Quiche Lorraine

Quiche Lorraine Recipe Video (scroll down for printable recipe)

The famous quiche Lorraine, basically bacon and eggs in a pie. What could be better? Traditional quiche Lorraine doesn’t include cheese, but if you just can’t get enough of the milky stuff, you can add 4 ounces of diced Gruyere or Comte cheese in the bottom of the pan with the bacon. I think that most quiche Lorraine you’ll find in the US does include it.

Most quiche in the US is also made in a pie pan. A large tart pan is best, though most people don’t have those I’d wager, which is why pie pan quiches have become standard. If you can get your hands on a 9 or 10-inch round tart pan with a removable bottom, do it. It allows you to remove the quiche from the pan in one piece and doing so will keep the crust from getting soggy. A springform (cheesecake) pan will also work, though the edges of the crust won’t look quite as pretty.

For a vegetarian quiche option, try my Very Best Mushroom Quiche. It’s the Very Best! (And not only because I say so.) And don’t miss the perfect French dessert to go with either quiche: Peach Melba!

Quiche Lorraine Recipe – Printable

quiche lorraine recipe


Quiche Lorraine

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5 from 2 reviews

  • Author: Hilah Johnson
  • Yield: 6 1x


  • 1 pie crust
  • 6 ounces diced bacon
  • 3 eggs
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon grated nutmeg
  • (4 ounces diced cheese)


  1. Set oven to 350ºF/ 180ºC
  2. Place the crust in a tart pan or pie pan and trim the edges. Set aside.
  3. Cook the bacon over medium heat for about 5 minutes, until most of the fat is rendered and the bacon is cooked and beginning to crisp up.
  4. Spread the bacon in the bottom of the crust. (add cheese now, too if you are using it)
  5. Beat eggs with milk, cream and seasonings. Pour over crust.
  6. Bake 45-50 minutes.

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Mushroom Quiche
Peach Melba
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quiche lorraine


  1. Nathan on June 28, 2015 at 10:32 pm

    Hi Heylah!

    Whipped this shit up this morning and it was incredible. For some reason I’d always thought I hated quiche — guess I just hadn’t met the right one yet? You da bomb!

    • Hilah on June 29, 2015 at 10:20 am

      Fantastic, Nathan! 😀 I’m so happy you tried it, even thinking you don’t like quiche. That takes some gumption!

  2. Jen on July 4, 2015 at 2:07 pm

    Do you know how well this keeps in the fridge, or freezes? I’m dying to make it…but I’m the only one who will eat it. My husband refuses to do eggs. And I sure won’t eat this whole thing fast. It’d probably take me a week to get through the whole thing. So thinking freezing part of it would be optimal. It looks amazing to me!
    Of course, I’d have to make mine with coconut milk, since I can’t do dairy (or almond, or soy.) Subbing coconut milk for dairy milk is always an experiment, so I’ll let you know how it works if I try it.

    • Hilah on July 6, 2015 at 9:13 am

      Hi Jen!
      It seems that I have seen frozen quiche in the grocery store… so I think it would work? I’ve never tried it. It keeps fine in the fridge for a few days, though, if that’s long enough for you.
      Do let me know how the coconut milk works. I imagine the texture would be fine, but I’m curious about the flavor. I like savory coconut things.

  3. Jamey Tenorio on September 4, 2016 at 8:11 am

    Hilah, when I made this I had no bacon on hand so I substituted chorizo. It was AMAZING. Great recipe.

    • Hilah on September 4, 2016 at 8:32 am

      Wow! Great idea, Jamey! 🙂

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