Quiche Lorraine

Quiche Lorraine

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5 from 2 reviews

A classic French dish, Quiche Lorraine is a rich and flavorful custard featuring cheese and bacon in a crisp and buttery pastry. This recipe calls for a 9" tart pan. If you wanted to bake this in a regular pie dish, you can, however the custard filling will be rather thin.


For Pâte Brisée:

  • 1-1/2 cups (180 grams) all-purpose flour
  • 1/2 cup (113 grams) cold salted butter, diced into ½-inch pieces
  • 1/4 cup (60 grams) ice water, more as needed

For Quiche Filling:

  • 8 ounces (226 grams) thick-cut bacon (about 6 pieces), diced into 1-inch pieces
  • 3 large eggs
  • 1 cup (230 grams) whole milk
  • ½ cup (115 grams) heavy cream
  • Pinch coarse kosher salt
  • Pinch ground black pepper
  • Pinch nutmeg
  • ½ cup (60 grams) shredded Gruyère or Swiss cheese


Make the Pâte Brisée:

  1. Add the flour to a large bowl. Toss in the cold butter pieces and coat with flour. Using your fingertips, start working the butter into the flour. Continue until the butter is broken down into small pieces, no bigger than the size of a pea.
  2. Drip the ice water around the edge of the bowl and stir with  a rubber spatula until the dough is mostly hydrated. If there is enough water, the dough should squeeze together easily with your hands. If needed, you can drip more water into any dry spots (check the bottom of the pile especially), adding just enough water to bring the dough together.
  3. Transfer the dough to a large work surface to fraisage the dough for the final blend of butter and flour. Spread the mixture out into a horizontal line in front of you. Using the heel of your hand, rapidly press the dough onto the board and streak it forward about 3 to 5 inches into a thin line. Repeat this process until most of your dough has been worked.
  4. Using a bench scraper, gather the dough into a pile. Place the dough onto a sheet of plastic wrap and wrap tightly. Using a rolling pin, roll the dough out until it stretches to the edges of the plastic wrap to ensure a tight seal. Refrigerate for at least 2 hours or up to 2 days.

Blind-Bake the Crust:

  1. Preheat the oven to 425ºF and place racks in the lower and middle parts of the oven.
  2. Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch tart pan with a removable bottom. Prick the bottom of the dough all over with a fork.  Place the tart shell in the freezer while the oven preheats, at least 15 minutes.
  3. Once chilled, line the tart shell with a round piece of parchment paper, then add pie weights (I recommend dry rice or beans or lentils), making sure to push the pie weights to the edges.
  4. Bake on the lower rack for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes. Set aside until ready to use.

Make and Bake the Filling:

  1. Lower the oven temperature to 375ºF.
  2. Heat a skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
  3. In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg.
  4. Place the bacon and the cheese in the parbaked crust.
  5. Pour the egg mixture over the top. 
  6. Bake the quiche on the middle rack for 35 to 40 minutes, or until the top has fully puffed up and is lightly brown all over.
  7. Transfer to a wire rack to cool. Let the quiche cool for at least 5 to 10 minutes before slicing. 
  8. Serve warm or at room temperature.


Check out this Pâte Brisée recipe to learn more about making this classic French pastry.

If you can’t get salted butter, add ¼ teaspoon coarse kosher salt to the flour mixture when making the pâte brisée. This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by half for volume.

Quiche can be frozen for up to 3 months.

Make it gluten-free by using this Gluten-Free Pie Crust.