• V
  • GF
  • NS
  • DF
  • View Recipe Key

How to Make Classic Quiche Lorraine

How to Make Classic Quiche Lorraine

No other savory pie is more elegant than classic Quiche Lorraine. Get the step-by-step instructions to make this elegant, rich, custardy French dish in your home kitchen.

How to Make Classic Quiche Lorraine //

This post contains affiliate links. Full disclosure is at the bottom of the article.

I avoided making shortcrust pastry from scratch for years. I dreaded it even. I’d read advice from seasoned cooks who hammered on how important it is to have a good pie pastry recipe in your repertoire and insisted that it’s quick to master once you’ve practiced it a few times. Yet somehow, the art of the flaky crust had eluded me. No matter how hard I tried, something always went wrong. It felt like the pie gods had decided that I wouldn’t ever enjoy the pleasures of a deliciously flaky, perfectly golden homemade crust.

Because trying and failing at making shortcrust pastry was so frustrating, I eventually turned to store-bought crusts. I was happiest when we lived in Paris and I could buy the “Marie” brand: made with real butter, sold already rolled out, and large enough to fit fluted tart pans. It was my go-to solution to churn out delicious sweet and savory tarts and pies in a flash.

Unfortunately, I couldn’t find a good-quality, all-butter, ready-made shortcrust pastry back home, so I had to abandon my pie-making adventures for a while. After a couple of years of no homemade quiches, tarts, and pies, I thought, enough! If I’d mastered finicky things such as macarons and éclairs, surely I could learn to make simple, humble pie dough, right? I decided I’d tackle the task once and for all.

I went back to reference books and applied the years of recipe development and testing experience I had under my belt. I took notes of what worked best for me and tweaked my recipe until I got it down to a science. Now I can make shortcrust pastry in a flash, and the recipe never fails. Ever.

How to Make Foolproof Shortcrust Pastry (Food Processor Method) //

Mastering shortcrust pastry finally allowed me to resume making pies and savory tarts at home. I now have lots of pie and tart recipes up my sleeve, from Lattice-Top Blueberry Pie to Quiche Lorraine.

If you too have struggled with making shortcrust pastry from scratch, I encourage you to try my foolproof shortcrust pastry recipe. It literally comes together in seconds in the food processor! I promise, it’s life-changing.

How to Make Foolproof Shortcrust Pastry (Food Processor Method) //

Foolproof shortcrust pastry made in the food processor //

How to Make Foolproof Shortcrust Pastry (Food Processor Method) //

No other savory pie is more elegant and spectacular than classic Quiche Lorraine. Making that classic bistro dish at home allows me to travel back to Paris on a dime. Serving a generous slice of Quiche Lorraine with a lightly dressed green salad (and an optional glass of wine!) is as French as it gets. I’m happy to share my go-to recipe for this rustic French dish.

How to Make Classic Quiche Lorraine //

There are various versions of Quiche Lorraine, the most basic of which is just eggs, bacon, milk, and cream. The addition of caramelized onions and Comté cheese is one of the most frequent adaptations and the one I like most because the flavors compliment each other so well.

Helpful Tips for Making Classic Quiche Lorraine

The Ingredients You Need

Here are the staple ingredients you need to make Quiche Lorraine: 

  • Shortcrust pastry
  • Large yellow onions
  • Bacon
  • Milk
  • Cream
  • Eggs
  • Salt, black pepper, and nutmeg
  • Grated cheese, such as Comté or Gruyère

Ingredients to make classic Quiche Lorraine //

Can I make Quiche Lorraine ahead of time?

Quiche Lorraine comes together in several steps, so this is not a last-minute recipe. It is, however, the perfect make-ahead dish: blind baking the crust, baking the quiche, and refrigerating it overnight creates a textbook rich, custardy result.

How to pick the right pan for making quiche lorraine

This deep-dish quiche requires the use of a 9-inch (23 cm) springform pan, which should be 3-in (7.5 cm) deep.

If you don’t have a springform pan, you can also divide the recipe (including the pastry) between two regular 9-in (23 cm) pie plates. See the notes in the recipe card, below, for additional tips and baking instructions for this alternate baking method.

How much shortcrust pastry do I need to make classic quiche lorraine?

To comfortably fit the deep-dish springform pan, you need to make a double batch of shortcrust pastry. I recommend making the two batches separately, one after the other, then gathering and rolling them together. This is easier and quicker than overcrowding the bowl of the food processor and compromising the final texture of the pastry. See the recipe below for additional instructions.

What is blind baking and why is it required to make quiche lorraine

“Blind baking” means baking a tart shell “naked”—that is, before you pour the filling into the shell. This step is especially important when the tart filling you use is wet, such as that of a lemon tart, or this quiche lorraine. Blind baking ensures the crust will be cooked through and crisp, which would be difficult to achieve under a wet filling. 

An empty, blind baked tart shell that will be used to make classic quiche lorraine //

How to make sure the pastry will stay put and blind bake properly 

Invest in pie weights—or just dry peas: Since this quiche lorraine recipe uses a straight-edged pan, you will need to line the frozen pie crust with parchment paper and then fill the pan with pie weights to the brim. If you don’t, the crust will crumple down upon baking, making for a very sad-looking Quiche Lorraine. Pie weights can be expensive: if you don’t have them on hand, you can simply buy a 2-lb. (900 g) bag of dry whole yellow peas or chickpeas and use those instead. Note that you won’t be able to cook those peas after they’ve been used as pie weights, but you can let them cool, store them in a zip-top bag, and reuse them over and over again. (I’ve been using the same bag of dry peas for years!)

Blind baking a crust to make quiche lorraine //

How to blind bake shortcrust pastry for quiche lorraine if you don’t have pie weights

No pie weights or peas? Overhang! If you don’t have pie weights or dry peas to keep the pastry in place, you can let the pastry hang over the sides of the pan and blind-bake it as-is. The pastry will hold up nicely, so you then fill the quiche and keep baking. For a neat presentation, you can cut out that extra pastry with a sharp knife before you unmold and serve the quiche.

Making quiche lorraine: Lay the dough into the mold – there should be plenty of dough overhanging the edges to help it maintain its shape.

How to make sure quiche lorraine filling ingredients won’t sink to the bottom

Make that cream mixture extra-frothy: The secret to keeping the filling ingredients from sinking to the bottom of this deep-dish Quiche Lorraine is to beat the liquid ingredients until the mixture gets extra-frothy using a hand mixer or a stand blender. As you layer the caramelized onions, the bacon, and the cheese with the frothy custard, the air bubbles will “hold” the solids and keep them distributed throughout the quiche during baking.

Use a hand mixer or a blender to make the quiche mixture extra-frothy:

How to Make Classic Quiche Lorraine //

Layer the filling ingredients with the quiche mixture to distribute them evenly:

Layering quiche lorraine filling ingredients to prevent them from sinking to the bottom // Layering quiche lorraine filling ingredients to prevent them from sinking to the bottom //

The extra-frothy quiche lorraine mixture will hold the filling ingredients throughout the baking process, preventing them from sinking to the bottom of the tart:

How to Make Classic Quiche Lorraine //

Classic Quiche Lorraine is an extraordinary dish. It can be made a day or more ahead, and it’s just as delicious hot or cold. It can also be served any time of day, from breakfast to a late-night snack!

Classic Deep-Dish Quiche Lorraine //

How to Make Classic Quiche Lorraine //

Classic Quiche Lorraine

No other savory pie is more elegant than classic Quiche Lorraine. Get step-by-step instructions and helpful tips to make this make-ahead-friendly, rich, custardy dish in your home kitchen!
Prep Time:30 minutes
Cook Time:3 hours 15 minutes
Cooling Time:4 hours
Servings 10 servings
Author Marie Asselin,


For the crust

For the quiche



  • Make the two batches of Foolproof Shortcrust Pastry, one after the other. When the first one is done, dump it on a floured working surface, and make the second batch right away. Dump it over the first batch, then, using your hands, gather the whole thing into a loose, flattened ball. Sprinkle the dough with flour, then roll out to a 16-in (40 cm) circle. (Sprinkle with more flour as needed to prevent sticking.) The pastry should be about 1/4 inch (6 mm) thick.
  • Carefully fold the dough in half, then place over the bottom half of the prepared springform pan. Unfold, then gently ease the dough into the pan, pressing it onto the bottom and creasing the dough to flatten it against the sides of the pan. Using a fork, prick the bottom pastry all over.
  • If blind baking with pie weights or dry peas, cut off the overhanging pastry so the pastry is flush is with the top of the pan.
    If blind baking without pie weights or dry peas, let the pastry hang over the sides of the pan. Freeze the pastry-lined pan for at least 30 minutes, or until ready to blind bake.


  • Preheat the oven to 350°F (175°C).
  • If blind baking with pie weights or dry peas, cut out a large piece of parchment paper and ease it into the pastry to line it. Fill the pan with pie weights or dry peas. Bake for 30 minutes. Remove from the oven. Carefully lift the parchment with the weights or peas out of the pan (transfer these into a large bowl to let cool completely before storing), then return the pan to the oven and bake for an additional 15 minutes, or until the crust looks dry and is light golden brown. Set aside on a cooling rack.
  • If blind baking without pie weights or dry peas, place the pan with the overhanging pastry straight from the freezer to the oven. Bake for 45 minutes, or until the crust looks dry and is light golden brown. Set aside on a cooling rack.


  • In a large saute pan or Dutch oven set over medium heat, warm up the extra-virgin olive oil until shimmering. Add the sliced onions, sprinkle with 1 tsp (5 ml) of the salt, then stir to combine. Cover and cook for 15 minutes. Uncover, stir, reduce the heat to low, and continue cooking, uncovered, until the onions are tender and lightly browned, about 1 hour. Stir every 15 minutes to ensure the onions cook evenly. Transfer the cooked onions to a large bowl and let cool completely.
  • In a skillet set over medium-high heat, cook the bacon until crisp but not dry. Using a slotted spoon, transfer the bacon to the bowl with the cooked onions and let cool.


  • Preheat the oven to 325°F (160°C).
  • Make the custard: In a large bowl or an 8-cup measuring cup, combine the milk, cream, eggs, remaining salt, pepper, and nutmeg and, using a hand mixer, blend until very frothy (you can add the ingredients to a stand blender instead.)
    How to Make Classic Quiche Lorraine //
  • Place the springform pan with the blind baked over a baking sheet to catch any leaks. Mix the cooked onions and bacon to combine, then spread half of the mixture over the bottom of the crust. Pour half of the custard over the onions. Sprinkle with half the grated cheese. Spread the remaining onion and bacon over. Blend the remaining custard again to refroth, then pour into the crust. Sprinkle with the remaining cheese.
    Assembling a classic quiche lorraine //
  • Bake for about 90 minutes, or until the top of the quiche is golden brown and the center is just set. The center of the Quiche Lorraine should still jiggle a bit: it will set fully as the quiche cools.
  • Transfer the Quiche Lorraine to a wire rack and let cool to room temperature, at least 2 hours.
    Refrigerate until the quiche is fully chilled, at least 3 hours, or ideally overnight. Refrigerating the quiche will allow it to fully set and slice more cleanly. You can keep the quiche refrigerated for up to 3 days.
  • If you blind baked the crust without pie weights or dry peas, using a sharp knife to cut off the extra crust along the rim.
  • To unmold the Quiche Lorraine, slide a sharp knife along the edge of the ring mold or cake pan to loosen the quiche, then loosen the springform and remove the quiche from the pan.


  • Slice the Quiche Lorraine into portions, then serve cold or room temperature. You can also reheat portions in a 350°F (175°C) oven for 10 minutes. Serve the quiche with a lightly dressed green salad.


  • Refrigerate leftover Quiche Lorraine in an airtight container for up to 3 days.


How to bake this Quiche Lorraine in two separate 9-inch (23 cm) pie plates 
Make the two batches of Foolproof Shortcrust Pastry, but keep each batch separate. Roll out one batch at a time, then lay each rolled-out crust in a 9-inch pie plate. Cut off the excess pastry, prick the bottoms all over with a fork, then freeze for at least 20 minutes.
Blind bake the crusts (with or without pie weight or dry peas) at 350°F (175°C) for 30 minutes (remove the pie weight or dry peas after 20 minutes if you’re using them.)
Prepare the onions, bacon, and custard as indicated. Divide the ingredients between the two blind baked crusts, when sprinkle with the cheese.
Bake for 40-45 minutes, or until the tops of the quiches are golden brown and the centers are just set. The centers of the quiches should still jiggle a bit: they will set fully as they cool. Let cool to room temperature, then refrigerate overnight. Serve as indicated.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

Author: Marie Asselin

Prep Time: 30 minutes
Cook Time: 3 hours 15 minutes
Cooling Time: 4 hours


Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. I’d like to make this ahead of time to serve at a baby shower. Is there a way to reheat the entire quiche without doing it by individual slices? With a lot of guests, individually reheating seems time consuming. If not, how do you reheat individual slices! Thx!!

    • Hey Aileen! If you’re making the quiche ahead of time and not simply reheating leftovers, you can (and should!) definitely reheat the whole quiche, it’s much more efficient that way. You don’t want the quiche to be hot, just warm. I would put it in a low oven (300°F/150°C) for 15 minutes, then turn the oven off and leave the quiche in for 15 minutes more. This will allow the heat to spread to the whole quiche evenly. Remove from the oven, let rest for 5-10 minutes, then unmold, slice, and enjoy!

  2. 5 stars
    I love this recipe. I have used this recipe about 8 times now, I follow the recipe to the tee and it always comes out perfect. It is well worth the time it takes. It is elegant and the taste is amazing. I freeze some individually wrapped slices for later. . They come out great. I thaw a slice in the as I need it refrigerator and reheat in toaster oven or air fryer . Thank you for this wonderful recipe. It is the only one i will ever use!

    • Your message made my day Antoinette, thank you so much for taking the time to write it! I absolutely love your tip to freeze individual slices and reheat them later. Nobody would ever complain about such luxurious leftovers! 😍

  3. 5 stars
    I made the pastry dough from your recipe, and was stunned by how quickly, easily, perfectly it came together.

    And this quiche…..oh my goodness….I followed all instructions to a “tee” and it is UTTERLY DIVINE. Worth every second of effort!

    Many, many thanks for your clear instruction, and for these outstanding recipes!

    • Thank you so much for your message Neva, you make my day! Isn’t a deep-dish quiche a wonderful treat? It’s so elegant and rich in flavor. And it’s even better when you make your own shortcrust pastry! I’m really happy it all worked out for you.

  4. Permission To Use Photos

    Hello. I run the blog, yourfoodiedesires, on Tumblr and I was wondering if I would be able to use your current and future photos to post on my blog?

    I do not take credit for anything I post on my blog except my own creations. There are always links back to the homepage and also the link of the post.

    I have included my blog’s website address so you can see examples of how it will look.

    I look forward to hearing from you.

    Thank you.

  5. Quiche is such a classic and tasty recipe and I appreciate how this recipe outlines out to make it in such a straightforward and easy to understand way.

    • Hey Moop, happy the post was helpful! Quiche is an impressive French dish but it’s totally doable at home! It’s a great dish to entertain. I know my guests are always impressed when I serve it!

  6. 5 stars
    After seeing these pictures we had to try your recipe. It’s simply delicious, easy to follow, and totally worth the extra time of making our own crust. A recipe to keep!

    • I think the homemade crust makes the quiche even better! My foolproof shortcrust recipe is so quick to make too, it barely adds a few minutes to the whole process!

    • Quiche is definitely an all-day treat! And it’s such an easily reheatable dish, too. In fact, I think I enjoy leftover slices even more than when the quiche is freshly baked!

  7. 5 stars
    I love a good classic recipe and this Quiche Lorraine is perfect ! This recipe is super easy to follow and I love that this is made in a springform pan. The presentation is beautiful and I promise there wasn’t a crumb left. Great recipe !

  8. 5 stars
    I’m chuckling reading about your crust making woes..because your crust was the thing that stuck out to me the most about this recipe! Maybe there’s hope for me yet, because I struggle with crust and still buy store-bought!

    • I feel your pain! I struggled with making homemade shortcrust for so long. I really hope you’ll give my foolproof recipe a try, I promise it’s life-changing!