Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour (156 g / 1 1/4 cups), kosher salt (1/2 tsp), unsalted butter (113 g / 1/2 cup, cold), ice water (45–60 ml / 3–4 tbsp)
- Thick-cut bacon (170 g / 6 oz), Gruyère cheese (100 g / 1 cup, shredded)
- Large eggs (4), heavy cream (240 ml / 1 cup), whole milk (120 ml / 1/2 cup)
- Dijon mustard (1 tsp), ground nutmeg (1/8 tsp), black pepper (1/4 tsp), kosher salt (1/4 tsp)
Do This
- 1. Make pie dough, form a 9-inch crust, and chill 45 minutes.
- 2. Blind-bake crust at 190°C / 375°F for 30 minutes total (15 minutes with weights, 15 minutes without).
- 3. Cook bacon until crisp; drain and cool.
- 4. Whisk eggs, cream, milk, Dijon, salt, pepper, and nutmeg.
- 5. Add bacon and Gruyère to warm crust; pour custard over.
- 6. Bake at 163°C / 325°F for 25–30 minutes until just set (center slightly wobbly).
- 7. Cool 15–20 minutes, slice, and serve warm or room temperature.
Why You’ll Love This Recipe
- Classic comfort, brunch-ready: Crisp smoky bacon, nutty cheese, and a silky custard that feels both elegant and familiar.
- Flaky crust that stays crisp: A proper blind bake helps prevent a soggy bottom.
- Make-ahead friendly: It reheats beautifully for stress-free breakfasts.
- Reliable “just set” bake: Clear doneness cues so your custard stays tender, not rubbery.
Grocery List
- Produce: Optional: chives or parsley (for garnish)
- Dairy: Unsalted butter, heavy cream, whole milk, Gruyère cheese
- Meat: Thick-cut bacon
- Pantry: All-purpose flour, kosher salt, black pepper, Dijon mustard, ground nutmeg
Full Ingredients
Flaky Pastry Crust (9-inch / 23 cm)
- All-purpose flour: 156 g (1 1/4 cups), spooned and leveled
- Kosher salt: 1/2 teaspoon
- Unsalted butter: 113 g (1/2 cup or 1 stick), cut into 1/2-inch cubes and chilled
- Ice water: 45–60 ml (3–4 tablespoons), very cold
Quiche Lorraine Filling
- Thick-cut bacon: 170 g (6 oz), cut into 1/2-inch pieces
- Gruyère cheese: 100 g (1 cup), shredded
- Large eggs: 4
- Heavy cream: 240 ml (1 cup)
- Whole milk: 120 ml (1/2 cup)
- Dijon mustard: 1 teaspoon
- Kosher salt: 1/4 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Ground nutmeg: 1/8 teaspoon
Optional, For Serving
- Chopped chives or parsley: 1–2 tablespoons
Step-by-Step Instructions
Step 1: Make the pie dough
In a medium bowl, whisk together the flour (156 g / 1 1/4 cups) and kosher salt (1/2 teaspoon). Add the cold cubed butter (113 g / 1/2 cup) and toss to coat.
Cut the butter into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter still visible (those pieces help create flakiness).
Drizzle in 45 ml (3 tablespoons) ice water and stir with a fork. Pinch a little dough; if it holds together, you’re good. If it feels dry and crumbly, add up to 15 ml (1 tablespoon) more ice water (total 60 ml / 4 tablespoons). Mix just until the dough comes together.
Step 2: Chill and shape the crust
Turn the dough onto a lightly floured surface and press it into a 1-inch-thick disc (don’t knead). Wrap tightly and chill for 45 minutes.
Roll the chilled dough into a 12-inch (30 cm) circle about 1/8-inch (3 mm) thick. Gently drape it into a 9-inch (23 cm) pie dish, easing it into the corners without stretching. Trim overhang to about 1/2 inch (1.25 cm), fold under, and crimp.
Refrigerate the shaped crust while you preheat the oven.
Step 3: Blind-bake for a crisp bottom
Arrange an oven rack in the middle position. Preheat the oven to 190°C / 375°F.
Line the chilled crust with parchment paper and fill with pie weights or dried beans (enough to come most of the way up the sides). Bake for 15 minutes.
Carefully lift out the parchment and weights. Return the crust to the oven and bake for 15 minutes more, until the bottom looks dry and lightly golden. Set aside while you prepare the filling. Keep the oven on, but reduce the temperature to 163°C / 325°F for baking the quiche.
Step 4: Cook the bacon until crisp
In a skillet over medium heat, cook the bacon (170 g / 6 oz), stirring occasionally, until crisp and browned, 8–10 minutes.
Transfer bacon to a paper towel-lined plate to drain. Let it cool for a few minutes so it doesn’t steam the crust.
Step 5: Whisk the silky custard
In a large bowl, whisk the eggs (4) until well blended. Whisk in the heavy cream (240 ml / 1 cup), whole milk (120 ml / 1/2 cup), Dijon mustard (1 teaspoon), kosher salt (1/4 teaspoon), black pepper (1/4 teaspoon), and nutmeg (1/8 teaspoon) until smooth.
Try not to whip in too much air; a gentle whisk helps the custard bake up smooth and creamy.
Step 6: Assemble the quiche
Sprinkle the shredded Gruyère (100 g / 1 cup) evenly over the bottom of the warm, blind-baked crust. Scatter the crisp bacon over the cheese.
Slowly pour the custard into the crust. Pouring slowly helps keep the bacon and cheese evenly distributed and reduces spills.
Step 7: Bake until just set, then cool for clean slices
Bake at 163°C / 325°F for 25–30 minutes, until the edges are set and the center is still slightly wobbly (it should jiggle like set gelatin, not ripple like liquid). If you have an instant-read thermometer, the center should be about 77–82°C / 170–180°F.
Cool on a rack for 15–20 minutes before slicing. This rest time finishes setting the custard so you get neat slices with a silky texture.
Pro Tips
- Blind bake means better texture: Baking the crust before filling is the easiest way to avoid a soggy bottom.
- Go for “just set”: Pull the quiche when the center still has a small wobble; carryover heat finishes the custard without overcooking.
- Shred your own Gruyère: Pre-shredded cheese often contains anti-caking agents that can make the custard slightly grainy.
- Control salt: Bacon and Gruyère are salty. Stick to the listed salt amount, then adjust next time if needed.
- No cracks: Cracks usually mean it baked too long or too hot. Keep the oven at 163°C / 325°F for a tender finish.
Variations
- Caramelized onion Lorraine: Add 1 medium onion (about 200 g), thinly sliced and caramelized in 1 tablespoon butter for 25 minutes; scatter over the cheese before adding custard.
- Smokier, sharper flavor: Replace half the Gruyère with sharp white cheddar (50 g / 1/2 cup) and add 1/4 teaspoon smoked paprika to the custard.
- Lighter dairy option: Use half-and-half (360 ml / 1 1/2 cups total) in place of the cream and milk for a slightly lighter custard (still rich and smooth).
Storage & Make-Ahead
Let the quiche cool completely, then cover and refrigerate for up to 4 days. Reheat slices on a baking sheet at 160°C / 325°F for 10–12 minutes, or until warmed through. For best texture, avoid microwaving if you can (it can make the custard weep).
Make-ahead: You can blind-bake the crust up to 24 hours ahead; cool completely, cover tightly, and keep at room temperature. The bacon can be cooked up to 2 days ahead and refrigerated. The fully baked quiche can be made a day ahead and reheated at 160°C / 325°F for 15–18 minutes.
Nutrition (per serving)
Approximate, per 1 of 8 slices: 480 calories, 32 g fat, 29 g carbohydrates, 17 g protein, 2 g fiber, 620 mg sodium.
