Basic Quiche (Traditional Quiche Lorraine)

Quiche looks so elegant and tastes so delicious — it’s the perfect weekend breakfast! Just don’t tell anyone how easy it is to make!

5 from 5 votes

Prep Time 1

Cook Time 45

Total Time 1 45

Servings 9-inch quiche

Category Savory

Place pastry dough on a well-floured surface and roll out dough using a floured rolling pin. Keep rotating the dough to prevent sticking.
Pastry dough
Carefully transfer rolled-out dough onto a 9" pie plate or tart mold and gently press into bottom edges of the dish. Cut off any excess dough, leaving 1" to 1 ½" of excess dough around the circumference of the dish.
Fold outside edge of dough under itself to form a thicker crust, pressing gently.
Chill in freezer for 5 minutes.

For store-bought pie shell: Pre-bake according to instructions on package.
For homemade pastry dough: Preheat oven to 400ºF. With a fork, prick the bottom layer of pastry dough inside the dish. Place aluminum foil against the surface of the dough and gently press into bottom and inner edges. Using baking beans or pie weights, weigh down the aluminum foil. Bake for about 15 minutes. Remove the aluminum foil and baking beans (or pie weights) and bake until crust is lightly golden brown (about 5 to 8 minutes more).

Leave oven at 400ºF.
Line a sheet pan with parchment paper and cook bacon strips until fully cooked (about 30 minutes). With kitchen paper towel, pat bacon dry. Cut bacon into ½" pieces, and set aside.
4–5 strips of thick-cut bacon

Reduce oven temperature to 375ºF.
In a bowl, whisk eggs until light and airy.
3 large eggs
Add in cream, salt, pepper, and nutmeg. Continue to whisk until mixture is well combined.
1 ½ cup cream
¼ tsp kosher salt
¼ tsp ground black pepper
⅛ tsp ground nutmeg
Place bacon pieces onto bottom of pie crust and pour quiche mixture into dish. Evenly drop butter pieces throughout quiche.
2 Tbsp unsalted butter, softened and broken into pea-sized lumps
Place quiche onto sheet pan and into upper third of preheated oven.
Bake for 45 minutes. Quiche should be puffed and wiggle slightly when shaken.
Remove from oven and allow to cool slightly before serving.
Serve warm, or allow to cool completely and refrigerate.

Check out my recipe for homemade pastry dough, here!
You can use any type of dried beans for blind-baking the quiche shell. You could also use dry lentils or rice.
Traditionally, quiche has a soft and delicate “custard-y” texture. If you prefer a more firm and eggier texture, just add in an extra egg to the recipe.
This recipe uses ¼ tsp of salt which accounts for the saltiness of the bacon. If you want to make another type of quiche (without bacon), you can add a bit more salt.
You can use a store-bought pie shell for this recipe. Just follow the directions on the box to pre-bake the crust before filling.
Quiche freezes perfectly well. Just wrap the cooled quiche in plastic wrap and freeze it in an air-tight plastic bag.