There are some recipes that never go out of style, and Classic Quiche Lorraine is definitely one of them! A buttery, flaky crust filled with smoky bacon, creamy eggs, melted cheese, and a touch of seasoning—it’s simple, elegant, and completely irresistible.
I love recipes like this because they feel special enough for a brunch gathering but are easy enough to make for a relaxed weekend breakfast. And the smell when this is baking? Incredible!!
The edges turn beautifully golden, the filling puffs slightly in the oven, and every slice has that wonderful combination of crisp pastry, salty bacon, and rich, creamy custard.
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What Is Classic Quiche Lorraine?
Quiche Lorraine is a traditional French savory tart made with a pastry crust and a rich egg-and-cream custard. The classic version features bacon or lardons, with cheese commonly included in modern versions.
It can be served warm, at room temperature, or even chilled, which makes it wonderfully versatile.
Why You'll Love This Recipe
- Rich and creamy: The egg custard bakes up soft and silky.
- Crispy bacon: Smoky bacon adds the perfect savory bite.
- Buttery crust: The pastry gives every slice a delicious contrast.
- Perfect for any meal: Serve it for breakfast, brunch, lunch, or dinner.
- Great for entertaining: It can be made ahead and served at room temperature.
- Easy to customize: Add vegetables, herbs, or different cheeses if you like.
What Does Quiche Lorraine Taste Like?
Classic Quiche Lorraine is rich, savory, creamy, and slightly smoky.
The bacon brings plenty of salty flavor, while the eggs and cream create a smooth, delicate custard. The buttery pastry adds a crisp texture that balances the soft filling beautifully.
If you're a fan of bacon and eggs, this is basically their elegant French cousin!
Ingredients
For the Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- 3–4 tablespoons ice water
You can also use a good-quality refrigerated pie crust when you're short on time.
For the Filling
- 8 ounces bacon, chopped
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup shredded Gruyère cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg
Optional Garnish
- Fresh chopped chives
- Fresh parsley
- A little freshly grated Parmesan
Necessary Tools
You'll need:
- 9-inch or 10-inch tart or pie pan
- Rolling pin
- Mixing bowls
- Whisk
- Skillet
- Baking sheet
- Knife and cutting board
Ingredient Additions and Substitutions
