Can I use milk instead of half-and-half?

Milk can be used in a pinch, but the result won’t be as creamy or rich. Half-and-half or even a mix of cream and milk gives you that signature luscious texture.

Do I have to prebake the pie crust?

Yes, prebaking (blind baking) the pie shell keeps the bottom crisp and prevents a soggy, undercooked crust. It’s an extra step, but well worth it.

Can I add vegetables to the quiche?

Absolutely! Sautéed spinach, mushrooms, or even leeks make delicious add-ins—just be sure to cook and drain any veggies first so the filling isn't watery.

Is Quiche Lorraine served warm or cold?

It’s traditional to serve quiche warm or at room temperature, but it’s delicious even cold from the fridge. It all comes down to your preference and occasion!

Quiche Lorraine Recipe

Name: Quiche Lorraine Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 1 all-butter 9-inch single crust pie shell; 2 cups half-and-half; 4 eggs; 1 teaspoon white pepper; 1 cup Swiss or Gruyere cheese; 12 ounces bacon, sliced in half; ⅓ cup diced yellow onion

Description

Quiche Lorraine is a classic French savory tart featuring a buttery pastry crust filled with a rich custard, smoky bacon, sweet onions, and nutty Swiss or Gruyere cheese. Perfect for brunch, lunch, or a light dinner, this quiche offers a creamy, satisfying texture with well-balanced flavors in every bite.

Ingredients

Units Scale

For the Pie Shell

1 all-butter 9-inch single crust pie shell

For the Filling

2 cups half-and-half
4 eggs
1 teaspoon white pepper
1 cup Swiss or Gruyere cheese

For the Bacon & Onion Mixture

12 ounces bacon, sliced in half
1/3 cup diced yellow onion

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Instructions

Preheat and Prepare Pie Shell: Preheat your oven to 350°F (177°C). Pre-bake the 9-inch all-butter pie shell for 40 minutes, following your preferred pie crust recipe or using a store-bought shell. This helps ensure the crust stays crisp after adding the filling.
Prepare the Custard: While the crust bakes, whisk together the half-and-half, eggs, and white pepper in a medium bowl or a large measuring cup until fully combined. Set this custard mixture aside.
Cook the Bacon: In a large skillet over medium heat, fry the bacon slices until they’re browned and crispy. Transfer them to a plate lined with paper towels to drain excess fat. Once cool enough to handle, slice or break the bacon into ½-inch chunks. Reserve 1 tablespoon of the clear, rendered bacon fat and discard the rest. Carefully wipe out the skillet.
Sauté the Onion: Return the reserved 1 tablespoon bacon fat to the skillet. Add the diced onion and cook over medium heat for 4-5 minutes, stirring occasionally, until tender and translucent. Remove from heat and set aside.
Prepare Oven and Assemble Quiche: Once the pie shell is pre-baked, remove it from the oven and let it cool for a few minutes. Increase the oven temperature to 375°F (190°C). Place the pie shell on a sheet pan to catch any drips and for easier handling.
Layer Ingredients: Evenly scatter the shredded cheese over the pre-baked pie shell. Top with the bacon chunks and sautéed onions, distributing them evenly across the base.
Add Custard and Bake: Slowly pour the custard mixture over the cheese, bacon, and onion. Bake the quiche for 30-35 minutes, or until the top puffs up and starts to turn golden brown. A tester or toothpick inserted in the center should come out clean, but the center may still be slightly jiggly.
Cool and Serve: Transfer the quiche to a cooling rack. Allow it to set further as it cools. Cut into slices and serve warm or at room temperature. If you’re making it ahead, let quiche sit at room temperature for 15-30 minutes before serving.

Notes

You can use either Swiss or Gruyere cheese, or a blend of both for deeper flavor.
For a crispier bottom crust, make sure to fully pre-bake the pie shell.
Quiche Lorraine can be served warm or at room temperature, making it ideal for make-ahead meals.
Feel free to add a pinch of nutmeg to the custard for extra depth.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 2g
Sodium: 640mg
Fat: 31g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 16g
Cholesterol: 145mg