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    Home » Real Food » Breakfast Recipes

    Quiche Lorraine

    March 18, 2022 | By Kristen Chidsey | 9 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Bacon and Swiss Cheese are the stars of the show in this easy Quiche Lorraine. No one can resist the crispy, savory bacon paired with the caramelized onions. It is the perfect recipe to serve for breakfast, brunch, or as a light entree at dinner or lunch. 

    Bacon, Swiss cheese, and caramelized onions are the stars in this luscious recipe for Quiche Lorraine.

    Slice of bacon, swiss cheese, onions and quiche on a plate next to fresh fruit.

    What is Quiche Lorraine?

    Quiche Lorraine is simply a variety 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.

    And it is the epitome of quiche recipes! I mean, who can resist bacon?! In fact, it was the first popular quiche recipe here in America--again, bacon!

    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, cheesy, rich, and downright divine. Even people who say quiche isn't their thing may find it hard to resist a slice of this quiche 😉

    Notes on Ingredients

    Ingredients for quiche lorraine on the counter.
    • 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: Use a combination of freshly grated Parmesan and use either Gruyere or Baby Swiss for the best taste.
    • Nutmeg: A bit of grated whole nutmeg adds warmth and complexity to the egg custard.

    How to Make Quiche Lorraine

    Step One: Prebake Pie Crust

    In order to prevent the crust becoming soggy and to ensure the pie crust cooks through, the crust needs to be prebaked.

    • Roll out the prepared, chilled homemade or refrigerated pie dough into ¼ inch thick circle on a lightly floured surface and then carefully transfer the pie crust a 9-inch deep dish pie pan.
    • Trim or flute the pie edges to form a crust.
    • Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.
    • Remove the pie crust from the freezer or refrigerator and prebake.
    • 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.

    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.

    Pie crust formed in pie plate and one topped with parchment paper  and dried beans.

    Step Two: Prepare Quiche

    • 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.
    Rendered Bacon in skillet.
    • Pour off all but one tablespoon of the fat remaining in the skillet. That grease will help to flavor the onions much more than using olive oil. Add the onion to the rendered bacon grease and cook until the onion is caramelized, stirring often.
    Caramelized onion in skillet.
    • In a medium mixing bowl, whisk together the eggs, milk, cream, nutmeg, salt, and pepper until well combined.
    Side by side bowl before and after mixing egg custard.
    • To the prepared pie crust, add the cooked bacon and onion.
    • Sprinkle the onion and bacon evenly with the cheese.
    • Pour the egg mixture over the pie crust. Gently tap on the counter to remove any air bubbles.
    Collage of 4 pictures showing adding the components of the quiche to the pie crust.
    • Bake quiche at 375 degrees for 25-30 minutes or until the eggs are set around the edges and the center is just slightly wobbly. After 20 minutes, 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.
    • After baking, remove the quiche from the oven and allow to cool for 10-15 minutes before serving.
    Baked Quiche Lorraine in pie crust.

    Serving Suggestions

    Quiche Lorraine is the ultimate recipe for Easter Brunch. But it shouldn't be reserved for just the holidays. Bacon and Swiss Quiche also makes for a delicious light entree for lunch or dinner and is suited to any weekend brunch menu, especially when paired with either a Strawberry Spinach Salad or Spinach Salad with Warm Bacon Dressing.

    More Favorite Brunch Recipes

    • Ham and Cheese Quiche
    • Easy Breakfast Casserole
    • Broccoli & Asparagus Frittata
    • Mediterranean Frittata
    • Overnight French Toast Casserole

    If you enjoyed this Quiche Lorraine recipe, I would love for you to leave a comment and review..

    Slice of Quiche with Bacon on white plate

    Quiche Lorraine

    Made with crispy bacon, sweet caramelized onions, gooey cheese, and a flaky pie crust, it is easy to see why Quiche Lorraine is a favorite brunch recipe.
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: French
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 8 people
    Calories: 175kcal
    Author: Kristen Chidsey

    Ingredients

    • 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
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    Pie Crust

    • 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.

    Equipment Needed

    • 9-inch pie pan

    Notes

    Cream/Milk: Feel free to use 2 cups of half and half in place of the cream and milk combination. 
    Nutmeg: It is best to use grated whole nutmeg rather than ground nutmeg. If you don't have nutmeg on hand, I would personally omit it from the recipe.
    Storing Quiche: Once your quiche is baked and cooled, wrap well in plastic wrap and then foil and store it in the fridge for up to 4 days.
    Freezing Leftover Quiche: Place the 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.

    Nutrition

    Calories: 175kcal | Carbohydrates: 35g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 491mg | Potassium: 350mg | Fiber: 4g | Vitamin A: 190IU | Calcium: 67mg | Iron: 0.5mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This recipe was originally shared in 2019 but updated in 2022 with new tips and a video. 

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    Categorized Under: Breakfast Recipes, Holiday Cuisine, Real Food

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Beth

      March 28, 2022 at 8:58 pm

      5 stars
      I made this quiche for supper, along with your roasted asparagus, and both were SO delicious! The quiche came together easily and will be my go to recipe now.

      Reply
      • Kristen Chidsey

        March 29, 2022 at 6:58 am

        Thanks Beth! That sounds like an absolutely delicious meal! So happy you enjoyed both!

        Reply
    2. Marsha

      March 22, 2022 at 12:32 pm

      5 stars
      One of our favourites. We absolutely love this quiche!

      Reply
    3. Renee Goerger

      March 22, 2022 at 11:29 am

      5 stars
      This quiche recipe is one of my favorites. Thanks for the great recipe!

      Reply
    4. Liz

      December 29, 2018 at 3:51 pm

      5 stars
      This was the first quiche I ever ate and your recipe brought back such delicious memories! Every bite was terrific!!

      Reply
      • Kristen Chidsey

        December 30, 2018 at 8:04 am

        This is the first quiche I had too as a child...so good.

        Reply
    5. Abigail S. Raines

      December 29, 2018 at 3:37 pm

      5 stars
      I love this quiche not only because it's tasty but because it's so versatile. I can eat this anytime of the day!

      Reply
    6. Janet

      December 24, 2018 at 9:15 pm

      What temperature do you bake at?

      Reply
      • Kristen Chidsey

        December 25, 2018 at 6:57 am

        Hi there. You bake this quiche at 375 degrees.

        Reply

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