Quiche Lorraine is a classic, savory French tart baked in an open-faced pastry crust filled with cheese, bacon, and a rich, eggy custard! Add in your favorite mix-ins to bring it from ordinary to extraordinary! My tasty quiche is baked in an easy-to-make all-butter pie crust and served warm for a special occasion breakfast or brunch treat!
Best Quiche Lorraine Recipe
This essential French recipe is a fantastic all-purpose meal! The classic Quiche Lorraine is perfect when served for breakfast, brunch, lunch, or dinner and is completely suitable for special occasions as well!
The combination of bacon and Swiss cheese makes this tasty baked tart absolutely delicious! You'll want to enjoy this quiche all the time!
Having quiche for breakfast, brunch, or dinner? Thinking about what side dishes to have with quiche? Follow the link; I got you covered with lots of ideas on what to serve with quiche!
🥘 Quiche Lorraine Ingredients
A good quality Gruyère cheese is recommended, which is true for all ingredients. The better quality ingredients used, the more amazing your quiche will be!!
- Butter Pie Crust - Check out my recipe. As written, this recipe makes a double pie crust, so you only need half!
- Bacon - 4-6 strips of bacon. I prefer to use thick sliced bacon.
- Onion - 1 small white onion that has been finely diced.
- Gruyere Cheese - 1 cup of Gruyere (or Swiss) cheese that has been cubed.
- Parmesan - ¼ cup of grated Parmesan cheese.
- Eggs - 3 large eggs, lightly beaten.
- Heavy Cream - 1½ cups of heavy cream. You can also use half & half or a combination of half milk and half heavy cream.
- Salt & Pepper - ¼ teaspoon of both salt and pepper.
- Nutmeg - ⅛ teaspoon of ground nutmeg.
- Tabasco sauce (optional) - ¼ teaspoon of Tabasco sauce if you would like some spice.
- Butter (optional) - 1 tablespoon of butter, cut into small pieces.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Quiche Lorraine
Although this may look like a lot of steps, this recipe is not difficult! Grab a pie pan, skillet, mixing bowl, and baking sheet!
This recipe will make you 8 servings of delicious eggy goodness!
Prepare The Crust
- Preheat and prepare. Start out by preheating your oven to 375ºF (190ºC) and preparing your butter pie crust (you will need one-half of the double pie crust recipe). Place the pie dough into a 9-inch pie dish or tart pan, then flute or trim the crust edges as desired.
- Place pie weights. Place a sheet of parchment paper or aluminum foil over the pie dough (rounded or approximately the size of your pie dish, plus a few inches for easy removal) and fill the dough about halfway with pie weights (*see note).
- Blind-cake the crust. Transfer the pan to a baking sheet and blind-bake the pie crust in your preheated oven for 10 minutes. Remove the pie weights once cooled enough to handle.
Crisp the Bacon and Sauté Onions
- Fry the bacon. Meanwhile, while the pie crust is blind baking, place your 4-6 strips of cut bacon in a frying pan or non-stick skillet. Fry the bacon over medium-high heat for about 8-10 minutes, or until browned and crispy.
- Drain the bacon. Remove the cooked bacon from the heat and transfer them to a paper towel-lined plate (leaving some of the bacon grease in your frying pan or skillet).
- Saute the onion. Next, add 1 finely diced white onion to your bacon grease in the frying pan and sauté for 3-5 minutes. The onion should become slightly transparent when ready to add to the quiche (*see note).
Assemble the Quiche Lorraine
- Begin assembly. Once the onion is cooked to your liking, remove it from the heat and combine it with the crisped bacon pieces. Spread one-half of the bacon and sautéed onions into the pie crust.
- Add the cheese. Cover the bacon and onion with 1 cup of cubed Gruyère (or Swiss cheese) and ¼ cup of Parmesan cheese, then top the cheeses with the remaining cooked bacon and onion.
- Add wet ingredients. Combine the wet ingredients (3 eggs, 1½ cups of heavy cream, optional ¼ teaspoon of Tabasco sauce) with seasoning (½ teaspoon of both salt & pepper as well as ⅛ teaspoon of nutmeg) in a large mixing bowl.
- Add mixture to the quiche. Whisk the egg mixture until smooth and well combined, then pour the custard over the bacon and cheese in the pie crust. Top with the optional 1 tablespoon of butter (in small pieces), if desired.
Bake The Quiche
- Bake. Bake the filled quiche lorraine, still on the baking sheet, at 375ºF (190ºC) for 25-30 minutes or until an inserted knife comes out from the center of the quiche clean.
- Cool. Remove from the oven when the quiche is done, and transfer to a wire cooling rack (*see note). Allow cooling for about 10 minutes before slicing and serving.
Your finished quiche can be served hot, warm, or cold. I love to enjoy it straight out of the oven with a nice wedge salad! Enjoy!
💭 Tips & Notes
- Dried beans or rice can also be used for blind baking weights. Do not use any baked beans or rice for cooking after use; store them with a label that states they are for re-using in your baking.
- You can, of course, cook the onion until it reaches your desired level of tenderness. If you have kids that won't touch this classic quiche if it has onions in it, simply omit them from your quiche.
- The baked quiche will be slightly puffed when initially removed from the oven and will settle once cooled.
🥡 Storing & Reheating
Quiche Lorraine is yummy, even at room temperature! However, you can only keep it at room temperature for a few hours.
To store it in the fridge, wrap it tightly in plastic wrap or place it into an airtight container for 3-5 days.
To freeze your quiche Lorraine for later, wrap it tightly, place it into a storage container, and store it in the freezer for up to 3 months. However, it is best if enjoyed within 1 month.
Reheating Quiche Lorraine
To reheat your Quiche Lorraine from the fridge, place it onto a baking sheet and bake it at 325°F (165°C) for 15-20 minutes.
To reheat your frozen quiche, do not thaw it out first! Simply bake it in the oven at 350°F (175°C) for 25-30 minutes.
❓ FAQ
A traditional quiche has an egg center and is mixed with cheeses, veggies, and meats. A quiche Lorraine includes heavy cream, bacon, and French cheeses!
The term 'Lorraine' is in reference to the location in which this tasty tart originated! It comes from the Lorraine region of France.
Yes! This ensures that the bottom of the crust is nice and crispy instead of soggy and gooey. Since this tart has a custard base, the extremely wet filling can make the crust prone to becoming soggy. Therefore, blind-baking the crust is key to keeping it crisp!
🥚 Best Egg Breakfast Recipes
- Microwave Scrambled Eggs - This is the quickest and easiest way to make some fluffy and tasty scrambled eggs!
- Ham & Cheese Omelet - Here is a traditional and classic omelet recipe that is fool-proof!
- Hash Brown Egg Cups - These eggs are the perfect bite-sized all-in-one breakfast!
- Fried Bologna & Egg Sandwich - Fried bologna & egg is a classic breakfast sandwich that is easy to make, and the whole family will love!
- Sausage Egg & Cheese Breakfast Casserole - This tasty casserole is loaded with all of the best breakfast flavors and is perfect for serving a large family!
- Baked Eggs - This simple egg dish can be paired with any of your other favorite breakfast items!
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📖 Recipe Card
Quiche Lorraine
Ingredients
- 1 butter pie crust (see recipe - use half the double crust recipe)
- 4-6 strips bacon (thick sliced bacon is recommended)
- 1 small white onion (finely diced, or use a medium shallot)
- 1 cup Gruyere Swiss cheese (cubed)
- ¼ cup Parmesan cheese (grated)
- 3 large eggs (lightly beaten)
- 1 ½ cups heavy cream (or half & half, or a combination of 1 cup each milk and heavy cream)
- ½ teaspoon each, salt & pepper
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon Tabasco sauce (optional)
- 1 tablespoon butter (optional, cut into small pieces)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a 9 inch pie dish or tart pan with the uncooked butter pie crust.
- Cover the pie dough with a round piece of parchment paper. Use baking beads to fill about halfway up the pie pan. *If you do not have baking beads you can use dry beans to fill your crust for blind baking.
- Place your pie dish or tart pan onto a baking sheet and blind bake the crust for approximately 10 minutes and then remove from oven. When cool enough, remove the baking beads (or beans) and parchment paper from inside the crust.
- Cut bacon into ¼ inch thick pieces and cook in a frying pan at medium high heat until crisp, about 8 minutes. When the bacon is crisp remove from pan and set bacon aside on a paper towel lined plate to cool.
- Add the sliced onion to the frying pan and saute for 3-5 minutes until onion is translucent, or until it reaches your desired level of tenderness. Remove from heat and combine with bacon and spread half of the bacon and onion in the pre-baked quiche crust.
- Spread the Gruyere or Swiss cheese and Parmesan cheese over the bacon and onion in the pie crust. Top with the remaining half of the bacon and sauteed onion.
- In a large mixing bowl combine the eggs, cream, nutmeg, salt and pepper (and Tabasco if using) and whisk them together lightly. Pour the egg mixture over the bacon, onions and cheeses. Top with optional butter bits for an extra rich quiche.
- Return the filled pie dish or tart pan and baking sheet to the oven. Bake at 375°F (190°C) for approximately 25-30 minutes, or until a knife inserted at the center comes out clean.
- Remove from oven and allow to rest on a wire rack for about 10 minutes. Serve hot, warm or cold.
Notes
- Dried beans or rice can also be used for blind baking weights. Do not use any baked beans or rice for cooking after use, store them with a label that states they are for re-using in your baking.
- You can, of course, cook the onion until it reaches your desired level of tenderness. If you have kids that won't touch this classic quiche if it has onions in it, simply omit them from your quiche.
- The baked quiche will be slightly puffed when initially removed from the oven and will settle once cooled.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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