Blind-bake the crust before the custard goes in. A raw shell under a wet filling steams into a soggy base; par-baking it, then a quick brush of egg to seal the pores, keeps it crisp under the set custard.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook45 min
Makesserves 6
CuisineFrench
Cost$$
Contains dairy · eggs · gluten
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for6servings
Pie crust
All-butter and kept cold; it must hold up under the wet custard.
1 (9-inch)
Local / market
Bacon or lardons
Thick-cut, rendered crisp — the smoky heart of Lorraine.
Can you make Quiche Lorraine in an air fryer? — Sometimes
You can, but a custard needs gentle, even heat and usually a water bath the basket can’t give, so the top tends to set before the middle. Bake it in ramekins that fit and watch closely, or use the oven for a foolproof set.
Can you freeze Quiche Lorraine? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make Quiche Lorraine ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is Quiche Lorraine gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Quiche Lorraine vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.