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Quiche Lorraine Pie

Q: What makes a Quiche Lorraine authentic?

An authentic Quiche Lorraine is a French savoury tart from the Lorraine region made with a crisp pastry shell filled with eggs, cream and bacon. Traditional versions don’t include cheese or onions but most modern versions add cheese for extra savoury flavour.

Q: Do you have to pre-cook the bacon for Quiche Lorraine?

Yes, it’s best to cook the bacon first so you render out excess fat and get it crispy. This stops the quiche from becoming greasy and concentrates the smoky flavour before it goes into the custard.

Q: How do you prevent a soggy bottom on Quiche Lorraine?

Blind baking the pie shell before adding the filling is key. Partially bake the crust until it looks dry then fill and finish baking. This stops the custard from seeping into the dough and keeps the base nice and crisp instead of soggy and sad.

Q: Can I use milk instead of cream in Quiche Lorraine?

You can but cream gives a much richer silkier custard. Milk will make the filling lighter and can sometimes end up watery or less set, so cream or a combination with milk works best.

Q: What kind of cheese can I use in Quiche Lorraine?

Gruyère is classic thanks to its nutty, melting quality but Swiss, Emmental or even cheddar will work. Each cheese gives a slightly different taste so just choose what you enjoy the most.

Q: Can I make Quiche Lorraine ahead of time?

Absolutely. You can bake it the day before, chill it and reheat gently before serving. Quiches also freeze well once fully cooled. Wrap it tightly and thaw in the fridge before reheating in a low oven.

Q: How long should Quiche Lorraine rest before cutting?

Let your quiche cool for at least 8 to 10 minutes after baking. This gives the custard a chance to set which makes the slices cleaner and helps the texture develop.

Vish G

March 17, 2026

Brunch got upgraded with Quiche Lorraine Pie sneaking its way onto your table, it might steal the spotlight from the Easter eggs though! This recipe is a modern twist with cheese to enhance the savoury depth compared to the classic French way with smoky bacon, rich cream and onions. This special dish feels fancy without trying too hard making it perfect for a relaxed Easter brunch everyone will love.

PREP TIME

30 MIN

COOK TIME

75 MIN

SERVINGS

Ingredients

For the pastry
1 chilled pie dough for a 9 inch pie dish store bought or homemade
Plain flour for dusting
For the filling
7-8 slices bacon
1 small onion, finely chopped
4 large eggs
1 cup double cream or heavy cream
4 oz Gruyère cheese, grated about 115 g or 1 packed cup
1/2 teaspoon salt
1/4 teaspoon black pepper
A small pinch nutmeg
A tiny pinch cayenne pepper (optional but recommended)

Instructions

Let the chilled pie dough sit on the counter for about 5 to 7 minutes so it softens slightly but still feels cold. Lightly flour your surface and roll the dough into a circle about 13 inches wide, turning it often and dusting with flour so it does’t stick.
Gently lay the dough into a 9 inch pie dish without stretching it. Ease it into the corners, then fold the excess dough under itself to create a thick edge. Pinch or crimp the edge however you like.
Place the prepared crust in the freezer for at least 30 minutes until very firm. This helps stop shrinking and keeps the crust crisp.
Heat the oven to 425 F or 220 C. Line the frozen crust with parchment paper and fill with baking beans or dry beans. Bake for about 20 minutes until the edges look lightly golden and the base looks dry.
Carefully remove the paper and beans. Take the crust out and lower the oven temperature to 325 F or 165 C. Set the crust aside to cool slightly.
While the crust bakes, cut the bacon into small bite sized pieces. Add it to a cold frying pan and place over medium heat. Cook, stirring now and then until crisp but not burnt. This usually takes about 7 to 9 minutes.
Use a slotted spoon to transfer the bacon to paper towels. Pour off all but about 1 tablespoon of the bacon fat from the pan.
Add the chopped onion to the pan and cook over medium heat for about 3 minutes until softened and lightly golden. Stir often so it does not burn. Remove from the heat.
In a large bowl, whisk the eggs until well mixed. Whisk in the cream, salt, pepper, nutmeg and cayenne until smooth.
Sprinkle the cooked onions evenly over the base of the partially baked crust. Top with half of the bacon, then all of the grated cheese then add the remaining bacon.
Slowly pour the egg and cream mixture over the filling so it spreads evenly.
Place the quiche in the oven and bake at 325 F or 165 C for 50 to 55 minutes, until puffed, lightly golden on top and just set in the centre. It should wobble slightly but not look liquid.
Remove from the oven and let it cool for at least 8 to 10 minutes before slicing. This helps it set and makes clean slices easier.