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Quiche Lorraine Recipe Is Cheesy, Rich and So Fast With This Easy Swap

Experts share tips for a golden crust and ultra creamy custard

Something about a relaxed weekend morning calls for a decadent breakfast. And we don’t mean frying up your average eggs and bacon. Our favorite way to use those A.M. staples? Baked in a rich, golden quiche. You might recognize them from the menu at your favorite French patisserie, but these savory pies taste even better homemade. And we have the perfect quick recipe for one popular rendition: quiche Lorraine. With a buttery crust and a luxurious filling of cream, eggs, cheese and bacon, you can expect some seriously rich flavor. So keep reading to learn expert baking tips, the best type of cheese to use and our favorite crust shortcut. And for vegan readers out there, you too can enjoy this dish with a few easy swaps. Here’s everything you need to know to make quiche Lorraine.

What is quiche?

Originating in France, quiche is a savory pie consisting of a pastry crust filled with a mixture of eggs and cream. Different variations often include ingredients such as cheese, meats, vegetables and even seafood. Its name comes from the German word kuchen, meaning “cake,” with the earliest recipe dating back to the medieval kingdom of Lothringen. Lothringen would later become the region of Lorraine in northeastern France.

Traditionally served for breakfast or brunch, quiche has evolved over time into an incredibly versatile dish. Preparation usually involves blind baking the pastry crust, then filling it with a savory custard mixture before baking until set. It can be served warm, hot or cold.

Ingredients in quiche Lorraine

Quiche Lorraine includes a few key ingredients. “A quiche Lorraine traditionally contains sliced smoky bacon and grated Gruyère cheese,” explains food blogger Amy Hand from The Skillful Cook. The base consists of a buttery pastry crust, which provides a crispy foundation for the egg and cream filling. Other optional ingredients may include onions, shallots and herbs.

The best cheese to use in quiche Lorraine

quiche Lorraine: Gruyère cheese

When it comes to selecting a cheese for quiche, many recipes choose Gruyère. A Swiss cheese known for its nutty flavor, smooth texture and excellent melting properties, Gruyère adds richness and depth to the filling. This cheese comes from cow’s milk and undergoes a lengthy aging process, five to 12 months or more.

For a different flavor, you can also use Swiss, Emmental or even cheddar. Choosing a cheese comes down to three things: melting ability, texture and taste. First, the cheese should melt well and incorporate evenly into the filling. Second, it should have a smooth texture for even consistency. Finally, the cheese should have a balanced taste that compliments the other ingredients while not overpowering them.

Prefer a non-dairy or vegan quiche?

For a vegetarian alternative, Hand suggests “swapping the bacon for plant-based bacon.” Those following a non-dairy diet can also make quiche Lorraine with a few easy substitutions. Silken tofu, chickpea flour or commercial egg replacers can be used instead of eggs in the custard. For cream, you can swap in coconut cream, cashew cream or non-dairy milks such as almond or soy (be sure to get the unsweetened version). And as for cheese, vegan plant-based substitutes come in various flavors and textures that mimic the real deal.

Expert tips for baking quiche Lorraine

When it comes to baking quiche Lorraine, there are a few easy techniques that will guarantee delicious results. We have a few expert tips from the kitchn that will make it easy as, well, pie.

1. Get the best custard texture

The key to getting a velvety smooth custard lies in achieving the right ratio of eggs and cream. Too many eggs can make the quiche rubbery, while too few won’t set it. Aim for a ratio of approximately one egg to half a cup of cream. Additionally, whisk the eggs and cream together thoroughly until well combined, as this helps the mixture bake evenly. However, avoid over-mixing the custard, as this can incorporate too much air and result in a puffy or soufflé-like texture rather than the dense consistency characteristic of quiche Lorraine.

2. Use freshly grated cheese

Pre-packaged shredded cheeses often contain grated anti-caking agents that can affect the melting properties and flavor. By grating cheese yourself, you ensure optimal flavor and texture. Additionally, fresh cheese melts more evenly in the custard.

3. Blind-bake first for a crispy crust

A crispy crust makes the foundation of a perfect quiche Lorraine. To achieve it, blind bake your pie crust before adding the filling. This allows the crust to set slightly so it doesn’t absorb the liquid and become soggy. To further enhance the crispiness, brush the crust with an egg wash or butter before baking, which creates a protective barrier and adds a golden sheen. Finally, poke holes in the crust with a fork to allow steam to escape.

4. Baking quiche Lorraine

Once ready, place the quiche in the center of the bottom rack to ensure even heat distribution. The baking time will depend on the size and depth of your quiche. “Allow the custard to bake low and slow for the creamiest texture,” advises Hand. “The center should still have some wobble when you take it out of the oven.” To prevent over baking, keep an eye on the quiche during the final few minutes and use a toothpick to check for doneness.

Genius shortcut even pro chefs swear by

We love a homemade pie crust. But using a frozen pie crust for quiche Lorraine offers convenience without compromising on quality. Frozen pie crusts come pre-formed and ready to use, saving you a lot of time and effort in the kitchen. Additionally, frozen pie crusts often have a consistent thickness and texture, resulting in a uniform bake.

Easy quiche Lorraine recipe

Ready to whip up a breakfast that looks and tastes “magnifique”? This recipe from Once Upon A Chef bakes for only an hour using a frozen pie crust. Plus, it also includes chopped shallots for a mild, slightly sweet flavor. And fun fact: baking at a lower temperature of 325°F prevents the eggs from scrambling!

Quiche Lorraine

quiche lorraine slice closeup


  • 9” deep-dish frozen pie crust
  • 8 oz. thick-cut bacon, about 6 slices, diced
  • ½ cup chopped shallots, from 2 medium shallots
  • 4 large eggs
  • 1¼ cups heavy cream
  • ¼ tsp. salt
  • ⅛ tsp. cayenne pepper
  • Pinch ground nutmeg
  • 1¼ cups (4 oz.) Gruyère, finely shredded


  • Active Time: 15 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 4-6 servings
  1. Preheat oven to 400°F and set a rack in the middle position. Then, remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick bottom and sides, then place crust on a baking sheet. Bake until lightly golden, 10 to 15 minutes. If it puffs up, gently prick it with a fork. Set aside; reduce oven to 325°F.
  2. In a medium nonstick pan over medium heat, cook bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from heat and set aside.
  3. In a medium bowl, whisk eggs. Add heavy cream, salt, cayenne pepper and nutmeg; whisk until evenly combined. Spread shallots evenly over bottom of cooked crust. Top with half the bacon, all the Gruyère, and then the remaining bacon. Pour the custard mixture over top.
  4. Slide quiche on baking sheet into oven and bake for 45 to 50 minutes, until the custard is set and lightly golden. Remove, slice and serve hot or warm.

Storage Notes

You can prepare this quiche up to a day ahead of time and store it in the fridge. “I always recommend making a quiche Lorraine the day before you want to serve it,” says Hand. “This gives it time to fully set and allows the flavors to infuse more deeply into the custard.” We have guide for how to reheat quiche so it tastes freshly made!

Extra quiche Lorraine can be stored in the fridge for 3 to 5 days, and up to 3 months in the freezer. This recipe recommends you double wrap it in plastic wrap and aluminum foil for extra protection. Take it out of the freezer 24 hours in advance and transfer to the refrigerator overnight before reheating.

More delicious quiche add-ins

Look up “quiche recipe” on the internet and you’ll find a lot, and we mean a lot, of variations. You could throw in pretty much anything but the kitchen sink in one of these pies, from leftover roasted vegetables to your favorite deli meats. Here, some more creative add-ins to switch up your next quiche.

1. All-out veggie

Don’t be afraid of adding some vegetables to your quiche. In fact, popular variations include spinach or broccoli. You can also include zucchini, mushrooms, onions, bell peppers and tomatoes.

2. Meat lovers’

You don’t have to end with bacon. So many meats work well in quiche, from sausage, to ham and even ground beef.

3. Three cheese blend

Calling all cheese lovers! Indulge your cheese cravings with this decadent trio of cheeses: Gruyère, cheddar and parmesan.

4. Seafood

You might not think of seafood for breakfast but put them in quiche and they become elegant brunch fare. Lump crabmeat and shrimp make for delicious protein alternatives.

For more sunny side up breakfasts, click through these stories:

This Recipe for Sweet Potato Hash Browns Is a Delicious Twist On the Classic Breakfast Dish

These Egg White Frittata Bites Are a Tasty Protein-Packed Treat + Bake in 15 Minutes!

Nachos for Breakfast? Yes! Here’s How to Turn the Tex-Mex Favorite Into the Ultimate Morning Treat

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