This classic quiche lorraine 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!
Bacon Quiche Lorraine
The Quiche Lorraine is the mother of all quiches. It comes from the Lorraine region of France and made its American debut in the 1950s. Since then, it’s been a family favorite that doesn’t disappoint!
What’s great about this recipe is that you can customize it however you wish! You can take out the bacon and make it vegetarian, add in vegetables like asparagus and mushrooms, or use your favorite kinds of cheese.
Why You’ll Love this Easy Quiche Lorraine Recipe:
- Crowd Favorite: This classic French quiche will win everyone’s hearts. Serve it on a holiday, at a potluck, or wow all your friends at your next brunch date!
- Vegetarian Friendly: You can easily make your cheese quiche vegetarian by omitting the bacon and adding your favorite veggies. It’ll still taste just as delightful!
- Great Flavor: The combination of fluffy eggs, cooked bacon, savory cheese, and caramelized onions on top of a buttery crust will have your mouth watering!
How to Make Quiche Lorraine
Be sure to see the recipe card below for full ingredients & instructions!
- Prep your pie crust and bake.
- Cook the bacon in a skillet, then set it aside.
- Cook onions in the same skillet until soft, then set aside.
- In a large bowl, whisk together the ingredients for the egg mixture.
- Arrange the bacon and onions in the bottom of the crust, pour in the egg filling, and bake.
Ingredient Notes
- If you are using a store-bought pie crust, make sure to thaw it overnight in the fridge.
- Try switching up the chives for basil, tarragon, thyme, etc.!
Quiche lorraine is a French tart made from a pie crust filled with a custard made from eggs, gruyere cheese, and bacon. It is named for the Lorraine region in France that borders Germany.
Quiche Lorraine is a variation of a traditional quiche that includes bacon as the meat inclusion and gruyere cheese!
Gruyere is a classic cheese for any quiche, but you can also use Emmental, Swiss, or Muenster.
Recipe Tips and Tricks
- 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. I know it’s hard to resist, but it’ll be worth it!
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.
Make Ahead Instructions
You can prebake the crust for quiche lorraine up to 1 day in advance. Store the crust tightly covered at room temperature until ready to fill.
The entire quiche can be baked up to 1 day in advance. Store the quiche tightly covered in the refrigerator and set out to come to room temperature 1 hour before serving.
Storage Instructions
Store leftover 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.
Freezing Instructions
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.
Variations
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!
Serving Suggestions
This quiche is a great meal on its own, but you could also serve it with:
- A side salad
- Fresh fruit
- Roasted potatoes
- French toast sticks
- Tomato soup
- Grilled or roasted vegetables
Tips for the Best Quiche Lorraine
- If using a frozen store-bought pie crust, be sure to thaw it overnight in the refrigerator before using.
- If you don’t have a quiche pan, you can use a tart pan with a removable bottom or a 9-inch pie pan.
- If you don’t have pie weights, you can 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.
I hope you’ve enjoyed this deliciously easy quiche lorraine recipe! What version of quiche lorraine did you try? Let us know! We’d love to hear how it went!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Quiche Lorraine Recipe
Ingredients
- 1 9-inch pie crust store-bought or homemade
- ½ pound bacon chopped into ½-inch strips
- ½ yellow onion diced
- 1 cup shredded gruyere cheese
- 1¾ cups half-and-half
- 4 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 tablespoon chives plus more for garnish
Equipment
- Rolling Pin (optional)
- 9½-inch Quiche Pan
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 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 shredded gruyere cheese, 1¾ cups half-and-half, 4 large eggs, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ⅛ teaspoon ground nutmeg, 1 tablespoon 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
- Try ham, chopped sausage, shredded chicken, pork, or beef instead of bacon.
- Try adding spinach, arugula, or roasted peppers.
- In place of the Gruyere, try Emmental, Swiss, or Muenster.
- Try switching up the chives for basil, tarragon, or thyme!
- If using a frozen store-bought pie crust, be sure to thaw it overnight in the refrigerator before using.
- If you don’t have a quiche pan, you can use a tart pan with a removable bottom or a 9-inch pie pan.
- If you don’t have pie weights, you can 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.
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