Classic Quiche Lorraine Recipe.

Classic Quiche Lorraine Recipe

Classic Quiche Lorraine Recipe.

Classic Quiche Lorraine

Classic Quiche Lorraine Recipe

Laura MarianoLaura Mariano
This classic Quiche Lorraine recipe consists of a pastry crust filled with delicious egg custard, bacon, and cheese. This bacon quiche recipe is very versatile as it can be served for breakfast or lunch and can be eaten hot or cold.
5 from 11 votes
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Course Breakfast
Cuisine American
Servings 8 slices of quiche
Calories 363 kcal


Lauren Tart Classic Quiche Ingredients:

  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon finely ground black pepper
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1 3/4 cups and a half and a half, (or equal parts whole milk and heavy cream)
  • 1 cup shredded cheese, (I used sharp white cheddar, but classic Gruyere)
  • 1/2 yellow onion, cut into cubes
  • 1/2 pound thinly sliced bacon, cut into 1/2-inch pieces
  • 1 pie crust, (1 frozen crust, or 1/2 recipe for double pie crust)

To clean the tart from the inside:

  • 1 egg white


Prepare the Pie Crust:

  • Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.

Pre-Bake the Crust:

  • If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
  • If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill the inside with pie weights** 3/4 full and bake at 350˚F for about 35-40 minutes or until the tart is mostly baked through and light golden color. Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.

Make the Savory Egg Filling:

  • While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
  • In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minutes to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.

Bake the Quiche Lorraine:

  • Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.


  • You can use an 8" by 1 3/4" tart pan with a removable bottom, or an 8" by 1 3/4" pie pan.
  • If you don't have ceramic pie weights, you can also use dried beans, dried peas, or rice.
Keyword quiche lorraine
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.


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  1. 5 stars
    I made this recipe today. I added red peppers and sautéed with the onions. I took someone peoples advice on the reviews and this was what I adjusted.
    I used a 9 inch store bought crust
    I did not pre bake it
    I layered the cheese on the bottom then bacon then onions/peppers
    The reminder of the bacon and onions I tossed into the egg/milk/spices mixture which I poured on the top. I also only used only 1/2 cup milk and 1/2 cup cream. If I would have added more it would have over flowed out of the crust.

    Baked for 50 mins at 350 and it’s was incredible! Thanks for the fantastic recipe!!

  2. 5 stars
    Love the Quiche! Have another question however. Do you ever fix Ramen noodle bowls? The broth can be tricky and labor intensive. Any suggestions on how to prepare homemade?

  3. 5 stars
    Hi! Do I have to bake the frozen pie shell first or do I just add all the fillings and then bake it? I’m worried the pie shell might get soggy.

  4. 5 stars
    I made this today and it was a hit with everyone. I omitted the onion. It cooked perfectly in the 50 minutes and the recipe made 1 quiche in the store bought crust without overflowing.

  5. 5 stars
    Can this recipe be converted into mini quiche like your mini pumpkin pie recipe? Would love to make these as appetizers!

  6. 5 stars
    Native New Yorker who moved to California in 1981. I was very busy with my job, church activities, and movie extra work. The first time I made a quiche pie I told myself this is all I’m going to eat for the rest of my life. It was DELICIOUS!!!

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