French Quiche Lorraine Recipe Easy Homemade Classic with Crispy Bacon

“You won’t believe where I found this recipe.” That’s how my neighbor Jean-Pierre started his story one chilly Saturday morning. I was fumbling with the coffee grinder when he leaned over the fence, holding a crumpled, slightly stained page torn from an old French cookbook. “My grandmother swore by this quiche,” he said, eyes twinkling. Honestly, I wasn’t expecting much from a recipe scribbled in faded ink, but the moment I bit into that first slice of French Quiche Lorraine with crispy bacon, my kitchen transformed into a little Parisian bistro.

The sizzle of bacon fat crisping up in my pan and the way the custard set just right—creamy but firm—felt like a happy accident. Funny enough, I forgot to preheat the oven properly that day, and the crust turned out delightfully flaky, almost like a buttery cloud holding all the savory goodness. Maybe you’ve been there, juggling kitchen chaos but ending up with something unexpectedly delicious. This recipe stuck with me because it’s not just a dish—it’s a story, a memory, a little piece of France that you can make on any Tuesday night.

Whether you’re new to quiche or a seasoned fan, this Classic Comforting French Quiche Lorraine with Crispy Bacon is the kind of recipe that invites you in with its warm aroma and keeps you coming back for more. So, let’s talk about what makes this quiche so special and how you can bring a taste of French tradition right to your table.

Why You’ll Love This French Quiche Lorraine Recipe

This recipe has been tested over and over in my kitchen (and yes, sometimes devoured a little too quickly). It’s simple, satisfying, and honestly, the best kind of comfort food you can make without spending hours fussing over it.

• Quick & Easy: Ready in under an hour, including prep—you can throw it together even when time’s tight.
• Simple Ingredients: No need to hunt down fancy stuff; most of these ingredients are pantry staples.
• Perfect for Brunch or Cozy Dinners: Whether it’s a weekend gathering or a quiet night in, this quiche fits the bill.
• Crowd-Pleaser: Crispy bacon plus creamy custard? It’s a combo that wins over kids and adults alike every time.
• Unbelievably Delicious: The balance between the flaky crust, savory bacon, and silky filling is just next-level comfort food.

What sets this apart from other quiche recipes? The method for getting that custard perfectly set but still tender is a little trick I picked up after a few trial runs. Plus, the crispy bacon isn’t just tossed in—it’s cooked slowly to render the fat and then drained just right, so every bite has that signature snap and smoky flavor. Honestly, this isn’t just another quiche; it’s my favorite version that feels both classic and effortlessly fancy.

What Ingredients You Will Need

This French Quiche Lorraine recipe uses straightforward, wholesome ingredients to create bold flavors and satisfying textures. Most are things you probably have on hand, and substitutions are easy if you’re short on time or catering to dietary needs.

• Pie Crust: 1 pre-made 9-inch pie crust (store-bought or homemade; I recommend using a butter-based crust like Pillsbury for the best flaky texture)
• Bacon: 8 slices thick-cut bacon, diced (slow-cooked for crispy, smoky bits)
• Gruyère Cheese: 1 ½ cups shredded (about 150g; Gruyère melts beautifully and adds that nutty note, but Swiss cheese is a fine substitute)
• Eggs: 4 large, room temperature (helps the custard set smoothly)
• Heavy Cream: 1 ½ cups (360 ml; you can swap half with whole milk for a lighter version)
• Whole Milk: ½ cup (120 ml)
• Salt: ½ teaspoon (seasoning is key, but start light and adjust)
• Freshly Ground Black Pepper: ¼ teaspoon (adds subtle heat)
• Nutmeg: A pinch (freshly grated if possible, for that warm, subtle spice)
• Onion: ½ small yellow onion, finely chopped (optional, for a touch of sweetness)

If you want to switch it up, feel free to use turkey bacon for a leaner option or add fresh herbs like thyme or chives to brighten the flavor. In summer, swapping the bacon for sautéed mushrooms can turn this into a lovely vegetarian quiche.

Equipment Needed

• 9-inch (23 cm) pie dish – glass or ceramic works best for even cooking
• Mixing bowls – one large for eggs and cream, another for bacon and cheese
• Whisk or fork – for blending the custard mixture
• Skillet or frying pan – for cooking bacon and sautéing onions
• Measuring cups and spoons – precise measurements make a difference here
• Rolling pin (if making homemade crust) – a smooth wooden or silicone one is ideal
• Cooling rack – to let the quiche rest before slicing

If you don’t have a pie dish, a shallow tart pan with removable sides can be a great alternative. For bacon, I’ve found cast iron skillets offer the crispiest results, but a non-stick pan works well too. Just be sure to clean your skillet properly afterward to keep it seasoned.

Preparation Method

1. Preheat your oven to 375°F (190°C). This gives enough time for the crust to bake evenly without burning.
2. Prepare the crust: Roll out your pie crust and gently press it into your pie dish, trimming any excess. Poke the bottom a few times with a fork to prevent bubbling. Place it in the fridge while you prepare the filling to keep it cold.
3. Cook the bacon: Heat your skillet over medium heat. Add diced bacon and cook slowly, stirring occasionally, until golden and crispy—about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Leave some of the rendered fat in the pan.
4. Sauté the onion (if using): In the bacon fat, add chopped onion and cook over medium-low heat until soft and translucent, around 5 minutes. Remove from heat.
5. Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper and bake for another 5 minutes until lightly golden. This prevents a soggy bottom.
6. Mix the custard: In a large bowl, whisk together eggs, heavy cream, and milk until smooth. Add salt, pepper, and a pinch of nutmeg. Give it a taste—it should be lightly seasoned since the bacon and cheese add saltiness.
7. Assemble the quiche: Scatter the cooked bacon, sautéed onions, and shredded Gruyère evenly over the crust. Pour the custard mixture on top, filling just below the crust’s edge.
8. Bake: Place in the oven and bake for 35-40 minutes, or until the custard is set but still slightly wobbly in the center. A knife inserted should come out clean.
9. Cool slightly: Remove from the oven and let the quiche rest on a cooling rack for at least 10 minutes. This helps it set fully and makes slicing easier.

Here’s a quick tip: if your crust edges brown too quickly, cover them with foil halfway through baking to avoid burning. And if you notice the center jiggles too much after the full bake, give it a few extra minutes but watch closely—overbaking can dry it out.

Cooking Tips & Techniques

Getting quiche just right can be tricky, but with a few tricks up your sleeve, you’ll nail it every time.

• Don’t rush the custard mixture: Whisk the eggs and cream thoroughly to create a silky texture and even cooking.
• Keep the crust cold: This stops it from shrinking and helps it stay flaky. Chill it after rolling and before blind baking.
• Cook bacon slowly: Fast heat burns the fat but leaves chewy bits. Low and slow renders fat and crisps the bacon perfectly.
• Blind bake is a must: It prevents soggy bottoms, especially with moist fillings like cream and eggs.
• Watch the bake time: Too long and the quiche dries out, too short and it’s runny. Start checking 5 minutes before the minimum time.
• Use room temperature eggs: They blend better into the cream, making the custard smoother.
• Let it rest before cutting: It’s tempting to dig in right away, but the quiche firms up as it cools, so slices hold together beautifully.

I once tried skipping the blind bake because I was in a hurry—bad idea. The crust was soggy, and the whole thing collapsed on the first cut. Learned my lesson the hard way! So trust me, those extra minutes pay off.

Variations & Adaptations

This French Quiche Lorraine recipe is a flexible base that you can tweak to suit your mood, dietary needs, or what’s in the fridge.

• Vegetarian version: Swap bacon for sautéed mushrooms and roasted red peppers. Add fresh thyme for a flavor boost.
• Gluten-free crust: Use almond flour or a store-bought gluten-free pie crust. The texture is different but still delicious.
• Cheese swap: Try sharp cheddar for a bolder flavor or goat cheese for creaminess and tang.
• Herb variations: Fresh parsley, chives, or dill all add brightness and make the quiche feel lighter.
• Dairy-free option: Use coconut cream and a dairy-free crust. I tested this once for a friend, and honestly, it was surprisingly good!

One weekend, I added caramelized shallots and swapped bacon for pancetta. It was a bit richer, almost indulgent, but I loved how the sweet and salty played off each other. Feel free to experiment—quiche is forgiving!

Serving & Storage Suggestions

This quiche is delightful warm or at room temperature, making it perfect for brunch spreads or casual dinners. Serve it with a crisp green salad tossed in a light vinaigrette to balance the richness.

Leftovers keep well in the fridge, wrapped tightly, for up to 3 days. Reheat gently in a 325°F (160°C) oven for 10-15 minutes to bring back the flaky crust crunch. Avoid microwaving if you can—sometimes it makes the crust chewy.

You can also freeze slices wrapped in foil and plastic wrap for up to a month. Thaw overnight in the fridge and reheat as above. Flavors actually deepen after a day, so sometimes letting it sit in the fridge overnight before eating makes it taste even better.

Nutritional Information & Benefits

Each slice (1/8th of the quiche) roughly contains:

Calories	350-400 kcal
Protein	15g
Fat	28g
Carbohydrates	12g

The eggs and cheese provide a good boost of protein and calcium, while bacon adds savory fat and flavor. Using heavy cream means it’s rich, so this quiche is definitely a treat—but one that feels like a full meal. For those watching carbs, swapping the crust for a low-carb alternative can make this recipe more diet-friendly.

Just a heads-up: this recipe contains gluten (in the crust), dairy, and pork, so adjust accordingly if you have allergies or dietary restrictions.

Conclusion

This Classic Comforting French Quiche Lorraine with Crispy Bacon has become one of those dishes I keep coming back to when I want something both simple and impressive. It’s a recipe that honors tradition but feels fresh and doable in any kitchen. Whether you’re feeding the family, impressing guests, or just treating yourself, this quiche delivers satisfaction every single time.

Give it a try, and don’t hesitate to make it your own with different cheeses, veggies, or herbs. I’d love to hear how you tweak it—drop a comment below and share your favorite variations! Cooking is all about having fun and making dishes that feel like home.

Happy baking, and here’s to many cozy meals with this delicious quiche!

FAQs About Classic Comforting French Quiche Lorraine with Crispy Bacon

Can I make the pie crust from scratch for this quiche?

Absolutely! A simple butter-based pie dough works best for flakiness. Just be sure to chill it well before rolling and blind bake to avoid sogginess.

How do I know when the quiche is fully cooked?

The custard should be set but still have a slight wobble in the center. A knife inserted near the middle should come out clean or with just a few moist crumbs.

Can I prepare this quiche ahead of time?

Yes! You can assemble it the day before and keep it covered in the fridge. Bake it fresh when ready, adding a few extra minutes to the baking time.

What’s the best way to reheat leftover quiche?

Reheat in a 325°F (160°C) oven for 10-15 minutes to keep the crust crisp. Avoid the microwave if you want to maintain flaky texture.

Is there a vegetarian alternative that tastes as good?

Definitely! Use sautéed mushrooms, caramelized onions, and your favorite cheese instead of bacon. Adding herbs like thyme helps keep that savory depth.

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