Bacon and Swiss Cheese are the stars of the show in this easy Quiche Lorraine!
Quiche Lorraine is a perfect recipe to serve for breakfast, brunch, or as a light entree at dinner or lunch, especially when paired with either a Strawberry Spinach Salad or Spinach Salad with Warm Bacon Dressing.
What is Quiche Lorraine?
Quiche Lorraine is a type of quiche made with bacon and Swiss cheese. The flavors are simple, yet perfect.
Bacon makes the quiche savory and salty. Swiss cheese cuts through the rich bacon flavor to add a dimension of nuttiness.
I find that people that typically turn their noses up at quiche, will easily be convinced to try this version of quiche, thanks to the bacon addition.
Quiche Lorraine Ingredients
- Pie Crust: Use a homemade pie crust, refrigerated pie dough sheets, or a 9-inch regular frozen pie crust.
- Egg Custard: The egg custard is made with just eggs, salt, pepper, and cream. Feel free to use milk in place of cream if that is what you have on hand.
- Bacon: For Quiche Lorraine, I do recommend pork bacon over turkey bacon for the best flavor. I use thick-cut nitrate-free bacon, but any bacon that you enjoy will work well.
- Swiss Cheese: Swiss is the classic cheese of choice for this recipe. Use Gruyere or Baby Swiss for the best taste.
How to Make Quiche Lorraine
- Bake bacon or pan fry bacon until crispy.
- Drain bacon on a plate lined with paper towels.
- Once the bacon is cool enough to handle, crumble up bacon into ¼ inch pieces.
- Whisk together eggs with cream, onion powder, salt, and pepper until creamy and well combined.
- Gently tap the bowl on the counter to remove some air bubbles that may have formed in eggs while whisking.
- Using a rolling pin, roll out pastry dough into a ¼ inch thick circle.
- Place crust into a 9-inch pie pan.
- Using your fingers (or sides of a fluted pie plate), trim and crimp the edges.
- Using a pastry brush, brush pie crust with egg white (JUST the egg white), to help seal the pie crust (this keeps the pie crust from getting soggy!)
- Add in the cooked and crumbled bacon evenly over the pie crust.
- Sprinkle half the Swiss Cheese over the bacon.
- Pour the egg mixture into the pie crust and gently tap on counter to remove air bubbles.
- Sprinkle the remaining Swiss cheese evenly over the quiche.
- Bake quiche at 375 degrees for 30-35 minutes or until the eggs are set.
- After 25 minutes of baking, check your quiche to determine if the crust is browning too much. At this point, you can use pie shield or foil to shield your crust from further browning if needed.
- Allow the quiche to cool for at least 10 minutes before slicing.
- Store Quiche Lorraine: Once your quiche is baked and cooled, wrap it in plastic wrap and then foil and store it in the fridge for up to 4 days.
- To freeze Quiche Lorraine: Place full quiche in the freezer and freeze until solid. Once frozen, wrap quiche in foil and place in a plastic freezer bag, removing air before sealing.
- To reheat frozen quiche: Remove from freezer bag remove foil. Bake at 350 degrees for 20-25 minutes, or until just warmed through.
More Breakfast Recipes
- Classic Quiche
- Easy Breakfast Casserole
- Broccoli & Asparagus Frittata
- Mediterranean Frittata
- Sweet Potato Crust Quiche
If you enjoyed this Quiche Lorraine recipe, I would love for you to take the time to leave a comment and review below.
- 1 9 inch pie crust
- 1 egg white
- 4 eggs
- 1 cup cream or half and half or milk
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ pound bacon cooked and crumbled
- 8 ounces shredded swiss cheese
- Roll out pastry dough into ¼ inch thick circle and place into 9 inch pie pan.
- Trim off excess pie dough and crimp edges using your fingers.
- Cook bacon in skillet until well browned or bake in oven. Drain bacon on paper towel lined plate. Once cool enough to handle, crumble into small pieces.
- Whisk or blend together eggs, cream, salt, pepper, and onion powder until light and fluffy. Gently tap out excess air bubbles.
- Preheat oven to 375 degrees.
- Sprinkle quiche crust with prepared bacon and half the Swiss cheese.
- Pour egg mixture over pie crust and sprinkle the remaining cheese over the egg mixture.
- Bake quiche at 375 degrees until eggs are set, about 35-40 minutes, checking on pie crust after 25 minutes.