Quiche Lorraine Recipe: Best Homemade Flaky Brunch with Bacon & Gruyère

Picture this: the sun is peeking through your kitchen window, the sizzle of smoky bacon fills the air, and the scent of buttery pastry mingles with creamy, nutty Gruyère cheese. That’s the magic of this Quiche Lorraine recipe—it’s not just a meal, it’s the kind of brunch that makes you stop and close your eyes for a second. The first time I pulled a golden, flaky quiche out of my oven, I was instantly hooked. I remember standing there, spatula in hand, my family circling like wolves, and thinking, “Why didn’t I make this years ago?”

There’s something about Quiche Lorraine that just feels like a warm hug from your grandma (mine used to make something similar, back when I was knee-high to a grasshopper). I stumbled across my first slice at a little French bakery, but I’ll be honest—homemade beats bakery every time. The crust shatters when you cut into it, the custard is silky, and that smoky bacon? Well, it tends to disappear before the quiche even cools. My kids can’t resist sneaking a piece off the rack, and I can’t really blame them.

This is the sort of recipe you whip up for potlucks, lazy Sunday mornings, or to brighten up your next Pinterest-worthy brunch spread. It’s dangerously easy, but tastes like you’ve been fussing for hours (spoiler: you haven’t). I’ve tested this Quiche Lorraine more times than I can count, all in the name of research, of course. Now, it’s a staple for family gatherings and gifting—because honestly, who doesn’t want a slice of pure, nostalgic comfort? If you’re searching for the best homemade Quiche Lorraine with smoky bacon and Gruyère, you’re going to want to bookmark this one.

Why You’ll Love This Quiche Lorraine Recipe

As someone who’s tested more quiche recipes than I care to admit, I can promise you—this isn’t your average brunch fare. Here’s why this flaky Quiche Lorraine with smoky bacon and Gruyère stands out:

• Quick & Easy: It comes together in just over an hour, perfect for those mornings when you want something special without spending all day in the kitchen.
• Simple Ingredients: No fancy cheese counters or rare spices required—you probably have most of what you need in your fridge and pantry.
• Perfect for Brunch & Entertaining: This quiche has made appearances at everything from Easter brunches to impromptu Saturday get-togethers, and it’s always a hit.
• Crowd-Pleaser: It’s got that magical combo that makes both picky eaters and foodies happy. Kids? They love the bacon. Grown-ups? They can’t resist the Gruyère and flaky crust.
• Unbelievably Delicious: The balance of salty bacon, creamy custard, and nutty cheese wrapped in a shatteringly crisp crust—let’s just say, you might need to make two.

What makes this Quiche Lorraine different from the rest? For starters, the crust. I use a technique I learned from a French chef friend: freeze the crust briefly before blind baking, which means zero sogginess and maximum flakiness. The filling is all about balance—enough cream for richness, but not so much it feels heavy. And yes, smoky bacon (I go for thick-cut whenever possible) gives you those irresistible savory bites in every forkful.

This isn’t just another quiche. It’s the kind you serve to impress guests, or make for yourself when you need a little extra comfort. It’s faster and lighter than a lot of classic recipes, but still has all the soul-soothing, close-your-eyes-and-sigh satisfaction. I’ve made it for baby showers, cozy winter mornings, and even as a midnight snack. Trust me, you’ll be hooked after one bite.

What Ingredients You Will Need

This Quiche Lorraine recipe uses straightforward, tried-and-true ingredients to deliver bold flavor and a buttery, flaky texture. Most of these are pantry staples, and you can swap or substitute as needed depending on what you have on hand.

• For the Pastry Crust:
  • All-purpose flour (200g / 1 1/2 cups)—for that classic, tender bite
  • Unsalted butter, cold and cubed (115g / 1/2 cup)—for maximum flakiness
  • Ice water (3–4 tablespoons)—helps everything come together without overworking the dough
  • Salt (1/2 teaspoon)—brings out the butter’s flavor
• For the Filling:
  • Thick-cut smoky bacon (150g / 5 oz), diced—adds deep, savory flavor (I love using applewood-smoked if I can find it)
  • Large eggs (3)—holds everything together
  • Heavy cream (240ml / 1 cup)—for that silky, rich custard
  • Whole milk (120ml / 1/2 cup)—lightens the texture just a touch
  • Gruyère cheese, grated (100g / 1 cup)—nutty, melty goodness (Swiss cheese works in a pinch)
  • Salt (1/2 teaspoon)—don’t skip this, it seasons the custard
  • Freshly ground black pepper (1/4 teaspoon)—a little warmth
  • Freshly grated nutmeg (a pinch)—traditional, but optional for a cozy aroma
• Optional Add-ins:
  • Chopped chives or parsley (for color and freshness)
  • Sauteed leeks or onions (for a subtle sweetness—totally not classic, but delicious!)

Ingredient Tips: For best results, I recommend using European-style butter for the crust (like Plugra or Kerrygold). If you need to go gluten-free, swap in a 1:1 gluten-free flour blend. For a lighter version, you can use half-and-half instead of heavy cream. And if you’re short on Gruyère, Swiss or Emmental cheese also works well.

Honestly, this recipe is pretty forgiving. I’ve swapped in turkey bacon, used lactose-free milk, and even thrown in a handful of spinach when I needed to clean out the fridge. You do you!

Equipment Needed

You don’t need fancy gear to make a stunning Quiche Lorraine—just a few basics and a couple of handy alternatives if you’re working with what you’ve got.

• 9-inch (23cm) tart pan or pie dish (removable bottom preferred for easy serving; a pie plate works, too)
• Mixing bowls (one large, one medium)
• Rolling pin (a wine bottle works in a pinch—trust me, I’ve been there)
• Pastry blender or fork (for cutting the butter into the flour; your fingers work, too)
• Baking weights, dried beans, or rice (for blind baking the crust)
• Whisk (for smooth custard)
• Sharp knife and cutting board (for prepping bacon and cheese)
• Skillet (for browning the bacon)
• Measuring cups and spoons
• Cooling rack (helps avoid a soggy bottom crust)

If you’re just starting out, no worries—a glass pie dish works fine, and you don’t need a fancy pastry cutter. I’ve used an old wine bottle as a rolling pin more times than I care to admit. Quick tip: keep your tools cold when working with pastry and always let the quiche rest on a rack after baking for best texture. If you’re investing in one thing, go for a tart pan with a removable bottom—it makes serving much easier.

How to Make Flaky Quiche Lorraine with Smoky Bacon & Gruyère

1. Make the Pastry Crust: In a large mixing bowl, combine 200g (1 1/2 cups) all-purpose flour and 1/2 teaspoon salt. Add 115g (1/2 cup) cold, cubed unsalted butter. Using a pastry blender, fork, or your fingertips, cut the butter into the flour until the mixture looks like coarse sand with pea-sized bits. (If the butter gets soft, pop the bowl in the freezer for 5 minutes.) Drizzle in 3–4 tablespoons ice water, one tablespoon at a time, mixing gently until a shaggy dough forms. Press together, flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Roll Out & Blind Bake: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the dough into a 12-inch (30cm) circle. Gently fit it into a 9-inch tart pan, pressing into corners. Trim the excess, prick the base with a fork, and freeze for 10 minutes. Line with parchment and fill with baking weights or beans. Bake for 15 minutes, remove weights, and bake another 8–10 minutes until lightly golden. Let cool slightly.
3. Prepare the Filling: While the crust bakes, cook 150g (5 oz) diced smoky bacon in a skillet over medium heat until crisp, about 6–8 minutes. Drain on paper towels. In a medium bowl, whisk together 3 large eggs, 240ml (1 cup) heavy cream, and 120ml (1/2 cup) whole milk. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg if using.
4. Assemble the Quiche: Sprinkle half of the 100g (1 cup) grated Gruyère cheese over the cooled crust. Scatter over the bacon, then pour in the custard. Top with the remaining Gruyère and a sprinkle of chives or parsley if you like.
5. Bake: Reduce oven temperature to 350°F (180°C). Bake the quiche for 35–40 minutes, until the filling is just set (a slight wobble in the center is fine) and the top is golden brown. If the edges brown too quickly, cover them loosely with foil.
6. Cool & Serve: Remove from oven and let cool on a rack for 15–20 minutes. This helps the custard set and makes slicing easier. Serve warm or at room temperature—both are delicious!

Troubleshooting Tips: If your crust shrinks, try chilling the dough longer before baking. For a crisp bottom, place your tart pan on a preheated baking sheet. And if the filling puffs up too much, don’t panic—it’ll settle as it cools. I’ve had my share of over-baked quiches (rubbery, not great), so always check for that gentle jiggle in the center.

Cooking Tips & Techniques

Making a classic Quiche Lorraine isn’t tough, but a few pro tips will take you from good to absolutely irresistible. Here’s what I’ve learned from years of Sunday brunch experiments and a few (okay, more than a few) kitchen blunders:

• Keep Everything Cold: For the flakiest crust, make sure your butter, flour, and even your mixing bowl are cold. If your kitchen is warm, chill your rolling pin too.
• Don’t Overwork the Dough: Mix just until the dough comes together—over-kneading makes the crust tough. If it looks a bit shaggy, that’s perfect.
• Blind Bake for No Soggy Bottoms: Always blind bake your crust. Weights or dried beans are a must. If you skip this, your quiche might be soggy (been there, regretted that).
• Layer Cheese First: Sprinkling cheese on the crust before the custard helps seal it and adds a little insurance against leaks.
• Don’t Overfill: It’s tempting to add extra filling, but trust me, it’ll overflow. Stop pouring when you’re about 1/4 inch below the rim.
• Bake Just Until Set: The center should jiggle slightly when you’re done. It’ll finish setting as it cools. Overbaking leads to a dry, rubbery texture (not what you want).
• Let It Rest: Slice too soon and the custard will run. Patience pays off here—wait at least 15 minutes before serving.

I once tried to speed things up by skipping the blind bake—and ended up with a soggy, pale crust. Lesson learned! If you want to multitask, cook the bacon and grate the cheese while the dough chills. And don’t worry if your crust cracks—a little patch job with extra dough works wonders. The real secret is not to stress—the quiche will still taste fantastic, even if it’s not Pinterest-perfect every time.

Variations & Adaptations

Quiche Lorraine is a classic, but that doesn’t mean you can’t have a little fun with it. Here are some of my favorite ways to mix things up or adapt for dietary needs:

• Vegetarian: Skip the bacon and add sautéed leeks, mushrooms, or spinach. A little smoked paprika gives you that “bacon-y” flavor without the meat.
• Gluten-Free: Use a 1:1 gluten-free flour blend for the crust, or swap in a store-bought gluten-free shell. I’ve made this with almond flour crusts and it’s still a hit.
• Cheese Swaps: No Gruyère? Try Swiss, Emmental, or even sharp cheddar for a new twist. For a bolder flavor, a little blue cheese crumbled in is pretty amazing.
• Lighter Version: Use half-and-half instead of heavy cream, or swap in whole milk for a less-rich but still creamy quiche.
• Dairy-Free: Use coconut cream and your favorite dairy-free cheese (the meltier, the better). Turkey bacon works well if you’re avoiding pork.
• Mini Quiches: Make the recipe in a muffin tin for individual servings—cut the bake time to about 20 minutes.

Personally, I love adding caramelized onions for extra sweetness, or tossing in a handful of leftover roasted veggies from the fridge. Quiche is forgiving like that—just keep the custard-to-filling ratio in check, and you’ll have a winner every time. If you’re serving a crowd with allergies, label your mix-ins so everyone knows what’s inside!

Serving & Storage Suggestions

This Quiche Lorraine is best served warm or at room temperature, making it super flexible for brunches, buffets, or work lunches. I like to slice it into wedges and serve on a platter, garnished with fresh herbs (chives or parsley look pretty and add a pop of color).

• Pairings: Serve with a simple green salad, a bowl of mixed berries, or a chilled glass of sparkling wine for the ultimate brunch.
• Leftovers: Store slices in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight!
• Freezing: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slices in a 325°F (160°C) oven for 10–15 minutes. Microwaving works in a pinch, but the oven keeps the crust crisp.

Honestly, cold quiche straight from the fridge is a guilty pleasure of mine. Perfect for busy mornings or sneaky midnight snacks. If you’re packing for lunch, add a little ice pack and you’re set. And if you make it ahead for a party, just keep it wrapped and reheat gently before serving—the crust will still be flaky and the custard creamy.

Nutritional Information & Benefits

This classic Quiche Lorraine recipe offers a delicious mix of protein, healthy fats, and a bit of indulgence. Here’s an estimate per slice (based on 8 slices):

• Calories: 340
• Protein: 12g
• Fat: 26g (with healthy fats from eggs and cheese)
• Carbohydrates: 18g
• Sodium: 420mg

Health Benefits: Eggs provide high-quality protein and essential vitamins like B12. Gruyère brings calcium, and if you add veggies, you sneak in fiber and antioxidants. You can easily make this gluten-free or lower the fat by using half-and-half and skipping extra cheese. Allergens to watch: dairy, eggs, gluten, and pork. Personally, I love how satisfying this is—one slice keeps me full without feeling weighed down. As always, adjust to fit your dietary needs.

Conclusion

If you’re craving something flaky, savory, and a little fancy (without a lot of fuss), this Quiche Lorraine recipe is your answer. It’s become a mainstay in my kitchen, not just because it’s delicious, but because it brings people together—whether it’s a lazy Sunday, a holiday brunch, or a cozy weeknight dinner. You can customize it a hundred ways, but the classic combo of smoky bacon, nutty Gruyère, and buttery crust is just unbeatable.

Give it a try, and don’t be afraid to put your own spin on it—add your favorite veggies, swap the cheese, go gluten-free, or make it mini! I’d love to hear how it goes for you. Leave a comment, share your tweaks, or tag your quiche photos online so we can all get hungry together. If you’ve never made homemade quiche, now’s the time—you might just find yourself making it again and again. Happy baking!

Frequently Asked Questions

Can I make Quiche Lorraine ahead of time?

Absolutely! You can bake the quiche a day ahead and store it in the fridge. Just reheat gently in the oven at 325°F (160°C) for 15–20 minutes before serving. It’s also delicious served at room temperature.

What’s the best cheese substitute for Gruyère?

If you can’t find Gruyère, Swiss cheese or Emmental are great alternatives. Sharp cheddar works too for a different flavor profile—just make sure it’s a cheese that melts well.

How do I prevent my quiche crust from getting soggy?

Blind baking is the secret! Freeze your crust for a few minutes, bake with pie weights, then add your filling. A layer of cheese on the bottom also helps keep things crisp.

Can I freeze Quiche Lorraine?

Yes, you can freeze the whole quiche or individual slices. Wrap well in foil or plastic wrap, freeze for up to 2 months, and thaw overnight in the fridge before reheating. The texture stays lovely.

Is Quiche Lorraine gluten-free?

The classic recipe uses wheat flour, but you can easily swap in a gluten-free 1:1 flour blend for the crust or use a store-bought gluten-free shell. The filling is naturally gluten-free—just check your bacon for any hidden gluten ingredients.

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