Hands down, the best ever quiche recipe.

Let me say that again: hands down, the best ever quiche recipe.

This isn't just a quiche—it's a revelation. A buttery, flaky crust cradles a filling so impossibly silky, so rich, so perfectly balanced that it borders on transcendent. It's the kind of dish that makes people close their eyes on the first bite. The kind that gets requested for every brunch, every holiday, every "can you bring something?" gathering.

Hailing from the Lorraine region of France, the classic Quiche Lorraine has transcended borders and evolved into countless variations. But this recipe—this one—is the foundation upon which all others are built. Master this, and you'll never need another quiche recipe.

Let's bake something unforgettable.

Why This Quiche Works

✅ The perfect custard – The ideal ratio of eggs to cream creates a silky, never-rubby texture
✅ Buttery, flaky crust – Homemade or high-quality store-bought—no soggy bottoms here
✅ Versatile – Endless variations for any taste or occasion
✅ Make-ahead friendly – Actually improves overnight
✅ Serves any meal – Breakfast, brunch, lunch, dinner, or elegant appetizer
✅ Crowd-pleasing – Everyone loves a good quiche