When you think of Quiche Lorraine, a savory, flavorful breakfast dish probably comes to mind. This simple recipe only needs eggs, cream, and cheese along with bacon, onion, and some spices piled into a pie crust and baked to perfection. Serve up this classic brunch favorite, and people might think you’re the new Julia Child!
Easy Quiche Lorraine Recipe
Perhaps it’s the hard-to-pronounce French name, but I mistakenly believed that it would be incredibly challenging to replicate Julia Child’s Quiche Lorraine.
Keyword here… mistakenly.
Unlike other recipes baked in a pie crust, quiches are indeed, VERY easy to make!
(Especially if you skip the homemade pie crust recipe and opt for a store-bought one instead.)
Not only are they so super simple, but once you master one combination of filling ingredients, you can easily switch it up to make many more flavors! (Like this Quiche Florentine that’s loaded with spinach or a cute Mini Quiche.)
But since the rest of the world is under the impression that only talented French cooks like dear Julia can make such a fancy dish, they’ll be in awe when you whip this up at your next Easter brunch or Mother’s Day breakfast gathering!
(And shhh… your secret is safe with me!)
Quiche Lorraine Ingredients
The simple ingredients you need to make this classic Quiche Lorraine recipe include:
- Eggs. These make up the bulk of the filling. Use large eggs, organic and grass-fed, if possible, especially if you’re want to maximize the nutritional content. You’ll want these at room temperature.
- Bacon. Regular, applewood smoked, or mesquite can all be used. Choose one that you really like the taste of because it will come through in the end.
- Heavy cream. I don’t often recommend using this higher-fat, lactose-containing ingredient, but in this case, it is a MUST if you want the most luxuriously creamy and custard-like quiche filling. You can substitute the heavy whipping cream with regular cow’s milk or even a non-dairy one, but just make sure that it is full fat. Otherwise, you’ll end up with a very watery filling, instead of a creamy one.
- Pie crust. A 9-inch crust is needed. You can either use a store-bought crust that you roll out yourself or that is already prepped in a pie dish. But, you could also make your own homemade pie crust; it’s surprisingly easy!
- Cheese. Gruyere cheese is the best complement to the other flavors in this dish, but you can also use Swiss cheese or even cheddar. Make sure to get shredded cheese, or shred a block yourself before putting everything together. You’ll combine this with some shredded Parmesan, too.
- Nutmeg. The secret ingredient! Just a hint adds a lovely warmth to the very rich and savory flavors.
How to Make Quiche Lorraine
Below, you’ll find the steps to follow to make this traditional Quiche Lorraine recipe:
Prep the Pie Crust
Set the oven temperature to 375℉. You need to par-bake the crust before adding the filling or the bottom will be undercooked.
If you decide to make your own, check out this post for a homemade pie crust. It’s surprisingly simple to make your own flaky crust. The key is to use cold butter.
You can save time by purchasing a pre-rolled refrigerated pie crust, or a frozen crust that is already shaped in a tin.
After you shape the pie dough into a 9-inch pie plate and crimp the edges, poke holes across the bottom by carefully stabbing it with a fork.
Then, set a piece of parchment paper in the crust. If you have pie weights, pour them in. Otherwise, you can use dry beans. This step keeps air bubbles from forming in the middle of the pie crust.
Bake the crust for 15 minutes in the pre-heated oven. When it’s done, set on a wire rack to cool.
Cook the Bacon
While the crust is baking, start on the bacon.
Use a sharp knife and a cutting board to slice 6 ounces of bacon into small pieces. Remember, it will shrink as it cooks, so don’t cut them too tiny.
Add the bacon to a large skillet on medium heat and cook for 8 to 10 minutes, or until it’s done. Don’t overcook the bacon to a crispy state, though.
Use a slotted spoon to remove the bacon to a paper towel-lined plate so it drains.
Sauté the Onion and Garlic
Carefully pour the bacon grease from the skillet. Then, add back in 2 tablespoons. Place the diced onion in the skillet with the grease and sauté for 5 to 6 minutes, still over medium heat. You want the onion slightly caramelized.
When there is about one minute remaining, add in the garlic. Remove the pan from the heat.
Assemble the Quiche
In a large bowl, add the room temperature eggs, heavy cream, milk, salt, pepper, paprika, and nutmeg. Whisk everything together until it is well combined.
Sprinkle ¾ cup of shredded cheese and the Parmesan cheese across the bottom of the slightly-cooled pie crust. Then, top with the bacon, caramelized onions, and garlic. Add the rest of the shredded cheese.
Pour the egg mixture over the filling.
Bake and Enjoy
Before baking, use a fork to slightly mix everything together. This reduces the chance of air bubbles.
Place the quiche back into the oven (still at 375℉.) Bake the dish for 40 to 45 minutes. It is done when the middle just barely jiggles when you give it a little shake and the crust cooks to a beautiful golden brown color.
Be sure to let the quiche rest for at LEAST 10-20 minutes. It will continue cooking slightly and firm up. If you cut too soon, it will likely break apart and be runny.
Top with some fresh parsley for a fancy presentation and enjoy!
Meal Prep and Storage
- How to prep ahead of time: You can make a homemade pie crust up to 3 days in advance. Also, cook the bacon along with the onions and garlic up to 1 to 2 days ahead of time.
- How to store: Keep leftovers in an airtight container or tightly covered in plastic wrap in the fridge for up to 3 to 4 days.
- How to freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.
- How to reheat: Warm leftover quiche back up in a 350°F oven for 5-10 minutes or until heated through. You can also pop it in the microwave for 25-30 seconds.
What is Quiche Lorraine?
Quiche Lorraine is a hearty and savory dish made with eggs, cream, bacon or ham, and cheese baked in a single pie crust. It originally comes from the Lorraine region of France and is loved worldwide.
Can I freeze Quiche Lorraine?
You can easily freeze Quiche Lorraine for up to 3 months. Be sure to tightly wrap the dish in plastic wrap to prevent contact with air, though.
What is the difference between Quiche Lorraine and Quiche Florentine?
While these dishes are quite similar (both contain a creamy egg mixture with fillings baked inside a pie crust), the difference is in what’s included with the eggs. In Quiche Lorraine, usually cheese, bacon, and onion are included. In Quiche Florentine, the meat is omitted and spinach is added.
Here are some adjustments and substitutions you can make to help this recipe fit your dietary requirements:
- Dairy-free: Opt for a dairy-free variety of cheese and milk or cream.
- Gluten-free: Stick with a gluten-free pie crust.
- Vegetarian: Use a meat-free bacon alternative, like Beyond Meat, or leave it out.
Expert Tips and Tricks
- Be prepared. You can make the pie crust a few days before you make this dish to save time.
- Just the right size. Remember, bacon shrinks while cooking, but you don’t want big chunks in the quiche.
- Caramelized is key. Cooking the onions creates so much flavor that you don’t want to miss in this dish.
- Mix it up. Give the filling a good stir in the crust just before baking for the best texture.
- Keep the extras. Bake up enough so that you can freeze more for the future.
- Make it healthier. Sub the flour for potatoes and make this Potato Crust Quiche Lorraine instead!
What to Serve with Quiche Lorraine
Delicious quiche is a perfect stand-alone dish. Of course, you can make it even better by pairing this easy quiche recipe with a few other items, as well.
More Breakfast and Brunch Recipes
Quiche Lorraine is an excellent breakfast or brunch option. You can easily pair it with these other delicious and healthy recipes.
Quiche Lorraine Recipe
When you think of Quiche Lorraine, a creamy, flavorful brunch dish probably comes to mind. This simple recipe only needs eggs, cream, and cheese along with bacon, onion, and some spices piled into a pie crust and baked to perfection.
- 1 9- inch pie crust homemade or store-bought
- 6 oz. bacon cut into pieces
- ½ sweet onion finely diced
- 2 cloves garlic
- 4 eggs large
- 1 ¼ cups heavy cream or full-fat milk
- ¾ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. paprika
- ⅛ tsp. ground nutmeg
- ¾ cup Gruyere cheese shredded, or Swiss
- ¼ cup Parmesan cheese grated
- Fresh parsley optional
Preheat the oven to 375 degrees.
Place and shape the pie crust into a 9-inch pie dish and crimp the edges. Poke holes into the bottom using the tines of a fork. Place a piece of parchment paper into the pie crust and fill with either pie weights or dried beans. Par-bake the crust for 15 minutes.
Cook bacon over medium heat for 8-10 minutes, or until cooked through. Remove using a slotted spoon and place on a paper towel lined plate to drain.
Remove the bacon grease from the skillet and add back 2 tablespoons along with the diced onion. Saute over medium heat for 5-6 minutes, or until slightly caramelized. During the last minute, add in the garlic and saute for 30 seconds, or until fragrant.
In a large bowl whisk together the eggs, heavy cream, milk, salt, pepper, paprika, and nutmeg until combined.
Add ¾ cup of the shredded cheese and the Parmesan cheese to the bottom of the par-baked pie crust along with the bacon, onions, and remaining shredded cheese. Pour in the egg mixture. Mix it all together with a fork slightly in order to release any air bubbles.
Bake at 375 for 40-45 minutes or until the center just barely jiggles.
Allow to rest for 10-20 minutes before slicing in and serving with fresh parsley, if desired.