Quiche Lorraine is a classic French quiche featuring a rich and savory egg custard with chunks of bacon, cheese, and sweet caramelized bits of onion. Its buttery, flaky pie crust is the perfect base and companion for its delicious custard. Quiche Lorraine is one of my favorite quiches to serve for birthdays, weekend brunch, or even a stress-free Sunday breakfast.
Quiche Lorraine is a simple, yet spectacular dish. It’s one of those recipes where less really means more. The flavor is huge, and it can be prepared in a flash. Quiche Lorraine combines three of my favorite ingredients: caramelized onion, bacon, and cheese. I like using the really thick-cut bacon for this recipe, but you can also use thick cuts of ham. I’m a huge believer in using what you already have on hand, so that means my leftover ham often gets added to this Quiche!
I love anytime recipes, and this quiche definitely fits the bill. If you are looking for more recipes, try my Buttermilk Biscuits, Rise and Shine Smoothie Bowl, and Cinnamon Roll recipes.
QUICHE LORRAINE INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
- Bacon – thick sliced bacon, or you can sub with diced ham
- Onion – 1/2 medium onion, diced
- Pie crust – the buttery, flaky base for the quiche. You can buy a premade pie crust, or homemade pie crust.
- Milk – whole milk to make the custard
- Eggs – provide richness and structure to the quiche
- Spices & Seasoning – Salt, pepper, garlic powder, and a pinch of nutmeg.
- The cheese – Gruyere cheese and grated Parmesan. Gruyère can easily be swapped with Swiss cheese.
HOW TO QUICHE LORRAINE
Follow these steps to make this recipe:
Preheat the oven to 425°F
Step 1: Roll out and prepare pie crust – Roll the dough out into a lightly greased pie dish, then pierce it with a fork. Pop the pie dough in the freezer for 10 minutes. This will help the pie crust keep its shape and prevent shrinking in the oven. Remove from the freezer and poke the dough with a fork. Place a piece of parchment paper on top of the pie crust before adding your pie weights to the chilled dough.
Step 2: Bake the pie crust – Place the crust in the oven to bake for about 15 to 20 minutes or until the crust begins to brown, but is still pale. Then, remove it from the oven, remove the pie weights, and set aside to cool.
Step 3: Cook bacon and onion – On medium heat, add the chopped bacon and cook until brown. Drain most of the oil from the pan, leaving about 1 tsp of the grease in the pan, and add the onion. Cook for three minutes, or until soft, then remove from the skillet.
Step 4: Whisk the eggs – In a large bowl, whisk the eggs, milk, cream, and the nutmeg. Season with salt and pepper to taste.
Step 5: Arrange – Add the cooked bacon, shallot, and shredded cheese to the bottom of the pie shell. Pour the custard over the bacon and cheese, then place it in the oven for 1 hour, or until the custard is cooked and set in the middle.
QUICHE TIPS
- The pie crust. If you don’t want to make a homemade pie crust, a store-bought crust will work fine! Just make sure you chill the pie crust before par-baking it. Also, make sure the pie crust has cooled before adding your custard. For more pie information on all things pie crust, check out my Pie Crust Recipe.
- The bacon. I chose thick-cut style bacon for this recipe, but you can also use thin-cut bacon, or diced ham.
- The Pie Pan. This will vary. I have used several-sized pie pans for this recipe over the course of time. I have used an 11 1/2″ x 1 1/2″ pan, an 8″x1 3/4″ tart pan, and even a 9″ pie dish. Just be mindful of the cooking times and check the quiche often to prevent overcooking.
- The eggs. Before you get started, make sure that the eggs are room temperature. You can do so by taking them out ahead of time or by running lukewarm water over the eggs. The eggs should be at the same temperature as the rest of the ingredients, so that they bake evenly.
Quiche Lorraine
6
servings50
minutes1
hour10
minutes2
hoursKeep the screen of your device on
Ingredients
1 cup smoked bacon, diced (about 5 strips)
1/2 cup Swiss or Gruyere cheese, shredded
1/4 cup grated romano or parmesan cheese
1/2 minced onion, or shallot
4 large eggs at room temperature
2 cups milk
1/2 cup heavy cream
1/8 tsp nutmeg
salt and pepper to taste
Directions
- Preheat the oven to 425°F, then roll out the pie dough onto a lightly greased pie dish. Pierce the dough with a fork, and pop the pie dough in the freezer for 10 minutes. Remove from the freezer and poke the dough with a fork. Place a piece of parchment paper on top of the pie crust before adding your pie weights to the chilled dough. Bake in the oven for about 15 to 20 minutes or until the crust begins to brown, but is still pale. Remove from the oven, remove the pie weights, and set aside to cool.
- Set the oven to 350°F. In a skillet, add the chopped bacon and cook until brown. Place on a paper-towel-lined plate to drain. Then drain most of the oil from the pan, leaving about 1 tsp of the grease in the pan. Add the diced shallot and cook for three minutes, or until the shallots are soft. Remove the shallot from the skillet and place it on the plate with the bacon.
- In a large bowl, combine the eggs, milk, cream, and the nutmeg. Season with salt and pepper to taste.
- Arrange the cooked bacon, shallot, and shredded cheese in the bottom of the pie shell.
- Pour the custard over the bacon and cheese, then place in the oven for 1 hour, or until the custard is cooked, has puffed, and reaches an internal temperature of 160°F (71°C).
Equipment
- Pie dish
- Pie Weights
- Mixing bowl
Notes
- Make sure that the eggs are at room temperature. You can do so by taking them out ahead of time or by running lukewarm water over the eggs.
- To prevent the pie crust from shrinking while it bakes, chill it in the freezer or the colder part of your refrigerator for about 10 minutes.
- Browning too quickly? Tent the quiche loosely with foil. I also spray the foil with a little cooking spray to prevent sticking.
Did you make this recipe?
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While I have you here… may I suggest a few for you to try next:
- The Most Basic Delicious Banana Bread Recipe You’ll Ever Need
- EASY OVERNIGHT CINNAMON ROLLS RECIPE THESE ARE THE BEST!
- Better Than Moms Buttermilk Pancakes
Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
