Uploaded March 2026 | Updated September 2026, 2 weeks ago
This classic Quiche Lorraine is rich, creamy, and baked in a perfectly flaky crust. Made with crispy bacon, eggs, cream, and cheese, it’s a timeless French dish that’s ideal for brunch, lunch, or a light dinner. Simple to prepare yet incredibly satisfying, this recipe delivers a silky custard and golden crust every time.
►Full written recipe: thecookingfoodie.com/recipe/quiche-lorraine
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
For the crust:
2¼ (280g) All-purpose flour
3/4 cup (170g) Butter, cold and cubed
1 teaspoon Salt
4-6 tablespoons Water, ice cold (see notes)
For the filling:
⅓ lb. (150g) Bacon, cut into small stips
1 small Onion, finely chopped
3/4 cup (75g) Gruyère cheese, shredded
3 Eggs, large
1¼ cup (300ml) Heavy cream (see notes)
Salt to taste
Pepper to taste
1/4 teaspoon Nutmeg, freshly grated
For garnish:
Bacon
Directions:
1. Make the crust: In a food processor, pulse flour, salt, and butter until the mixture resembles coarse crumbs with small butter pieces. Add ice water gradually, 1 tablespoon at a time, pulsing just until the dough comes together.
2. Chill dough: Form dough into a disk, wrap, and refrigerate 30 minutes.
3. Prepare the filling: Cook bacon in a pan over medium heat until crisp. Remove and drain on paper towels. In the same pan, cook the onion until soft and lightly golden. Let cool slightly.
4. Mix the custard: In a bowl, whisk eggs, cream, salt, pepper, and nutmeg until smooth. Set aside.
5. Shape crust: Roll the dough on a lightly floured surface into a circle about 11–12 inches (28–30 cm) in diameter, large enough to comfortably fit a 9-inch (23 cm) tart pan with some overhang. 6. Gently press the dough into the pan, making sure it fits into the corners without stretching. Trim edges and prick the base with a fork. Freeze for 20–30 minutes before baking.
6. Blind bake: Line with parchment and fill with weights or dry beans. Bake at 350°F (180°C) for 15 minutes. Remove weights and bake for another 10-12 minutes or until lightly golden and dry.
7. Fill the quiche: Spread bacon (reserve a small handful of cooked bacon for later), onion, and cheese evenly over the crust. Then gently pour the custard over the filling.
8. Bake: Bake at 350°F (175°C) for 30–35 minutes, until the center is just set with a slight jiggle.
9. Rest and serve: Let rest for at least 15 minutes before slicing. Sprinkle leftover bacon over the quiche (optional). Serve warm or at room temperature.
This classic Quiche Lorraine is rich, creamy, and baked in a perfectly flaky crust. Made with crispy bacon, eggs, cream, and cheese, it’s a timeless French dish that’s ideal for brunch, lunch, or a light dinner. Simple to prepare yet incredibly satisfying, this recipe delivers a silky custard and golden crust every time.
►Full written recipe: thecookingfoodie.com/recipe/quiche-lorraine
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
For the crust:
2¼ (280g) All-purpose flour
3/4 cup (170g) Butter, cold and cubed
1 teaspoon Salt
4-6 tablespoons Water, ice cold (see notes)
For the filling:
⅓ lb. (150g) Bacon, cut into small stips
1 small Onion, finely chopped
3/4 cup (75g) Gruyère cheese, shredded
3 Eggs, large
1¼ cup (300ml) Heavy cream (see notes)
Salt to taste
Pepper to taste
1/4 teaspoon Nutmeg, freshly grated
For garnish:
Bacon
Directions:
1. Make the crust: In a food processor, pulse flour, salt, and butter until the mixture resembles coarse crumbs with small butter pieces. Add ice water gradually, 1 tablespoon at a time, pulsing just until the dough comes together.
2. Chill dough: Form dough into a disk, wrap, and refrigerate 30 minutes.
3. Prepare the filling: Cook bacon in a pan over medium heat until crisp. Remove and drain on paper towels. In the same pan, cook the onion until soft and lightly golden. Let cool slightly.
4. Mix the custard: In a bowl, whisk eggs, cream, salt, pepper, and nutmeg until smooth. Set aside.
5. Shape crust: Roll the dough on a lightly floured surface into a circle about 11–12 inches (28–30 cm) in diameter, large enough to comfortably fit a 9-inch (23 cm) tart pan with some overhang. 6. Gently press the dough into the pan, making sure it fits into the corners without stretching. Trim edges and prick the base with a fork. Freeze for 20–30 minutes before baking.
6. Blind bake: Line with parchment and fill with weights or dry beans. Bake at 350°F (180°C) for 15 minutes. Remove weights and bake for another 10-12 minutes or until lightly golden and dry.
7. Fill the quiche: Spread bacon (reserve a small handful of cooked bacon for later), onion, and cheese evenly over the crust. Then gently pour the custard over the filling.
8. Bake: Bake at 350°F (175°C) for 30–35 minutes, until the center is just set with a slight jiggle.
9. Rest and serve: Let rest for at least 15 minutes before slicing. Sprinkle leftover bacon over the quiche (optional). Serve warm or at room temperature.
