Quiche Lorraine is everyone's favorite quiche recipe! Made with crispy bacon, sharp Swiss, caramelized onions, and rich egg custard, this luscious recipe for bacon quiche is a crowd-pleasing recipe perfect for breakfast, lunch, or dinner.
Pair Quiche Lorraine with a strawberry spinach salad and a homemade latte for a brunch that everyone will rave about! Or serve this hearty quiche with a Bacon Spinach Salad for a satisfying light dinner.
What is Quiche Lorraine?
Quiche Lorraine is a type of quiche that originated in the region of Lorraine, France. More specifically, it is a French egg custard baked with bacon, onions, and Swiss cheese in a pie crust.
Why You'll Love Quiche Lorraine
- Amazing Flavor. From the flaky, buttery pie crust to the rich, cheesy custard, to the tender, slightly sweet onions, to the crispy, savory bacon, Quiche Lorraine has it all. It is creamy, rich, and downright divine.
- Bacon. Most people find it hard to resist bacon, so adding it to your quiche is a nearly fool-proof way to assure that your brunch guests will be pleased.
- Perfect for Entertaining. Not only is everyone wowed by the flavors in this Bacon Quiche but it can also be prepared in advance and tastes delicious warm or at room temperature.
Notes on Ingredients
- Pie Crust: For this recipe, you will need one deep-dish pie crust. Use a homemade pie crust, refrigerated pie dough sheets, or a 9-inch deep-dish frozen pie crust.
- Bacon: For Quiche Lorraine, I do recommend using pork bacon over turkey bacon for the best flavor, and you need the rendered bacon fat to use for sauteeing the onions. I prefer using thick-cut, cubed bacon, for nice hearty pieces of bacon throughout the quiche. That said, any thick-cut pork bacon works well.
- Onions: Use Vidalia or sweet onions, rather than yellow or red onions, for the best sweet, mellow flavor.
- Cream and Milk: Using both cream and milk will keep the custard creamy yet light. Use any fat percentage for the milk you have on hand.
- Cheese: Swiss Cheese is a must for Quiche Lorraine recipes. I recommend using either Gruyere or Baby Swiss for the best flavor. I also add a bit of freshly grated Parmesan cheese for additional flavor.
- Nutmeg: A bit of grated whole nutmeg adds warmth and complexity to the egg custard. Do not substitute the grated nutmeg for ground nutmeg, as the flavor can become
How to Make Quiche Lorraine
While it may seem like there are a lot of steps, this is an overall easy recipe for Quiche Lorraine. Using a frozen pie crust will speed up the process quite a bit, and will still render delicious results.
Step One: Prebake Pie Crust. In order to prevent the crust from becoming soggy and to ensure the pie crust cooks through, the crust needs to be prebaked if you begin this quiche recipe using a refrigerated or homemade pie crust.
Recipe Note: For a frozen pie crust, there is no need to use pie weights or dried beans, simply bake the pie crust from frozen for 10 minutes and then cool slightly.
Step Two: Pan-Fry Bacon. While I typically opt to bake bacon for ease, for this recipe, you need to pan-fry chopped bacon. The rendered bacon grease is key to caramelizing the onions and adding flavor to the quiche.
Step Three: Caramelize Onions. Use one tablespoon of the rendered bacon grease to cook the onions. That grease will help to flavor the onions much more than using olive oil.
Step Five Make Egg Custard. An egg custard is simply eggs mixed with cream or milk. In the case of this quice recipe, I use both cream and milk to keep the quiche rich, yet light.
Step Six: Assemble Quiche. The easiest way to ensure that every bite of the quiche has the perfect ratio of bacon to onions to eggs, start by sprinkling the pie crust with the crispy bacon in an even layer and then top with the onions. Top with both the Swiss and parmesan cheese. Finally, pour the egg custard over the mixture.
Step Seven: Bake. Bake the Quiche Lorraine until the eggs are set around the edges and the center is just slightly wobbly, this will make sure that your filling is rich and creamy, rather than tough and over cooked. Keep in mind, you may want to check your quiche after 20 minutes of baking time. to determine if the crust is browning too much. At this point, you can use a pie shield or foil to shield your crust from further browning if needed.
Quiche Lorraine is the ultimate recipe for breakfast, lunch, or even a light dinner. It is delicious warm or at room temperature and can be safely left out at room temperature for up to two hours, making it perfect for entertaining.
I love serving this bacon quiche with either a Strawberry Spinach Salad or Spinach Salad with Warm Bacon Dressing and a Honey Lime Fruit Salad for a meal that is sweet, savory, and absolutely satisfying.
More Favorite Brunch Recipes
- Ham and Cheese Quiche
- Easy Breakfast Casserole
- Broccoli & Asparagus Frittata
- Mediterranean Frittata
- Overnight French Toast Casserole
- Instant Pot Egg Bites
If you enjoyed this Quiche Lorraine recipe, I would love for you to leave a comment and review..
- 1 recipe pie crust or storebought pie dough or frozen 9-inch pie crust
- ½ pound thick-cut bacon diced into chunks
- 1 Vidalia or sweet onion thinly sliced
- 1 cup Gruyère or Swiss cheese shredded
- ¼ cup Parmesan cheese grated
- 4 eggs
- 1 cup cream
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon grated nutmeg
- Roll out the pie crust on a lightly floured surface and then transfer to a 9-inch pie pan. Press the pastry dough into the pan. Fold under the overhanging crust so that the edge is thick and even and then flute the edges of the pie crust. Place the form pie crust into the freezer for 15 minutes to chill. Preheat the oven to 350 degrees F.
- For the homemade or refrigerated pie dough, line the crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes. Remove the pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly. For a frozen pie crust, there is no need to use pie weights or dried beans, simply bake from frozen for 10 minutes and then cool slightly.
For Quiche Lorraine
- In a medium skillet, cook the bacon over medium heat until crisp. Remove it from the skillet and place it onto a paper-towel-lined plate.
- Pour off all but one tablespoon of the fat remaining in the skillet. Add the onion to the rendered bacon grease and cook until the onion is transparent and soft, stirring often. Turn off the heat on the skillet.
- To the prepared pie crust, add the cooked bacon and onion. Sprinkle the onion and bacon evenly with the cheese.
- In a medium mixing bowl, whisk together the eggs, milk, cream, nutmeg, salt, and pepper until well combined. Pour the egg mixture over the pie crust. Gently tap on the counter to remove any air bubbles.
- Place the quiche onto a baking sheet and bake for 25-30 minutes or until the eggs are just set. The edges should be nice and firm and the center a tiny bit wobbly. After 20 minutes, check your quiche to determine if the crust is browning too much. At this point, you can use a pie shield or foil to shield your crust from further browning if needed.
- Remove to wire rack and let cool for 10-15 minutes before slicing and serving.