Easy Quiche Lorraine

Swiss cheese, crispy bacon, and caramelized onions star in this luscious recipe for Quiche Lorraine.

Pair this Bacon and Swiss Quiche with a strawberry spinach salad and a homemade latte for an easy, yet elegant brunch that everyone will rave about!

Quiche Lorraine is a type of quiche that f 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.

While now we find quiches of all varieties, such as Ham and Cheese Quiche and Puff Pastry Quiche Cups, Quiche Lorraine was the first popular quiche recipe in America.

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.

• 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 to 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 it 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.

Step Two: Prepare Quiche Lorraine Filling

• 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. 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.

• In a medium mixing bowl, whisk together the eggs, milk, cream, nutmeg, salt, and pepper until well combined.

• 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.

• Bake quiche 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 a pie shield or foil to shield your crust from further browning if needed.
• After baking, remove the bacon quiche from the oven and allow it to cool for 10-15 minutes before serving.

Serving Suggestions

Quiche Lorraine is the ultimate recipe for any brunch, especially when paired with either a Strawberry Spinach Salad or Spinach Salad with Warm Bacon Dressing and a Honey Lime Fruit Salad. 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.

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..

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