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There are few dishes as elegant yet comforting as Classic Quiche Lorraine. This traditional French recipe features a buttery crust filled with silky egg custard, smoky bacon, and nutty cheese.

It’s simple, sophisticated, and incredibly versatile — perfect for brunch, lunch, or a light dinner with salad.

One of my favorite television chefs of all time is Julia Child. I can remember lying on the floor as a kid on a Saturday morning watching her make dishes like this Classic Quiche Lorraine. She poured all of her knowledge into my brain about food and delicious recipes. I knew that growing up, I wanted to be her — teaching others how to make delicious food. 

Imagine my surprise, here I am — 45 years of age and doing just that. I love making good food to share with my readers, so today I am sharing her classic Quiche Lorraine with you.

For another great quiche recipe, one that is keto-friendly, check out this Spinach and Ricotta Quiche.

How to Make Classic Quiche Lorraine Recipe

You only need just a few ingredients to make a Classic Quiche Lorraine — a pastry pie crust, bacon (choose smoky bacon for extra flavor), cheese, green onions, some spices, heavy cream, and of course, the main ingredient –eggs!

What Is Quiche Lorraine?

Quiche Lorraine originated in the Lorraine region of France and traditionally includes:

• Eggs
• Heavy cream
• Bacon (lardons)
• Gruyère or Swiss cheese
• Pastry crust

True classic versions sometimes skip cheese, but most modern home cooks (and readers!) expect that creamy, melty layer.

How to Make a Classic Quiche Lorraine

To start, you are going to either make a flaky pastry crust, or you can cut corners like me and use a store-bought crust. Unroll the pie dough and place it in your pie pan, turning the edges under and crimping. There is no need to pre-bake the crust with pie weights or dry beans. Everything is baked at the same time. No blind baking this pie crust!

If you do not have a pie plate, you can do this with a small sheet pan. Line it with parchment paper, lay the pie crust on the sheet pan, and mold it into a rectangle and up the sides of the pan. You can also do this in a tart pan. I use the pie pan because it is easier, but any dish will do.

Cook the bacon over medium heat to your liking. Remove from the pan and place it on a paper towel to drain. Once drained, chop it up on a cutting board. I like bigger chunks, like a more rustic chop, but you can make it to your preferred specifications.

Sprinkle the crumbled, cooked bacon over the pie shell. Sprinkle scallions and 1 cup of Swiss cheese on top of the bacon. You can also use Gruyere cheese if you prefer that over Swiss. If you want, use caramelized onion instead of scallions, you could do that too. I just like the mild onion flavor.

Laying the bacon down first will keep it from having a soggy bottom.

Make the Quiche Filling

In a medium bowl, whisk together the eggs, cream, and milk. Add salt, pepper, and nutmeg.

Once you get it all mixed up together, carefully pour the egg mixture into the crust.

Sprinkle the remaining cheese over the cream mixture and add a dash of ground red pepper.

Here's a quick tip for you! Have a lot of cheese to grate? Skip the grater and use the attachment that lets you shred cheese in the food processor. It will cut down on the time by half.

Bake for 40 – 45 minutes with the oven temperature at 350 degrees F or until lightly browned and set in the middle. I like to place my pie pan on a baking sheet to keep any spill off on the pan. If you find the crust around the edge is browning too much, wrap the edge in aluminum foil.

Cool for 15 minutes before serving. This recipe is perfect to be served at room temperature.

When you take it out of the oven, it will be super puffy, but no worries. As it cools, it will settle down.

Serve this dish with a green salad that has a light dressing and some Parmesan cheese on it. This classic quiche recipe is perfect for brunch or a light dinner with the ladies. This would even be great to serve on Mother's Day.

Great for the Freezer

The thing that I truly love about this Classic Quiche Lorraine is that it is perfect for the fridge or freezer and is great warmed up the next day as well. Wrap it in plastic wrap to keep it safe. When ready to eat, warm a slice in the microwave.

The buttery crust is amazing, but you can also skip the crust and turn this into a crustless Quiche Lorraine.

Of course, you can turn this into mini bites by using mini tart shells and making savory tarts for a party where you need appetizers. The possibilities with this original Quiche Lorraine recipe are endless.

Look how perfect the inside is! That bacon and Swiss cheese along with the Egg Beaters make for a perfect breakfast, lunch, brunch, or dinner. 

Now, I am off to make more recipes using Egg Beaters. What is your favorite go-to wholesome recipe?

Retro Recipes

• Chocolate Mayonnaise Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
• Kielbasa and Cabbage from Art of Natural Living
• Lighter Waldorf Salad from That Recipe
• Liver and Onions from Palatable Pastime
• One Pot Tuna Noodle Casserole from A Kitchen Hoor's Adventures
• Porcupine Meatballs from Karen's Kitchen Stories
• Tunnel of Fudge Cake from Hezzi-D's Recipe Box

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Check out these other delicious breakfast recipes

• Everything Bagel Breakfast Casserole
• Baked Apple Cinnamon French Toast
• Easy Breakfast Pizza