This delicious classic Quiche Lorraine is loaded with crispy bacon, gruyere cheese, and sweet sauteed onions, all nestled in a savory custard baked to golden perfection. I never met a quiche I did not like, and this delicious dish is one of my all-time favorites. For an over-the-top meal any time of the day, serve with broccoli salad and strawberry mimosas.
Why You’ll Love This Easy Quiche Lorraine
This classic French dish is perfect for breakfast, brunch, or a light dinner. Learn how to make the perfect. Quiche Lorraine with this easy and delicious recipe. This scrumptious quiche hits the sweet spot just right, reminding you once again that breakfast is the most important meal of the day. With a little advanced planning, like cooking your bacon in advance, this recipe can be in the oven in about 20 minutes. The use of a ready-made frozen pie crust makes this easy recipe doable for even the beginner cook. If you love this quiche, try ham and cheese quiche, spinach bacon quiche, and hashbrown breakfast casserole.
Quiche Lorraine Ingredients
- Pie crust – for the sake of the easy recipe, we are using a frozen pie crust. Read here on how to make a homemade pie crust.
- Bacon – good quality thick-cut bacon
- Onion – preferably a sweet yellow onion
- Eggs – large
- Heavy cream
- Milk – preferably whole or 2%
- Seasonings – kosher salt, black pepper, ground nutmeg, fresh parsley, chives, or thyme for garnish
- Gruyére cheese – Gruyère is a smooth, melting type of Swiss cheese. It is worth the hunt as it gives this egg custard its unique and delectable flavor.
How to make Quiche Lorraine
Follow the package directions for prebaking the pie crust. Then, cook the bacon in the oven. Remove the bacon to paper towels to drain. Once cooled, coarsely chop the bacon. Pour a little bit of the bacon grease into a small skillet and cook the onions until they are soft. Whisk the eggs, whipping cream, milk, salt, black pepper, nutmeg, and cooked onions in a large bowl.
Stir about 1 cup of the cheese and the bacon into the egg mixture. Pour into the cooled cooked crust. Top with remaining cheese and bake for about 40 minutes or until the top is lightly browned. The quiche should still be ever so slightly wiggly in the middle but will finish setting up when removed from the oven. Cool for at least 1 hour before slicing.
Recipe Tips
- Substitute an equal amount of half and half for the heavy cream and the milk.
- It is helpful to bake the quiche on a rimmed baking sheet so you do not spill it when you try to get it into the oven.
- Serve warm or at room temperature for breakfast, lunch, or dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
You can make the one I have here with my sweet potato pie recipe, but you need to prebake it for quiche. To prebake the pie crust, pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Cut a 13-inch circle out of parchment paper. Gently press into the pie plate and fill the pie shell with rice or beans, filling it most of the way up. Have everything ready so your pie crust stays chilled. Bake at 400 degrees for 12 minutes. Remove the pie from the oven and carefully lift out the parchment paper with the rice. Bake for an additional 10 minutes.
Cool the quiche for at least 1 hour before slicing. If you have the time, prepare the quiche the day before and refrigerate overnight. Remove it from the refrigerator about 30-40 minutes prior to serving to warm it to room temperature.
When ready to reheat, remove the quiche from the refrigerator to warm to room temperature. Cover the quiche loosely with an aluminum foil tent and place it on a baking sheet. Reheat in a 350-degree oven for about 15 minutes or until warm.
Quiche is best frozen after baking. To freeze, cool to room temperature. Then, wrap in 2 layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Reheat from frozen in a 325-degree oven for 30-40 minutes.
Quiche Lorraine Recipe
Ingredients
- 1 9-inch frozen pie crust
- 1/4 lb. hickory smoked thick-cut bacon
- 1 small onion finely chopped
- 5 large eggs
- 1 cup heavy cream
- ¾ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon crushed ground black pepper
- ¼ teaspoon ground nutmeg
- 1 ¼ cup shredded gruyère cheese
- 1 tablespoon fresh chopped parsley or chives
Instructions
- Follow the package directions for pre-baking the pie crust. Cool on a wire rack.
- Line an old baking sheet with bacon and cook at 375 degrees for 15 minutes turning halfway through. Reserve 1 1/2 tablespoons bacon grease. Remove the bacon to paper towels to drain. Once cooled coarsely chop.
- Reduce oven to 350 degrees.
- Pour bacon grease in a small skillet and cook the onions until they are soft and slightly browned; 5-7 minutes.
- Whisk together the eggs, whipping cream, milk, black pepper, nutmeg, and cooked onions. Stir in 1 cup gruyere cheese and the bacon. Pour into the cooled cooked crust. Top with remaining cheese and parsley.
- Bake for about 35-40 minutes or until lightly browned. It is done when it is slightly wiggly in the middle but the edges are set. The middle will finish setting when removed from the oven. Cool for 1 hour before slicing.
Notes
- An equal amount of half and half can be substituted for the heavy cream and the milk.
- It is helpful to bake the quiche on a rimmed baking sheet so you do not spill it, getting it into the oven.
- Serve warm or at room temperature for breakfast, lunch, or dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
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Kitty Ann Lloyd
I had to make something on the fly this morning!
Loosely used this recipe but had to do crust less and meatless. Lol
Used what I had in fridge. Swiss cheese, mushrooms and leeks. Had the rest of the ingredients. It’s baking now and smells great! Will top with chives. I found some I had froze.
Beth Pierce
Thanks, Kitty! I hope you enjoy the quiche!
Suzanne Hopps
How could I reheat it if I make it the day before?
Beth Pierce
Take the quiche out of the fridge and bring it to room temperature. Cover loosely with foil, and pop in a 325-degree oven for 15 minutes or until heated through.
Mary Vaught
Do you use a regular or deep dish pie crust?
Beth Pierce
Regular pie crust