The Best Quiche Lorraine with a Buttery Crust

You know those recipes that look impressive on the table but are actually way simpler than anyone expects? That's exactly what this Quiche Lorraine with a Buttery Crust is — crispy bacon, melted Gruyère, a silky egg custard, and a golden, flaky shell that holds everything together perfectly.

I made this for Sunday brunch last month when John's sister came to visit, and honestly, I was a little nervous. I'd made quiche before at cooking school, but doing it in my own Nashville kitchen with Amy "helping" by sneaking cheese and Bradley asking every five minutes when it would be ready — that's a different story. It came out perfect, and John's sister asked for the recipe before she even finished her slice.

If you love easy, crowd-pleasing brunch recipes, you'll also want to check out my Perfect Homemade Pancake Recipe — another weekend staple in our house.

Jump to:

• Why You'll Love This Recipe
• Ingredients for Your Quiche Lorraine with a Buttery Crust
• How to Make Quiche Lorraine with a Buttery Crust
• Storage And Reheating Tips
• Tips, Variations, And Tricks For The Perfect Quiche
• Frequently Asked Questions About Quiche Lorraine
• Recipes You May Like
• Wrapping Up
• The Best Quiche Lorraine with a Buttery Crust

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Why You'll Love This Recipe

• Ready in about 75 minutes — mostly hands-off baking time
• Uses simple ingredients you probably already have
• Works great as a make ahead quiche Lorraine — bake it the night before and reheat
• That flaky, buttery crust takes it to a whole other level
• Feeds a crowd — 10 generous slices
• Kid-approved (even Bradley, who claims he "doesn't like eggs," had two slices)

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Ingredients for Your Quiche Lorraine with a Buttery Crust

• 1 recipe all-butter pie crust (homemade or store-bought)
• 8 slices bacon
• 1 medium onion, diced
• 4 large eggs
• 1 cup milk
• ½ cup half and half
• ¼ teaspoon salt
• 1½ cups (6 oz) shredded Swiss or Gruyère cheese
• 1 tablespoon all-purpose flour

Gruyère is the more traditional choice and gives you that nutty, slightly sweet flavor that pairs so well with the bacon. Swiss works perfectly fine if that's what you have on hand — don't stress about it.

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How to Make Quiche Lorraine with a Buttery Crust

Blind Bake the Crust First

Getting a blind baked pie crust for quiche is the step most people skip — and it's exactly why their quiche ends up with a soggy bottom. Don't skip it.

1. Preheat your oven to 450°F.
2. Line the chilled crust with parchment paper and add pie weights (or dried beans work great).
3. Bake for 8 minutes, then carefully remove the parchment and weights.
4. Poke the bottom all over with a fork, then bake for another 5 minutes.
5. Lower the oven temperature to 325°F — this is your baking temp for the filling.

Cook the Bacon and Onions

6. Cook the bacon in a large skillet over medium heat until crispy. Drain on paper towels and crumble into pieces. Reserve a little of that bacon fat — it's liquid gold for the next step.
7. In the same skillet, cook the diced onion in the reserved bacon fat for 3–5 minutes over medium heat until tender and translucent.

Make the Filling

8. Toss the shredded cheese with the tablespoon of flour. This helps keep the cheese distributed evenly throughout the custard instead of sinking.
9. In a large bowl, whisk together the eggs, milk, half and half, and salt until smooth.
10. Stir in the crumbled bacon, cooked onion, and flour-coated cheese.

Fill and Bake

11. Pour the filling into your hot pre-baked crust.
12. Place the quiche on a cookie sheet (makes it easier to move in and out of the oven) and cover the edges with a pie shield to prevent over-browning.
13. Bake at 325°F for 45–50 minutes, until the center is slightly wobbly but not liquid when you gently tap the pan.
14. Cool for at least 1 hour before slicing. I know — it's hard to wait. But this resting time is what lets the custard firm up properly.

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Storage And Reheating Tips

How long does quiche last in the fridge? Stored in an airtight container, your quiche will keep for up to 3 days in the refrigerator. I usually make it Sunday and we're eating it through Tuesday morning — it honestly tastes even better the next day once all the flavors have had time to settle in.

To reheat, place slices in the oven at 325°F for about 15 minutes. The microwave works in a pinch, but the oven keeps the crust from going soft.

Can you freeze quiche Lorraine? Yes, and it freezes really well. Wrap cooled slices individually and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven at 325°F until warmed through. It's a great quiche Lorraine freezer-friendly option for meal prep weeks.

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Tips, Variations, And Tricks For The Perfect Quiche

Here's where I share the real stuff — the things I learned from a few not-so-perfect attempts before this recipe clicked.

• Don't skip the resting time. Cutting into a hot quiche is a guaranteed way to get a runny, messy slice. One full hour of cooling makes a real difference.
• The wobbly test matters. When you check if the quiche is done, give the pan a gentle tap. The very center should have a slight wobble — not a rolling liquid jiggle. If it's still rolling, give it another 5 minutes.
• Use full-fat dairy. Half and half (not just milk) is what gives you that perfect quiche texture — rich, custardy, and not rubbery.
• Pre-bake your crust no matter what. Even if you're using a refrigerated pie crust for quiche, blind bake it first. This is the single biggest thing that separates a good quiche from a great one.
• Want to switch things up? Swap the bacon for cooked sausage, add a handful of sautéed mushrooms, or throw in some fresh herbs like thyme or chives.

Honestly? This is also one of those recipes that's practically made for quiche Lorraine meal prep. I'll bake it on a Sunday, slice it up, and we have breakfast sorted for the first half of the week.

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Frequently Asked Questions About Quiche Lorraine

Can I Make Quiche Lorraine Ahead Of Time?

Yes — and I actually recommend it. Bake it fully, let it cool completely, then refrigerate for up to 3 days. Reheat slices at 325°F for about 15 minutes. This is genuinely one of the best make ahead quiche Lorraine options for a stress-free brunch.

Can I Use Store-Bought Pie Crust Instead Of Homemade?

Absolutely. A quiche Lorraine with store-bought crust works great and saves you time. Just make sure you still blind bake it the same way — that step applies no matter which crust you use.

Why Is My Quiche Watery Or Runny In The Middle?

Nine times out of ten, it's just underbaked. The center should be slightly wobbly, not liquid. Also, cooling for at least one hour is non-negotiable — the custard continues to set as it rests. If you cut it hot, it'll look runny even if it's actually done.

Can You Freeze Quiche Lorraine?

Yes! Wrap cooled slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the fridge overnight and reheat frozen quiche in the oven at 325°F until warmed through. Works beautifully.

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Recipes You May Like

• Strawberry Cheesecake Danishes — a gorgeous weekend brunch pastry that looks way fancier than it is
• Cinnamon Roll Breakfast — another crowd-pleaser that's perfect alongside a slice of quiche
• Moist Banana Chocolate Chip Muffins — great for rounding out a brunch spread

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Wrapping Up

This classic quiche Lorraine has become one of those recipes I come back to over and over — and not just because it's delicious. It's the kind of thing that feels a little special without requiring you to spend your whole morning in the kitchen.

Give it a try this week and let me know how it goes! And if you make it ahead for brunch, I'd love to hear how you served it.

Save this to your Pinterest boards so you can find it again when you need it — happy cooking! 🥧

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