Quiche Lorraine: Bacon, Onion, and Gruyère Quiche Recipe
Quiche Lorraine is a classic French quiche that originated in the Lorraine region of France. The earliest versions were simple, just an egg custard baked in a crust of bread or pastry, sometimes with lardons for added flavor. Over time, the recipe evolved into the rich, savory pie we know today, filled with eggs, cream, cheese, and bacon. This modern quiche recipe combines gruyère, onions, and crisp bacon for a creamy, flavorful quiche that’s just as delicious for brunch as it is served warm for dinner.
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What is Quiche Lorraine?
A quiche is a savory custard pie made with eggs and cream baked in a flaky pastry crust. The filling can include a wide variety of vegetables, meats, or cheeses, making quiche a versatile dish originating from France. Served warm or chilled, a slice of quiche makes an excellent breakfast, brunch, or light meal any time of day.
Quiche Lorraine, in particular, comes from the Lorraine region of northeastern France. Modern quiche Lorraine recipes usually feature crisp bacon or lardons, creamy egg custard, and nutty Gruyère cheese, and onions or shallots for extra flavor. Simple yet rich, Quiche Lorraine is a timeless classic that’s both elegant and comforting, perfect for everything from casual gatherings to weekend brunch.
History of Quiche Lorraine
The earliest references to quiche Lorraine date back to the 1500s. The word quiche likely comes from the Lorraine dialect word kichel or kich, meaning “cake,” which itself was derived from the German word kuchen. The shared etymology makes sense, Lorraine borders Germany, and the region’s cuisine has long reflected that blend of French and German influences.
The earliest quiches from Lorraine looked quite different from the creamy, cheese-filled versions we know today. Originally, the crust wasn’t pastry at all but a simple base of bread dough. There also wasn’t any cheese in the filling. The dish was born from practicality, a way for home cooks to repurpose leftover dough and ingredients into a satisfying meal.
By the 19th century, quiche had evolved into a richer, more refined dish that bourgeois were also partaking in. Its reputation spread after World War II, when French cuisine surged in popularity across the UK and America. At that point, the term “quiche” broadened to include nearly any savory custard baked in a pastry shell, with endless combinations of fillings and flavors.
A true traditional quiche Lorraine contained only eggs, cream, and bits of lardons or bacon, with no cheese, onions, or other additions. Purists still consider adding cheese inauthentic, although most modern recipes (including this one) embrace Gruyère and onions for extra flavor. One day, I’ll revisit the original, minimalist version of quiche Lorraine in a separate post, but this recipe celebrates the classic, widely loved variation enjoyed today.
For a fun write-up on the history of quiche Lorraine and its authenticity, check out this post on substack.
Cheeses for Quiche Lorraine
Gruyère
The most commonly used cheese for quiche Lorraine is Gruyère, a name-protected Swiss alpine cheese made from cow’s milk. Authentic Swiss Gruyère will have an “AOP” designation on the label, which certifies that it meets the strict standards for Gruyère produced in Switzerland. Gruyère AOP is crafted in the Fribourg region of the Swiss Alps and is known for its firm texture, nutty flavor, and savory aroma. It grates beautifully, melts smoothly, and infuses the custard with a salty flavor that perfectly complements the bacon and cream.
Substitutes for Gruyère:
If you want to branch out from Gruyère, you can experiment with other alpine-style cheeses. There are several delicious options that share Gruyère’s meltability and complex flavor:
- Chällerhocker: Pronounced “holler-hocker,” this Swiss alpine cheese from Lutisberg is aged for at least 10 months and washed with wine and spices during the process. It’s intensely savory and umami-rich, with a deep, complex flavor that’s exceptional in quiche.
- Hornbacher: Sometimes called “the baked potato cheese,” Hornbacher is an alpine cheese from Wasen, Switzerland. It’s another extremely umami and savory melting cheese. A younger version of Hornbacher called Hornbacher “Little Brother” won World’s Best Cheese in 2024.
- Comte: Extremely similar to Gruyère, Comte is a French, alpine cheese from the Jura mountains. It’s an extremely snackable cheese that has a similar yet a slightly more delicate flavor than Gruyère.
- Appenzeller: The creamiest and most aromatic of the group, Appenzeller has been produced since the Middle Ages across Switzerland, France, Austria, and Italy. Its tangy, full-bodied flavor melts beautifully into quiche custard.
There are many other alpine cheeses that you can try as well. Mix and match your favorites for a personalized quiche filling.
Shallots vs Onions:
Different recipes for quiche Lorraine will call for either shallots or yellow onions. They both work great in the filling for this quiche, but what’s the difference between the two?
- Yellow Onions: Also known as cooking or sweet onions, yellow onions are the classic all-purpose onion found in most kitchens. They have a strong, sharp flavor when raw, but mellow and sweeten as they cook and the natural sugars caramelize. In quiche, yellow onions add a more robust, savory edge that balances the richness of the cream and cheese.
- Shallots: Smaller and more delicate than onions, shallots have a mild, refined flavor that’s less pungent and slightly sweeter. They offer the same aromatic depth as onions but with a softer, more subtle bite. Using shallots in quiche Lorraine creates a smoother, more elegant flavor that lets the bacon and Gruyère shine.
Step-by-Step Quiche Lorraine Recipe:
Crust:
A traditional pastry crust works best for quiches, providing a crisp, buttery base that complements the rich, creamy filling. For this recipe, aim for a dark-baked crust. A darker bake ensures the bottom stays crisp and flaky, even after the long bake time and moisture from the custard.
Quiche Lorraine Filling:
Ingredients
- 4 Eggs
- 1⅓c Heavy Whipping Cream
- ⅔c Whole Milk
- 4oz Gruyère Cheese, grated (113g)
- ½t Salt
- ¼t Black Pepper
- 8oz Bacon (227g)
- ½ Yellow Onion, diced
- 2T Heavy Whipping Cream (optional)
1.
Preheat the oven to 325°F (165°C).
2.
In a skillet over medium heat, cook 8 ounces of bacon until crisp. Once done, reserve 1 tablespoon of bacon grease for sautéing the onions and set the bacon aside to cool.
3.
Using the same skillet and the reserved bacon grease, sauté the diced onions for 5–7 minutes, or until soft and translucent. Set them aside to cool completely.
Pro Tip: Always let the bacon and onions cool before adding them to your custard mixture. Adding them while still warm can begin to cook the eggs prematurely.
4.
Chop the cooled bacon into ¼-inch pieces.
5.
In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and grated Gruyère cheese until smooth and fully combined.
6.
(Optional) Lightly brush the edges of your dark, blind-baked pie crust with heavy cream for a beautiful golden finish after baking.
7.
Spread the onions and bacon evenly in the pie crust.
8.
On a metal sheet pan, pour the quiche mixture into the prepared crust, filling it just below the rim to prevent overflow.
Pro Tip: Dunk all of the onion and bacon bits at the top of the pie. If they’re coated in a layer of filling before baking the quiche, the exposed pieces are less likely to burn.
9.
On a metal sheet pan, pour the quiche mixture into the prepared crust, filling it just below the rim to prevent overflow.
10.
Remove the quiche from the oven and let it cool on the countertop for at least 30 minutes before slicing and serving.
How to Make a Perfectly Creamy Quiche
Ratio of Eggs to Dairy for a Quiche Custard:
A classic quiche should have a silky, custard-like texture that’s creamy but stable enough to slice cleanly. The key to achieving this is the right balance of eggs to dairy. Use roughly ½ cup (125 mL) of dairy for every large egg in your mixture. Adjusting the balance of milk to cream also affects richness. This recipe uses more cream than milk for an extra creamy and rich filling. For a lighter, fluffier filling that allows the eggs to shine, use more milk than cream.
Don’t Overbake the Quiche:
The most common mistake when baking quiche is overcooking it. Overbaked custard turns dense and rubbery instead of soft and creamy. For perfect texture, remove the quiche from the oven while the edges are set but the center still has a gentle jiggle. The residual heat will finish cooking the custard as it cools, leaving it creamy, tender, and perfectly set once sliced.
Other Types of Quiche:
While quiche Lorraine is the original classic, there are countless delicious variations to try. Additionally, once you’ve mastered the basic quiche custard, you can easily change up the fillings by swapping in different vegetables, cheeses, and meats to suit the season or your taste. Here are some of the most popular types of quiche:
- Mushroom Quiche: Quiche made with mushrooms in the filling is incredibly popular and has a rich, savory flavor.
- Quiche Provencale: Quiche Provençale features summery Mediterranean vegetables like bell peppers, zucchini, and olives.
- Cheese Quiche: A simple quiche made with just cheese and herbs is creamy, comforting, and always a favorite.
- Quiche Florentine: Quiche Florentine includes spinach in the filling and is another classic variation.
These are just a few classic types of quiche. There are nearly endless flavor combinations you can create by changing the mix-ins. We’d love to hear what your favorite kinds of quiche are and which ones you’d like us to make next.
How to Store Quiche:
Because quiche contains eggs, dairy, and meat, it should always be refrigerated if you’re not serving it right away. Quiche keeps well for 3–5 days in the refrigerator when wrapped tightly in plastic wrap or stored in an airtight container.
You can also freeze a whole, baked quiche for longer storage. Wrap it securely in plastic, then place it in a freezer-safe bag to prevent freezer burn. Frozen quiche will keep for up to one month. When ready to serve, let it thaw in the refrigerator, then reheat it in a 325°F (165°C) oven for 15–20 minutes, or until warmed through.
We’d love to see your quiche creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
Quiche Lorraine
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream optional
Bacon, Onion, and Gruyère Quiche Filling
- 4 Eggs
- 1⅓ cup Heavy Whipping Cream (315mL)
- ⅔ cup Whole Milk (160mL)
- 4 oz Gruyère Cheese, grated (113g)
- ½ tsp Salt
- ¼ tsp Black Pepper, ground
- 8 oz Bacon (227g)
- ½ Yellow Onion, diced
Instructions
- Preheat the oven to 325°F (165°C).
- In a skillet over medium heat, cook 8 ounces of bacon until crisp. Once done, reserve 1 tablespoon of bacon grease for sautéing the onions and set the bacon aside to cool.
- Using the same skillet and the reserved bacon grease, sauté the diced onions for 5–7 minutes, or until soft and translucent. Set them aside to cool completely.
- Chop the cooled bacon into ¼-inch (½cm) pieces.
- In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and grated Gruyère cheese until smooth and fully combined.
- (Optional) Lightly brush the edges of your dark, blind-baked pie crust with heavy cream for a beautiful golden finish after baking.
- Spread the onions and bacon evenly in the pie crust.
- On a metal sheet pan, pour the quiche mixture into the prepared crust, filling it just below the rim to prevent overflow. Dunk all of the bacon and onions that float to the top so that they're coated in quiche batter and don't burn while baking.
- Transfer the quiche to the oven and bake for 35–40 minutes, or until the edges are puffed and the center is still slightly jiggly. The filling will continue to set as it cools.
- Remove the quiche from the oven and let it cool on the countertop for at least 30 minutes before slicing and serving.
