Quiche Lorraine is a beloved dish that originated in the Lorraine region of France. In this article, I’ll guide you through a step-by-step recipe to help you master the way of creating a delectable Quiche Lorraine.

1. Quiche Lorraine Recipe


For the crust

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 2-3 tablespoons ice water

For the filling

  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded Gruyere or Swiss cheese
  • 4 large eggs
  • 1 ¼ cups heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of ground nutmeg


Prepare the crust

In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, and mix the dough until it comes together. Be careful not to overwork the dough. If needed, add more water, a teaspoon at a time, until the dough is moist enough to hold together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to chill and rest.

Preheat the oven

Preheat your oven to 375°F (190°C).

Roll out the crust

On a lightly floured surface, roll out the chilled dough into a circle that’s about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides of the dish. Trim any excess dough and crimp the edges with your fingers or a fork.

Prepare the filling

In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.

Sprinkle the bacon and shredded cheese evenly over the bottom of the prepared crust.

Pour in the filling

Slowly pour the egg and cream mixture over the bacon and cheese, ensuring that it covers the ingredients evenly. Gently shake the pie dish to settle the filling.

Bake the Quiche Lorraine

Place the quiche on a baking sheet to catch any potential spills. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. The center of the quiche should be slightly jiggly but not liquid.

Cool and serve

Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving. This allows the filling to set further.

Quiche Lorraine can be served warm or at room temperature. It pairs well with a fresh green salad for a complete meal.

Tips For You

  • For a flakier crust, freeze the cubed butter for about 15 minutes before incorporating it into the flour.
  • To save time, you can use a store-bought pie crust instead of making the crust from scratch.
  • Feel free to customize your Quiche Lorraine by adding sautéed onions, mushrooms, or spinach to the filling.
  • Use thick-cut bacon for a more substantial texture and flavor.

With its buttery crust, creamy filling, and savory combination of bacon and cheese, this savory pie is sure to become a favorite on your menu. By following this recipe, you’ll be able to create a Quiche Lorraine that is both visually appealing and utterly delicious.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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