This Quiche Lorraine recipe boasts a crispy, buttery crust and a cheesy, custard-like interior that is full of flavor from the bacon, Gruyère cheese, and nutmeg.

Quiche Lorraine slice on a white plate.

Best Quiche Lorraine

I love making Quiche Lorraine. It’s always so flavorful and my entire family just loves it, even my picky 5-year-old! There’s just something about this smooth custardy-quiche that makes it perfect for breakfast, brunch, lunch, or even dinner! This is the second post in my Brunch Week recipe series! #BrunchWeek

Brunch Recipes for Brunch Week on Food Folks and Fun

Other Brunch Week Recipes:

Overnight Breakfast Enchiladas

Chocolate Babka Bread

Vanilla Dutch Baby Pancake

35 BEST Brunch Recipes Roundup

While this quiche has French roots, coming from the Lorraine region in French, not all quiche recipes have the same French flair as this one does. Quiche comes in so many different flavor combinations, and no wonder because they’re so easy to customize quiche to your taste. Some of my favorite flavors are:broccoli cheddar, zucchini, ham and cheese, asparagus leek, sausage, leek and bacon, and sundried tomato and spinach. 

Close up picture of Homemade Quiche Lorraine slice on a white plate.

Quiche Lorraine Ingredients:

Making this quiche recipe is easy, and it calls for simple ingredients that are readily available at any grocery store. Here what you need to make the best Quiche Lorraine Recipe:

  • flour
  • salt
  • granulated sugar
  • unsalted butter
  • Crisco
  • bacon
  • Parmesan cheese
  • Gruyère or Swiss cheese
  • eggs
  • half-and-half
  • black pepper
  • nutmeg
  • cayenne pepper 

Pour the custard mixture into the prefaced pie shell.

Sometimes I like to make 2 of these quiches at a time. We eat one for dinner and then I freeze one for later. Below are my instructions for freezing and reheating this Quiche Lorraine. 

How to Freeze and Reheat Quiche:

  1. Bake the quiche as per the instructions below, and cool it completely. 
  2. Wrap the cooled quiche in 2 layers of plastic wrap and 2 layers of heavy-duty aluminum foil. 
  3. Move the oven rack to the middle position and preheat the oven to 350 degrees F.
  4. Place the frozen quiche on a rimmed baking sheet.
  5. Cover the quiche with aluminum foil. and bake for 30-35 minutes or until the internal temperature reaches 160 degrees F. 
  6. Cool the quiche for 10-15 minutes before removing the foil, slicing, and serving. 

Overhead picture of Classic Quiche Lorraine.

Cook’s Note – Quiche Lorraine Recipe:

  • In a pinch, you can use a store-bought frozen pie crust. Just make sure you bake it before the quiche filling goes in, just as the recipe instructions indicate below. 
  • Don’t be surprised when the quiche filling sinks as it cools, this is normal! 

Quiche picture with text overlay for Pinterest.

Disclosure: This post contains affiliate links. 

Cook’s Tools – Best Quiche Lorraine Recipe:

  • food processor
  • medium mixing bowl
  • adjustable rolling pin
  • 9-inch pie pan 
  • whisk
  • rimmed baking sheet 
  • wire rack
Picture collage for Pinterest.
Best Quiche Lorraine recipe
5 from 8 votes

Quiche Lorraine

Author Adapted from Americas Test Kitchen
Prep Time 1 hour 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
8 people
This Quiche Lorraine recipe boasts a crispy, buttery crust and a cheesy, custard-like interior that is full of flavor from the bacon, Gruyère cheese, and nutmeg.



  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ Tablespoon granulated sugar
  • 4 Tablespoons unsalted butter cold and cut into 8 pieces
  • 4 Tablespoons Crisco
  • 4-6 Tablespoons ice water


  • 8 ounces bacon cut into 1/2-inch pieces
  • 2 Tablespoons grated Parmesan cheese
  • 4 ounces Gruyère or Swiss cheese grated (about 1/2 cup)
  • 2 large eggs
  • 2 large egg yolks
  • 2 cups half-and-half
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • pinch grated nutmeg
  • pinch cayenne pepper


  • freshly chopped parsley



  • In the bowl of a food processor fitted with a steel blade, add the flour, salt and sugar and pulse for 3 seconds.
    Step 1: How to Make Quiche Lorraine
  • Place the butter and Crisco on top of the flour mixture, spacing the butter and Crisco out. Pulse until the large pieces of butter are mixed into the flour, about 6 1-second pulses.
    Step 2: How to Make Quiche Lorraine
  • Add 4 Tablespoons of ice water and pulse 5-6 times, the dough should resemble coarse cornmeal. Transfer the dough to a medium mixing bowl.
    Step 3: How to Make Quiche Lorraine
  • Sprinkle 1 tablespoon of ice water over the dough. Use your hands to knead the dough until the dough comes together. Add the last tablespoon of water if needed.
    Step 4: How to Make Quiche Lorraine
  • Form the dough into a ball and then flatten into a 4-5 inch disk. Wrap in plastic and chill in the refrigerator for at least 30 minutes, or up to 1 day.
    Step 5: How to Make Quiche Lorraine
  • Remove the dough from the refrigerator and let it stand at room temperature for about 10-15 minutes to let the dough soften slightly so that it can be rolled out.
  • Roll the dough out on a lightly floured surface to a 12-inch circle that is about 1/6-inch thick. Gently fold the dough into quarters and carefully move the dough to a 9-inch pie pan. Unfold the dough and gently work the dough into the corners of the pan by carefully listing the dough with one hand and pressing with the other. Cut the dough so only 1/2 inch extends beyond the lip of the pie pan. Crimp the edges of the dough with your forefinger and thumb. Chill the pie shell in the freezer for 30 minutes.
    Step 7: How to Make Quiche Lorraine
  • While the pie shell chills, move the oven rack to the middle position and preheat to 375 degrees F. Press a 12-inch piece of heavy-duty foil inside dough shell. Fill the shell with 1 cup of pie weights or 2 1/2 cups of dried beans. Bake the pie shell until the dough dries out, about 17-18 minutes. Carefully remove the foil and pie weights (or beans) and continue to bake the pie shell until the crust turns light golden brown, about 7-10 more minutes. Keep the oven on and move the pie shell to a wire rack to cool while you make the quiche filling.
    Step 8: How to Make Quiche Lorraine


  • In a 10-inch skillet over medium heat, cook the bacon until brown and crispy, about 5-6 minutes. Transfer the bacon to a paper-towel-lined plate. Place the Parmesan and Gruyère cheese in the bottom of the pie crust, and bread into an even layer. Scatter the bacon over the cheese. Place the pie shell on a rimmed baking sheet and set aside.
  • In a medium bowl whisk together the eggs, egg yolks, half-and-half, salt, pepper, nutmeg, and cayenne pepper until combined. Pour the egg mixture into the pie shell to about 1/2-inch below the crust rim. Carefully transfer the rimmed baking sheet with the quiche on it to the oven. Bake for 35-40 minutes, or until the quiche is golden brown and a knife inserted about 1 inch from the edge comes out clean.
    Step 10: How to Make Quiche Lorraine
  • Transfer the quiche to a wire rack to cool. Serve the quiche warm or at room temperature. Garnish with freshly chopped parsley (optional). 
    Best Quiche Lorraine recipe


Serving: 1slice | Calories: 412kcal | Carbohydrates: 25g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 617mg | Potassium: 242mg | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 0.4mg | Calcium: 227mg | Iron: 1.6mg

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Finished quiche in a pretty platter.
This recipe first appeared on FFF on April 4, 2011. I have since updated the pictures. Below is one of the originals.
Quiche Lorraine in a pie plate

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Recipe Rating


  1. My daughter loves quiche lorraine, and this recipe is awesome!

  2. That looks and sounds fabulous! I am going to make it this weekend!

  3. This look so delicious. My mom is a really big fan of quiche so I’ll have to make it for her soon.

  4. Yes please, I need a slice of quiche never gets old. It is classic and perfect for any day. I prepare it for Easter time but my family loves it any day. Very tasty and comforting too.

  5. Quiche is the best! I also make two at a time and the family always eats them up.

  6. Jacqueline Debono says:

    As you say there are so many ways to make quiche but I think quiche Lorraine is my favourite! I love it for breakfast, lunch or dinner! Yours looks perfect!

  7. Kelly | Foodtasia says:

    Jillian, this quiche looks amazing! Such wonderful flavors – especially the bacon! 🙂

  8. Thank you for the recipe.