Quiche Lorraine, a fantastic weeknight dinner. The classic French staple.

Served hot or cold, you will love this classic recipe.

A simple and elegant dish that is perfect for entertaining a crowd or just a few, and each time someone will try to get your recipe. 

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quiche Lorraine

From the coziness of a winter night to the warm sunny summer garden, this quiche Lorraine will be your favorite soon.

In this Article

Origins of the Quiche Lorrain

The origination of the Quiche Lorraine can be traced back to the 16th century. 

The word quiche comes from German Kuchen, which can refer to a pie, tart, and simple cake. 

Traditionally from northeastern France and southern Germany, depending on who was in power at that time, thus the German name.

Today it is considered a classic French dish widely enjoyed worldwide.

Quiche Lorraine was introduced to the US in the 1950s. American have fallen in love with it and become famous.

What is Quiche Lorraine

I have been making quiche Lorraine forever and a day. I recollect eating it at home and at a friend’s house.

Our Sunday open fresh market in Paris always had a traiteur, or caterer, which had them for you to take home and just warm. Pair it with a great green salad, we are French, after all, and there you have a great meal to satisfy your Sunday brunch or dinner. 

Of course, you can also easily make this delicious quiche at home and a few ingredients, which, as you know, are fundamental in my refrigerator, as I am sure they are in yours. 

I have made this recipe for most of my life and scribbled the recipes somewhere but never gave it a home. As I prepared to make it for all of you, I searched for my recipe, which was nowhere to be found. 

Therefore, I decided to consult my French cookbooks. To my dismay and shock, no cheese on-site within the recipe. 

Cheese or no cheese?

Six cookbooks. Speaking to my dear French friends and then consulting their two cookbooks later, it was confirmed that I had been making it wrong all those years. Oops!!

No cheese in the original Quiche Lorraine.

As I wanted to stay authentic to my roots, I must admit making it without cheese was a bit odd. My instinct wanted to add all that great cheese to it.

However, as soon as I enjoyed the first bite, I was transported back home to Paris.

My memory buds concurred, and yes, there is no cheese on the quiche. 

quiche Lorraine

Why blanch the bacon?

Bacon has a fair amount of fat. Blanching removes the extra fat and the saltiness of the bacon.

How do you blanch step by step?

The blanching technique requires little time and effort and is relatively easy.

  • All you need is a small pan with water that you will bring to a boil.
  • Add your bacon and stir it for a minute or less as soon as the water boils. You will notice a white foam forming, which is normal.
  • Remove your bacon and set aside until you are ready to use it. 

Blanching is used a lot in cooking, either to remove fat from bacon or used with vegetables to maintain their bright colors as green beans or asparagus. 

When you blanch vegetables, such as green beans, you are always recommended to place the vegetables once blanched in a bath of cold water and ice cubes to stop the cooking process. 

Here are a few helpful tips for the ingredients needed to make this Quiche Lorraine 

This is a quick introduction. Please read the recipe for complete instructions.

Pillsbury Pie pastry shell: you are more than welcome to make your pastry for your quiche, but if time is of the essence, then already pie pastry shell already made is a gift to all cooks. Easy to roll out and place over your baking dish. 

Bacon: I always buy meaty bacon with a small fat band around it. Make sure it is thick bacon and clear of all spices or peppers. 

Eggs: Have them a room temperature and consistently large. I suggest 4, but if small, add a 5th one to your quiche. 

Heavy cream: Use the rich kind and not a substitute. You will not have the same results. The richer, the more decadent your custard will be. 

Salt and Pepper: Your Seasoning. I always taste to make sure I do not need to add more.

Nutmeg: A pinch of nutmeg elevate the custard to a new level. Light and bold. Please do not skip it. 

Quiche Lorraine

Equipment needed

I only recommend what I use and love.

10″ removable bottom tart pan: My favorite tart pan as it allows you to bring to the table your quiche and have an easier time slicing it to serve. 

Small saucepan: To blanch your bacon

Small skillet: to crips your bacon 

Mixing bowl: beat your eggs with the heavy cream.

A cookie sheet: place your quiche over it. Any time I bake with liquid using a removable bottom pan, I use the extra precaution in case of spilling. 

Quiche Lorraine

Cooking tips and step-by-step to make this excellent quiche Lorraine.

This will go quickly. Have all your ingredients ready before starting. 

Start by your pie shell:

  • Roll it out onto your tart pan by bringing the edges over the pan hedge. You may need a rolling pin to assist you if your dish is too broad. 
  • Pick a few light holes with a fork and place the pie tart in the hot oven for 7 to 8 minutes. Remove and set aside. 

While the pie tart is in the oven, handle the bacon

  • Slice the bacon into small pieces and blanch it in a small pot of boiling water for less than a minute
  • Sautéing for a few seconds on a small dab of butter will bring out the flavor of the bacon, which is what you want with this dish.

Preparing the custard

  • Beat together the eggs and then add the heavy cream.
  • Season with salt and pepper and a dash of nutmeg. 

Assembling the quiche

  • Add the bacon to the bottom of your tart pan and spread the bits around.
  • Pour the egg heavy cream mixture over it and place it in the hot oven to bake for 30 minutes. 
Quiche Lorraine

What other fillings can be added to your Quiche?

Straying away from the French classic by changing the quiche filling, you can let your imagination go wild and have fun and never have a pie that tastes the same.

Here are a few suggestions for fillings that you can add:

  • Petite diced tomatoes with all the seeds removed.
  • Gruyere or Emmenthal cheese are the most popular choices. 
  • Ham instead of bacon or added to it. 
  • Caramelized onions are a great touch as well. 
  • Sauteed mushrooms are an excellent combination during the fall months. 
  • Spinach sauteed and added alongside the bacon or ham. Make sure the spinach renders all the liquid before adding it to your eggs and cream mixture. 

What can I serve with this delicious Quiche Lorraine recipe?

Your basic quiche is served with a side of Butter lettuce with shallots vinaigrette or a simple green salad.

Perfect for a light lunch, brunch, or dinner. 

Chilled Champagne or white wine goes alongside beautifully. 

Quiche Lorraine

Frequently Asked Questions

Can Quiche Lorraine be made ahead of time?

The wonderful thing about the quiche Lorraine is that you can enjoy it warm out of the oven or at room temperature.

I would suggest preparing it early in the morning if you plan to serve it for lunch—no need to refrigerate them.

Serving it for dinner, you may want to store it in the refrigerator after it completely cools off and then brought back to room temperature before serving.

To warm it up, you can always pop it in the oven for 15 minutes at 200F. 

Can I freeze the Quiche Lorraine?

Your quiche Lorraine can be frozen once baked and cooled completely to room temperature.

Therefore, I would suggest adding a layer of parchment paper over the custard to prevent freezer burns and then adding a couple of layers of plastic wrap. Finish it up with foil. 

It will keep up to three months in your freezer.

How can I reheat the frozen Quiche Lorraine?

Once you are ready to enjoy your quiche, remove it from the freezer and let it fully thaw out in your refrigerator for a day.

Remove all the wrappings, cover with aluminum foil, and bake at 200F for about 30 minutes or until the center is hot. 

The equipment needed to make this quiche Lorraine recipe.

RICHSC-PAN Tart Pan 10 Inch Tart Pan Carbon Steel Round Non-Stick Pan Quiche Pan With Removable Chassisor For Mousse Cakes, Kitchen Reusable Baking Tools (10 Inch)
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Herogo 1 Quart Saucepan with Lid, 18/10 Stainless Steel Nonstick Small Sauce Pan Pot, 1Qt Saucepan for Gas Electric Stove Top Camping, Healthy & Rust Free
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Backcountry Iron 6-1/2 Inch Round Small Pre-Seasoned Cast Iron Skillet
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Amco Non Skid Bottom Stainless Steel Mixing Bowls, Set of 3, Silver
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02/19/2024 06:25 am GMT

Quiche Lorraine

5 from 6 votes
Quiche Lorraine
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 people
A soft French tart with custard made with eggs and heavy cream surrounding small pieces of bacon in a pastry crust makes this Quiche Lorraine a fantastic weeknight dinner.


  • 1 Pillsbury pie pastry shell
  • 9 ounces thick bacon, sliced into 1/2 inch wide
  • 4 eggs
  • 1.5 cup heavy cream
  • salt
  • pepper
  • nutmeg


  • Preheat oven at 400F.
  • Butter and flour a 10” removable bottom tart pan. Roll the pie shell over the tart pan, bringing the edges of the pastry up to expand slightly beyond the pad edges. Prick it all over and cook in the preheated oven for 7 to 8 minutes. Remove and let it cool off.
  • Meanwhile bring to a boil a saucepan over medium heat. Add the bacon. Once the water returns to a boil, cook the bacon for 3 minutes. Drain and pat dry.
    In a skillet over medium heat, sauté the bacon with a small amount of butter until very lightly browned. Spread the bacon strips over the pastry crust.
  • Beat the 4 eggs lightly and mix in the heavy cream. Season with salt, pepper and a pinch of nutmeg. Pour the custard mixture over the bacon. Carefully leaving at least ¼ of space between the custard and the top ridge of the pan.
  • Bake the quiche for about 30 minutes in the preheated oven.


Calories: 424kcal | Carbohydrates: 2g | Protein: 10g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 218mg | Sodium: 345mg | Potassium: 169mg | Vitamin A: 1050IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 0.7mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on December 7, 2019. Updated on May 3, 2023.