Quiche Lorraine - Handle the Heat
Filed Under: Breakfast | Savory

Quiche Lorraine

By Tessa Arias
  |  
January 1st, 2023
4.87 from 97 votes
4.87 from 97 votes

Quiche Lorraine is the perfect recipe for any brunch gathering - or add a salad and it also makes an incredible lunch or dinner! A real crowd-pleaser, this rich, creamy egg filling is full of flavor and packed with bacon, caramelized onions and cheese. All baked into a crisp, deliciously buttery pie crust.

Yield: 8 servings

Prep Time: 55 minutes

Cook: 50 minutes

Tessa's Recipe Rundown...

Taste: The crust is buttery and delicious while the egg filling is delightfully savory, cheesy, and flavorful from the bacon and caramelized onions.
Texture: Buttery, flaky crust paired with a creamy egg custard. What could be better?!
Ease: This is definitely more of an involved recipe, but the time you spend making this will be SO worth it.
Appearance: The most impressive dish to bring to a breakfast or brunch gathering!
Pros: Perfect for serving to a crowd, so it’s great if you’re hosting friends or family.
Cons: None.
Would I make this again? Yes!

I can’t think of a more impressive breakfast or brunch recipe than this Quiche Lorraine.

The base of this Quiche Lorraine recipe features my all-butter Best Ever Pie Crust with the addition of an egg and a pinch of paprika. The flaky crust pairs so perfectly with the creamy custard filling.

The egg custard filling is savory heaven. Ultra cheesy and filled with bacon and caramelized onions for a punch of flavor.

The whole family will love this classic Quiche Lorraine!

I love that this recipe can be made ahead of time, too. Serve it for breakfast, brunch, lunch, or dinner. Keep reading for all my tips and secrets on how to make the BEST quiche recipe!

How to Make Quiche Lorraine

    What is Quiche?

    Quiche is a savory French tart. It’s a creamy, soft egg-based filling in a crisp pastry shell. Don’t think of this as being similar to an omelet or frittata; it’s much softer, creamier and less egg-y than either of those egg-forward dishes. Countless variations of quiche are common, with various cheeses and spinach being the most notable. What makes quiche special is its versatility; you can add any variety of ingredients inside and make it your own special creation, perfect for any meal of the day.

    For this easy quiche recipe, I took inspiration from the French original and gave it a bit of a twist. We’re making a Quiche Lorraine and using crispy bacon, caramelized red onion, and Gruyère to give this quiche a deliciously fun update.

    Ingredients for Quiche Crust:

    • All-purpose flour – Measured correctly! If you add too much flour, you may end up with tough pastry, and nobody wants that!
    • Salt – Essential to flavor the crust. I prefer to use fine sea salt instead of table salt, simply because I prefer the flavor. Learn more about the differences between types of salt here.
    • Paprika – I like the very subtle flavor this spice adds to the pastry, as well as the fun hint of color it brings. You can use any type of paprika you like, or skip it entirely if you prefer.
    • Butter – Always use unsalted butter in baking. It’s important that your butter is very cold and stays as cold as possible throughout the process.
    • An egg – Cold. An egg brings moisture and richness to pastry to make a sturdier crust for the filling.
    • Cold water – Ice cold, to bring the pastry together.

    Ingredients for Quiche filling:

    • Eggs – The base for our quiche. We want these eggs at room temperature to ensure they emulsify well (cold eggs won’t beat together with the other ingredients as easily).
    • Whole milk and heavy cream – To make this quiche super creamy and delicious. Feel free to just use one or the other, but note the texture of your quiche will be different.
    • Seasonings – we’re using salt, pepper, garlic powder and a hint of cayenne pepper to flavor our quiche. The cayenne is optional, so skip that if you don’t like a little heat.
    • Fillings – Bacon, onion, and cheese. Cook the bacon (you can use thick-cut bacon or regular) until it’s crispy and caramelize the onion for the best flavor and texture. I opted for Gruyère cheese because I love the flavor it brings and the way it melts. I highly recommend sticking with an aged Gruyère, but if you can’t find it or don’t prefer it, opt instead for a more mature cheddar in its place.

    How to Make Quiche Lorraine:

    1. Make the crust and allow it to rest. Combine the dry ingredients by hand or in the bowl of a food processor. Add the cold, cubed butter and cut in with a pastry cutter, or pulse in the food processor, until the butter is about the size of a pea. Add the egg and ice water and mix gently until the pastry just comes together, without overworking. Shape into a disk, wrap in plastic wrap and refrigerate for an hour.
    2. Roll out the dough and rest the dough again. Roll out the dough on a lightly floured work surface and place in the prepared quiche pan. Refrigerate for an hour more.
    3. Cook the bacon and onion. Cook the bacon in a large skillet or pan, cool slightly, and then dice the bacon into 1/4-inch cubes and set aside. Cook onions until caramelized.
    4. Par-bake the crust. Place parchment paper over the pastry and fill with pie weights. Par-bake at 400°F for 20 minutes, or until the crust is set and is fragrant.
    5. Prepare the quiche filling. Whisk together the eggs, milk, and heavy cream. Add the salt, pepper, garlic and cayenne (if using) to the egg mixture. Add 1 cup of Gruyère cheese and the bacon. Set aside.
    6. Fill the quiche. Spread the caramelized onions evenly over the bottom of the crust. Pour in the filling mixture, and top evenly with the remaining ¼ cup of Gruyère cheese.
    7. Bake. Bake at 375°F for 25-30 minutes, or until the crust is golden brown, the center looks set and a toothpick inserted in the center comes out clean.
    8. Rest for 10 minutes and serve.

    Quiche Ingredient Temperatures:

    I noted to use room-temperature eggs just because they whisk up better/easier when at room temp, compared to when they’re cold and straight out of the fridge. The temperature of the milk and cream doesn’t really matter (you can use it straight out of the fridge). If you’ve forgotten to get your eggs out of the fridge, no problem! Place the uncracked eggs in a bowl covered with warm tap water for about 5-10 minutes, and you’re good to go!

    The crust, on the other hand, needs a cold egg (along with the cold butter and ice cold water) because pastry always needs everything to be as cold as possible to keep the butter from melting and ensure maximum flake and crispness. Learn more about my pie crust making tips here!

    What Kind of Pan is Best for a Quiche Lorraine?

    I love using a 10 x 2-inch tart pan with a removable base. The base makes it super easy to remove the quiche, allowing everyone to see the beautiful fluted edges of your crust! If you don’t have a 10-inch tart/quiche pan, feel free to use a 9-inch pie plate that’s at least 2 inches deep instead, though it may take a few extra minutes to bake. If using a glass pie pan and freezing your dough or reheating from frozen, make sure to use a pan made from borosilicate glass to avoid your pan from shattering in the oven.

    How to Achieve a CRISP Crust in Your Quiche Recipe:

    No soggy bottoms here! If we were to simply throw this filling into an unbaked crust, it would produce soggy, underbaked results that would be very unpleasant to eat. Instead, we are going to par-bake this crust before we fill it with the wet eggy filling, to ensure the crust stays crisp.

    Learn more about this process in my How to Blind Bake and Par-Bake Pie Crust article here!

    parbaked pie crust vs blind baked pie crust

    How to Prevent a Crust from Overbrowning:

    If you notice the edges of your crust beginning to brown but the center of your quiche isn’t quite done yet, simply cover the crust edges with aluminum foil for the final few minutes of baking – or, if you have one, use a pie crust shield.

    Can I Make Quiche Ahead of Time?

    Yes! You can do this a couple of different ways. Firstly, you can make the dough up to two days ahead; simply wrap well in plastic wrap and place in the fridge until it’s time to roll out and use. You can also caramelize the onions and cook the bacon a day or two ahead of time, and just place both in separate airtight containers or ziptop bags until you’re ready for them.

    How to Store Quiche:

    To store, place quiche slices in an airtight container in the fridge for 3-5 days, or freeze for up to two months (more info on that below).

    How to Reheat Quiche:

    Reheat slices of quiche at 400°F for 15-20 minutes, or until heated through. If reheating from frozen, add about 15 minutes.

    Can you Freeze Quiche?

    Yes! Quiche actually freezes well and reheats well. To freeze, wrap quiche slices in plastic wrap and store inside a ziptop bag or an airtight container in the freezer for up to two months.

    Thaw overnight in the fridge before serving, and reheat at 400°F for 15-20 minutes, or until heated through. If reheating from frozen, you will need to add an additional 15 minutes to heat through. I recommend wrapping slices in foil for the first 15 minutes or so, and then undo the foil carefully for the final 5-20 minutes, to re-crisp the crust.

    What to Serve with Quiche Lorraine:

    It depends somewhat on the meal you’re making, but for brunch, here are some delicious additions to your quiche-centric meal:

    If it’s more of a lunch or dinner situation, a simple green salad and some fresh fruit is the perfect accompaniment to balance the richness of the quiche.

    4.87 from 97 votes

    How to make
    Quiche Lorraine

    Yield: 8 servings
    Prep Time: 55 minutes
    Cook Time: 50 minutes
    Inactive Time 2 hours
    Total Time: 3 hours 45 minutes
    Quiche Lorraine is the perfect recipe for any brunch gathering - or add a salad and it also makes an incredible lunch or dinner! A real crowd-pleaser, this rich, creamy egg filling is full of flavor and packed with bacon, caramelized onions and cheese. All baked into a crisp, deliciously buttery pie crust.

    Ingredients

    For the crust:

    • 1 ¾ cup (222 grams) all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon paprika, optional
    • 10 tablespoons (141 grams) unsalted butter, cold and cubed
    • 1 egg, cold
    • 3 tablespoons water, ice cold

    For the filling:

    • 12 ounce package (10-12 strips) bacon
    • 1 red onion (about ½ pound or 225 grams whole), finely sliced
    • 4 eggs, at room temperature
    • ½ cup (113 grams) whole milk
    • ½ cup (113 grams) heavy cream
    • ¼ teaspoon fine salt
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne, optional
    • 1 ¼ cups (141 grams or 1/3 pound) Gruyère, shredded and divided

    Directions

    Make the crust:

    1. Combine the flour, salt and paprika together in a food processor, or whisk together in a bowl. Add the cold, cubed butter. Pulse in the food processor a few times, or cut in using a pastry cutter, until the butter is about the size of a pea.
    2. Add the cold egg and water. Pulse for about 10 seconds, or mix with a wooden spoon or spatula, until the mixture resembles wet sand, being careful not to overmix the dough. Place the mixture on a lightly floured surface, using your hands to press the dough into a craggily mass. Fold the dough 2-3 times, and shape it into a disk. Wrap the dough in plastic and refrigerate for 1 hour, or overnight.*

    3. After the dough has rested, remove from the fridge and roll out the dough to about a ¼-inch thick, 13-inch diameter circle. Gently press the dough into a 10 x 2-inch nonstick quiche pan* with a removable bottom, pressing it into the fluting of the pan, being careful not to pull or tug at the dough. Trim the edges. Cover with plastic wrap and place in the fridge for 1 hour.
    4. Preheat the oven to 400°F while your dough is chilling.

    Make the filling:

    1. While the dough is chilling, cook the bacon in a large skillet or pan on medium heat until crispy. Set aside to cool slightly, then dice the bacon into ¼-inch cubes and set aside.

    2. Add 1 tablespoon of oil or butter to the same pan (may also use 1 tablespoon bacon grease), and cook the sliced onion over a medium-low heat until caramelized, stirring every minute or two to avoid burning, about 20 minutes. The onions will be dark in color and very fragrant. Set aside.
    3. In a medium bowl, whisk together the eggs, milk, and heavy cream. Add the salt, pepper, garlic and cayenne (if using). Fold in diced bacon and 1 cup (112 grams) of Gruyère cheese. Set aside.

    Bake the quiche:

    1. Remove the pastry-lined pan from the fridge. Cover the bottom of the dough with parchment and fill to the brim with pie weights (or you can use dry beans or sugar as pie weights). Par-bake the crust for 20 minutes, or until the crust appears set and is fragrant.**

    2. Once par-baked, remove the parchment and pie weights. Set aside to cool slightly, about 20 minutes. Reduce the oven temperature to 375°F.

    3. Spread the caramelized onions evenly over the bottom of the slightly cooled crust. Pour in the filling mixture, and top evenly with the remaining ¼ cup of Gruyère cheese.

    4. Place the quiche on a baking sheet in case there is any leakage. Bake on the middle rack at 375°F for 25-30 minutes, or until the crust is golden brown, the center looks set and a toothpick inserted in the center comes out clean.
    5. Allow the baked quiche to sit for 10 minutes before slicing and serving.

    Recipe Video

    Recipe Notes

    *The dough can be made 1-2 days ahead. Wrap well in plastic wrap until ready to roll out and bake. You can also caramelize the onions and cook and chop the bacon 1-2 days ahead of time. Store in separate airtight containers in the fridge until you're ready for them.
    **Do not skip par-baking the crust. You will end up with a soggy, wet crust if you skip this step! 
    To store, place quiche slices in an airtight container in the fridge for 3-5 days.
    To freeze, wrap quiche slices well in plastic wrap and store inside a ziptop bag or an airtight container for up to a month.
    Course : Breakfast
    Cuisine : American
    Keyword : how to make quiche, quiche, quiche lorraine

    Photos by Joanie Simon.

    Tessa Arias
    Author: Tessa Arias

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Tessa Arias

    About Tessa...

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Find Tessa on  

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    Recipe Rating




    1. #
      Sophia Constantine — January 30, 2023 at 10:24 pm

      Loved this! The caramalized onions added a nice layer of sweetness and the paprika in the crust was great. I used turkey bacon instead of pork and it turned out great. Each piece of quiche is more filling than it seems at first glance. Thanks for all the tips and step-by-step instructions. Will definitely be making again!

    2. #
      Michelle Rye — January 30, 2023 at 8:30 pm

      This is very tasty! Not a quick meal but with make ahead preparation, super easy. The crust was a little hard to roll out after being in the fridge for 24 hours, but worth it.

    3. #
      Becky Rudella — January 30, 2023 at 9:14 am

      This Quiche Lorraine is so good for dinner with a tossed salad and just as yummy reheated for brunch with blueberry scones and fruit. Exceptionally flavorful and flaky crust! The recipe is well written (as -always) and easy to follow. Love this!

    4. #
      Julie — January 30, 2023 at 7:18 am

      This is worth the wait. Making homemade crust and the bacon, oh my goodness the bacon WITH carmelized onions! Match made in heaven. We had this for dinner with a side salad, so delish!

    5. #
      Leslie Ann Stevens Sorweide — January 29, 2023 at 11:42 pm

      Many steps though not complicated. Once you have made it a couple times you’ve got it!!
      Good thing, bc your family will ask you for more!
      Delicious buttery crusty, rich creamy custard + savory bacon, cheese & onion…mmmm.
      Shrinkage of the crust during first bake occurred. Added leftover crust to back fill to edge of tart pan. Also- I should have used a baking sheet underneath the pan for the crust bake as s small amount of butter from the crust seeped out of the tart pan bottom edge, smoking up the oven and kitchen.
      Can’t wait to try this recipe with mushrooms

    6. #
      Rebecca P — January 29, 2023 at 8:33 pm

      I was very hesitant to try this recipe because pie crusts are my baking nemesis, but the crust for this quiche turned out amazingly well!

    7. #
      Emily — January 29, 2023 at 7:16 pm

      This quiche is beautiful, and it tastes even better! The crust is heavenly!!

      • #
        Emily — January 29, 2023 at 7:20 pm

        Oops, forgot to put 5 stars!!

    8. #
      Carrie Hoey — January 29, 2023 at 5:54 pm

      Great recipe! I subbed bacon for smokey, crispy mushrooms that really made for a delicious meal!

    9. #
      Megan Kaal — January 29, 2023 at 5:52 pm

      Delicious! It was not nearly as difficult to make as I initially thought. loved using a cheese I don’t often use.

    10. #
      Heather — January 29, 2023 at 5:41 pm

      Lifelong baker, first time making Quiche Lorraine. Recipe was easy to follow and the end result was a tasty quiche.

    11. #
      Chloe McColman — January 29, 2023 at 4:29 pm

      Delicious!!

    12. #
      Lisa — January 29, 2023 at 12:36 pm

      Very easy and tasty. I had some fresh spinach I needed to use up, so I threw that in as well. Husband loved it too.

    13. #
      Annie Hall — January 29, 2023 at 10:14 am

      This recipe is delicious! I modified it a bit by using a crust of thinly sliced potatoes instead of the pie crust (not that i don’t love pie crust, I just wanted a gluten free option.) the custard was perfect!

    14. #
      Lisa Villard — January 29, 2023 at 9:17 am

      Tasted great.

    15. #
      Kristine — January 29, 2023 at 4:56 am

      Great recipe! Haven’t made my own crust until today… recipe is clear and helpful. I felt confident I could do it from the start.

    16. #
      Stacy Blizzard — January 28, 2023 at 3:09 pm

      I couldn’t wait to try this recipe for the challenge, and thrilled at the results. Very flavorful and the aroma had the kids excited for what was baking!

    17. #
      Adriana Arrigoni — January 28, 2023 at 2:51 pm

      This is a wonderful recipe!!!!

    18. #
      Donna — January 27, 2023 at 12:37 pm

      Delicious and flavourful quiche with a flaky crust! Perfect for brunch!

    19. #
      Barbara Paradise — January 27, 2023 at 12:32 pm

      Crust very nice. Too much bacon in my opinion in quiche.

    20. #
      Becky Swan — January 27, 2023 at 6:46 am

      This was my first time making quiche and I’m happy to report, it turned out amazing! I couldn’t believe how light and creamy it was. It’s a bit time-consuming but it’s definitely worth the time and effort.

    21. #
      Kerry — January 27, 2023 at 5:39 am

      full of flavour. tasty crust but had to bake longer than anticipated. would makie it again for sure

    22. #
      Brittney Sharrett — January 27, 2023 at 5:29 am

      I tried this one out on a friend who is very specific when it comes to her love of quiche. She gave it 10 stars. The caramelized onions were the ticket. Will definitely make this again!

    23. #
      Kaitlin — January 25, 2023 at 9:39 pm

      This was delicious! I was wondering if it would be worth the time it took ti make and it was a definite yes! The caramelized onions are the best part.

    24. #
      Keren Espinoza — January 25, 2023 at 2:30 pm

      Quiche Lorraine is my favorite! This is delicious and not too difficult to make. We added a few more herbs and veggies for additional nutrients.

    25. #
      Emily Doucette — January 25, 2023 at 1:05 pm

      Missed the stars the first time, lol.

    26. #
      Emily Doucette — January 25, 2023 at 1:04 pm

      I really enjoyed this combination of flavors and the texture of the filling. I live in France and have found that I have to add a little extra flour to most recipes so that they aren’t too soft and fall apart or get really greasy. I was really happy that I guessed the right amount to add and it was one of the best crusts I’ve made so far – lots of good butter flavor!

      • #
        Kiersten @ Handle the Heat — January 25, 2023 at 2:30 pm

        Yay! So glad to hear that you were able to make this work for you and enjoyed it, Emily! We’re thrilled that this quiche is tasty, even to someone living in The Land of Quiche! 🙂

    27. #
      bev — January 25, 2023 at 6:48 am

      first time making quiche. it was easy and my husband loved it. will certainly make it again.

    28. #
      Ruth — January 24, 2023 at 5:09 pm

      This was my first pie crust ever and it came out flaky and delicious, and the quiche was awesome too! I love the step by step directions for the recipe!

    29. #
      Taylor — January 24, 2023 at 1:51 pm

      Go make this right now! Seriously it’s amazing. It’s so worth the caramelized onions. Pro tip: make extra caramelized onions while you’re at it and add them to other foods.

      • #
        Kiersten @ Handle the Heat — January 24, 2023 at 2:30 pm

        Yay! So thrilled you enjoyed this quiche so much, Taylor! 🙂

    30. #
      Tiffany — January 24, 2023 at 9:12 am

      Easy to follow instructions made it so simple to make. My family loved the pairing of the caramelized onions with the gruyere cheese, bacon and creamy egg mixture! Even my husband that doesn’t like eggs loved this quiche! Will definitely make it again!

    31. #
      Jill Wheeler — January 24, 2023 at 9:08 am

      My family LOVED this! I can’t wait to make it again. It was fairly time-consuming, but not difficult. The only change I made to the recipe was the addition of fresh spinach, because I’m one of those moms who sneaks in veggies as often as possible 😉 I didn’t have a tart pan with removable bottom but it worked well in my normal pie dish.

    32. #
      Emma Hopp — January 24, 2023 at 6:18 am

      I had so much fun starting off my quiche adventures this year with Tessa’s Quiche Lorraine recipe! It’s always been a struggle for me to work with pie crust, but this recipe worked amazing and was easy to handle. The recipe came together easily with delicious results. The paprika in the curst was a fun little twist I hadn’t seen before. Loved the flavour of this quiche, the caramelized onions put it over the top! Would definitely recommend making this recipe if you’ve made quiches before, or it’s your first time trying them out : )

    33. #
      Gail Simeone — January 23, 2023 at 12:44 pm

      Thank you for making me challenge myself. I put myself in an uncomfortable position because I’ve never made a quiche before. Happy to report that although I need to work on my crust, the quiche itself was delicious.

    34. #
      Kimberly Yeaw — January 22, 2023 at 7:13 pm

      Yummy. I liked the paprika in the crust

    35. #
      Mykala S — January 22, 2023 at 10:26 am

      So good! I did the crust dough, bacon and onions the day before then just threw it together day of and it was delicious!! Doing it this way made it definitely feel less overwhelming to do the morning of guests coming over.

    36. #
      Jillian — January 22, 2023 at 8:35 am

      So tasty! The process is not for the impatient but it was worth the wait. I made the dough in the evening, refrigerated overnight and made the quiche itself for breakfast.

    37. #
      Suzanne Gmirek — January 22, 2023 at 5:58 am

      Excellent! I’m vegetarian, so I substituted brocolli, mushrooms and red pepper for the bacon. We had it for dinner on Friday. Everyone loved it. Will definitely make again. I was thrilled with how easily it stayed together when taking it out of the pan. 🙂 🙂 Five stars for sure!

    38. #
      Laura — January 21, 2023 at 4:54 pm

      First time making quiche and the instructions were simple to follow. Delicious!

    39. #
      robin innaimo — January 21, 2023 at 3:49 pm

      The family loved this.

    40. #
      Brittany Lind — January 20, 2023 at 8:35 am

      Crust came out beautifully! Super crispy and buttery. I don’t have a food processor and it still worked great by hand!

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