Classic Quiche Lorraine Recipe
Quiche Lorraine is a combination of a delicious flaky Pie Crust that is filled with savory egg custard. Bacon, cheese, caramelized onions, and other fillings can take this quiche recipe from ordinary to extraordinary. Whether you serve it for breakfast or brunch, hot or cold you’re bound to fall in love with this classic quiche recipe.
We love simple and elegant dishes for entertaining like Cheese Crepes, homemade Cinnamon Rolls and Caramel French Toast. This classic quiche recipe is among our all-time favorites. Make it for your next gathering and you will get recipe requests.
This post may contain affiliate links. Read my disclosure policy.
Hello, Marina from Let the Baking Begin here! Today I’m sharing one of the most delicious brunch tarts that will be perfect to serve on a lazy Saturday for breakfast, or as you host brunch this upcoming holiday season. I hope you love this quiche recipe as much as we do.
What is Quiche Lorraine?
Quiche Lorraine is a French dish that was introduced to the US in the 1950’s. Quiche Lorraine is THE reason why America fell in love with quiche. It is the gold standard for quiche; essentially a savory tart with an egg, cheese and bacon custard baked in a pie crust. You can use a pie pan, but a quiche mold with a removable base makes it easy to transfer this to a cake stand.
The Best Quiche Recipe
Quiches come in all kinds of different flavors, but a classic quiche Lorraine must include a pastry base and the filling of savory egg custard made with eggs and cream. Adding cheeses, meats, vegetables, and herbs to a basic quiche recipe is what is going to take it to the next level and make it the best quiche recipe.
I love adding bacon, sharp cheddar, and some caramelized onion to my Classic Quiche Lorraine, but you’re welcome to add any other meats (ham, sausage, or shredded chicken are all good meat choices) or vegetables (how does spinach, asparagus, baby tomatoes or roasted pepper sound?).
What Other Fillings Can be Added to Quiche?
Changing up the quiche filling means that you can make as many times as you want and never get bored since it never tastes the same. Here are some suggestions for what else you can add to the quiche filling.
- Protein: ham, chopped sausage, shredded chicken, pork or beef.
- Vegetables: fresh baby tomatoes, wilted and drained spinach, arugula, diced fresh peppers or roasted peppers.
- Cheeses: Gruyere and sharp cheddar are the most popular choices.
How to Pre-Bake the Crust:
For this classic quiche, you’ll need a refrigerated pie crust. You can use a single chilled disk of homemade pie crust or a store-bought pie crust for an even easier quiche. To pre-bake or ‘blind bake’ the pie crust:
- Roll the pie crust, transfer to the quiche mold and press in with your fingers. Place in the freezer. Then, remove and poke with a fork. Line with parchment or foil and fill with pie weights.
- Remove from the fridge and bake for about 40 minutes or until the crust is lightly golden in color. Then remove the foil with the pie weights and set the quiche base aside.
How to Make the Quiche Lorraine Filling:
- To prep the classic quiche filling first you need to render the fat from the chopped bacon by cooking it over medium-high heat in a large skillet, stirring often, then remove bacon with a slotted spoon to a bowl.
- Add the diced onions to the bacon grease and cook on medium heat, stirring often until the onions are well caramelized. Remove the onions with a slotted spoon and add them to the bacon. Discard the bacon fat or save for use in another recipe.
- Whip up the eggs in a large bowl, then add the rest of the ingredients and whisk together.
- If using a tart pan with removable bottom set it into a rimmed baking sheet. Brush the inside with egg white then pour filling into the prebaked quiche base and bake for about 55 minutes or until a knife inserted into the middle comes out clean. Remove from the oven and allow to cool slightly before serving.
- Sprinkle with parsley, cut into wedges and serve. Or cool, then refrigerate until ready to serve.
What Can I Serve With Quiche Lorraine?
A basic quiche is typically served with a side of green salad. This makes it the perfect brunch menu item as the quiche is both filling and delicious, and the greens balance out the rich breakfast tart wonderfully.
Breakfast potatoes are another favorite around here. Make them the night before and reheat them in the air fryer to save some time in the morning.
Can Quiche be Made Ahead?
You can prebake the crust, cook the bacon, caramelize the onions, whisk the egg custard together with everything but the cheese ahead of time and refrigerate. Then, assemble it right before baking.
Or, you can completely bake and cool the whole quiche, then refrigerate until 1 hour before serving. This quiche recipe is best served at room temperature so make sure to remove it from the fridge about 1 hour ahead
If you wish to serve it warm, preheat the oven to 200˚F, cover with foil and bake 30 minutes.
Can I Freeze Quiche Lorraine?
Quiche Loraine can be frozen for up to three months. Once the pie is baked, cool completely to room temperature then wrap in a couple layers of plastic wrap and finally cover with foil to prevent freezer burn. To reheat, fully thaw quiche in the refrigerator for 24 hours then remove plastic wrap, cover with foil and bake at 200˚F for 30 minutes or until hot in the center.
Bon appetite!
More Crowd-Pleasing Breakfast Recipes:
- Nutella Crepes – elegant and delicious
- Blueberry Scones – loaded with blueberries
- Breakfast Burritos – freezer friendly
- Egg Muffins – baked in a muffin tin
Classic Quiche Lorraine Recipe
Classic Quiche Lorraine recipe consists of a flaky pastry crust that's filled with delicious savory egg custard, bacon, and cheese. This bacon quiche recipe is very versatile as you can serve it for both breakfast or brunch and it can be eaten hot, or cold.
Ingredients
Classic Quiche Lorraine Tart Ingredients
- 1 pie crust, (1 frozen crust, or 1/2 recipe for double pie crust)
- 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
- 1/2 yellow onion, diced
- 1 cup shredded cheese , (I used sharp white cheddar, but gruyere is classic)
- 1 3/4 cup half and half, (or equal parts whole milk and heavy cream)
- 4 eggs, large
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, finely ground
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
For brushing the inside of the tart
- 1 egg white
Instructions
Prepare the Pie Crust:
-
Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
Pre-Bake the Crust:
-
If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
-
If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill the inside with pie weights** 3/4 full and bake at 350˚F for about 35-40 minutes or until the tart is mostly baked through and light golden color. Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.
Make the Savory Egg Filling:
-
While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
-
In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minutes to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.
Bake the Quiche Lorraine:
-
Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.
Recipe Notes
*You can use an 8" x 1 3/4" tart pan with a removable bottom, or an 8" inch round, 1 3/4" tall pie pan.
**If you don't have ceramic pie weights, you can also use dried beans, dried peas or rice.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Marina | Let the Baking Begin!
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Yikes! Quiche is good but don’t prebake your crust for 40-45 min. Mine was burnt!
Yikes! So sorry, Jessica. I bake it for about 40 minutes or until the crust is lightly golden in color. Your oven could run a little bit hot, I would recommend an internal oven thermometer to check this. You may need to adjust the baking time or temperature.
Hi Natasha. I love your recipes! Can I use 1 3/4 cups of heavy cream without milk? Or 1 3/4cups light cooking cream? Instead of half and half. Thank you.
Hi Janine, I have not tested that but I assume it would work.
The directions for the crust are a bit confusing….when do I put it in the fridge…after freezing?
Hi Julia, for this classic quiche, you’ll need a refrigerated pie crust. To prebake it, remove from the fridge and bake for about 40 minutes or until the crust is lightly golden in color.
Does it ruin this recipe to use regular milk? I was wondering because I wanted to trim some calories off of it.
Hi Cathy, I haven’t tested that to advise. If you test anything out that works well, I’d love to hear about it since others may have the same question. Thanks in advance!
I used whole milk and it turned out great!
I think I got to excited and put too much cheese & maybe bacon…the eggs were not smooth they were kind of curdled like. It was still delicious!
Hi Parrish! I’m happy it still worked out for you.
Hi Natasha..I love all your recipes ..I have some leftover ham..if I chop that up instead of bacon..how much fo you think a cup? More?
Hi Mary, I am not sure. You can add it to your preference. I think it would taste good either way.
Hi,
Can I add spinach and mushrooms to this recipe?
Love your food! Always a hit with the family
Hi Rana, I imagine that will work! Please update us on how it goes if you try it.
Hi Rana – I always use spinach and mushrooms in my quiche. If using frozen spinach, thaw completely and squeeze out as much liquid as possible. I sauté the sliced mushrooms with my onions. Mix it all together with your beaten egg mixture and pour in the crust.
Thank you! I am making it today for my daughter but will be using fresh spinach and frozen mushrooms.
I recently added mushrooms and spinach to quiche. I sautéed them first and than added them on top of the cheese, it was delicious
Great idea! Thank you so much for sharing that with us!
Although I have not made this particular recipe, I have made many quiche pies and it is also a family favorite. However, I have never blind baked the crust first. Why do you blind bake it?? I use 5-6 eggs, but have never tried Nutmeg, which sounds really good. I will definitely try it next time.
Hi Venetia, the baking time wouldn’t be long enough to fully cook the dough otherwise so it will be soggy once the rest of the quiche is baked.
I used only half of the smoked paprika and left out the nutmeg. Also added some leftover zucchini that I sauteed in the bacon grease. It’s delicious.
I made this recipe and it was the best quiche I have ever tasted! I did add a bit more cheese to the recipe as I love cheese! I am going to make this quiche often. My family are very picky eaters and they devoured the pie.
That’s fantastic feedback, great to hear that the recipe was a huge hit!
I made this recipe today. I added red peppers and sautéed with the onions. I took someone peoples advice on the reviews and this was what I adjusted.
I used a 9 inch store bought crust
I did not pre bake it
I layered the cheese on the bottom then bacon then onions/peppers
The reminder of the bacon and onions I tossed into the egg/milk/spices mixture which I poured on the top. I also only used only 1/2 cup milk and 1/2 cup cream. If I would have added more it would have over flowed out of the crust.
Baked for 50 mins at 350 and it’s was incredible! Thanks for the fantastic recipe!!
Thank you so much for sharing that with us, Nikki!
Love the Quiche! Have another question however. Do you ever fix Ramen noodle bowls? The broth can be tricky and labor intensive. Any suggestions on how to prepare homemade?
Hi Cindy! I haven’t made that yet. Thank you so much for that suggestion, though! adding it to my to-do list.
Hi! Do I have to bake the frozen pie shell first or do I just add all the fillings and then bake it? I’m worried the pie shell might get soggy.
Hi Tammy, I haven’t tried this with a pre-made frozen pie crust, but from a quick google search, some recipes online that use frozen crusts do not thaw or pre-bake them.
I made this today and it was a hit with everyone. I omitted the onion. It cooked perfectly in the 50 minutes and the recipe made 1 quiche in the store bought crust without overflowing.
Sounds wonderful and I’m glad you loved it!
Are pie weights allowed to be optional? Because I don’t want to take waste too much time making breakfast.
Hi Edward, without the pie weights the dough will be too tall not allowing room for the filling.
Can I bake quiche in a muffin pan to make individual tarts? How long should they bake 🤔
Hi Helen, I bet that will work but I haven’t tried it yet to advise of the timing. If you do an experiment, please share with us how it goes.
Can this recipe be converted into mini quiche like your mini pumpkin pie recipe? Would love to make these as appetizers!
Hi Michelle, I honestly haven’t tested that to advise. I bet that would work but you might need to do some experiment on that.
Unfortunately my quiche came out completely brown and flat. I followed the directions exactly and went to the oven at 42 mins and the quiche was already a dark brown. 🙁 At least it doesn’t taste burnt but the look is just nothing like yours.
Hi DP, it’s hard to say what went wrong without being there, but I’m happy to make suggestions. First, be sure your ven is calibrated and not running too hot. Also. If any substitutions were made to the process or the ingredients that may alter the result. Do your best to review the recipe and images to make sure a step wasn’t missed. I hope it works better for you next time!
Why when ever I comment about this not being a quiche Lorraine it gets deleted ? So bizarre.
Hi Darren, sometimes people get flagged as spam by the system and it’s not always clear why. I’d love to hear about your quiche Lorraine recipe.
Hi, ah ok no worries. I live in Paris and work as a charcutier and I make up to 100 petit quiche Lorraine a week, I use lardon (pancetta) 500ml cream, 1000ml milk, nutmeg, salt and pepper for around 20 petit quiche. Adding any other ingredients to a quiche Lorraine is a scandal here in France, just call it a quiche. It sounds lovely but it’s just not a quiche Lorraine. Thanks for your reply.
Pedantry like this is useless. Bacon is a perfectly acceptable substitute for pancetta and if the paprika really offends you that much leave it out. Your comment probably kept getting deleted because it was trolling.
Oh, so this type of quiche is Americanized. Thanks for letting us know.
I truly appreciate your observation & reply.
What you documented is a true Quiche Lorraine recipe.We in America often make a recipe like Natasha’s – and misname it – I worked in a restaurant with a German Chef-Owner who made “your version: to swoon over!” . . . I am going to make Natasha’s . . . and will also make yours: hoping I swoon: or the moon!!!
So good and easy. I made with some veggies and sun dried tomatoes. I know it will not last long in my fridge!
That flavor combination sounds really good!
Native New Yorker who moved to California in 1981. I was very busy with my job, church activities, and movie extra work. The first time I made a quiche pie I told myself this is all I’m going to eat for the rest of my life. It was DELICIOUS!!!
Wow, thanks for your awesome feedback! I’m glad you loved this recipe, Beverly.
Good I like this
Great to hear!
Can you make/bake and reheat the Quiche?
Hi Carol! We really love it fresh, but yes, it does reheat well. I hope you love this recipe!
What adjustments are necessary for high altitude baking with this recipe? We are in Colorado just under 7000 ft.
Hi Margaret, I haven’t tried this at that elevation but this post for elevation adjustments has been helpful to our readers.
Too much half and half/cream – this recipe should be reduced by at least 1/4 cup. I’ve been making quiches for a while and I wanted to try this slightly different option. The recipe will overflow a normal deep pie crust from the stores. Mine took an entire extra hour to get a clean knife to come out. I believe a slight adjustment to 1.25 – 1.5 cups vs the 1 & 3/4 cup of cream/milk would make this an excellent recipe.
Hi Brian, the quiche bakes up as expected with the proportions listed. If you wanted to scale the recipe down, I would suggest doing that proportionally. I have done that before and it worked great. There are a couple of different crusts you can get at the grocery store and it will overflow the smaller standard pie size. As noted in the print-friendly recipe card, this recipe is written for an 8″ x 1 3/4″ tart pan with a removable bottom, or an 8″ inch round, 1 3/4″ tall pie pan.
I had the same issues. It overflowed, then didn’t fully cook, even after cooking it an additional 20 or so minutes before I gave up and just ate a liquidy quiche.
I used a frozen pie crust, Pet Ritz, and pricked the sides and bottom with a fork. Baked until golden brown, then fill it with the layers of ingredients. My crust stuck to the sides of the aluminum pan and my bottom was soggy. It became a crustless quiche which is not what I intended it to be. What did I do wrong?
Hi Dot, if using our pie dough, it has a good amount of butter in it so it won’t stick to the pan. I wonder if it’s due to the type of pie crust used. I haven’t had that experience so I suspect that is the culprit.
Thank you, I’ll give it another try. I love your recipes!
You can avoid pre baking the crust if you layer the recipe in the classic french way. That means putting the cheese in the tart pan first, then the onions and bacon on top of that, then the egg mixture on top of that.
The egg mixture will seep into the bacon and onion, but the cheese will form a barrier that keeps the crust from getting soggy.
Thank you for sharing your tip for making a crustless quiche.
Yes! I layer the gruyere on the bottom but this time I did mix the other items in he custard mixture. It came out great!
I want to make this in a 10” tart pan with removable bottom. Can you tell me the ratio of eggs to cream in the larger pan?
Hi Debbie, without testing that, I could only guess, but it may help you to use the tool in the recipe card where you can adjust the serving size and the ingredient list is adjusted for you.
I have made crustless in 9 x 13 pans. Spray pan generously. Good with spiral zucchini. Lots of variations. Used to make for breakfast and freeze for 2 months. Lost weight while eating these.
Thanks for your comments and feedback, Susan!
this is what i want to do —but how to you replace the crust?
Can I make this crust less
Hi Dee, I haven’t tested that to give you precise instructions on it, but I think it would work.
Make it more like a frittata.
Simple and delicious recipe! The spices made a difference! I added a handful of sliced baby bella mushrooms and used Swiss cheese, but next time will try the Gruyere. I prebaked the crust for 15 minutes. Thanks so much for this recipe!
Please share with us again how it goes if you try a different way. I’m glad you enjoyed this recipe, Megan!
Be careful pricking bottom of pastry, removable bottom pan leaked when eggs poured in.
Hi. I tried last night with gluten free pastry from scratch – I have an allergy to gluten. Used King Arthur gluten free pie crust mix – turned out wonderful. Crust was a little too done. Next time I will cook the crust only about 15 minutes before adding filling
Fantastic! I’m glad it was a success thanks for sharing that with us. It is definitely useful info for those who would like to try this gluten-free too.
Instead of buying pie weights, next time you are at the beach or a river you can find colorful almost polished (approx. half inch) pebbles; lots of them. Boil them to make sure they have no hidden bacteria and you have a lifetime supply of pie weights.
That’s a good idea, thanks for your suggestion and tip!
I am using frozen pie crust already in foil pie pan. Do I prick with fork before baking? And how long for baking crust?
Hi Jenny, I haven’t tried this with a pre-made frozen pie crust, but from a quick google search, some recipes online that use frozen crusts do not thaw or pre-bake them.
Blind baked for 15 min. that was plenty just pricked with fork. Hubby likes sausage, I don’t, so half was sausage & colby/jack cheese and half bacon & Swiss – came out delicious, baked 40 minutes, it was nicely browned and knife came out clean. Keeper!
I’m so happy you enjoyed this, Beth! Thank you for that wonderful review.
What is the time for blind baking?Here it says 40 mts. But in the pie crust recipe page it says 17 mts.
Hi Tara, this is a different process and recipe. The instructions here are correct for this recpie.
I cannot believe cooking the crust for that long before adding the liquid and then cooking again will be good. All the recipes I’ve seen for this say cook all at once.
Hi Shirley, we believe we found the best balance. I hope you give this recipe a try.
Recipe says to freeze crust before blind baking, that’s probably why it calls for 40 min. I didn’t do that, nor did I use parchment paper and beans, just pricked with fork and 15 min. was enough to slightly brown it.
To make dinner go a little faster on busy weeknights – can I bake the pie crust the night before?
Hi Joy, I haven’t tried that but you can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out.
If you blind bake the pie crust for 40 minutes it will burn when you cook it again for 50 minutes with the filling. I blind bake my pastry shell for 12 minutes. And add a pie shield if the crust gets too brown.
Thanks for sharing some suggestions for us, Elizabeth. We appreciate it!
Hi Natasha! This is more of a question than a review, so here goes. My husband has to cut back on eating eggs. Can you make quiche with “Egg Beaters”? I’m trying to change up his breakfasts and I thought this would be nice. Love your recipes!!!
Hi Barbara, I haven’t experimented with that so you might do a google search to see if it’s been done successfully. Sorry I can’t be more helpful with that question.
I plan on making this quiche soon to use tart shells left over from Xmas. Any idea how long to bake them?
Hello Ruth, that sounds like a good idea! However, I haven’t tried that yet to advise of the baking time. If you do an experiment, please share with us how it goes. I hope you love it!
Tried this today, a hit with my family!
Have been making quiche for years, using roux as I like my quiche firm. Instead of cream, I opted for a healthier version, half a can of evaporated milk. I doubled the onions (they are vegs after all, right?). Turned out perfect, thank you for the recipe.
Very nice! Thank you for sharing that with us. Great to hear that your family enjoyed this recipe.
Love this recipe! Has anyone ever used a non-dairy milk? I’m curious if it would work the same.. 😬
Hi Crystal, I haven’t experimented with any dairy-free substitutions. If you test anything out that works well, I’d love to hear about it since others may have the same question. Thanks in advance!
This Quiche is so delicious!
I love watching you and trying your recipes they are so good!
Hello Nancy, thank you so much for your good comments. Great to know that you are enjoying my recipes!
This is very tasty. I. Used a refrigerated pie crust in a deep dish pie holder and all but a little liquid fit but be sure to sit the plate on a cookie sheet. I will try again with other fillings. The bottomof the crust stuck to the pie plate so buttering the pie plate likely a good idea.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made your recipe today. Since I was using store bought crust, I one and halved your recipe and it was the perfect amount for two quiches. Baked for 40 minutes and they turned out perfect.
I’m so happy to hear that! Thank you for sharing your great review.
Delicious! I did use a Marie Calendars crust which I saw afterwards you noted might be too small. I simply ladled out a little so it was not overflowing. We had it for breakfast on Christmas morning and now I’m having it for lunch with some greens. Only note is I might pull back on the salt just a bit but clearly I’m enjoying it two days in a row so it’s not that necessary of a change.
That sounds like a very special Christmas morning! That’s so great!
Hi Natasha
I am going to make this wonderful quiche! . My question is what size pie crust should I use ? Not planning to make my own so should I get deep dish?
Thank you so much! Happy holidays!!!
Hi Jean, you can use a pie pan, but a quiche mold with a removable base makes it easy to transfer this to a cake stand.
A MUST THAT IS NOT SPECIFIED!!! It will require two REGULAR pie shells. A deep dish is still way too small for the filling and will have too much waste. Very disappointed!
Hi Margie, thank you for sharing your experience. Here is the tart pan that was used in the recipe above.
I agree. The recipe said you could use a frozen pie crust. The pie crust box even said it was deep dish and I still had way too much left over. It is currently in the oven so I hope the ratio I filled my crust will turn out. Lots of wasted cheese. I’m disappointed as well.
I like to add a 4 oz can of chopped green chilies. I usually make two – so probably for one a 1/2 can might do. Or chopped jalapenos to taste – also a favorite to do.
Sounds like a great addition to the recipe!
I’ve never made quiche before, but I’m ready to dive in. I can’t wait to make this. Love your videos, and recipes. You bring joy to cooking & baking. And I know where that joy comes from. Only from Him!
Blessings to you and your family.
You’re so nice! Thank you for that wonderful review, Donna. I’m glad you’re enjoying our recipes!
I love a good breakfast quiche! This one is amazing, and super easy to make. Such a great recipe, Natasha! 🙂
Isn’t it the best! Thank you for that wonderful compliment, Matt!
You can’t ever go wrong with a delicious quiche! We love this recipe!
I’m so happy you enjoyed that Lauren!
Yum! I can’t wait to make this! My family is going to love this recipe! Looks so delicious and tasty!
I hope you love this recipe Beth!
My family loved it! Such a huge hit at my house!
That’s so great! It sounds like you have a new favorite!
Hello Natasha,
I love your recipes esp the Quiche, I had enquired in my previous mail as how do you prepare home made pie dough, as it looked very flaky.
Please forward me step by step instruction for Pie making, thanks a lot and Merry Christmas.
Hi Fatima, you can find all of our pies and crusts in our archives HERE.
Hi Natasha, I love many of your recipes on this website. For this one, could it be made in a Springform pan? I don’t have a Tarte Pan so I was wondering if I could use a Springform Pan. Thanks!!
Hi Lori, I have only tried this in a tart pan so I’m unable to advise, if you experiment please let me know how you like that.
Flavour: excellent.
Springform: not excellent (leaked through and over the bottom of the oven as my crust developed some unfortunate gaps).
Thanks for your comments and feedback, Michael.
The recipe lookis good, will try it at the weekend.
I’m amazed how many people asked if they can make it without a crust. What’s the point in that? It isn’t a quiche then, is it
I hope you love this recipe Colin!
A bit later than intended but I made it at last and it was delicious😁
So great to hear that! Thank you for your good feedback.
It is still a quiche, it’s just a crust-less quiche. I’ve been making them for years, and they are delicious. No carbs.
Saves loads of carbs and fat and calories! I always make my quiche without crust unless I am taking it somewhere like a brunch or potluck or as a gift.
Love your recipes! What temp tire is needed for the prebake of the crust?
Hi Cindy, pre-bake the crust at 350˚F.
Can I make this without the pie shell to reduce the carb intake?
Hi Gee Gee, I have not tested that crustless to advise. If you make this crustless it will be more of a Frittata but it should still work. If you experiment, let me know how you liked the recipe.
Thank you, thank you and thank you!
I didn’t think I was a very good cook until I started making your recipes. Every one every time turn out amazing and my sons love it.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Hi Natasha, always love your recipe. like to try out this. may i know when you said 1 3/4 half and half… what does it means? pardon me a new baker. please advice. thanks.
Hi Nana, Half & Half is a 50/50 mixture or milk and cream. You need to use 1 &3/4 cups of ‘Half & Half’ I hope that helps. Copied from the recipe: “1 3/4 cup Half and Half (or equal parts whole milk and heavy cream)”
Hi Natasha! This recipe was sooo easy (it was my first time ever making quiche). We loved the taste of this recipe, my only issue was that the middle wasn’t fully cooked..? Should I try again at a lower temp and longer time? Or maybe I added too much cheese..? Cheers!
Hi Yamile, it is hard to say without being there. Cheese may be the culprit but more than likely the bake time is the culprit here. Sounds like some more time will do the trick.
I made this recipe for the first time ever. It was my first time making pastry crust too. Proportions and cook time and taste were perfect. I can’t believe I made it and didn’t pick it up from a pastry shop.
I’m so glad you enjoyed that Stephanie! Thank you for sharing that with me!
hello Natasha
I am a real Lorraine and in our region, we do not put cheese or onions in the real Lorraine quiche
just a good shortcrust pastry with butter, eggs, smoked bacon bits, salt pepper a little nutmeg and hop in the oven 30 mins
that’s it that’s all
and we serve it with a good green salad
Enjoy your meal
Sincerely
Agnes
Thanks for sharing that with us, Agnes!
Delish as always
Thank you for sharing that great review!
Hi Natasha. How long can you freeze the dough for if you’re not using it immediately?
I did my first attempt last weekend and it turned out ok. The pastry had bubble as I didn’t have any beans or rice to use to weight it out. So having a second attempt now that I have baking beans
Hi Manuela, I have not tested that since we never had leftovers but that should work to freeze it but I’m unable to advise on time.
Anything I can put in place of bacon? Thanks!
Hi Hanifa, this recipe is very versatile. You can add ham, sausage, or your favorite meat
Hi Natasha. There’s a mistake in the origin you’ve said this is French instead of German
Absolutely Delicious! this is the 2nd time i have made it and it is a WINNER. i think it tasted better the next day!
That’s so great! It sounds like you have a new favorite!
Hi, Kathy Peters. Do you live in California?
I just made this in Mexico – not the most pastry user country! I found some ready made as I am not a pastry cook and then found I had no rolling pin – I used a bottle and voila a quiche came together – it may not be the most beautiful but it is very tasty – I used ham instead of bacon and some thyme with the nutmeg – yum yum and muchas gracias!
Sounds like you had to get creative there Alix! I’m so glad you enjoyed this recipe!
Thank you for reposting your recipe for Quiche lorraine, now I can make it
You’re welcome and enjoy!
Hi Natasha, do we need to blind bake the crust for this recipe,?
Looks delish!
And where can we purchase the pie plate?
It’s the perfect height for this recipe
Thank you
Hi L, yes the crust should be pre-baked. Please see the “How to Pre-Bake the Crust:” section above for instructions. Also, for future reference, I have the link to the quiche mold in that same section.
I made your Quiche Lorraine Recipe and honestly it was more than d-lish….it was outstanding.
I also made the “Easy Pie Crust Recipe” and talk about flaky and flavourful. The Quiche with a side plate of salad greens was the bomb! I had some fresh mushrooms and sautéed them along with the onions and also put them into the Quiche. Thanks for sharing the recipe and making it so easy to follow.
Love this! Thanks for your fantastic review, Lorraine. I’m glad that you enjoyed it!
I would love to make this for my wife she loves quiche, can I use a regular frozen pie shell?
Hi Brian, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Thanks for a wonderful recipe. Very light in texture. I used a store bought crust and there was too much liquid so I put some parchment paper in a loaf pan and did the remainder without crust. It was light and delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I just made this quiche. The mixture overflowed my Marie Callendar pie crust. I used one and three quarters of half and half. What did I do wrong?? It is baking with what I could fit in the pan as I write this question.
Hi Pamela, I would recommend making the recipe with the homemade crust – the Marie Calendar crust are pretty small and would overflow.
After cooked can you cut slices and freeze individually??
Hi Mal, I have not tested that since we never had leftovers but that should work.
Love your recipes and your style and You.May God keeps you Always smiling like the way you are.
Happy cooking…
You’re so nice! Thank you! I’m all smiled reading this comment.
Hi Natasha, That is my favorite quiche. Do you have any tips for dairy substitutions? Thank you.
I Judy, I haven’t experimented with any dairy-free substitutions. If you test anything out that works well, I’d love to hear about it since others may have the same question. Thanks in advance!
The pie plate over filled, exact size disappointed
I’m sorry to hear that. Was the pie plate possibly not tall enough? Was anything altered in this recipe?
I use store bought frozen pie shells. They are quite shallow so I use two of them and just increase the eggs by two. Divide the rest of the ingredients between the two shells. Works every time.
Hello Natasha. I cooked this quiche for my mother in law 82th birthday last Sunday and served it with green salad…absolutely fantastic as all your recipes. I used your pie crust recipe…beautiful also! The cook time for the crust and quiche are just perfect. Regards from Costa Rica.
Hi Valentin, I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha, I’m a very big fan of yours and have tried few recipes of yours which actually turned out amazing. I would like to share pics of yours tried goodies but have no idea how to upload it. Really appreciate if you will guide. Happy new year
Hi Saima! Thank you for that amazing feedback! You’re so nice. The best way to share photos with me is to upload them to Instagram or Facebook and tag natashaskitchen.com or hashtag #natashaskitchen
Just pointing out a typo in the descriptions above. Step 4 says to bake, then says to “remove from the fridge”….. I think it means remove from the oven…. As usual, you always have exceptional recipes, and this another one. Thank you so much.
Hi Kenton, thank you so much for pointing that out. The “oven” definitely makes more sense. We have corrected that.
Dear Natasha,
It’s 3:30 in the morning here in Bucharest, and I just finished baking this fabulous quiche.
I said to myself… OK… Maybe just a taste, cause it’s so late.
The thing is almost half gone LOL.
I would like to wish you and your family a blessed new year.
Cheers,
Adrian
Sounds like you found a new favorite, Adrian! Thank you for the wonderful review!
dans la recette c est inscrit 1 tasse et 3/4 et demi ……… La je comprends pas Merci
Great question, Marlene! Half & Half is a 50/50 mixture or milk and cream. You need to use 1 &3/4 cups of ‘Half & Half’ I hope that helps. Copied from the recipe: “1 3/4 cup Half and Half (or equal parts whole milk and heavy cream)”
How would you recommend incorporating the shredded chicken to replace the bacon?
Hi Dina, I would add it during the same step since both are already cooked. If you experiment, let me know how you liked the recipe.
I am a beginning cook. How many minutes should I whisk to incorporate air?
In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minutes to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.
Hi John, whisking for 1 minute is ample. I hope you love the quiche recipe!
Thank you for sharing! Did you mean 1 1/3 cup sugar (it says 11/3) Thanks again and I hope you had a lovely Thanksgiving!
Thank you for sharing!
I have always had trouble making quiche but this recipe made a really nice one – my first! Thank you Natasha
You’re welcome! I’m so happy you enjoyed it, Edna!
great recipe usually I hate quiche but this is the best thing yet. thank you, Natasha,
p.s out of curiosity when is the next giveaway?
Thank you again Natasha
I’m so glad you enjoyed that, Kathy! Thank you for the awesome review!
Natasha! In the “print” instructions, you omitted the cheese. You did include in the step by step with pictures, though.
Hi Zina, thank you so much for pointing that out. I have updated the recipe card. I hope you love the quiche and have a wonderful Thanksgiving!
I’m 6 months pregnant and have been craving this since I saw it. Let me just say: cravings satisfied!
I’m so glad you tried this recipe!
My husband is gluten intolerant. Can this be made crustless?
Hi Maria, I have not tested that crustless to advise. If you make this crustless it will be more of a Frittata but it should still work. If you experiment, let me know how you liked the recipe.
Just the recipe I was looking for since we will be hosting some house guests during the holidays
I’m so glad you discovered this recipe! I hope you love it & we look forward to your feedback.
We filled ours full of meats and it was fantastic! Thanks!
You’re welcome! I’m so glad you enjoyed that! Thank you for that awesome review!
Can you make this without the pie crust?
Hi Jessica, I haven’t tested that without the crust. If you experiment, let me know how you liked the recipe
Quiche Lorraine is my absolute favorite! This is such an easy and delicious recipe.
Isn’t it the best! Thank you for that great review, I hope you give this recipe a try soon!
Oh wow, this Quiche Lorraine looks incredibly delicious!! Perfect for brunch!
That it is, Katerina! Thank you for that awesome feedback!
What a beautiful & delicious quiche!! Love serving this for guests & brunches. Everyone always loves it!
Best dish to make when hosting! Thank you for stopping by our page, Kristyn!