How to make quiche Lorraine and other cheese quiches — the custard ratio, the best cheeses, and tips for a creamy filling and crisp crust.
Quiche is a savory custard tart that's endlessly adaptable, comforting hot or cold, and perfect for brunch, lunch, or a light dinner. Cheese plays a key role in most quiches, and the classic quiche Lorraine is the place to start. Here's how to make a great one.
What Quiche Is
Quiche is a French dish of a pastry crust filled with a savory custard of eggs and cream (or milk), plus fillings like cheese, vegetables, and meat, baked until set. Its appeal is the silky, just-set custard and the buttery crust. The most famous version is quiche Lorraine, but the formula welcomes endless variations.
Classic Quiche Lorraine
Traditional quiche Lorraine is made with eggs, cream, and lardons (bacon) in a pastry crust. Interestingly, the most traditional version contains no cheese at all — but the popular modern version almost always includes cheese, usually Gruyère, which adds nutty, savory richness and melts beautifully into the custard. The combination of smoky bacon, nutty Gruyère, and silky custard is a classic for good reason.
The Custard Ratio
The key to a silky, just-set (not rubbery) custard is the egg-to-dairy ratio. A good guideline is roughly one large egg per 120-150ml (about half a cup) of cream or milk. Using cream (or a mix of cream and milk) gives the richest, most velvety result. Too many eggs and the custard turns firm and rubbery; too few and it won't set. Whisk gently to avoid incorporating too much air.
Choosing the Cheese
Gruyère is the classic quiche cheese, melting smoothly into the custard with rich, nutty flavor. Other good choices include Comté, Emmental, sharp cheddar, or a little Parmesan for extra savor. Goat cheese pairs beautifully with vegetable quiches. Grate or crumble the cheese and distribute it through the filling. Don't overload — too much cheese can make the custard greasy or heavy.
Blind-Baking the Crust
The secret to avoiding a soggy bottom is blind-baking — partially baking the empty crust before adding the filling. Line the pastry with parchment and baking weights, bake until set, then remove the weights and bake a little longer to dry the base. Brushing the par-baked crust with a little beaten egg seals it against the wet filling. A crisp crust makes all the difference.
Variations and Baking
Beyond Lorraine, try quiches with caramelized onion and Gruyère, spinach and feta or goat cheese, mushroom and cheddar, or smoked salmon and dill. Pre-cook watery vegetables to avoid a soggy filling. Bake the assembled quiche at a moderate temperature until the custard is just set with a slight wobble in the center — it will finish setting as it cools. Let it rest before slicing, and enjoy warm or at room temperature.
Frequently Asked Questions
Does quiche Lorraine have cheese?
The most traditional version has none, but the popular modern quiche Lorraine usually includes Gruyère for nutty, savory richness.
What's the right egg-to-cream ratio for quiche?
Roughly one large egg per 120-150ml of cream or milk gives a silky, just-set custard; too many eggs make it rubbery.
How do I avoid a soggy crust?
Blind-bake the crust first, brush it with beaten egg to seal it, and pre-cook any watery vegetables in the filling.