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Classic Quiche Lorraine in crispy pastry with creamy filling, bacon, and cheese.
Quiche Lorraine - Famous French savory tart with crispy crust and creamy bacon-cheese filling.

Classic Quiche Lorraine

Author: Flavelo
Recipes Main Courses
The queen of French bistro cooking, Quiche Lorraine is where richness meets simplicity. Based on a crumbly butter pastry (pâte brisée) filled with a savory egg and cream custard (royale). The smokiness of bacon permeates the soft cream, creating an 'umami' bomb. Though many see it as breakfast, it's a substantial lunch or dinner, excellent hot or cold.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 5 servings
🔥 Calories 620 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Pie dish (9-10 inch)
  • Rolling pin
  • Parchment paper and pie weights (beans or rice) for blind baking
  • Skillet
  • Bowl

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Cut cold butter into flour quickly, add one egg and a pinch of salt, knead rapidly. Chill 30 minutes.

Tip: Hand warmth melts butter, making dough tough. Work fast!
2 ✓

Roll out dough, line pie dish. Prick with fork, line with parchment and weights, blind bake at 350°F (180°C) for 10 minutes.

Tip: Weights prevent puffing; pre-baking prevents sogginess.
3 ✓

Meanwhile, fry chopped bacon and onion in a skillet, then let cool slightly.

Tip: Drain excess fat so the dish isn't too heavy.
4 ✓

Whisk cream with remaining two eggs, salt, pepper, and cheese.

Tip: Cheese isn't strictly traditional but enriches flavor and texture.
5 ✓

Spread bacon-onion mix on crust, pour over egg custard, bake 25-30 minutes until golden and center is set.

Tip: Cool to warm before slicing so custard sets.

Recipe FAQ

Why is the bottom soggy?
You didn't blind bake the crust, or poured filling in too hot. Pre-baking creates a seal protecting the dough from liquid.
Filling collapsed.
Egg custards naturally deflate slightly upon cooling; this is not a defect.

Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 1/2 cup Unsalted Butter (cold, cubed)
  • 3 large Eggs
  • 3/4 cup Heavy Cream
  • 5 oz Bacon (chopped)
  • 1 small Yellow Onion
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 cup Gruyère or Swiss Cheese (grated)