Breakfast • Mother's Day

Quiche Lorraine

Name: Quiche Lorraine
Prep time: 25 min
Cook time: 50 min
Total time: 1 min
Yield: 6 servings
Ingredients: 1 refrigerated pie crust, 9-inch; 6 slices bacon, chopped; 1 cup shredded Gruyere cheese; 4 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 1/2 tsp kosher salt plus 1/4 tsp black pepper; 1/4 tsp ground nutmeg plus 2 tbsp sliced chives

Buttery pie crust filled with crisp bacon, Gruyere cheese, and egg custard, baked golden for Mother's Day brunch.

Updated: Oct 7, 2026

⏱ 1 hr 15 mintotal

6servings

540 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 1 hr 15 min.
Serves 6 — easy to halve or double.
Medium level — everyday equipment only.
Fits a busy weeknight.
Storage, freezing and reheating covered below.

This Quiche Lorraine recipe takes 1 hr 15 min and makes 6 servings. Quiche Lorraine is a savory French tart from the Lorraine region, built on a flaky pastry shell filled with bacon, cheese, and egg custard.

Helpful guides

Instructions

Step 1

Heat the oven to 375 degrees Fahrenheit and fit the pie crust into a nine-inch pie plate with crimped edges. Line with parchment, add pie weights, and blind-bake 15 minutes until dry. Remove weights and bake five minutes more until pale gold and firm.

Step 2

Cook chopped bacon in a skillet over medium heat eight minutes until crisp and browned, then drain on paper towels. Sprinkle bacon and shredded Gruyere evenly over the warm crust. Even distribution keeps every slice balanced with meat and cheese in each bite.

Step 3

Whisk eggs, milk, heavy cream, salt, pepper, and nutmeg in a bowl until completely smooth with no streaks. Slowly pour the custard over the bacon and cheese, filling just below the rim. Rest one minute so liquid settles evenly before baking.

Step 4

Bake 35 to 40 minutes until the center is just set with a slight jiggle and the top turns golden. A knife inserted near the center should come out mostly clean. Avoid overbaking, which makes the custard puff, crack, and turn rubbery as it cools.

Step 5

Cool the quiche on a wire rack at least 20 minutes so the custard firms for clean slices. Scatter sliced chives over the top before serving warm or at room temperature. Pair with mixed greens and berries for a complete Mother's Day plate.

Step 6

Refrigerate leftovers promptly and reheat slices in a 325 degree Fahrenheit oven until warm. For food safety, do not hold the quiche at room temperature longer than two hours. Discard any portions left out beyond that limit.

Troubleshooting — fixes, not repeats

If the bottom crust is soggy, it was not blind-baked long enough; bake until pale gold and brush with beaten egg during the last two minutes to seal the surface.
If the custard cracks, the oven ran hot or it overbaked; pull the quiche when the center still jiggles slightly, since residual heat finishes the set.
If slices fall apart, the quiche was cut too soon; cool at least 20 minutes so proteins firm and the custard holds a clean wedge.
If the edge browns too fast, shield the rim with foil strips after 20 minutes and keep the pie on a center rack for even heat.

Make it your way

For a vegetarian version, replace bacon with one cup of sauteed mushrooms and wilted spinach, squeezed dry, keeping eggs and dairy unchanged.
For a Swiss variation, swap Gruyere for Emmental and add two tablespoons of diced onion softened in butter.
For individual servings, divide filling among four greased ramekins and bake 22 minutes.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze baked slices up to two months wrapped in plastic plus foil.

Reheat from refrigerated in a 325 degree Fahrenheit oven for 12 minutes until center reaches 165 degrees Fahrenheit.

FAQ

Can I use a frozen pie crust?
Yes, thaw it just until pliable, fit into the pie plate, and blind-bake as directed, adding two extra minutes since frozen dough starts colder. Keep edges crimped tall because filling rises slightly. Do not skip blind baking, which prevents a raw doughy layer under the custard.

How do I know when quiche is done?
The edges should be puffed and golden while the center trembles slightly when shaken. A thermometer should read 160 degrees Fahrenheit in the center. Carryover heat firms it during the 20-minute rest, so pulling it slightly early prevents a dry cracked surface.

Can I make quiche ahead for Mother's Day?
Yes, bake one day ahead, cool completely, cover, and refrigerate. Serve chilled or reheat slices at 325 degrees Fahrenheit for 12 minutes. Assemble unbaked filling and crust up to 12 hours ahead refrigerated, then bake fresh the morning of serving.