Quiche Lorraine is French brunch royalty. Flaky pastry. Smoky bacon. Creamy, nutty egg custard. No fancy skills required. Make it for brunch, lunch, or dinner. Serve with a green salad. C’est magnifique.
Make Crust
Mix flour and salt. Cut in cold butter until crumbly. Add ice water, 1 tbsp at a time, until dough comes together. Press into a disc. Wrap and chill 30 minutes.
Roll dough to fit a 9-inch tart or pie pan. Press in, trim edges. Prick bottom with fork. Chill 15 minutes.
Blind Bake Crust
Preheat oven to 375°F (190°C). Line crust with parchment. Fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Bake 5 more minutes until lightly golden.
Cook Filling
In a skillet, cook bacon until crispy. Remove. Leave 1 tbsp drippings. Sauté onion in drippings until soft (3-4 minutes).
Make Custard
Whisk eggs, cream, salt, pepper, and nutmeg.
Assemble & Bake
Sprinkle cheese, bacon, and onions over crust. Pour custard over the top.
Bake 30-35 minutes until center is just set and top is golden brown.
Serve
Cool 10 minutes. Serve warm or at room temperature. With salad. With joy.
Summary
Prep Time: 25 min + chilling | Bake Time: 50 min | Total: 1 hour 15 min + chilling
Yield: 6-8 servings | Difficulty: Medium
Storage Notes
Fridge: 4 days. Quiche is delicious cold or at room temperature. Reheat in oven at 325°F for 10-15 minutes. Avoid microwave — custard gets rubbery. Freeze baked quiche for 3 months. Thaw overnight in fridge.
