This is a classic French staple and it’s always best made from scratch. This version is enhanced with a little kick of whole-grain mustard and fresh rosemary. Serve warm or cold with a peppery salad on the side.–Phillipa Spence

A quiche Lorraine cut in half, and half cut into quarters on a patterned background.

Quiche Lorraine

5 / 3 votes
This quiche Lorraine is a French staple made with a custardy egg, Gruyére, and bacon filling that’s baked until golden, all inside a flaky pastry crust. A little luxuriance that’s lovely warm or cold any time of the day.
David Leite
Servings6 to 8 servings
Calories547 kcal
Prep Time1 hour
Cook Time1 hour 20 minutes
Total Time2 hours 20 minutes


  • 9-inch (22-centimeter) deep dish tart pan or 10-inch (25-centimeter) tart pan


Make the tart crust

  • 6 tablespoons (3 ounces) cold unsalted butter, cut into cubes
  • 1 1/3 cups all-purpose flour
  • Sea salt and freshly ground black pepper
  • 2 tablespoons ice-cold water
  • 1 large egg yolk
  • 1 teaspoon white wine vinegar

Make the quiche Lorraine filling

  • 7 ounces bacon, cut into thin strips
  • 1 tablespoon olive oil
  • 1 medium (6 oz) onion, finely chopped
  • A sprig of rosemary, leaves picked
  • 4 ounces (about 1 cup) Gruyére or Comté cheese, grated
  • 2 large eggs
  • 1 cup plus 2 tablespoons heavy cream
  • 2 teaspoons store-bought or homemade whole-grain mustard
  • Sea salt and freshly ground black pepper


Make the tart crust

  • In a large bowl, use a pastry blender or 2 knives to combine the butter, flour, and a pinch each of salt and pepper.
  • Drizzle in 2 tablespoons ice-cold water, the 1 egg yolk, and vinegar and mix until a rough dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Once the pastry has chilled, roll it out to 1/4 inch (6 mm) thickness and gently drape it in the tart pan. Prick the base of the crust all over with the tines of a fork and refrigerate for 30 minutes.
  • Preheat the oven to 350ºF (180°C).
  • Place a piece of parchment paper over the chilled pie crust and fill it with pie weights or dried beans. Bake for 10 minutes. Remove the parchment and weights and bake for 10 minutes more. Let cool slightly, then trim the edges.

Make the quiche Lorraine filling

  • While the pastry bakes, in a medium skillet over medium heat, cook the bacon until just golden, about 5 minutes. Use a slotted spoon to place the bacon in a paper towel-lined bowl.
  • Wipe out the skillet and place it over low heat. Add the oil, onion, and rosemary and heat until the onion is soft and golden, about 10 minutes.
  • Spoon the bacon and onion into the slightly cooled crust and then scatter with cheese.
  • In a medium bowl, whisk together the 2 eggs, cream, mustard, and a pinch of salt and pepper, then pour over the filling. Bake until golden and just set, 25 to 33 minutes.
  • Let cool slightly (or completely, if serving cold) before slicing and serving.

Adapted From

Posh Tarts

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Serving: 1 portionCalories: 547 kcalCarbohydrates: 23 gProtein: 16 gFat: 44 gSaturated Fat: 21 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 16 gTrans Fat: 1 gCholesterol: 195 mgSodium: 337 mgPotassium: 158 mgFiber: 1 gSugar: 1 gVitamin A: 987 IUVitamin C: 1 mgCalcium: 228 mgIron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2020 Phillipa Spence. Photo © 2020 Faith Mason. All rights reserved.

Recipe Testers’ Reviews

A throwback that deserves a comeback! I haven’t had a quiche in years. Memories of my younger days and sophisticated “ladies who lunch” danced in my head when I read the recipe and it didn’t disappoint. Julia Child would be proud, I thought, as I took my beautifully browned, buttery, quiche from the oven.

Perfectly balanced flavors with a bonus kick of rosemary and whole-grain mustard. Cheesy goodness with a custard consistency served up warm on a cold winter’s night. My husband enjoyed his bourbon, I had a glass of Cabernet, and the perfect evening was had, courtesy of this lovely little quiche.

This is a beautiful quiche Lorraine. The quiche itself is velvety smooth. The hint of rosemary nicely permeates the quiche. It’s not overpowering, it’s just there in the back of your mind as you enjoy this quiche. The bacon, cut into lardons (think strips), is sprinkled over the entire crust, so there’s seldom a bite with no bacon.

The dough is easy to work with. The finished crust is flaky and delicious. I chose to use Gruyère cheese, which worked beautifully with the addition of the whole-grain mustard.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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