This Simple Quiche Lorraine is a timeless classic that brings together creamy custard, smoky bacon, and a buttery crust in every bite. With just 40 minutes of prep and an hour in the oven, it’s a fuss-free dish that feels indulgent yet approachable. The golden, flaky crust contrasts beautifully with the velvety filling, while the savory bacon and nutty Gruyère cheese create layers of rich, comforting flavor. Perfect for brunch or a cozy dinner, this quiche is as versatile as it is delicious.
What makes this recipe shine is its balance of textures and flavors—crispy, tender, and creamy all at once. The aroma of baked eggs and cheese wafting through your kitchen is irresistible, promising a meal that’s both satisfying and elegant. Whether you’re hosting friends or treating yourself, this quiche delivers a taste of French bistro charm with minimal effort. It’s a dish that feels special but is simple enough to make any day feel extraordinary.
Ingredients for Simple Quiche Lorraine
- Crust:
- 1 3/4 cups (8 3/4 oz/247g) all-purpose flour
- 1/2 cup (4 oz/115g) butter, cold, cubed
- 1 teaspoon salt
- 1 egg
- 1 tablespoon cold water
- Filling:
- 3 eggs
- 1 cup (8 fl oz/225ml) cream
- 1/2 cup (4 fl oz/115ml) milk
- 1/2 cup (2 oz/57g) Gruyere cheese, grated (substitute with Swiss or cheddar if needed)
- 4 strips bacon, pre-cooked and crumbled
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- Chives, sliced, for garnish (optional)
Step-by-Step Instructions
- Prepare the crust: Butter and line a 9-inch cake or pie tin. In a large bowl, combine flour and salt. Rub in the cold butter until the mixture resembles coarse breadcrumbs.
- Beat the egg with cold water and gradually add to the flour mixture. Mix with your hands until the dough forms. Wrap in cling wrap and chill for 1 hour.
- Roll out the dough on a floured surface to a 13 x 15-inch circle. Transfer it to the tin using a rolling pin. Press the dough into the sides and trim excess. Crimp the edges and prick the bottom with a fork. Chill for 20 minutes.
- Blind bake the crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with dry beans or lentils. Bake for 15 minutes until edges are golden brown.
- Prepare the filling: In a bowl, whisk together cream, eggs, milk, cheese, bacon, salt, and pepper. Set aside.
- Reduce the oven temperature to 320°F (170°C). Remove the beans and parchment from the crust. Pour the filling into the crust.
- Bake for 40-45 minutes until the filling is set and lightly browned. Let cool for 10 minutes before slicing. Garnish with chives if desired.
- Store leftovers in the refrigerator for up to 3 days or freeze for later use.
Perfect Pairings: Serving Suggestions
This Simple Quiche Lorraine is a versatile dish that pairs beautifully with a fresh green salad or roasted vegetables for a light lunch or dinner. For a brunch spread, serve it alongside fresh fruit, croissants, or a mimosa bar. Pro tip: Garnish with freshly sliced chives for a pop of color and flavor!
Make It Your Own: Recipe Variations
Customize your quiche by swapping out the bacon for ham, sausage, or even sautéed mushrooms for a vegetarian twist. Experiment with cheeses like cheddar, Swiss, or feta to suit your taste. Feeling adventurous? Add caramelized onions or spinach for extra depth of flavor.
Keep It Fresh: Storage and Reheating Tips
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Freezing tip: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Time-Saving Hacks for Busy Cooks
Short on time? Use a store-bought pie crust to skip the dough-making process. Pre-cook your bacon in the microwave or oven while preparing the filling to save a step. Bonus tip: Prepare the crust and filling the night before, then assemble and bake in the morning for a stress-free meal.
Essential Equipment for Quiche Success
Ensure you have a 9-inch pie or cake tin, a rolling pin, and parchment paper for blind baking. A pastry cutter or fork is handy for rubbing in the butter, and a whisk helps combine the filling ingredients smoothly. Don’t forget: Dry beans or lentils for blind baking are a must to keep your crust perfectly shaped!
Simple Quiche Lorraine Recipe
Ingredients
Crust
- 1 3/4 cups all-purpose flour (8 3/4oz/247g)
- 1/2 cup butter cold, cubed (4oz/115g)
- 1 teaspoon salt
- 1 egg
- 1 tablespoon water cold
Filling
- 3 eggs
- 1 cup cream (8floz/225ml)
- 1/2 cup milk (4floz/115ml)
- 1/2 cup gruyere cheese grated (2oz/57g)
- 4 strips bacon pre-cooked
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- chives sliced, for garnish
Instructions
- Butter and line a 9-inch cake or pie tin and set aside.
- In a large bowl combine the flour and salt. Rub in the butter until you resembled the texture of coarse breadcrumbs.
- Next, beat together the egg and cold water and gradually add to the bowl with the flour and butter. Using your hands mix the wet ingredients into the dry ingredients until the dough begins to form. Wrap in cling wrap and chill for at least 1 hour.
- After one hour return the dough to a lightly floured surface and roll it out to a 13 x 15-inch circle. Using your rolling pin, wrap the dough around the pin then unwrap over your tin. Gently press the dough into the side of the tin to create the sides of the quiche, allowing the excess crust to hang over the edges of the pan.
- Trim the excess crust from the sides of the pan then shape the crust. Crimp the edges of the crust (refer to this video for further instructions on this technique). Lastly, prick the bottom of the crust several time with a fork. This will allow any steam to escape while baking.
- Once the crust is complete, allow it to chill again for another 20 minutes in the fridge. This will prevent the crust from shrinking while baking.
- After the crust has chilled for 20 minutes, blind bake it. To blind bake cover your pie shell with a large piece of parchment paper. Gently fill the center of the crust with dry beans or lentils. This weighs the crust down and helps it keep its shape while baking.
- Bake the crust at 375°F (190°C) for 15 minutes. The crust should be slightly golden brown around the edges and no longer raw-looking.
- While the crust is baking prepare the filling: In a large bowl combine the cream, eggs, cheese, bacon, salt and pepper then set aside.
- Turn the oven down to 320°F (170°C). Remove the beans and parchment paper from the blind baked crust and fill it with your filling. Bake for 40-45 minutes until the filling is completely set and lightly browned.
- Allow to cool for 10 minutes before slicing. Cover and store in the refrigerator for up to 3 days. Plus, you can freeze, defrost and heat up later to enjoy as well.
