This is one of those recipes that makes your house smell like the holidays—in the best way. Rich, cheesy, and packed with crispy bacon, it’s the kind of dish that makes everyone peek into the oven wondering when it’s ready. This Quiche Lorraine is a holiday classic in our home, and I promise, with a few handy chef tips, it’ll come out as gorgeous as it is comforting. Oh, and it reheats like a dream—so Christmas morning brunch? Already handled.
Why You’ll Love This Recipe
There’s something magical about a buttery crust filled with silky custard and smoky bacon. I first made this for Friendsgiving years ago, and now it’s requested every holiday season without fail. It’s got that elegant-meets-easy vibe I love so much.
- Perfect for brunch, breakfast, or a cozy dinner
- Make-ahead friendly for less holiday stress
- Crispy bacon bits and gooey Gruyère are holiday gold
- Customizable with herbs or veggies
- Turns simple ingredients into something special
Ingredients Breakdown
Essentials
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 8 tablespoons (115 g) unsalted butter, very cold, cubed
- 2–4 tablespoons ice water
- 6–8 slices bacon or 200 g bacon lardons
- 1/2 small onion, finely chopped (optional)
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 1/2 cups (about 150 g) Gruyère cheese, grated
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon white or black pepper
- Pinch of sea salt
- Fresh chives or parsley, for garnish (optional)
Pro Tips
- Use cold butter and chill your dough for the flakiest crust
- Gruyère gives the quiche its classic flavor, but mature Swiss or Emmental are great swaps
- Mixing cream and whole milk keeps the custard rich but not too dense
- The onion is optional—but adds a sweet, savory sparkle perfect for the holidays
Step-by-Step Instructions
- Make the crust: In a bowl, whisk together the flour and salt. Add cubed cold butter and work in with pastry cutter or fingers until pea-sized crumbs form. Add ice water a tablespoon at a time, mixing with a fork until dough just comes together.
- Form the dough into a disk, wrap in plastic, and chill for 30–60 minutes.
- Blind bake: Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle on a floured surface. Place into a 9-inch tart pan, press in, and trim edges. Prick bottom, chill for 15 minutes.
- Line crust with parchment and add pie weights or dried beans. Bake 15 minutes. Remove weights and bake another 5–7 minutes until light golden. Cool slightly.
- Cook bacon and onions: In a skillet over medium heat, cook bacon until crispy, about 6–8 minutes. Drain on paper towels. If using onions, sauté them in the bacon fat until softened, 2–3 minutes. Set aside.
- Make custard: In a bowl, whisk eggs with cream and milk. Add nutmeg, pepper, and a pinch of salt. Stir in grated cheese.
- Assemble: Scatter bacon (and onions, if using) over the base of crust. Pour egg mixture overtop, filling to just below the crust edge.
- Bake: Lower oven to 350°F (175°C). Bake quiche for 35–40 minutes or until the center is set and the top is lightly golden. Tent with foil if browning too fast.
- Cool & serve: Let quiche sit for 10–15 minutes before slicing. Garnish with fresh chives or parsley if desired.
Chef’s Tips and Tricks
- Don’t overwork the crust—less handling = flakier texture
- To avoid soggy bottoms, brush crust with beaten egg white before blind baking
- Use a removable-bottom tart pan for gorgeous, clean slices
- Chilling the crust before baking helps maintain shape
Recipe Variations and Serving Suggestions
- Add cooked spinach or sautéed mushrooms for an earthier flavor
- Toss in chopped herbs like thyme or rosemary for extra holiday flavor
- Swap bacon for pancetta or even smoked turkey
- Top with roasted red pepper for a festive red-and-green finish
- Pairs beautifully with green salad and sparkling wine or dry cider
FAQs
Can I make this ahead?
Absolutely! You can blind bake the crust and prep the bacon a day before. You can even whisk up the custard and store it in the fridge until ready to pour and bake.
How do I store leftovers?
Keep covered in the fridge for up to 3 days. Reheat slices in a 325°F (165°C) oven for 8–10 minutes or enjoy cold.
Can I freeze it?
Yes! Baked quiche freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Recipe Card
Prep Time: 30 minutes (plus chilling)
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 8 tablespoons (115 g) cold unsalted butter, cubed
- 2–4 tablespoons ice water
- 6–8 slices bacon (or 200 g lardons), chopped
- 1/2 small onion, chopped (optional)
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 1/2 cups (150 g) grated Gruyère cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon white or black pepper
- Pinch of salt
- Fresh chives or parsley, for garnish (optional)
Instructions:
- Make and chill pâte brisée crust. Blind bake at 375°F for 20–22 minutes total.
- Cook bacon until crisp; optionally sauté onion.
- Whisk eggs, cream, milk, spices, and cheese.
- Layer bacon/onion in crust; pour custard over.
- Bake at 350°F for 35–40 minutes. Let rest before serving.
Nutrition: ~320 calories per serving
I’d love to hear how your holiday quiche turns out! Leave a comment below, tag me on Instagram @thekitchensaid, or pin this recipe to save it for your festive brunch lineup!
