When I’m having friends and family over for brunch, you can bet I’m making a classic quiche Lorraine. This beautiful egg dish is simple to make, yet so impressive to look at. I fill a flaky pie crust with bacon, cheese, and caramelized onion egg custard. The mixture of sweet, smoky, and salty flavors is irresistible!
Classic Quiche Lorraine
I can’t believe that making a dish this impressive is so easy. This quiche Lorraine is a must-make recipe for any brunch event. It’s truly an elevated version of scrambled eggs tucked into a buttery pie shell. And while I know you can fill a quiche with just about anything, what makes my recipe so delicious is the mixture of bacon, gruyere, and caramelized onions. It’s a flavor combination that always wows and tastes so expensive!
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One Simple Tip!
If you use too many eggs, the filling will turn out rubbery and firm. I recommend using a ratio of about 1 egg per ½ cup of cream.
Quiche Lorraine Recipe
Equipment
- Rolling Pin
- 9½-inch Quiche Pan
- Pie Weights
Ingredients
- 1 (9-inch) refrigerated pie crust (*)
- ½ pound bacon (chopped into ½-inch strips)
- ½ yellow onion (diced**)
- 1 cup shredded Gruyère 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)
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 shredded Gruyère 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.
- 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.
- The filling should be just set; it may wobble a bit in the center. This will ensure the quiche is silky and light.
- 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!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Quiche Lorraine Step by Step
Prep the Crust: Preheat your oven to 350°F, then roll out a 9-inch refrigerated pie crust and transfer it to a 9½-inch quiche pan. Use a rolling pin to flatten out 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.
Serve: Once set, garnish your quiche with more chives if desired. Then slice and serve while hot!
How to Store and Reheat
Store quiche Lorraine in an airtight container in the refrigerator for up to 3 days, or tightly wrapped in plastic wrap in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving 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.
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