Quiche Lorraine Recipe: Easy Homemade Easter Brunch Perfection

Let me paint you a picture: the buttery scent of homemade pastry mingling with the smoky aroma of crisped bacon, all swirling together as the quiche puffs up golden in your oven. The first time I made this Quiche Lorraine recipe for Easter brunch, I’ll admit—I was pacing the kitchen, sneaking peeks through the oven window. When it finally emerged, with its flaky crust and creamy, custard-like filling dotted with bits of bacon and ribbons of cheese, I actually stopped and just breathed it in. You know those moments where you realize you’ve made something downright special? This was it.

Quiche Lorraine has a sort of old-world charm for me. My grandma used to say it was “fancy enough for company, but cozy enough for family.” I remember her bustling about the kitchen, flour dusted up to her elbows, and letting me help press the dough into the pie dish when I was still knee-high to a grasshopper. She’d wink and say, “Don’t you dare overwork that dough—it likes a gentle touch!” Honestly, I wish I’d learned the beauty of this recipe years ago. It would’ve made so many lazy Sunday mornings and special occasions even brighter.

And let’s face it, Easter brunch is kind of the ultimate test for a recipe. My family always circles the table like hungry seagulls, waiting for the first slice. The last time I made this, there was a little squabble over the last wedge (even my pickiest nephew wanted seconds). These days, this Quiche Lorraine is a staple for family gatherings and a go-to for gifting (I’ve wrapped up whole quiches for friends who just had a baby—nothing says “welcome home” like a homemade meal). It’s pure, nostalgic comfort—dangerously easy to love, and so reliable you’ll want to bookmark it for every special breakfast and brunch.

Why You’ll Love This Quiche Lorraine Recipe

After dozens of trials and more than a few misadventures with soggy crusts and rubbery custards, I finally landed on this version of Quiche Lorraine. It’s the one I trust for holidays, lazy weekends, and those “just because” mornings when you need something a little extra.

• Quick & Easy: You can have this quiche prepped and in the oven in under 30 minutes (perfect for busy holiday mornings or last-minute brunch plans).
• Simple Ingredients: No need to hunt down fancy cheeses or obscure spices—everything you need is probably in your fridge and pantry right now.
• Perfect for Easter Brunch: It’s the dish that steals the show, whether you’re hosting a crowd or just feeding your own crew. Make it ahead for stress-free entertaining.
• Crowd-Pleaser: Kids, grandparents, and even those “I don’t like eggs” folks can’t resist the creamy filling and flaky crust.
• Unbelievably Delicious: The blend of nutty Gruyère, smoky bacon, and silky custard is the stuff of brunch legend. Every slice is pure comfort.

What truly sets this quiche apart is a few little tricks I’ve picked up over time—like blind-baking the crust for ultimate flakiness, and straining the custard so it’s ultra-smooth. I use a touch of nutmeg for depth, and crisp the bacon just right (not too crunchy, not too chewy). It’s not just another quiche—this one is the quiche that’ll make your guests ask for the recipe, and your family beg for seconds.

More than anything, this Quiche Lorraine is the kind of food that makes you close your eyes with the first bite. It’s cozy, nostalgic, and a little bit celebratory all at once. Whether you’re looking to impress guests or just treat yourself, this recipe turns a simple meal into something everyone will remember.

What Ingredients You Will Need

This Quiche Lorraine recipe uses wholesome, straightforward ingredients that come together to create the ultimate balance of flavor and texture. Most of these are kitchen staples, but I’ll include a few notes on brands and substitutions for you.

• For the Flaky Crust:
  • All-purpose flour (250g / 2 cups) – go for unbleached if you can for best flavor
  • Unsalted butter (115g / 1/2 cup), cold and cubed – I love using Kerrygold for that extra richness
  • Salt (1/2 tsp / 3g)
  • Ice water (4-6 tbsp / 60-90ml) – just enough to bring the dough together
• For the Creamy Filling:
  • Thick-cut bacon (170g / 6oz), diced – if you can find good-quality smoked bacon, use it!
  • Large eggs (4, about 200g) – room temperature is best
  • Heavy cream (240ml / 1 cup) – don’t swap for milk; you want that silky custard
  • Whole milk (120ml / 1/2 cup) – for a slightly lighter texture
  • Gruyère cheese (120g / 1 cup), shredded – Emmental also works if Gruyère is tricky to find
  • Salt (1/2 tsp / 3g) and black pepper (1/4 tsp / 1g)
  • Freshly grated nutmeg (a pinch) – optional, but really makes the flavor pop

Ingredient Tips & Substitutions:

• You can use a store-bought pie crust to save time (but homemade is honestly worth it here).
• Swap Gruyère for Swiss cheese, or use a mix of cheddar and mozzarella for a slightly different spin.
• For a gluten-free version, use your favorite gluten-free pie crust mix.
• Vegetarian? Leave out the bacon and add sautéed mushrooms or caramelized onions.
• If you’re dairy-free, try using a blend of unsweetened oat milk and coconut cream plus a dairy-free cheese.

Most of these ingredients are easy to find, and you can always swap in what’s in season or what’s in your fridge. The beauty is how customizable this Quiche Lorraine recipe really is!

Equipment Needed

• 9-inch (23cm) pie plate or tart pan – ceramic or metal both work; metal gives a crisper crust
• Rolling pin – a wine bottle works in a pinch (ask me how I know)
• Mixing bowls – at least one large and one medium
• Whisk – a fork will do if you’re in a jam
• Measuring cups and spoons – for accuracy
• Baking beans, pie weights, or dried beans/rice – for blind-baking the crust
• Skillet – for frying the bacon
• Box grater – for shredding cheese (store-bought pre-shredded is fine, but fresh melts better)
• Fine mesh strainer – optional, for the smoothest custard

If you don’t have pie weights, just use dried beans or rice—they work like a charm and you can reuse them for future baking. I’ve made this quiche in everything from a fancy tart pan to a humble glass pie dish. Clean-up is easy if you line the pie plate with parchment (a little trick I learned after more than one stubborn crust!). For budget-friendly options, check your local thrift store for pie plates—they last forever and bake evenly.

Preparation Method

1. Make the Pastry Crust:
   • In a large mixing bowl, combine 2 cups (250g) flour and 1/2 tsp salt. Add 1/2 cup (115g) cold, cubed unsalted butter.
   • Using your fingertips or a pastry cutter, rub the butter into the flour until the mix looks like coarse breadcrumbs (some pea-sized bits are good—don’t overwork it!).
   • Drizzle in 4 tbsp (60ml) ice water, tossing gently with a fork. Add more water, 1 tbsp at a time, just until the dough comes together when pressed. If it feels dry, add a touch more water.
   • Shape into a flat disk, wrap in plastic, and chill for at least 30 minutes (up to overnight is fine).

   Tip: If the dough cracks, just patch it. No one will see under all that filling!

2. Blind-Bake the Crust:
   • Preheat oven to 400°F (200°C).
   • On a floured surface, roll out dough to a 12-inch (30cm) circle. Lay it in your 9-inch (23cm) pie plate. Trim overhang and crimp the edges, or just fold them under for a rustic look.
   • Prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans.
   • Bake 15 minutes, remove weights and parchment, then bake uncovered 8-10 minutes more, until lightly golden.

   Note: If the crust puffs up, poke it gently with a fork to deflate.

3. Prepare the Filling:
   • While the crust bakes, cook 6oz (170g) bacon in a skillet over medium heat until crisp but not burnt, about 5-7 minutes. Drain on paper towels.
   • In a large bowl, whisk 4 eggs. Add 1 cup (240ml) heavy cream, 1/2 cup (120ml) milk, 1/2 tsp salt, 1/4 tsp pepper, and a pinch of nutmeg. Whisk until smooth. For an extra silky filling, strain through a fine mesh sieve.

   Warning: Don’t add the cheese yet—it can clump if it sits too long in the custard.

4. Assemble the Quiche:
   • Scatter cooked bacon evenly over the baked crust. Sprinkle on 1 cup (120g) shredded Gruyère cheese.
   • Slowly pour the custard over the filling. Move the pie plate gently to help the custard settle.

   Sensory Cue: The filling should look just set and gently jiggle in the center when shaken.

5. Bake:
   • Reduce oven to 350°F (175°C). Bake quiche 35-45 minutes, until puffed and golden around the edges, and a knife inserted near the center comes out clean.
   • If crust browns too quickly, cover edges with foil.

   Tip: Don’t overbake—quiche will continue to set as it cools!

6. Cool and Slice:
   • Let quiche cool at least 15 minutes before slicing. Serve warm, at room temperature, or chilled straight from the fridge.

   Efficiency: Make it the night before and just reheat slices for brunch—so easy.

Cooking Tips & Techniques

Let’s talk about keeping your Quiche Lorraine flawless every time (because I’ve had my fair share of crust disasters and eggy mishaps!).

• Blind-Bake the Crust: Never skip this step! If you do, the bottom will turn soggy. Make sure the crust is lightly golden before adding the filling.
• Don’t Overmix the Custard: Whisk just until smooth. Overmixing can add air bubbles, which makes the filling tough rather than creamy.
• Strain for Silky Texture: If you want a super-luxe, restaurant-style quiche, strain the custard before pouring over the filling.
• Avoid Overbaking: Take it out when the center is just set with a tiny jiggle. The quiche keeps cooking from residual heat—as I learned the hard way, a dry quiche is a sad quiche.
• Watch Your Cheese: Pre-shredded cheese has anti-caking agents that can make the filling grainy. Shred it yourself if you can.

One time, I tried to rush things and poured the custard into a hot crust—big mistake! The bottom puffed up and made a crater in the middle. Let your crust cool slightly before assembling. If you’re multitasking, prep your filling while the crust bakes. Trust me, a little organization goes a long way. For extra flavor, toss a handful of chopped chives or fresh herbs over the top before baking.

Consistency is all about practice—don’t be afraid to tweak baking times for your oven. Every oven runs a little hot or cold (mine has a “personality” of its own). If your quiche is browning too fast, tent it with foil. If it’s not setting, give it a few extra minutes, but check often. You’ll be a quiche pro in no time!

Variations & Adaptations

One of the best things about Quiche Lorraine is how easy it is to change up based on your mood, dietary needs, or what’s hanging out in the fridge.

• Vegetarian Spin: Skip the bacon and add sautéed mushrooms, wilted spinach, or roasted red peppers. I love caramelized onions for a sweet-savory touch.
• Gluten-Free Version: Use a gluten-free pie crust—store-bought or homemade with almond flour works great. The filling is naturally gluten-free.
• Cheese Lovers’ Dream: Mix Gruyère with aged cheddar or even a little blue cheese for a deeper, more complex flavor.
• Seasonal Add-Ins: In spring, try asparagus or fresh peas. In fall, roasted butternut squash and sage are delicious.
• Dairy-Free: Use coconut cream and your favorite dairy-free cheese. The custard won’t be quite as rich, but it’s still tasty.

For a brunch buffet, I sometimes make mini quiches in muffin tins—just cut the crust into circles and press into a greased tin, then bake as usual (reduce bake time to 20-25 minutes). And if you like a little heat, a pinch of cayenne or a few dashes of hot sauce in the custard is a winner. My favorite twist? A layer of thinly sliced leeks under the bacon for a gentle oniony note. The possibilities really are endless—don’t be afraid to experiment!

Serving & Storage Suggestions

This Quiche Lorraine is best served warm or at room temperature, but honestly, it’s delicious cold too (I’ve been known to sneak a slice straight from the fridge!). For brunch, I like to cut it into wedges and serve on a pretty platter with a sprinkle of fresh herbs.

Pair your quiche with a simple mixed greens salad tossed in a tangy vinaigrette, or roasted asparagus for a springtime vibe. A glass of crisp white wine or sparkling lemonade is a perfect match. If you want to build out your Easter brunch spread, add a fresh fruit salad, bakery rolls, and maybe a sweet treat like lemon pound cake.

To store leftovers, cool the quiche completely, then cover tightly with foil or plastic wrap and refrigerate for up to 4 days. For longer storage, wrap slices and freeze for up to 2 months. To reheat, pop slices in a 350°F (175°C) oven for about 10 minutes, or microwave gently in 20-second bursts (the oven keeps the crust crispier!). The flavors deepen as it sits, so leftovers are extra tasty. Just avoid reheating too long or the eggs can dry out.

Nutritional Information & Benefits

Each slice (1/8 of the quiche) has approximately 350 calories, 25g fat, 14g protein, and 20g carbohydrates. The recipe is a good source of protein and calcium thanks to the eggs, cheese, and milk. Bacon adds a bit of sodium, so you can reduce the salt if you’re watching your intake.

If you need to keep things gluten-free, just swap the crust as mentioned. For a lighter version, use half-and-half instead of cream and add extra veggies. Allergens present are dairy, eggs, and gluten (unless adapted). Personally, I love how balanced and satisfying this quiche is—it keeps me full without feeling heavy, and it’s a real treat for special occasions or meal prepping for the week ahead.

Conclusion

There’s just something magical about pulling a golden, homemade Quiche Lorraine from the oven—especially when it’s destined for your Easter brunch table. With its flaky crust, creamy filling, and that signature smoky-cheesy flavor, it’s the kind of recipe that wins hearts every time. Whether you keep it classic or make it your own with a few swaps, you’ll find yourself coming back to this one again and again.

Honestly, this quiche is a little slice of happiness for me. I hope it becomes a favorite in your kitchen too. Don’t be afraid to tweak the ingredients or try a new twist—make it yours! If you try this recipe, I’d love to hear how it turned out. Leave a comment below, share your photos on Pinterest, or tell me your favorite filling add-ins.

Happy baking, and may your brunch be as warm and delicious as this quiche!

Frequently Asked Questions

Can I make Quiche Lorraine ahead of time?

Absolutely! Bake the quiche up to 2 days in advance, refrigerate, and reheat in a 350°F (175°C) oven for about 15 minutes before serving. It’s perfect for prepping ahead for Easter brunch.

What’s the best cheese for Quiche Lorraine?

Gruyère is the classic choice for its nutty, melty texture, but Swiss or Emmental are great substitutes. You can mix in cheddar or mozzarella for a twist.

Can I freeze quiche?

Yes! Cool the quiche completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.

How do I keep my quiche crust from getting soggy?

Blind-bake the crust before adding the filling, and let it cool slightly. This step creates a barrier that keeps your crust crisp (no more soggy bottoms!).

Is Quiche Lorraine gluten-free?

The filling is gluten-free, but the classic crust contains wheat. Use a gluten-free pie crust to make the whole recipe gluten-free. Check all ingredient labels if you have celiac disease or allergies.

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