Name: Quiche Lorraine with Crispy Bacon
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/4 cups (155 g) all-purpose flour; 1/2 tsp fine sea salt; 8 tablespoons (115 g) cold unsalted butter, cubed; 2-4 tablespoons ice water; 6-8 slices bacon (or 200 g lardons); 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 Gruyere cheese; 1/4 tsp ground nutmeg; 1/4 tsp white or black pepper; Pinch of salt

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There is a reason a good quiche Lorraine has stayed on brunch tables for generations: it turns a handful of humble ingredients into something genuinely elegant. Picture a buttery, flaky crust cradling a silky custard that is shot through with crispy bacon and nutty, melted Gruyere. It is rich without being heavy, impressive without being complicated, and it fills the whole house with the kind of savory aroma that pulls everyone toward the oven.

This particular quiche has become a holiday classic in our home, though it is far too good to save for special occasions alone. It works just as well for a lazy weekend breakfast, a light dinner alongside a green salad, or a make-ahead dish that reheats like a dream. Whether you are a seasoned baker or trying your first from-scratch crust, a few simple chef tricks will help this come out as gorgeous as it is comforting.

Why You’ll Love This Recipe

There is something quietly magical about a buttery crust filled with smoky bacon and silky custard. I first made this quiche for a Friendsgiving years ago, and it has been requested every holiday season since. It has that elegant-meets-easy quality that makes it feel special without demanding hours of fuss.

It is also remarkably versatile. Serve it warm for brunch, at room temperature for a picnic, or cold straight from the fridge the next day, and it never loses its charm. That make-ahead flexibility takes real pressure off a busy morning, since you can blind bake the crust and cook the bacon in advance.

Best of all, it welcomes improvisation. Fold in sauteed mushrooms or spinach, add fresh herbs, or swap the bacon for pancetta, and the quiche happily goes along with it. It is a reliable canvas that turns whatever is in your fridge into something worth serving to guests.

Ingredients

The crust comes together from 1 1/4 cups (155 g) of all-purpose flour, 1/2 teaspoon of fine sea salt, 8 tablespoons (115 g) of very cold cubed unsalted butter, and 2 to 4 tablespoons of ice water. Keeping the butter and water cold is the secret to a flaky, tender pastry rather than a tough one.

For the filling, you will need 6 to 8 slices of bacon (or 200 g of bacon lardons) and, if you like, 1/2 small finely chopped onion for a touch of sweetness. The custard is built from 4 large eggs, 1 cup (240 ml) of heavy cream, and 1/2 cup (120 ml) of whole milk, a combination that keeps things rich but not dense.

The finishing flavors come from 1 1/2 cups (about 150 g) of grated Gruyere cheese, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of white or black pepper, and a pinch of sea salt. A scattering of fresh chives or parsley makes a pretty garnish. Gruyere gives the quiche its signature nutty flavor, but a mature Swiss or Emmental will step in nicely if needed.

Quiche Lorraine with Crispy Bacon ingredients

Step-by-Step Instructions

Start with the crust. In a bowl, whisk together the flour and salt, then add the cold cubed butter and work it in with a pastry cutter or your fingers until you have pea-sized crumbs. Add the ice water one tablespoon at a time, mixing with a fork just until the dough comes together. Form it into a disk, wrap it in plastic, and chill for 30 to 60 minutes so the butter firms back up.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll the dough into a 12-inch circle on a floured surface, press it into a 9-inch tart pan, and trim the edges. Prick the bottom with a fork and chill it for another 15 minutes. Line the crust with parchment, fill it with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and bake another 5 to 7 minutes until it is lightly golden, then let it cool slightly.

While the crust bakes, cook the bacon in a skillet over medium heat until crispy, about 6 to 8 minutes, and drain it on paper towels. If you are using onion, saute it in a little of the bacon fat until softened, 2 to 3 minutes. For the custard, whisk the eggs with the cream and milk, then add the nutmeg, pepper, and a pinch of salt, and stir in the grated Gruyere.

Scatter the bacon, and the onions if using, over the base of the cooled crust. Pour the egg mixture over the top, filling to just below the crust edge so it does not overflow as it bakes.

Lower the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake the quiche for 35 to 40 minutes, until the center is just set and the top is lightly golden. If it browns too quickly, tent it loosely with foil. Let the finished quiche rest for 10 to 15 minutes before slicing, and garnish with fresh chives or parsley.

Tips for the Best Quiche Lorraine

Handle the dough as little as possible. Overworking the crust develops gluten and gives you a tough, chewy result instead of a flaky one, so mix just until it holds together and let the chill time do the rest. To guard against a soggy bottom, brush the par-baked crust with a little beaten egg white before adding the filling; it forms a thin seal that keeps the custard from soaking in.

A removable-bottom tart pan is worth its weight in gold here, giving you clean, gorgeous slices that show off those layers of bacon and custard. And do not rush the rest at the end, since those 10 to 15 minutes let the custard finish setting so each slice holds its shape. A green salad and a slice of quiche make a lovely light meal, or serve it as part of a bigger brunch alongside easy breakfast burritos and a crisp wedge salad.

Finally, resist the urge to overbake. The quiche is done when the center still has the faintest jiggle, because it continues cooking from residual heat as it rests. Pulling it at the right moment is what keeps the custard silky rather than rubbery.

Kitchen Gear for This Recipe

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Frequently Asked Questions

Can I make this ahead?
Absolutely. You can blind bake the crust and cook the bacon a day in advance, and you can even whisk the custard and keep it in the fridge until you are ready to pour and bake. The fully baked quiche also reheats beautifully.

How do I store leftovers?
Keep the quiche covered in the fridge for up to 3 days. Reheat slices in a 325 degree Fahrenheit (165 degree Celsius) oven for 8 to 10 minutes, or enjoy them cold straight from the refrigerator.

Can I freeze it?
Yes. Baked quiche freezes well, so cool it completely, wrap it tightly, and freeze for up to 2 months. Thaw it overnight in the fridge and reheat in the oven until warmed through.

Can I make quiche Lorraine without a crust?
You can. Simply butter your pan well and pour the filling straight in for a lighter, crustless version. Reduce the bake time slightly and watch for that set center.

What can I use instead of Gruyere?
Mature Swiss or Emmental are the closest swaps and keep that classic nutty flavor. A sharp white cheddar also works if that is what you have on hand.

This quiche Lorraine is proof that a little butter, a few eggs, and good bacon can turn into something truly special, and it fits right into a balanced table full of healthy eating ideas. If you bake one, I would love to see it, so tag @thekitchensaid on Instagram and share your festive brunch spread.

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