Chef John's Quiche Lorraine Recipe -
Chef John's Quiche Lorraine Recipe
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How to Make Quiche Lorraine
See how to make a classic, custardy, egg and bacon brunch dish. See more
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Chef John's Quiche Lorraine

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"In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience."

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Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 5 mins

    1 hr 45 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  3. Reduce oven to 325 degrees F (165 degrees C).
  4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
  5. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  6. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
  7. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2012

Delish! I skipped the pie dough recipe and used a frozen pie shell. Deep dish a must! I also did not layer it. Followed directions until filling the crust. Just mixed all the ingredients in a bowl and poured into a frozen pie crust. Baked for 50 mins on 325. Perfect! I would not add any more ingredients for filling the quiche (mushrooms, broccoli, etc) as one tends to do in a quiche. There is no room at the Inn. This filling fills a deep dish pie shell as is.

Most Helpful Critical Review
Jul 01, 2013

The good points-the flavor combo is good, the layering & ladling made for a perfect distribution of ingredients, & it looked very pretty(fitting PERFECTLY into the crust, too). The bad points-my crisp cooked bacon ended up chewy. The texture of the quiche is way too soft for me, I actually gagged on my 2nd bite, this after letting it rest 2 hrs out of the oven. The next day it's a little more firm but still too mushy for my taste. IDK, more eggs or less milk(or both)?? Sorry, Chef John. Not a hit here :(

Jul 08, 2012

What is not to like - cheese, bacon & cream along with onion and you have a match made in heaven. Warning! Use a Deep Dish pie pan - or all the filling will not fit. Also, you must let quiche cool to fully set. This a classic recipe with a really good method.

Jul 18, 2012

Yummy!!!! :) This was the first time I ever made quiche and I was a little nervous about it but I had company over and wanted to make something different. This is a fabulous recipie. I used parmesan and herb seasoning instead of thyme and colby jack cheese instead of Gruyere because that's what I had on hand and it was scrumptious. Made my crust which I just poked holes with a fork in the crust then simply baked it for 10 min. (blind bake thing too much bother). Fried my bacon and onion, mixed up my eggs, put it all in the fridge and it took 2 minutes to assemble and pop in the oven in the morning! Definitly a keeper!!

Apr 06, 2013

Wonderful! The first time I made it is was very good, but the 2nd time I watched the video and what a difference.WOW! The tips he gives in the video you can't get from the recipe only. I don't like watching videos but this was a must for me. I get the difference now,from a dense eggy quiche which can still be tasty but Chef John's true quiche is a custardy flavorful delight, a taste to behold!

Jan 31, 2013

I made this quiche, as laid out in the recipe, for my husband last night (I'm a pescatarian, so I made mine with veggies instead). It was my first time making a quiche. He really liked it. He ate half of the quiche in two helpings last night and ate the other half for brunch today. It always gets me giddy when his mouth is filled with something I've just made and he gets that, "Da*n this is good," look on his face. Such a reward :) So...this was a success and I'll be making it again. I'm such a visual/"in motion" kind of learner, so, as someone who is just starting out with cooking, watching the video, as well as having the written recipe, really helps me. Thank you!!!

Nov 06, 2012

Fantastic recipe! I didn't follow it to the T, as I have a bad habit of speed reading and not necessarily catching all the details. I substituted onion for spring onion as had a lot of the latter growing in the garden. Then mixed the bacon together with the onion-leek mix which turned out fine. We didn't fill the mixture to the top of the dish as we were afraid it would overflow, but now realised we should've as the centre mix will sink a bit as it cools, so next time we will make sure to fill it right to the top. We also made the pie dough and for a first timer, who wasn't too fussed with specific weights/measurements, it turned out fine. I was actually quite surprised how well it turned out and am sure will be making more pie crusts in future instead of going to the supermarket. Highly recommended - I would make this dish again!

Nov 26, 2013

I've made Quiche Lorraine for at least 30 years from the recipe in the big Betty Crocker cookbook. I didn't think there was a better one until I tried Chef John's. The biggest difference was the addition of leeks and using Gruyere cheese. I used an applewood smoked Gruyere which gave it even more flavor. I'm not going to look any further. This is my "go to" Quiche Lorraine recipe A couple of people didn't like the mouth feel of this quiche, but that is what really good quiche is supposed to be like. It's the cream.


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  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 206 mg
  • 69%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 472 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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