This Easy Quiche Lorraine Recipe has the best texture and flavor! Flaky pie crust filled with an egg custard containing smoky bacon, cheese, and caramelized onions– it’s a dish you won’t be able to resist!
What’s in This Easy Quiche Lorraine Recipe?
You’ll be surprised by how easy it is to make Quiche Lorraine. Once you’ve made it once, you’ll be making it for every brunch! It’s such a great egg recipe to have on hand.
- Pie Crust: Store-bought or homemade both work well. If using a frozen pie crust, make sure to thaw it overnight in the fridge.
- Bacon: Adds a salty and umami element to the dish.
- Onion: We like yellow onion, but white, sweet, or Vidalia will also work. Avoid red onion.
- Cheese: Gruyere cheese is the classic choice, but sharp cheddar is also common.
- Cream: Half-and-half keeps the eggs super moist and tender.
- Eggs: Form the pillowy base of this quiche recipe.
- Spices: Kosher salt, black pepper, and ground nutmeg enhance the natural flavor of the eggs and add just a touch of warmth!
- Chives: Add a pop of color and freshness.
Variations on Easy Quiche Lorraine
Although changing up the ingredients would make this quiche Lorraine into a regular quiche, you can certainly make substitutions as desired.
- Meat: Try ham, chopped sausage, shredded chicken, pork, or beef instead of bacon.
- Vegetables: Try adding spinach, arugula, or roasted peppers.
- Cheese: In place of the Gruyere, try Emmental, Swiss, or Muenster.
- Herbs: Try switching up the chives for basil, tarragon, or thyme!
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How to Store and Reheat
Store leftover easy quiche Lorraine in an airtight container in the refrigerator for up to 3 days. Enjoy cold, at room temperature, or warmed in a 300°F oven for 30-40 minutes. If warming in the oven, cover with aluminum foil to prevent burning.
How to Freeze
Freeze quiche Lorraine whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
- Avoid using certain vegetables that have a high water content such as sliced large tomatoes or zucchini as it could make your quiche soggy. Instead, roast vegetables like mushrooms or eggplant before adding them to your egg mixture.
- Allow your quiche to cool before diving in! The quiche will taste even better this way. We know it’s hard to resist, but it’ll be worth it!
Easy Quiche Lorraine Recipe
Ingredients
- 1 (9-inch) refrigerated pie crust
- ½ pound bacon chopped into ½-inch strips
- ½ yellow onion diced
- 1 cup freshly shredded gruyere cheese
- 1¾ cups half-and-half
- 4 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 1 tablespoon chopped fresh chives plus more for garnish
Equipment
- Rolling Pin (optional)
- 9½-inch Quiche Pan
- Pie Weights
Instructions
- Preheat oven to 350°F.
- Roll out the pie crust (if needed) and transfer it to a 9½-inch quiche pan. Use a rolling pin to roll over the dough and cut off the excess crust.1 (9-inch) refrigerated pie crust
- Place a piece of parchment on the crust and fill it with pie weights. Spread them out all the way to the edges of the crust. Bake for 35-40 minutes, or until the crust is golden brown and cooked through.
- Remove the pie weights and set aside.
- Heat a skillet over medium-high heat. Add in the bacon and cook until crisp. Set aside on a paper towel lined plate.½ pound bacon
- Drain off all but 1 tablespoon of the bacon fat. Add in the onion and cook until softened, about 5-7 minutes. Remove from the heat and set aside.½ yellow onion
- In a large bowl, whisk the cheese, half-and-half, eggs, salt, pepper, nutmeg, and chives together.1 cup freshly shredded gruyere cheese, 1¾ cups half-and-half, 4 large eggs, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, 1 tablespoon chopped fresh chives
- Arrange the bacon and onions in the bottom of the crust.
- Pour in the filling and bake for 30-40 minutes, or until the filling is set. Garnish with more chives, if desired.
Notes
- If you don’t have a quiche pan, use a tart pan with a removable bottom or a 9-inch pie pan.
- If you don’t have pie weights, use dried beans, peas, or rice to weigh down the crust.
- For a more indulgent quiche, use heavy cream in place of the half-and-half.
- The filling should be just set; it may wobble a bit in the center. This will ensure the quiche is silky and light.
How to Make Easy Quiche Lorraine Step by Step
Prep the Crust: Preheat your oven to 350°F, then roll out a 9-inch refrigerated pie crust (if needed) and transfer it to a 9½-inch quiche pan. Use a rolling pin to roll over the dough, and cut off any excess crust.
Bake the Crust: Place a piece of parchment on the crust and fill it with pie weights, spreading them out to the edges of the crust. Bake for 35-40 minutes, or until the crust is golden brown and cooked through. Remove the pie weights and set aside to cool while you make the filling.
Cook the Bacon: Heat a skillet over medium-high heat. Add in ½ pound of bacon cut into ½-inch strips and cook until crisp. Set aside on a paper towel-lined plate to drain.
Sauté the Onion: Drain off all but 1 tablespoon of the bacon fat. Add in ½ of a chopped yellow onion and cook until softened, about 5-7 minutes. Remove from the heat and set aside to cool while you prepare the eggs.
Make the Filling: In a large bowl, whisk 1 cup of shredded gruyere cheese, 1¾ cups of half-and-half, 4 large eggs, ½ teaspoon of salt, ¼ teaspoon of pepper, ⅛ teaspoon of ground nutmeg, and 1 tablespoon of chopped fresh chives together.
Arrange the Mix-Ins: Arrange the bacon and onions in the bottom of the crust.
Fill and Bake: Pour in the filling and bake for 30-40 minutes, or until the filling is set. Garnish with more chives, if desired.
Quiche Lorraine is a variation of a traditional quiche that includes bacon as the meat inclusion and gruyere cheese!
Yes, it is necessary to prebake the crust in order to prevent the quiche from turning out soggy.
If you use too many eggs in your easy quiche Lorraine recipe, the filling will turn out rubbery and firm. Use a ratio of about 1 egg per ½ cup of cream.
Parbaking the crust filled with pie weights helps seal out moisture and prevent a soggy bottom. Another good tip is to place the quiche pan on top of a metal baking sheet to help the crust cook more quickly.
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