plastic wrap and stored in the fridge for up to 5 days. To freeze quiche Lorraine, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe ziplock bag. This helps prevent freezer burn. Freeze for up to 3 months and defrost overnight in the fridge.

To keep the crust crispy, I highly recommend reheating quiche slices in an air fryer, toaster oven, or in a 425 F degree traditional oven until warmed through.

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Classic Quiche Lorraine is a must make for any brunch! The combination of crispy bacon, shallots, gruyere, and custardy eggs is just next level. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Brunch Recipes to Try

Ham & Gruyere Croissant Bake
Banana Coffee Cake
Nutella-Stuffed French Toast
Skillet Huevos Rancheros

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