I have to admit I don’t make quiche very often but when I do we really enjoy it. Quiche Lorraine is one of my favorite quiche recipes, easy to prepare and is made with a buttery crust, filled with bacon, cheese and topped with a creamy custard.

quiche lorraine rectangular

Quiche Lorraine is a great dish to serve for breakfast or lunch but it also makes a great appetizer for special occasions. Can be served warm or at room temperature and it keeps refrigerated for several days.

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Recipe slightly adapted after simplyrecipes.com

Quiche Lorraine

Quiche Lorraine

5 from 1 vote
Quiche Lorraine is a great dish to serve for breakfast or lunch but it also makes a great appetizer for special occasions. Can be served warm or at room temperature and it keeps refrigerated for several days.
Servings 8 servings
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins



  • 1 ¼ cups (160g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) sugar
  • 1/2 cup (113g) unsalted butter , chilled
  • 3-4 tbsp (45-60ml) ice water


  • 8 oz (225g) bacon , cut in small pieces
  • 3 eggs
  • 1/2 tsp (3g) salt
  • 2 tbsp chives , chopped
  • 1/2 tsp black pepper
  • Pinch of nutmeg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120g) heavy cream
  • 1 cup (100g) Gruyere cheese , grated


  • Prepare the crust. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
  • Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
  • On a lightly floured surface roll the dough to a 8×16 in (20x40cm) rectangle.
  • Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
  • Preheat oven to 350F (180C).
  • Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
  • Remove the parchment paper and weights and bake for 10 minutes more.
  • Let it cool slightly on a cooling rack.
  • Prepare the filling. Cook the bacon over medium-high heat until crisp. Remove and drain on paper towels.
  • In a medium bowl whisk the eggs with salt, pepper, nutmeg and chives. Add cream and milk and whisk until well combined and air is incorporated.
  • Spread the cooked bacon and grated cheese over the crust. Pour the egg mixture over the cheese.
  • Bake for 30-40 minutes until set and golden. Transfer to a cooling rack to cool slightly before serving.


Serving: 1gSugar: 1.6gCholesterol: 199mgCalories: 588kcalSaturated Fat: 21.6gFat: 43.6gProtein: 25.9gCarbohydrates: 22.4g
Calories: 588kcal
Course: Appetizer, Main Course
Cuisine: French
Keyword: appetizer, breakfast recipes, brunch quiche, quiche, quiche lorraine
Nutrition facts 1 Serving ( 163g) Calories: 588, Fat: 43.6g, Saturated fat: 21.6g, Unsaturated fat: 0.0g, Carbohydrates: 22.4g, Sugar: 1.6g, Fiber: 0.8g, Protein: 25.9g, Cholesterol: 199mg, Calories from Fat 392, Sodium 1475mg, Potassium 315mg, Vitamin A 19%, Vitamin C 1%, Calcium 24%, Iron 13%, Nutrition Grade D+, daily percent values are based on a 2000 calorie diet,

Did you make this recipe?

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Join the Conversation

  1. spanishtoenglish Author says:

    I made this recipe this week. The flavor of the Quiche Lorraine was good. Thank you so much. I will be sure to come back here. This is a really good post.

  2. Gloria Maria Recavarren Author says:

    Amazing recipes..!! Thank you

  3. best microwave oven Author says:

    wow, its look good .It has a nice combination of egg and vegetables. one of important thing ratio of calorie and fat is less. so yummy and thanks for share this.

  4. Jayne Burrows Author says:

    Great recipe. Elizabeth was always a great cook

  5. cynthia Author says:

    i have tried making this recipe and its awesome! I’ve used mini tin tarts for my 1st attempt. May i know the ingredient proportion for a 9″ round tart tin? Thank you ! i luv your site!!!

    1. Ella-HomeCookingAdventure Author says:

      Glad you enjoyed the recipe. Feel free to use same recipe for a 9 " pan. Should work good

  6. Annabel Author says:

    This worked out really well, thank you.

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