French Quiche Lorraine Recipe Easy Homemade Classic with Crispy Bacon
A classic French Quiche Lorraine featuring a flaky butter crust, crispy bacon, and a creamy, perfectly set custard filling. This easy recipe brings a taste of France to your table with simple ingredients and comforting flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: French
Ingredients
Scale
- 1 pre-made 9-inch pie crust (butter-based recommended)
- 8 slices thick-cut bacon, diced
- 1 ½ cups shredded Gruyère cheese (about 150g)
- 4 large eggs, room temperature
- 1 ½ cups heavy cream (360 ml)
- ½ cup whole milk (120 ml)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- A pinch of nutmeg, freshly grated if possible
- ½ small yellow onion, finely chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and gently press it into your 9-inch 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.
- Heat a 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 rendered fat in the pan.
- In the bacon fat, add chopped onion and cook over medium-low heat until soft and translucent, about 5 minutes. Remove from heat.
- 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.
- In a large bowl, whisk together eggs, heavy cream, and milk until smooth. Add salt, pepper, and nutmeg. Taste and adjust seasoning if needed.
- 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.
- 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.
- Remove from the oven and let the quiche rest on a cooling rack for at least 10 minutes before slicing.
Notes
If crust edges brown too quickly, cover them with foil halfway through baking. Use room temperature eggs for a smoother custard. Let quiche rest before slicing to firm up. Reheat leftovers in a 325°F oven for 10-15 minutes to keep crust crisp. Avoid microwaving to prevent chewy crust.
Nutrition
- Serving Size: 1 slice (1/8th of qu
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 12
- Fiber: 1
- Protein: 15
Keywords: Quiche Lorraine, French quiche, bacon quiche, classic quiche, brunch recipe, savory pie, comfort food