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Irresistibly flavored with crispy bacon, sharp Swiss, and caramelized onions, Quiche Lorraine is a crowd-pleasing recipe perfect for breakfast, lunch, or dinner.
Love classic French recipes? Don't miss my recipes for Crepes, Green Beans Almondine, Instant Pot Beef Bourguignon, and Instant Pot Coq au Vin.
Quiche Lorraine is a Guaranteed Winner
Quiche Lorraine was the first quiche to become popular in the United States. After one bite, it is easy to see why!
From the flaky, buttery pie crust to the sharp melty cheese to the fluffy eggs to the slightly sweet onions to the savory bacon, Quiche Lorraine has it all. It is creamy, rich, and downright divine.
And while classic French dishes have the reputation of being a bit time-consuming to make, after caramelizing the onions, this Quiche Lorraine comes together rather easily.
Even better? Quiche Lorraine can be prepared in advance and tastes delicious warm or at room temperature, making it the ultimate dish to entertain with. Not to mention, most everyone finds it hard to resist a dish starring bacon.😉
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- 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: To keep integrity of this classic and render off enough fat to saute the onions, use thick-cut bacon (cubed or diced), not turkey bacon.
- 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 eggs 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 cheese 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 quiche. Do not substitute the grated nutmeg for ground nutmeg, as the flavor can become overpowering.
How to Make Quiche Lorraine
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prebake Pie Crust. 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.
Using a Frozen Pie Crust?
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.
- 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.
- Caramelize Onions. Use one tablespoon of the rendered bacon grease to cook the onions. That grease will help to flavor the onions much so more than using olive oil and is the classic French way!
- Prepare Eggs. In a large whisking bowl, whisk the eggs with milk, cream, and seasonings.
- Assemble Quiche. Add the bacon, onions, and cheese (in that order) to the prepared pie crust. Pour the egg mixture into the pie crust, and then gently tap on the counter to remove any air bubbles.
- Bake. Bake 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 overcooked.
Prevent a burnt Pie Crust
After baking for 20 minutes, peek on the quiche. If you notice your pie crust browning too much, use a pie shield or foil to shield your crust from browning further.
Serving Suggestions
Quiche Lorraine is perfect for just about any occasion!
- A Holiday Brunch: Whether served for Easter brunch or Christmas breakfast, everyone loves this bacon and cheese quiche! Round out your brunch menu with Lemon Blueberry Coffee Cake and Fruit Salad with Honey lime Dressing.
- For a Wedding/Baby Shower: Serve alongside Homemade Sausage Balls, Green Chile Egg Casserole, Cheese Danish, and Strawberry Spinach Salad for a memorable spread.
- As a Light Lunch/Dinner: Serve this hearty Quiche Lorraine with a Warm Bacon Salad or mixed green salad for one delicious meal!
Storage Instructions
- Refrigerate: Once baked and cooled, cover the pie plate tightly with plastic wrap followed by a layer of foil. Store in the fridge for up to 4 days. To reheat, place the unwrapped quiche on a baking tray and bake for 20 minutes at 250°F (120°C), or until warmed through.
- Freeze: Bake the quiche in a freezer-safe pie plate. After baking and cooling, flash freeze by placing the quiche directly into the freezer and freezing until frozen to the touch, about 1 hour. Then remove the quiche from the freezer, wrap well in a layer of plastic wrap, then foil, and place in freezer storage bag. Store in the freezer for up to 1 month. To reheat from frozen, place the unwrapped quiche on a baking tray and bake for 20-25 minutes at 350°F (177°C), or until warmed through.
More Favorite Brunch Recipes
- Hash Brown Breakfast Casserole
- Overnight Breakfast Strata
- Asparagus Frittata
- Mediterranean Frittata
- Overnight French Toast Casserole
- Instant Pot Egg Bites
- Puff Pastry Quiche Cups
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Quiche Lorraine
Video
Ingredients
- 1 9-inch deep dish pie crust, homemade, refrigerated, or frozen
- ½ pound thick-cut bacon, diced into chunks
- 1 large Vidalia or sweet onion, thinly sliced
- 1 cup shredded Gruyère or Swiss cheese
- ¼ cup grated parmesan cheese
- 4 large eggs
- 1 cup cream
- 1 cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon grated nutmeg
Instructions
For the Pie Crust
- If using homemade or refrigerated dough, roll the dough out 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℉/175℃.
- To pre-bake the crust, 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 the Quiche Lorraine
- In a medium skillet, cook ½ pound thick-cut bacon (diced) 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 1 large Vidalia or sweet onion (thinly sliced) 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 1 cup shredded Gruyère or Swiss cheese and ¼ cup grated parmesan cheese.
- In a medium mixing bowl, whisk together 4 large eggs, 1 cup cream , 1 cup whole milk, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon grated nutmeg 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published in 2017 and updated in 2025.
This was the best quiche I've ever made, it was so easy to make and the flavor and texture were just amazing.
Thrilled to hear that, Libby! I appreciate you taking the time to leave a review as well!
Quiche is easily my fav go-to brunch item to make and quiche lorraine has been on my list to try for so long! Thanks for the awesome recipe!
So happy to hear you finally gave it a try! Thanks for sharing!
I made this for brunch and it was delicious!
Wonderful! Thanks for sharing!
I'd never had quiche Lorraine before, and it was fantastic. The custard was so flavorful, especially with the addition of nutmeg. We will be eating this often!
So happy you gave it a try and enjoyed this recipe! Thanks so much for taking the time to comment and review. It is appreciated.
This is a perfect recipe for Easter. Made it as a trial run and delish. thanks for sharing!
Thrilled to hear you enjoyed and that is is on your Easter brunch menu! Thanks for taking the time to leave a review.
I loved this quiche recipe! I love having slices to take to work with a small arugula salad!
Oh I love pairing the of quiche with an arugula salad. YUM! Thank you so much for taking the time to leave a review.