Classic Quiche Lorraine with Bacon, Onions, and Gruyère

Why You’ll Love This Recipe

• Flaky, buttery crust that stays crisp thanks to a proper blind bake.
• Silky custard balanced by smoky bacon, sweet caramelized onions, and nutty Gruyère.
• Bakes up beautifully for brunch, lunch, or a make-ahead dinner—delicious warm or at room temperature.
• Reliable technique with clear timings and temperatures for stress-free success.

Grocery List

• Produce: 2 medium yellow onions, fresh thyme, chives (optional)
• Dairy: Unsalted butter, Gruyère cheese, heavy cream, whole milk, eggs
• Pantry: All-purpose flour, kosher salt, black pepper, ground nutmeg, apple cider vinegar (optional)
• Meat: Thick-cut smoked bacon

Full Ingredients

Flaky Crust

• 1 1/4 cups (150 g) all-purpose flour
• 1/2 tsp fine salt
• 8 Tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3–5 Tbsp ice water
• 1 tsp apple cider vinegar (optional, helps tenderness)

Caramelized Bacon-Onion Filling & Custard

• 6 slices (6 oz/170 g) thick-cut smoked bacon
• 2 medium yellow onions (about 1 lb/450 g), halved and thinly sliced
• 1 Tbsp unsalted butter
• 1 Tbsp reserved bacon fat (or additional butter)
• 1 tsp fresh thyme leaves
• 1 1/2 cups (150 g) Gruyère, coarsely grated
• 4 large eggs
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg

To Finish

• 1 Tbsp chopped fresh chives (optional garnish)

Step-by-Step Instructions

Step 1: Make the dough

In a medium bowl, whisk the flour and salt. Cut in the cold butter with a pastry cutter or your fingertips until the butter pieces are pea-sized with some larger flake-sized bits. Drizzle in 3 Tbsp ice water (plus vinegar if using) and toss with a fork until the dough just holds together when pressed. Add up to 2 more Tbsp water, a little at a time, only if needed. Press into a 1-inch-thick disk, wrap, and chill for 30 minutes.

Step 2: Roll and line the pan

On a lightly floured surface, roll the dough into a 12-inch round. Fit it into a 9-inch tart pan with a removable bottom (or a 9-inch pie plate), easing it into the corners without stretching. Trim excess, leaving a 1/2-inch overhang to fold inward for a thicker edge. Dock the bottom with a fork and freeze for 10 minutes.

Step 3: Blind-bake the crust

Preheat the oven to 400°F (200°C) with a rimmed baking sheet heating on the lower-middle rack. Line the chilled crust with parchment and fill to the top with pie weights or dried beans. Set on the hot baking sheet and bake 25 minutes. Carefully remove the parchment and weights; return the crust to the oven and bake 7–10 minutes more until lightly golden and dry. Transfer to a rack. Reduce the oven temperature to 350°F (175°C).

Step 4: Cook the bacon

While the crust blind-bakes, cook the bacon in a skillet over medium heat until crisp, 8–10 minutes. Transfer to paper towels and chop into 1/2-inch pieces. Reserve 1 Tbsp bacon fat for the onions (discard the rest or save for another use).

Step 5: Caramelize the onions

In the same skillet over medium-low heat, melt 1 Tbsp butter with 1 Tbsp bacon fat. Add the sliced onions and 1/4 tsp salt. Cook, stirring occasionally, until deep golden and sweet, 20–25 minutes. Stir in the thyme and a splash of water to deglaze any browned bits. Let cool 5 minutes.

Step 6: Make the custard

In a bowl, whisk together the eggs, heavy cream, milk, 1/2 tsp kosher salt, black pepper, and nutmeg until smooth but not frothy. If very foamy, let it sit 2–3 minutes or strain to remove bubbles for the smoothest custard.

Step 7: Assemble and bake

Spread the bacon and caramelized onions evenly over the warm crust. Top with about 1 cup of the Gruyère. Place the tart pan on a baking sheet. Pour in the custard until it’s 1/4 inch below the rim. Sprinkle the remaining Gruyère on top. Bake at 350°F (175°C) for 30–35 minutes, until the edges are set and the center is slightly wobbly (an instant-read thermometer in the center should read about 165°F/74°C).

Step 8: Rest, slice, and serve

Cool on a rack for 15–20 minutes so the custard sets cleanly. Remove the tart ring, garnish with chives, slice with a serrated knife, and serve warm or at room temperature.

Pro Tips

• Keep everything cold for a flaky crust: chill the butter, bowl, and even the flour if your kitchen is warm.
• Blind-bake thoroughly and use a preheated baking sheet to ensure a crisp, no-sog bottom.
• Do not overwhisk the custard; too much air creates bubbles and a spongy texture.
• Layer solids (bacon, onions, most cheese) before pouring custard; finish with a little cheese on top for a burnished surface.
• Rest 15–20 minutes before slicing so the custard sets into neat wedges.

Variations

• Classic Lorraine: Skip the onions for a traditional bacon-and-cheese quiche.
• Mushroom-Thyme: Sauté 8 oz (225 g) sliced cremini with thyme; fold in with or without the bacon.
• Leek-Spinach: Swap onions for 2 cups sliced leeks and add 1 cup chopped sautéed spinach; use Gruyère or Comté.

Storage & Make-Ahead

Dough can be refrigerated up to 3 days or frozen up to 2 months (thaw overnight in the fridge). The blind-baked crust keeps, uncovered, at room temperature up to 24 hours. Caramelized onions keep 4 days refrigerated. Baked quiche keeps 3–4 days refrigerated; reheat slices on a baking sheet at 325°F (165°C) for 15–20 minutes. Freeze whole or sliced quiche tightly wrapped up to 2 months; thaw overnight, then reheat at 325°F (165°C) until warmed through and crisp at the bottom.

Nutrition (per serving)

Approximate values per slice (1/8 of quiche): 480 calories; 37 g fat; 17 g carbohydrates; 18 g protein; 1 g fiber; 750 mg sodium.