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Classic Quiche Lorraine
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5 from 3 votes

Classic Quiche Lorraine

Classic Quiche Lorraine symbolizes the essence of French cuisine – simplicity, elegance, and quality ingredients. This homemade quiche recipe uses only three ingredients for the rich custard filling that is baked to perfection in a flaky pre-baked pie crust. 
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch, Dinner, Main Course, Mother's Day
Cuisine: French
Servings: 6 Servings
Calories: 389kcal


  • 9-inch tart pan with removable bottom


  • 1 store-bought refrigerated pie crust, room temperature
  • 3 large eggs
  • ¾ cup heavy cream
  • 8 slices bacon, cooked, drained and crumbled


  • Preheat the oven to 450°F.
  • Press pie crust into a 9-inch tart pan with removable bottom, tucking excess pie crust down the sides. Pierce well with a fork. Freeze for at least 15 minutes.
  • While the pie crust is in the freezer, whisk together the eggs and cream. Set aside.
  • Remove the pie crust from the freezer. Line the pie crust with nonstick aluminum foil; fill with dried beans or another type of pie weight. Bake at 450°F for 25 minutes. Remove from oven. Remove the aluminum foil and dried beans. Return to the oven for another 5 minutes, or until the crust is golden brown. (See Tip 1)
  • Reduce the oven temperature to 375°F.
  • Sprinkle the crumbled bacon on the bottom of the pie crust. Carefully pour the egg/cream custard into the prepared pie crust. Bake at 375°F for 30 to 35 minutes or until puffy and golden brown.
  • Remove from the oven and allow to cool for about 10 minutes. (See Tip 2)
  • Transfer to a cutting board. If desired, sprinkle on minced chives and serve.
  • Yield: 6 servings.



  1. Sometimes, the crust will crack after it is prebaked. If this occurs, brush the cracks with some of the egg/cream custard mixture to seal the cracks.
  2. The easiest way that I know of to remove the sides of the tart pan is to place it over a small overturned bowl. The sides will drop down, making it easy for the quiche to be transferred to the cutting board.


Calories: 389kcal | Carbohydrates: 15g | Protein: 9g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 146mg | Sodium: 354mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 583IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg