Quiche Lorraine sounds fancy. French name. Fancy cheese. But here’s the truth: it’s just a really good egg and bacon pie. And it’s one of the easiest, most forgiving dishes you’ll ever make.
Crispy bacon. Melty Gruyère. Velvety custard. All tucked into a buttery crust. Serve it warm, cold, for brunch, for dinner, or straight from the fridge at midnight. No judgment.
Step-by-Step Instructions
Make the Crust
Mix flour and salt. Cut in cold butter until pea-sized crumbs form.
Add ice water 1 tablespoon at a time until dough comes together.
Form into a disk, wrap, and chill for 30 minutes.
Pre-bake the Crust
Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch tart or pie pan.
Line with parchment and fill with pie weights or dried beans.
Bake for 15 minutes. Remove weights and bake 5 more minutes.
Cook the Bacon
Cook chopped bacon in a skillet until crispy. Drain on paper towels.
Make the Custard
Whisk eggs, cream, salt, pepper, and nutmeg until smooth.
Assemble and Bake
Sprinkle bacon and shredded cheese over the pre-baked crust.
Pour custard over the top.
Bake at 375°F for 30-35 minutes until golden and set (center should still jiggle slightly).
Rest and Serve
Let cool for 15 minutes before slicing. Serve warm or at room temperature.
Summary
Prep Time: 20 mins + 30 mins chill | Bake Time: 50 mins | Total Time: ~1.5 hours
Yield: 6-8 servings
Difficulty: Easy (chill time requires patience)
Storage Notes
Store in the fridge for up to 4 days. Quiche is delicious cold or reheated. Reheat in a 300°F oven for 10-15 minutes (not microwave—soggy crust). Freeze baked quiche for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
