Quiche Lorraine

a plate of quiche lorraine and glasses of juice on a table
Quiche LorraineBecky Luigart-Stayner

Is there a classic brunch dish more elegant than Quiche Lorraine?

This savory tart, named after the Lorraine region where quiche was invented in Northeastern France, has been tantalizing and delighting eaters since at least the 1500s.

In the 195os, when French food gained superstar status, it became a worldwide phenomenon as well as a brunch staple, and we've never gone back. Early quiche Lorraines were cheese-less, consisting of just eggs, cream, and bacon. But we think the modern version is much better.

Serve it hot from the oven or cold out of the fridge with a good side salad and a light, summery wine for brunch, lunch, dinner, or anytime!

Yields: 4-6 servings

Prep Time: 20 mins

Total Time: 2 hours


  • 1/2

    recipe basic pie dough

  • 5

    slices bacon, chopped

  • 4

    large eggs

  • 2 c.


  • 1/8 tsp.

    freshly grated nutmeg

  • Kosher salt and freshly ground black pepper

  • 1 tbsp.

    chopped fresh chives

  • 8 oz.

    Swiss or Gruyère cheese, grated (about 2 cups)

  • Green salad, for serving


  1. Preheat oven to 375°F with the rack in the bottom position. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll pie dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate, fold edges under, trim overhang to 1 inch, and crimp. Freeze 20 minutes.

  2. Line piecrust with aluminum foil or parchment paper, and fill with pie weights, rice, or dried beans, pressing all the way to the edge. Place on prepared baking sheet. Bake 25 minutes. Carefully remove foil and pie weights. Bake until golden brown, 12 to 15 minutes. Cool completely on a wire rack.

  3. Meanwhile, heat bacon in a medium skillet over medium heat. Cook, stirring occasionally, until brown and crispy, 14 to 16 minutes. Transfer to a paper towel-lined plate.

  4. Whisk together eggs in a bowl. Add half-and-half and nutmeg and whisk to combine. Season with salt and pepper. Whisk in bacon and chives.

  5. Spread 1 1/2 cups of cheese on the bottom of the piecrust. Top with egg mixture then remaining 1/2 cup cheese. Bake until just slightly wobbly in the center, 30 to 35 minutes. Allow to rest 5 minutes before serving.

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