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

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This classic Quiche Lorraine features a buttery, flaky crust filled with smoky bacon, creamy custard, and nutty Gruyère cheese. Perfect for brunch, entertaining, or a cozy family meal, it’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (200g)
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • 3–4 tablespoons ice water
  • 1/2 teaspoon salt (for crust)
  • 5 oz thick-cut smoky bacon, diced (150g)
  • 3 large eggs
  • 1 cup heavy cream (240ml)
  • 1/2 cup whole milk (120ml)
  • 1 cup Gruyère cheese, grated (100g)
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch freshly grated nutmeg (optional)
  • Chopped chives or parsley (optional, for garnish)
  • Sauteed leeks or onions (optional add-in)

Instructions

  1. In a large mixing bowl, combine flour and salt. Add cold, cubed butter and cut into the flour using a pastry blender, fork, or fingertips until the mixture resembles coarse sand with pea-sized bits.
  2. Drizzle in 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.
  3. Preheat oven to 400°F (200°C). On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch tart pan, trim excess, prick base with a fork, and freeze for 10 minutes.
  4. Line crust 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.
  5. While crust bakes, cook diced bacon in a skillet over medium heat until crisp, about 6–8 minutes. Drain on paper towels.
  6. In a medium bowl, whisk together eggs, heavy cream, and milk. Stir in salt, pepper, and nutmeg if using.
  7. Sprinkle half the Gruyère cheese over cooled crust. Scatter bacon over cheese, then pour in custard. Top with remaining Gruyère and chives or parsley if desired.
  8. Reduce oven temperature to 350°F (180°C). Bake quiche for 35–40 minutes, until filling is just set and top is golden brown. Cover edges with foil if browning too quickly.
  9. Remove from oven and let cool on a rack for 15–20 minutes before slicing. Serve warm or at room temperature.

Notes

For best results, keep all pastry ingredients cold and avoid overworking the dough. Blind baking the crust prevents sogginess. Cheese on the bottom helps seal the crust. Let the quiche rest before slicing for clean cuts. Variations include vegetarian, gluten-free, and dairy-free adaptations. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: quiche lorraine, brunch, bacon, gruyere, flaky crust, French quiche, savory pie, breakfast, tart, easy quiche, homemade quiche

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