Quiche Lorraine

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.

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

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

Quiche Lorraine

  • Quick Glance
  • (1)
  • 1 H
  • 2 H, 20 M
  • Serves 6 to 8
5/5 - 1 reviews
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Special Equipment: 9-inch (22-centimeter) deep dish tart pan or 10-inch (25-centimeter) tart pan


  • Make the tart crust
  • Make the quiche Lorraine filling


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.

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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.


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