Quiche Lorraine With Bacon and Gruyère

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
Learn about The Spruce Eats' Editorial Process
Updated on 01/16/23
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Quiche Lorraine With Bacon and Gruyere

The Spruce / Tara Omidvar
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 6 to 8 servings
Yield: 1 quiche
Nutrition Facts (per serving)
429 Calories
28g Fat
22g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 429
% Daily Value*
Total Fat 28g 36%
Saturated Fat 12g 58%
Cholesterol 205mg 68%
Sodium 902mg 39%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 20g
Vitamin C 0mg 0%
Calcium 320mg 25%
Iron 2mg 11%
Potassium 185mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quiche Lorraine is a rich egg pie that hails from the mountainous region of Alsace-Lorraine in northern France. Popularly served as a starter, it's also sufficient for a filling meal in itself and is regularly served for breakfast or brunch. Over the years, quiche Lorraine has been adapted from a humble savory custard pie to the substantial cheese, bacon, and egg creation that it is known as today.

Making any quiche at home can be intimidating if it's one of your first attempts, but it doesn't have to be that way. This quiche Lorraine recipe breaks it down, walking you through the dish step-by-step to demonstrate just how straightforward a delicious egg custard is to make. It begins with a layer of crumbled bacon inside the unbaked pastry. It is then topped with a beaten mixture of eggs, half-and-half, and simple seasonings, and it's finished off with the nutty taste of shredded Gruyère cheese. Pop it in the oven, and within an hour, you'll have a tasty dish ready for the table.

For the pie dough, you can either buy it frozen or make it from scratch. Shortcrust pastry is traditionally used for quiche Lorraine because it bakes to a crumbly texture that's perfect for savory dishes. It's made with nothing more than flour, salt, butter, and a touch of cold water. If it's frozen, let it thaw completely before using. You'll also want to use a deep-dish pie plate for this recipe to ensure it holds all of the filling.

Serve the quiche Lorraine with your favorite potato side dish and crusty bread. It also goes well with a fresh green salad and sautéed veggies. For brunch, mix up a fruit salad and enjoy the light meal with mimosas.

"This was a classic version of Quiche Lorraine, hitting all the high notes with lots of bacon, eggs, and cheese. Using a deep-dish pie pan resulted in a generous amount of custard, which added to the quiche's overall richness. I served this with a large green salad and a side of asparagus." —Diana Andrews

Quiche Lorraine with Bacon and Gruyère
A Note From Our Recipe Tester

Ingredients

  • 1 unbaked pie crust, store-bought or homemade

  • 8 slices cooked bacon, crumbled

  • 8 large eggs

  • 2 cups half-and-half

  • 1/2 teaspoon salt

  • 1/4 teaspoon white pepper

  • 1/4 teaspoon freshly grated nutmeg

  • 2 cups grated Gruyère cheese

Steps to Make It

  1. Gather the ingredients.

    Quiche Lorraine With Bacon and Gruyere ingredients

    The Spruce / Tara Omidvar

  2. Position a rack in the center of the oven and heat to 375 F. Meanwhile, fit the dough into a 9.5 x 1.6 deep-dish pie plate.

    pastry in a baking dish

    The Spruce / Tara Omidvar

  3. Sprinkle the bacon onto the dough.

    bacon in a baking dish with pastry

    The Spruce / Tara Omidvar

  4. Beat together the eggs, half-and-half, salt, white pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the grated cheese.

    quiche mixture and cheese inside the pastry

    The Spruce / Tara Omidvar

  5. Bake the quiche until the custard is set in the middle, about 1 hour. Cool slightly before serving.

    Quiche Lorraine With Bacon and Gruyere

    The Spruce / Tara Omidvar

Recipe Tips

  • For a perfectly baked quiche, take it out of the oven when the center still jiggles slightly, like Jell-O. It will set as it cools.
  • Quiche is great served warm, but it is also delicious at room temperature so don't feel like you have to rush it to the table as soon as it comes out of the oven.

How to Store

Refrigerate leftover quiche in an airtight container for up to 5 days. Quiche is best reheated in a 350 F oven, toaster oven, or air fryer oven until heated through. If using a basket-style air fryer, heat at 325 F.