Classic Quiche Lorraine Recipe: Buttery Crust, Smoky Bacon and Creamy Custard

There is a reason classic quiche Lorraine has survived centuries of food trends: a buttery, flaky crust, smoky bacon scattered through a silky egg-and-cream custard, and a golden top kissed with Gruyere. It is elegant enough for a weekend brunch table and comforting enough for a quiet weeknight supper.

This version keeps the classic formula honest — no shortcuts that turn the custard rubbery, no soggy base. A shortcrust you can make in ten minutes, a blind bake for a crisp shell, and a gentle oven finish give you a quiche that slices cleanly, holds its shape, and tastes even better the next day. Serve it warm or at room temperature with a simple green salad.

Golden, flaky, and deeply savoury — the French brunch classic done right.

Recipe Info

• Prep time: 25 minutes
• Cook time: 50 minutes
• Total time: 1 hour 15 minutes
• Servings: 6
• Calories: ~520 kcal per serving

Bacon, eggs, cream and Gruyere — a short list that bakes into something special.

Ingredients

• 200 g / 1 2/3 cups all-purpose flour, plus extra for rolling
• 100 g / 7 tbsp cold unsalted butter, cubed
• 1/2 tsp fine sea salt
• 3–4 tbsp cold water
• 200 g / 7 oz smoked bacon lardons (about 1 1/2 cups)
• 3 large eggs
• 300 ml / 1 1/4 cups heavy cream
• 100 ml / 1/3 cup + 1 tbsp whole milk
• 100 g / 1 cup grated Gruyere cheese
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp black pepper
• 2 tbsp snipped fresh chives, to garnish
• Green salad, to serve

That first slice tells the whole story — crisp crust, silky custard, smoky bacon.

Instructions

1. Make the crust: Rub the cold butter into the flour and salt until the mixture looks like coarse breadcrumbs. Sprinkle over 3 tablespoons of cold water and bring it together into a smooth dough, adding the last tablespoon only if needed. Flatten into a disc, wrap, and chill for 20 minutes.
2. Line and blind bake: Preheat the oven to 190°C (375°F). Roll the dough out on a floured surface to fit a 23 cm (9-inch) tart pan with a removable base. Line the pan, trim the edge, prick the base with a fork, line with parchment and baking beans, and bake for 15 minutes. Remove the beans and paper and bake 5 more minutes until the base looks dry.
3. Cook the bacon: While the crust bakes, fry the bacon lardons in a dry pan over medium heat for 6–8 minutes until golden and crisp at the edges. Drain on paper towels — this keeps the filling from turning greasy.
4. Whisk the custard: In a bowl, whisk the eggs, cream and milk together with the nutmeg, salt and pepper until just combined. Do not whip in air — a smooth, bubble-free custard sets silky, not spongy.
5. Assemble: Scatter the bacon and half the Gruyere over the warm crust, then pour over the custard and sprinkle with the remaining Gruyere. The filling should sit just below the rim of the crust.
6. Bake gently: Reduce the oven to 175°C (350°F) and bake for 30–35 minutes until the edges are set and the centre still trembles very slightly when shaken. It will finish setting as it cools.
7. Rest and serve: Rest the quiche for at least 15 minutes before slicing — this is what gives you clean, neat wedges. Scatter with chives and serve warm or at room temperature with a green salad.

Tips & Variations

• Keep everything cold. Cold butter and cold water are what make a flaky crust. If your kitchen is warm, chill the lined tart pan for 15 minutes before baking.
• Never skip the blind bake. It is the single best defence against a soggy bottom, especially with a wet custard filling.
• Use smoked bacon, not streaky rashers alone. Lardons or thick-cut smoked bacon give the best flavour and hold their texture in the custard.
• Do not overbake. A quiche that looks fully firm in the oven will be dry by the table. Pull it out while the centre still has a gentle wobble.
• Make it ahead. Bake the quiche a day ahead, cool, cover and refrigerate, then warm slices at 160°C (325°F) for 10 minutes. It also freezes well for up to 1 month.
• Try a cheese swap. Comté or Emmental work beautifully in place of Gruyere, and a spoonful of Dijon mustard brushed on the crust before filling adds a subtle sharpness.
• Mini quiches for parties. Press the same dough into a muffin pan, halve the filling, and bake for 18–22 minutes for bite-size brunch snacks.

Nutrition Note

This is an approximate guide only, not dietary advice. One serving contains roughly 520 kcal, 17 g protein, 40 g fat and 26 g carbohydrates. The eggs and Gruyere supply protein and calcium, while the bacon and cream make this a rich dish best enjoyed as an occasional brunch centrepiece. Pairing a slice with a generous green salad, rather than extra pastry or fried sides, keeps the meal balanced and satisfying.

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FAQ

Can I use store-bought pie crust for quiche Lorraine?

Yes. A refrigerated pie crust works well — just fit it into the tart pan and blind bake it exactly as above so the base stays crisp.

Why is my quiche watery?

Usually it is underbaked or the bacon was not drained. Bake until only the centre wobbles, drain the bacon well, and let the quiche rest for 15 minutes before slicing.

Can I make quiche Lorraine ahead of time?

Absolutely. Bake it up to a day ahead and refrigerate, then reheat slices gently. The flavour actually deepens overnight.

Is quiche Lorraine served hot or cold?

Both work. It is traditionally served warm or at room temperature, which makes it ideal for picnics, buffets and make-ahead lunches.

Can I freeze quiche Lorraine?

Yes, for up to 1 month. Cool completely, wrap tightly, and thaw overnight in the fridge before reheating at 160°C (325°F) until warmed through.

Give this classic quiche Lorraine a try for your next brunch — one buttery crust, one silky custard, and a table full of happy people. If you make it, tell us in the comments whether you kept it classic or added the Dijon twist, and save this recipe for the next slow weekend morning.