Classic Quiche Lorraine Recipe – A Step-by-Step Tutorial

Why Quiche Lorraine is a French Kitchen Essential

Quiche is one of the most classic French recipes to master, and its versatility makes it a favorite for both weeknight dinners and elegant brunches. You can fill the pastry with almost any combination of vegetables, cheeses, or proteins to suit your taste.

During my time living with a French family, Francine made quiche nearly every weekend using fresh, garden-ripened ingredients combined with the traditional egg and cream custard. One of my favorite versions is Quiche Lorraine, a classic French quiche recipe filled with bacon, Gruyère cheese, and onions—perfect for bringing a taste of France into your own kitchen.

Let’s Get Started – Preparing Your Quiche Lorraine

Begin with a plain pastry dough, the foundation of any great quiche. I personally make mine from scratch and share my pastry dough recipe below, but store-bought dough works beautifully if you want a quicker approach.

Once your dough is ready, set it aside while you prep the filling ingredients. For a smooth and efficient cooking process, I always chop, measure, and organize each ingredient before assembling the quiche. This simple step ensures that your classic Quiche Lorraine recipe comes together effortlessly and beautifully.

Ingredients – Quiche Lorraine

• 1 tablespoon bacon drippings
• 1 cup chopped onions
• 1 1/2 cups Gruyère cheese, cut into small cubes
• 6 slices crisp bacon, crumbled
• 4 large eggs, lightly beaten
• 1 cup heavy cream and 1 cup milk (or 2 cups light cream)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground white pepper

Optional Tip: Francine always spread a teaspoon of mustard over the pastry dough before adding the filling for a subtle depth of flavor.

Instructions – Assembling & Baking Quiche Lorraine

1. Cook the bacon:
   Cook the bacon over medium heat until crisp. Remove from the pan, crumble, and set aside, reserving a tablespoon of bacon drippings.
2. Cook the onions:
   In the reserved bacon drippings, sauté the chopped onions until translucent.
3. Prepare the pastry shell:
   Roll out your pastry dough and place it in the tart pan. Optionally, spread a teaspoon of mustard on the dough for extra flavor.
4. Layer the filling:
   Sprinkle the small cubed Gruyère cheese evenly over the dough, then add the sautéed onions and crumbled bacon.
5. Mix the custard:
   In a bowl, combine eggs, cream (or milk), nutmeg, and white pepper. Pour the mixture evenly over the layered ingredients.
6. Bake:
   Preheat the oven to 450°F (230°C) and bake for 10 minutes. Reduce the heat to 350°F (175°C) and continue baking 15–20 minutes, or until a knife inserted in the center comes out clean.
7. Rest & Serve:
   Allow the quiche to set before slicing. Serve warm with a green salad and a glass of Riesling, or refrigerate and reheat as needed.

Pastry Dough Recipe

Making your own pastry dough is a simple three-step process as follows:

• 1 cup sifted all purpose flour
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) butter
• 1 1/2 tablespoons vegetable shortening
• about 3 tablespoons cold water

Sift flour into a mixing bowl. Mix in butter and shortening with a pastry blender until the mixture resembles coarse meal. Add water and blend quickly. Press the damped particles together into a ball. Do not over handle the dough, keep it cool. Then, roll the dough into a circle 1/8 in think and 2 inches larger in diameter than the tart pan.