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Mastering the Classic Quiche Lorraine

45 minutes. Cook
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Ah, Quiche Lorraine—a timeless French classic that has graced tables around the world for centuries. Originating from the Lorraine region in northeastern France, this savory custard-filled pie has a rich history dating back to the medieval German kingdom of Lothringen. Over the years, it has evolved into a versatile dish that can be enjoyed for breakfast, brunch, or even a light dinner.

Historical Context:

The Quiche Lorraine we know today has come a long way from its humble origins. Initially, it was an open-faced savory pie filled with a custard-like mixture of eggs and cream, seasoned with nutmeg. The addition of bacon came later, in the 16th century when bacon became a staple in European cuisine.

The name “Lorraine” itself refers to the historical region that has been a hotbed of culinary cross-pollination, influenced by both French and German traditions. Over time, this dish gained immense popularity in France and beyond, evolving into the beloved Quiche Lorraine we cherish today.

Quiche Lorraine’s appeal lies in its simplicity and versatility. It’s a dish that can effortlessly transition from breakfast to brunch or a light dinner, making it a favorite among food enthusiasts worldwide.

So, the next time you find yourself craving a taste of France, indulge in the delightful flavors of Quiche Lorraine—a dish that beautifully blends history and taste in every savory slice.


1. Prepare the Pie Crust

  • Preheat your oven to 375°F (190°C).
  • Roll out the pie crust and gently press it into the 9-inch pie pan. Trim any excess dough hanging over the edge.

2. Blind Bake the Crust

  • Line the pie crust with parchment paper and fill it with baking weights or dried beans. This prevents the crust from puffing up during baking.
  • Bake the crust for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes to ensure a crisp crust. Set aside.

3. Cook the Bacon

  • While the crust is baking, cook the bacon slices in a frying pan over medium heat until they are crispy. Place them on a paper towel to drain excess grease, then crumble them into small pieces.

4. Prepare the Filling

  • In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of ground nutmeg until well combined.

5. Assemble the Quiche

  • Sprinkle the crumbled bacon evenly over the baked pie crust.
  • Spread the grated Gruyère cheese on top of the bacon.
  • Carefully pour the egg mixture over the bacon and cheese.

6. Bake the Quiche

  • Place the assembled quiche in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.

7. Serve and Enjoy

  • Allow the Quiche Lorraine to cool for a few minutes before slicing. It can be served warm or at room temperature.


prep time
1 hour 5 minutes.
cooking time
45 minutes.
total time
1 hour 5 minutes.


  • 9-inch pie pan

  • Rolling pin

  • Frying pan

  • Whisk

  • Mixing bowls

  • Baking weights or dried beans (for blind baking)


  • 1 pie crust (store-bought or homemade)

  • 8 slices of bacon

  • 1 cup of grated Gruyère cheese

  • 3 large eggs

  • 1 cup of heavy cream

  • 1/2 cup of whole milk

  • 1/4 teaspoon of salt

  • 1/4 teaspoon of black pepper

  • A pinch of ground nutmeg


Prepare the pie crust.
Blind bake the crust.
Cook the bacon.
Assemble and bake the quiche.
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